MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Holiday Pecan Sandies
Categories: Cookies, Nuts, Chilies
Yield: 48 (or so) cookies

MMMMM------------------------BASE COOKIES-----------------------------
2 c Butter; softened
1 c ConfectionerrCOs sugar
2 tb Water
4 ts Vanilla extract
4 c Flour
2 c Pecans; chopped

MMMMM-----------------------GREEN COOKIES----------------------------
2 tb Pure ground jalapeno
Green food colouring
Green sugar sprinkles

MMMMM------------------------RED COOKIES-----------------------------
1 tb Fine ground cayenne
Red food colouring
Red sugar sprinkles

In a mixing bowl, cream butter and sugar. Add water and
vanilla; mix well. Gradually add flour; fold in pecans.
Divide dough in half.

Add the ingredients for each colour cookie to the halves
of mix. Do not increase the amounts of ground chile - we
do not want to light up anyone here. Just let them know
this is a chilehead recipe.

Roll dough into 1 inch balls. Place on ungreased baking
sheets and flatten with fingers. Bake at 300-|F/150-|C for
20 - 25 minutes. Cool on a wire rack.

When cool, dust with confectioners' sugar and sprinkle
with appropriate colour sprinkles.

Base recipe sourced from: Taste of Home

Chilehead version by Uncle Dirty Dave

Uncle Dirty Dave's Kitchen

MMMMM

... Cat tastes like rabbit but lion tastes like pork.
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* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Canvasback Ducks w/Pecan Stuffing
Categories: Game, Breads, Fruits, Nuts, Vegetables
Yield: 6 Servings

MMMMM-----------------------PECAN STUFFING----------------------------
4 c Soft breadcrumbs
1 c Celery; chopped
1 c Onion; peeled, chopped
1 c Seedless raisins
1 c Pecans; chopped
1/2 ts Salt
1/2 c Milk
2 lg Eggs; well-beaten

MMMMM---------------------------DUCKS--------------------------------
2 (2 1/2 lb ea) ducks; cleaned
- left whole *
Salt & pepper
6 sl Bacon

MMMMM---------------------------SAUCE--------------------------------
1 c Ketchup
1/4 c Worcestershire sauce
1/4 c A-1 steak sauce
1/2 c Chilli sauce
Parsley; for garnish

* canvasbacks or mallards

ASSEMBLE STUFFING; combine crumbs, onions, raisins, nuts,
and salt.

Add milk to beaten eggs and stir into dry mixture and mix
well.

Dress ducks, rub inside with salt and pepper and fill
lightly with stuffing.

Lace openings closed.

Place breast down in an open roasting pan and arrange 3
strips of bacon on each duck.

Roast at 350ºF/175ºC, allowing 20 to 25 minutes per
pound.

While duck is baking, mix the ketchup, worcestershire
sauce, A-1 sauce, and chili sauce together.

Twenty minutes before serving time, turn the ducks breast
side up; pour fat from roasting pan and baste with sauce.

Garnish with parsley and serve with remaining sauce.

Recipe by: Molly Paul

SERVES: 6

RECIPE FROM: http://www.geniuskitchen.com

Uncle Dirty Dave's Kitchen

MMMMM

... A fresco is a wall painting & a Fresca is a soda pop. Italian is wacky
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)