MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Canvasback Ducks w/Pecan Stuffing
Categories: Game, Breads, Fruits, Nuts, Vegetables
Yield: 6 Servings

MMMMM-----------------------PECAN STUFFING----------------------------
4 c Soft breadcrumbs
1 c Celery; chopped
1 c Onion; peeled, chopped
1 c Seedless raisins
1 c Pecans; chopped
1/2 ts Salt
1/2 c Milk
2 lg Eggs; well-beaten

MMMMM---------------------------DUCKS--------------------------------
2 (2 1/2 lb ea) ducks; cleaned
- left whole *
Salt & pepper
6 sl Bacon

MMMMM---------------------------SAUCE--------------------------------
1 c Ketchup
1/4 c Worcestershire sauce
1/4 c A-1 steak sauce
1/2 c Chilli sauce
Parsley; for garnish

* canvasbacks or mallards

ASSEMBLE STUFFING; combine crumbs, onions, raisins, nuts,
and salt.

Add milk to beaten eggs and stir into dry mixture and mix
well.

Dress ducks, rub inside with salt and pepper and fill
lightly with stuffing.

Lace openings closed.

Place breast down in an open roasting pan and arrange 3
strips of bacon on each duck.

Roast at 350ºF/175ºC, allowing 20 to 25 minutes per
pound.

While duck is baking, mix the ketchup, worcestershire
sauce, A-1 sauce, and chili sauce together.

Twenty minutes before serving time, turn the ducks breast
side up; pour fat from roasting pan and baste with sauce.

Garnish with parsley and serve with remaining sauce.

Recipe by: Molly Paul

SERVES: 6

RECIPE FROM: http://www.geniuskitchen.com

Uncle Dirty Dave's Kitchen

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... A fresco is a wall painting & a Fresca is a soda pop. Italian is wacky
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Rhubarb Pecan Cake
Categories: Cakes, Desserts, Nuts, Cheese
Yield: 15 Servings

1 1/3 c Brown sugar
2/3 c Oil
2 Eggs
1 ts Vanilla extract
1 c Buttermilk
2 2/3 c Flour
1/2 ts Salt
1 ts Baking soda
1 ts Cinnamon powder
2 1/2 c Rhubarb; chopped

MMMMM--------------------------FROSTING-------------------------------
12 oz Cream cheese; cold
3/4 c Powdered sugar
3 c Heavy whipping cream
1 tb Cinnamon powder
2 tb Maple syrup
2 c Pecans; toasted and ground

Preheat the oven to 350ºF/175ºC. Grease and flour two 9"
pans.

In a bowl, cream together the brown sugar and oil. Scrape
the bowl, add the eggs, vanilla, and buttermilk.

In an another bowl, combine the flour, salt, baking soda,
and cinnamon. Mix the flour mixture well with sugar mixture.
Fold in the rhubarb. Divide the batter between the two pans
and spread out evenly.

Bake in the preheated oven for 30 to 40 minutes. Cool in
pans for 15 minutes.

TO MAKE THE FROSTING: In a mixing bowl using an electric
mixer, beat the cold cream cheese and powdered sugar until
smooth. Scrape the sides and bottom of mixing bowl. While
the mixer is beating, add the whipping cream one cup at a
time (not whipped) slowly, never allowing mixture to get too
runny. Scrape the bowl after each cup has been added. After
all of the cream has been added and resembles whipped cream,
add the cinnamon and maple syrup. Beat only long enough to
evenly distribute the flavors throughout the frosting.

TO FROST: Place 1 cake layer, top side down on the cake
platter. Put about 1-1/2 cups frosting on layer and spread
it evenly on top only.

Place the second layer, top side up, on the frosted layer.
Frost sides of cake. The rest of the frosting goes on top.
The frosting should be about 1-1/2" thick on the top.

Press the toasted ground pecans into the sides of the cake
and sprinkle the rest of the nuts on top.

Makes 12 to 16 servings.

Recipe: Cafe Latte in Saint Paul, MN

Uncle Dirty Dave's Archives

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... All fungi are edible; but some only once.
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* Origin: Sursum Corda! BBS-Huntsville,AL-bbs.sursum-corda.com (1:396/45)