Roast Duck with smoked Spanish paprika

John Branton, Newsroom

Thaw duck and rinse, cutting off and discarding all especially fatty parts like the tail. Remove the insides, neck, liver and heart etc., which can be baked separately for less time than the duck. The baked neck is reserved for the cook.

Put a tablespoon or so of smoked Spanish paprika in a little bowl and add oil, perhaps dark Asian sesami oil or olive oil, until it becomes a paste.

Rub the paste all over the duck.

Put herbs in the cavity if desired.

Bake, uncovered, according to size and directions. You can cut into the thighs to make sure done. The duck's skin, considered a delicacy in itself, should be partly crispy.

Serve with Asian plum sauce, preferably, and the orange sauce that comes inside.


Chicken Cranberry Bake

Barb Falise, Accounting

4 medium skinless, boneless chicken breasts

1 16 oz can whole berry cranberry sauce

1 cup Catalina dressing

1 package onion soup/dip mix

Spray 9X13 glass baking pan with cooking spray. Place breasts in pan. Mix remaining ingredients in bowl.pour over chicken and marinate for one hour.

Preheat oven to 350 and bake for 45-60 minutes.


Turkey Divan

Bill Case, Accounting
1 - 10 oz package broccoli spears
4 - Big slices of turkey
1 - Can cream of chicken soup
1/3 - Cup mayonnaise
1/2 - teaspoon curry powder
1/2 - teaspoon lemon juice
1/2 - cup shredded cheddar cheese
1/4 - cup bread crumbs
2 - tablespoons melted butter

Cook broccoli as directed on package. Drain and arrange in shallow 1 1/2 quart baking dish. Arrange turkey on the broccoli. Mix soup, mayo, curry powder and lemon juice and pour on top. Sprinkle with cheese and bread crumbs mixed with butter.

Bake @ 350 degrees for 25 minutes


Easy Slow Cooker Beef Stew

Barbara Mansfield, Circulation

1. T.S.. OF VEGETABLE OIL

2. 1. Pound of beef stew tips

3. 1 large onion chopped

4. 1( 10oz) package of frozen sliced carrots

5. 1 (10oz) package of green beans

6. 1 (10 oz) package of corn

7. 1 large potato peeled and cut into pieces

8. 1 (64 oz) can of v8 juice

9. 1 teaspoon of salt

10. ½ teaspoon of pepper

11. One bay leaf

PLACE OIL INTO SKILLET. ADD BEEF TIPS AND BROWN ADD ONIONS AND SAUTE UNTIL SLIGHTLY BROWNED PLACE MEAT ONIONS AND REMAINING INGREDIENTS INTO SLOW COOKER.

COOK ON MEDIUM HEAT FOR 6 HOURS STIRRING OCCASIONALLY SERVES 6