Add your traditional
fixin's to these basics
Roast Duckling
and stuffing, a salad
mold, and hot rolls.
icp;
(Hhristmas
Do vou imagine voti hear bells.
is a 'comin'
Do you imagine you hear bells, Christmas bells? They're coming closer,
and ifs not too soon to plan your Christmas menu.
Roast Duckling
Rinse 2 4- to 5-11). ducklings and remove any
excess fat from body cavities. Pat dry with ab
sorbent paper. Rub ducklings inside and out with
1 teaspoon salt; lightly spoon Apricot-Apple
Stuffing into cavities. To close body cavity, sew
or skewer and lace with a cord. Fasten neck skin
to back with skewer. Loop cord around legs,
tighten, and then tie; secure wings to body. Place
ducklings, breast side down, on rack in a large,
shallow roasting pan. Roast, uncovered, at
325F for 45 min. Turn, breast side up, and
continue roasting for 1 to 2'i hrs., or until
ducklings test done, basting every half hour
and removing fat. Duckling is done when drum
stick meat feels soft. Place on a heated platter;
remove skewers and cord. Garnish. Serve with
Gravy. 6 to 8 servings
Apricot-Apple Stuffing
Heat cup butter in a saucepan. Stir in V&
cup chopped celery and 1 medium-sized onion,
minced; cook about 5 min. Combine with 2 qts.
coarse bread crumbs, cup snipped dried
apricots, IV2 cups diced apple, 1 tablespoon
lemon juice, and a mixture of 2 tablespoons
brown sugar, IV2 teaspoons salt, teaspoon
ground coriander, V4 teaspoon ground cumin,
and V4 teaspoon basil, crushed. Toss lightly,
mixing thoroughly.
Gravy Pour off all but Vi cup fat from roast
ing pan; stir in 2 cups hot water and bring to
boiling. Blend in a smooth mixture of cup
cold water and Vi cup flour. Bring to boiling
and boil 1 to 2 min., stirring constantly. Season
to taste with salt and pepper.
THE CASSEROLE COOKBOOK
Taste Ttptm!
Here's a cookbook of deep-flavored iltwi
and other lumptuous one-dith meals plus
surprise, desserts and helpful tips for f reel
ing casseroles.
YOURS FOR
ONLY S0(
BACH POSTPAID
IOi FAMILY WIIKLT lOOKS
153 N. Michigan ., China
Enclosed find $
copies of
for which please fond ma poltpoid
"The Control Cookbook" SOf ooch.
(Satisfaction guaranteed or money refunded.)
Name
Address
City
Zone
Mnl or Wrlle leaiblr
State
Grapefruit-Lime Mold
1 cup fresh grapefruit sections (cut
in pieces if very Urge)
Vi cup sugar
1 pt. lime sherbet, softened
Vi cup fresh lime juice
1 8-oz. can crushed pineapple,
drained; reserve sirup
2 tablespoons unflavored gelatin
'A cup quartered maraschino cherries,
drained
well
1. Sprinkle Vi cup of sugar over grapefruit.
2. Add lime juice to sherbet; as sherbet melts,
stir occasionally to blend.
3. Mix together remaining sugar and gelatin in
a saucepan. Add enough water to pineapple sirup
to make 2 cups liquid. Mix 1 cup of the liquid
into the gelatin mixture. Stir over low heat until
gelatin is dissolved. Remove from heat; add re
maining liquid and the sherbet. If necessary,
beat with rotary beater until well mixed.
4. Chill mixture until the consistency of thick,
unbeaten egg white; stir occasionally. Fold in
grapefruit (including sirup), pineapple, and
cherries. Turn into a 6-cup star-shaped mold
which has been rinsed with cold water. Chill
until firm.
5. Unmold onto serving plate. Garnish (see
photo). e to 8 servings
Family Weekly, December 15, IX