Orange Cranberry Glaze

Ingredients

• 12oz       Orange Marmalade or Preserve
• ¼ cup    Triple Sec
• ½ cup    Dried Cranberries

Method

In a small sauce pan, Over medium high heat,  combine marmalade, Triple Sec and dried cranberries.  Stir together and cook for 5-7 mins – mixture will turn amber in color when it is ready. CAREFUL not to over cook !

Roasted Duck

Ingredients

• 2 teaspoons salt
• 2 teaspoons paprika
• 1 teaspoon black pepper
• (5 pound) whole duck
• 1/2 cup melted butter

Method

Preheat oven to 375 degrees

Rub salt, pepper, and paprika into the skin of the duck. Place in a roasting pan.

Roast duck in preheated oven for 1 hour. Spoon 1/4 cup melted butter over bird, and continue cooking for 45 more minutes. Spoon remaining 1/4 cup melted butter over duck, and cook for 15 more minutes, or until golden brown.

Carrot Soufflé

Ingredients

• 4 lbs.Carrots, Peeled
• 2 ½ cups Sugar
• 1 ½ tbsp Baking Powder
• 2 tbsp Vanilla
• ½ cup All Purpose Flour
• 6 Eggs
• ½ lb. Margarine or Butter (Softened)
• ¼ cup Powdered Sugar

Method

Preheat oven to 350 degrees

Boil carrots until soft (Able to be smashed with your fingers) .   Combine hot carrots with sugar, baking powder and vanilla.  Using a mixer , blend until smooth then add flour and mix thoroughly.  Whip in eggs, once incorporated add margarine and mix well.

Pour into 13×9 baking dish about ½ full (Will rise)

Bake for 1 hour till center is set and slightly browned.

Top with powdered sugar prior to serving.

Shrimp and Shell Pasta

Ingredients

• 8 oz small shell pasta
• ¼ cup celery sliced
• 1 lb. shrimp (boiled) or SUB Crawfish
• ½ Diced Bell Pepper
• 16 oz Your Favorite Ranch Dressing
• ½ tsp Seasoning blend or salt and pepper

Method

Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the seasoning,  pasta, celery, peppers and shrimp. Pour Ranch  over pasta mixture and toss to coat. Cover and refrigerate until serving.