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$3.99
800 Recipes Collection
This e-book collection comes with full distribution rights. This means you have the right to resell it and pass on those rights to others as well. You may sell it for any price you want and keep all the money.

free recipes from this e-book for your enjoyment:

GLAZED ROAST DUCKLING
1 ready to cook duckling
1/2 recipe bread stuffing
1/2 c. sugar
Few grains salt
1 tsp. cornstarch
1(6 oz.) can frozen orange juice
concentrate, thawed
Set oven for slow 325 degrees. Stuff duckling. Place breast side up on rack in shallow open pan. Roast. Meanwhile, combine sugar, salt and cornstarch. Add thawed orange juice concentrate (do not dilute). Stir over moderate heat until slightly thickened. An hour before the duckling is done, brush entire surface with orange juice glaze. Repeat every 15 minutes until duckling is done.

ROAST WILD GOOSE
1 wild goose
Salt & pepper
1 tbsp. vinegar
1 onion
Flour
Clean goose well, season with salt and pepper and vinegar. Place an onion in cavity. Let stand overnight. Remove onion. Dredge with flour and place in roasting pan in slow oven, 325 degrees. Roast uncovered until tender and browned, 20 to 25 minutes per pound, basting with juices in pan. Goose may be filled with stuffing if desired.

ZUCCHINI PARMESAN
4 c. thinly sliced zucchini
1 tbsp. water
1 tsp. salt
3 tbsp. grated parmesan cheese
1 sm. onion, chopped
2 tbsp. margarine
Freshly ground pepper
Put all ingredients except cheese in skillet. Cover and cook 1 minute. Uncover and continue cooking and turning with wide spatula until just tender. About 5 minutes. Sprinkle with cheese. Toss. Serves 6 to 8.

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