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Show Mrs. Owens Special Dinner Party Recipe If the youngsters have been playing play-ing with daddy's decoys, and that duck-quacker whistle-thing has been put high on the kitchen window sill, out of their reach, chances are, you too, have duck in the refrigerator awaiting cooking. Mrs. John D. Owens' of 4062 Cumerbland Drive, one of the best cooks ever known in this area, has a refrigerator full of them. And here's the entire process that Patty Owens applies to those waiting ducks that delivers them delicious and delectable to her family dinner din-ner table. ' If a less ducky flavor is desired, Patty soaks the ducks overnight in a mild solution of water with a bit of baking soda. If not she begins by sticking stalks of celery, halves of apple, and oranges inside the cleaned ducks, and then carefully covers the ducks with strips of bacon to keep their meat moist during the baking time. This done, she places them in a 325 degree oven for approximately two hours (one and a half hours if the ducks are small) and bastes them occassionally with orange juice. And that's that. Because she prefers to serve the duck with a rice casserole Mrs. Owens can avoid fussying with dressing that might take more time than a young mother with three small children and a bran-spanking new house has available for a meal preparation. prepara-tion. This is the rice casserole recipe that Patty favors because, if need be, it can be put together and partially cooked ahead of time: RICE CASSEROLE (serves six) Brown two cups of white rice (long grain) over medium heat. Pattie uses lots of butter for the browning, approximately lb., but margarine or a less amount of butter can be used. Be careful not to let it brown too suddenly. Then add 3 cans of consume, undiluted, and place in- covered casserole. Place in the oven at 325 degrees and cook for at least one hour or longer. This casserole, Patty |