Lil' Duck Duck» Recipes Archives

Roast Pork with Maple Mustard Glaze

MamaDuck — Sun, 21 Mar 2010 09:00:32 +0000

2 1/2 pounds boneless pork loin roast
1 cup real maple syrup
4 tablespoons prepared Dijon-style mustard
2 1/2 tablespoons cider vinegar
2 1/2 tablespoons soy sauce

Stir together the maple syrup, mustard vinegar, soy sauce in a small bowl. Set glaze aside.
Place pork roast in a shallow roasting pan. Spread glaze evenly over pork roast.
Roast pork in a 350 degree F oven. Cook until temp. reaches 160 degrees, about 45 minutes to 1 1/2 hours.
Remove from oven, and let rest about 10 minutes before slicing to serve.

Mango Ham Glaze

MamaDuck — Fri, 19 Mar 2010 09:00:49 +0000

2/3 cup mango nectar
1/3 cup mango chutney
1/4 cup brown sugar
1 T Dijon mustard

Mix all in a small pan over low heat till melted.

Mushroom Zucchini Soup

MamaDuck — Tue, 16 Mar 2010 09:00:49 +0000

3 cans (14 oz) chicken broth
1 1/2 lbs. zucchini,sliced
2 lbs.fresh mushrooms,cleaned and quartered
1 container (8oz) soft cream cheese with chives
salt and pepper to taste

In a large pan, bring chicken broth to a boil; add zucchini and mushrooms, reduce heat, cover and simmer 6-9 minutes until zucchini is tender. Pour vegetable mixture into a blender; add cream cheese and puree. Return to pan and heat until hot (not boiling).

Crockpot Cabbage & Corned Beef

MamaDuck — Sun, 14 Mar 2010 09:00:05 +0000

4 pounds Corned Beef Brisket
1/2 cup Onion — chopped
2 cloves Garlic
2 Bay leaves
1 Head cabbage — cut into wedges

Placed corned beef in crockpot, barely cover with water. Add onion, garlic and bay leaves. Cover and cook on LOW for 9 to 10 hours. Lift corned beef out of pot, turn to HIGH and add cabbage into broth. Cover and cook 15 to 20 Mins. Remove and serve.

Corned Beef & Cabbage

MamaDuck — Sat, 13 Mar 2010 09:00:21 +0000

1 corned beef brisket
1 large head cabbage (preferably savoy)
8 peppercorns
6 cloves garlic, whole peeled
4-5 parsnips
1-2 turnips
2 bay leaves
1 pound carrots, peeled
6 large potatoes
1 stalk celery, thinly sliced
3 whole cloves
1/2 tsp Old Bay seasoning
1/4 tsp black pepper, ground

Wash brisket. Make small X slits in the meat and insert garlic and cloves pieces.

Place the meat into a stockpot (at least 8 quarts). Cover the meat with water. Add bay leaves, peppercorns, Old Bay, 2 carrots and sliced celery. Bring to a boil, skim off foam and reduce heat to a simmer. Simmer 2-3 hours, or until meat is nearly tender.

Meanwhile, prepare vegetables. Quarter the cabbage, peel potatoes, carrots, turnips and parsnips. Slice vegetables into 2 inch chunks.

During last half hour, add remaining vegetables and cook until tender.

Drain and serve with yellow mustard.

Using Up Easter Eggs – Pickled in a Salad!

MamaDuck — Fri, 12 Mar 2010 08:00:51 +0000

4 large eggs, hard boiled
1/2 cup mayonnaise
4 tablespoons finely chopped celery
2 tablespoons minced red onion
1/4 cup chopped dill or bread & butter pickles
salt and pepper to taste

Stir together the mayonnaise, celery, onion and pickles.
Add peeled and chopped hard boiled eggs.
Spread on bread and enjoy!

Using Up Easter Eggs – Bacon & Cheese Style!

MamaDuck — Tue, 09 Mar 2010 08:00:25 +0000

1 lb. bacon cooked and crumbled
8 hard boiled eggs, sliced
1 lg. or 2 med. onions, sliced
1 can Campbell’s Cheddar cheese soup
2 c. crumbled potato chips
2 tbsp. butter or margarine

Saute onion in butter or margarine until tender. In 2 quart casserole or 9 x 13 inch pan alternate layers of the mixture. (Dilute cheese soup with 1/2 can milk.) Saving a few chips to put on top. Bake at 350 degrees for 20 minutes. You can also use sausage rather than bacon, if you prefer!

Using Up Easter Eggs – Deviled Potato Salad Style

MamaDuck — Sun, 07 Mar 2010 08:00:23 +0000

9 hard boiled eggs, peeled
1/2 c. chopped onions
1/4 c. shredded pimentos
1/4 c. shredded green pepper
1/2 c. mustard
1 tbsp. salt
6 c. boiled potatoes, cubed
1/2 c. shredded dill pickles
1/4 c. shredded celery
1 c. mayonnaise
1 tbsp. paprika

Cut 6 boiled eggs in half; remove yolk. Place yolks in bowl and mix with 1 teaspoon pickles, 1 teaspoon mustard, 1 tablespoon mayonnaise, dash of salt; stiff eggs with the yolk mixture. Set eggs aside. Mix potatoes with remaining ingredients. Add eggs (flaked with fork) last. Top with paprika and arrange deviled eggs around top of salad for decorative look.

Using Up Easter Eggs – Ham & Cheese Style!

MamaDuck — Fri, 05 Mar 2010 08:00:44 +0000

8 hard boiled Easter Eggs!
4 slices cooked ham, cut in thin strips
1 cup Swiss cheese, grated
1 tablespoon butter, melted
seasonings to taste
3 cups thin white sauce
(To make White Sauce: scald 1 pint of milk. Melt 3 tablespoons of butter in a saucepan. Add half a teaspoon of salt, 4 tablespoons of flour, and let cook for one minute, stirring constantly. Add the milk little by little, stirring gently until it boils. Let it boil for 3 minutes.)

Mix hard-boiled eggs with the white sauce. Mix ham with the eggs, seasonings and sauce. Place in a baking or pudding dish. Sprinkle grated cheese on top. Pour the melted butter on the top. Bake in moderate oven for about 10 minutes, until a nice brown crust is formed.

Using Up Easter Eggs – Creamed Eggs!

MamaDuck — Tue, 02 Mar 2010 08:00:05 +0000

1 tablespoon vegetable oil
1 tablespoon butter
1 cup chopped celery
1/4 cup chopped green bell pepper
1/4 cup finely chopped onion
1 can (10 1/2 ounces) condensed cream of celery soup
1/2 cup milk
1 cup shredded mild Cheddar or American cheese
4 hard cooked eggs, chopped

6 pimento-stuffed olives, sliced
In a large skillet over low heat, melt butter with vegetable oil; add chopped celery,
green pepper, and onion. Sauté vegetables until tender; add soup, milk, and cheese
and heat until cheese is melted. Add hard cooked eggs and olives; heat through.
Spoon creamed egg mixture over toast.