Cook spaghetti in salt water . Rinse and drain in hot water twice . Add remaining ingredients , except mushroom soup . Heat mushroom soup and serve with the loaf . •
When I ponder Fall , it brings to mind feathers . It also reminds me of crisp air , deep blue sky and the anticipation of wild birds taking flight . So , good luck hunters and let ’ s see those feathers fly . Best of luck to your loyal , furry companions as well . Here ’ s some recipes to enjoy after the hunt .
Creamy Goose / Duck Casserole 1 pkg . 5 oz . Brown & Wild Rice w / mushrooms 3 cups cooked goose or duck
( diced ) 1 / 2 cup mayonnaise 1 1 / 2 cups sour cream Paprika
Prepare rice as directed on package . Combine cooked rice with rest of ingredients and pour into greased casserole . Sprinkle with paprika and bake at 350 degrees for about 40 minutes . Serves 4 .
Baked Pheasant w / Pecans 4 skinless / boned pheasant breasts 3 tbsps . honey 2 tbsps . Dijon mustard 3 tbsps finely-chopped pecans Place pheasant breasts between 2 pieces of heavy-duty plastic wrap . Flatten to 1 / 4-inch thickness using a meat mallet or side of saucer . Combine honey and mustard in small bowl . Spread on both sides of pheasant , then dredge in pecans . Arrange in a lightly-greased 8-inch square baking dish . Bake uncovered at 325 degrees 30-45 minutes or until breasts are tender .
Ducky Honey-Glaze 1 large duck or 2 small ducks 1 tsp . season salt 1 tsp . poultry seasoning 1 / 2 cup honey 1 / 3 cup orange juice 1 1 / 2 tsps . dry mustard
In a bowl , combine seasoned salt and poultry seasoning . Rub cavity with season mixture . Place duck on a rack in a baking dish or small roaster . Bake at 375 degrees for 1 hour .
Blend honey , juice , and mustard in a bowl . Drain accumulation of grease from pan and discard . Brush duck with honey mixture , continue to bake for 45- 60 minutes longer until duck is golden brown and meat is tender . Periodically brush remaining glaze over duck during baking .
Goose & Apple Roast 1 10 lb . goose 1 / 2 tsp . salt 1 / 2 tsp . pepper 2 onions , chopped 1 / 4 cup butter 5 cups bread crumbs 5 cups apples , chopped 6 eggs , beaten 1 / 4 tsp . pepper
Fabulous Fall
Peggy Hankey
Punch goose with a fork . Rub salt / pepper all over the goose . Let stand . Sauté onion in butter until transparent . Stir in remaining ingredients . Pour the sauce into the opening of the goose . Close the opening , form small balls with remaining dressing , cover and refrigerate . Place goose on a rack in a roasting pan and cook uncovered in a 325-degree oven for 3 hours until the legs move easily . Place the stuffing balls in the roasting pan and cook for an additional half hour . Serves 8 .
Partridge / Turkey Noodle Bake 4 oz . medium egg noodles 3 / 4 cup celery , diagonally sliced 1 / 4 cup onion , diced 2 tsps . butter 1 can of Cream of Chicken soup 3 / 4 cup milk 2 cups partridge / turkey , diced 1 / 4 cup pimento , diced 1 / 4 cup buttered bread crumbs
Cook noodles in unsalted water until tender and drain . Cook celery and onion in butter . Blend in soup , partridge / turkey , milk , and pimentos . Fold into cooked noodles . Put in 9x9 inch baking pan . Sprinkle bread crumbs on top . Bake at 350 degrees for 45 minutes or until sauce is bubbling and crumbs are browned . Serves 8 .
Dove Loaf and Mushrooms 1 cup broken spaghetti 1 cup diced dove breast 1 cup dry bread crumbs 1 1 / 2 cups warm milk 1 / 4 cup melted butter 1 cup American grated cheese 1 / 4 cup chopped green pepper 2 tsps . pimento chopped 1 tsp . salt 3 eggs , slightly beaten 1 can Cream of Mushroom soup
Cook spaghetti in salt water . Rinse and drain in hot water twice . Add remaining ingredients , except mushroom soup . Heat mushroom soup and serve with the loaf . •
Page 30 , Dakota Country , September 2024 www . dakotacountrymagazine . com