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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