NK - Citizens of the North

Addington, Debbie, A daaddington at saintfrancis.com
Wed Mar 7 07:36:30 PST 2001


oooo, that sounds pretty good.
I know where i can get a couple cheap ducks too. 
some strays are tearing the grass out of my yard and turning it into a muddy
marsh.  
:)
maidenhair

> -----Original Message-----
> From:	Miriam Cook [SMTP:zahavabathannah at yahoo.com]
> Sent:	Wednesday, March 07, 2001 9:25 AM
> To:	Northkeep at ansteorra.org
> Subject:	Re: NK - Citizens of the North
> 
>  "fowl" Trimarans?  What sort of fowl is a Trimaran
> > and how would it 
> > be best cooked?
> 
> A water fowl, I am sure! 
> 
> And I think that I found the perfect one..... a gumbo
> to go with our hosting Kingdom.
> 
>  Wild Duck Gumbo
> 
> Recipe By     : TASTE OF HOME DEC/JAN 1996
> Serving Size  : 16   Preparation Time :0:00
> Categories    : 
>   Amount  Measure       Ingredient -- Preparation
> Method
> --------  ------------ 
> --------------------------------
>    2                    wild ducks -- cut up
>      1/2  cup           cooking oil
>      2/3  cup           all-purpose flour
>    1      pound         smoked sausage -- sliced
>    2      cups          chopped onion
>    1 1/2  cups          green pepper -- chopped
>    1 1/2  cups          celery -- sliced
>    2      Tablespoons   fresh parsley -- minced
>    1      Tablespoon    garlic -- minced
>   14 1/2  ounces        stewed tomatoes
>    2                    bay leaves
>    2      Tablespoons   Worcestershire sauce
>    1 1/2  teaspoons     pepper
>    1      teaspoon      salt
>    1      teaspoon      dried thyme
>      1/4  teaspoon      cayenne pepper
>    2      quarts        water
>                         Hot cooked rice
> 
> In a Dutch oven over medium heat, brown duck in
> batches in oil. Remove and
> set a
> side. Discard all but 2/3 cup drippings. Add flour to
> drippings; cook and
> stir o
> ver medium heat until brown, 12-14 minutes. Add
> sausage, onion, green
> pepper, ce
> lery, parsley and garlic. Cook for 10 minutes,
> stirring occasionally. Add
> next 8
>  ingredients; mix well. Add duck; bring to a boil.
> Reduce heat; cover and simmer 60-75 minutes or until
> duck is tender. Remove
> duck
> . Cool. Debone and cut into chunks; return to pan.
> Simmer 5-10 minutes or
> until 
> heated through. Remove bay leaves. Serve with rice.
> 
> HEHEHE
> Zahava
> 
> 
>                    - - - - - - - - - - - - - - - - - -
> 
> --- "Darin K. Herndon" <darin-herndon at utulsa.edu>
> wrote:
> > "fowl" Trimarans?  What sort of fowl is a Trimaran
> > and how would it 
> > be best cooked?  Recipe suggestions?
> > 
> > Etienne
> 
> 
> =====
> "Do not meddle in the affairs of Dragons...for you are crunchy and good 
> with ketchup."
> 
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