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Show BASE RECIPE Set out a Bake at 450F reserve orange juice. Remove and discard all remaining membranes from- orange shells. "Set orange shells aside. ; saucepan having a tight-fittin- g muffin pan wells 'cover. Six 'will be needed. 3-q- t, ( When squash is tender, remove from heat and, if neccesary, drain. Mash squash thoroughly. Whip until light and fluffy with i cup of the reserved orange juice ' . and Ya cup butter or margarine and a mixture of " ' Vi cup firmly packed brown sugar 2 teaspoons salt 2 teaspoons grated orange peel Wash, cut into halves, and remove seeds " and fibers from 2 medium-ciz- e (about 5 lbs.) , Squash in Orange Hubbard squash With a sharp knife, cut squash into 4x2-in- . pieces and pare: Place in the saucepan with a small amount of boiling water, Bring to boiling cover and cook 35 to40 min., or, ,;"VV ,.-rr;- Shells " until tender. ' Meanwhile, rinse 3 " , . medium-siz- e oranges narrow, sharp-pointe- d -- Ducklings Set pan with rack. out shallow roasting Prepare and set aside to cool Orana-Rf- c on neck skin) from 2 ducklings, 4 lbs. ach, fo-co- ok ,V 6 ' servings Baked Squash with Herbs '. Follow Base Recipe. Lightly butter a casserole. Omit orange sht'llsToraiige juice, and brown sugar. Add jf cup cream, 1 tahlesix)on minced nbuy and 2 teaspoon, marjoram when whipping squash. Omit almonds. Bake uncovered in the casserole. Garnish with 2 teaspoons finely chopped p&rsjey, to 8 servings. ; t. - - l-'- r ' V ' t, ? wight 1 to 2 teaspoons salt Set ducklings aside. V T ' - : - (leaving rr rody - . 4A ""J , Leaving brown residue in roasting pan, pour into the bowl containing the reserved ' drippings and fat, the remaining o &&Zb r'Htvk s&y&X "Sy Drippings Allow fat to rise to surface; skim off fat and reserve. Remaining drippings are meat juices and orange juice which should be used as part of the liquid in the gravy, J o 1 . v if- - dv. Put in a small saucepan f r cup orange juic 2 tabtopoont butter Place over low heat, stirring occasionally until butter is melted. Remove from heat. Using a pastry brush, brush cavities of ducklings with orange juice mixture. f; r r-- i ;. e in 'i ttaipoon salt XA teaspoon pppr Stirring constantly, heat until mixture bubbles. Remove from heat and slowly blend in, stirring constantly and vigorously 2 cups liquid (drippings plus orang uic) Return to heat and cook rapidly, stirring constantly, until gravy thickeW Cook "T to.2 min. longer. While stirring, scrape bottom and sides of pan to blend in brown residue. Add and stir until well blended cup orang marmalade Remove from heat and serve hot. Vs 4 Orange-Ric- e o Melt in a heavy tight-fitti- Mi juice mixture. Roast uncovered at 325F. t73 C5 i Stuffing 2-q- t. saucepan having a cover ng 3 tablespoons butter or margarine Add and cook over medium heat until 1 onion is transparent 1 cup diced celery with leaves . J 2 tablespoons chopped onion Brush ducklings with orange juice mixture frequently during roasting period. Pour drippings and fat from roasting pan into a bowl as they accumulate; reserve for making gravy. Roast to 3 hrs., or until ducklings to saucepan and bring to rapid Add 1 boiling 14 cups water 1 cup orange juice tablespoon thinly sliced orange peel (cut through colored port only; white is bitter) 1 tablespoon brown sugar 1 Vx teaspoons salt 14 teaspoon thyme Vi teaspoon marjoram Add gradually to mixture so boiling will 1 2i test done. To test doneness, move leg gently by grasping end bone; drumstick-thig- h joint moves easily. (Protect fingers with cloth or paper napkin.) Place ducklings on a heated platter; remove skewers and cord. Keep ducklings warm while preparing V Orange Gravy Measure into roasting pan 3 tablespoons of the reserved fat. Blend in until smooth 3 tabkspoons flour - u5' Lightly fill body cavities with cooled stuffing. To close body cavities, sew or skewer and lace with cord. Fasten neck skin to backs and wings to bodies with skewers. Place ducklings breast side up on rack in roasting pan. Brush with orange '. Orange Gravy. cavities of ducklings with : '' Roast Duckling with Orange Flavor (If ducklings are frozen, thaw according to directions on package.) Rinse and pat ducklings dry with absorbent paper. Rub 1 l Stuffing cut oS necks at bodies Clean and . i z k n i fe mark I in., points in a sawtooth line around the center of each orange. Carefully cut through marked lines to center of pulp. Pull halves apart. Extract the juice, remove! and discard. seedj:0f vanj).ad a Using Serve immediately. (grated thfougKcoIqred part TpJ only; white is bitter) " y teaspoon white pepper . Pile squash mixture lightly into prepared orange shells: Place in muffin wells. Sprin- kle with A cup (about 1 oz.) slivered, blanched almonds T to m mm., or until lightly browned. V- Garnish with Sprigs of parsley - 3-i- n. 18 Broiled Orange Slices V X" Set temperature control of range at Broil (S00F or higher). Rinse and cut Into J-i- n. slices fc- '3 oranges Slip papers frills onto drumsticks and : Remove seeds (if any) and put orange garnish ducklings as in photograph with . slices" on broiler rack. Brush slices with Broiled Orange Slices Melted butter with Sprigs of parsley . Sprinkle ' Brown sugar Serve immediately. , 6 to 8 servings Place rack in broiler with tops of slices JVo: To crisp skin, set ducklings in broiler about 3 in. from heat source. Broil 5 to 7 min.; or until sliccs'are slightly browned. for few min.; before serving. - TW SJe J not stop . ltJ A Jr 1 9 -. .J UF J.jt k IV, "s 1) '4 J"" ' y 1- ft""." - 'i : 1 cup uncooked rice (The Rice Industry no longer considers it necessary to wash rice before cooking.) Stir to blend thoroughly. Cover saucepan tightly, reduce heat to very low, and cook .about 25 min. without removing cover. Stuff ducklings just before roasting. 4 cups'stuffing Note: II desired, bake extra stuffing in greased casserole or wrap stuffing loosely in aluminum foil and bake with ducklings ' . during last hour of roasting time. -- 1 FAMILY WEEKLY MAGAZINE NOVEMIER 21, 1954 NOVEMBER 21, IW4 FAMILY WEEKLY MAGAZINE |