Johnny Mathis' Apricot Fantasy
1 can (no. 303)(A no. 303 can = 16-17 ounces) apricot halves, drained
1 envelope (2 tbsps.) unflavored gelatin
1 can (12 ozs.) apricot nectar
1 pkg. (3 5/8 ozs.) vanilla pudding (not instant)
1 tsp. lemon extract
1 cup whipping cream
1 cup fresh or frozen (thawed) strawberries
1/2 cup chopped pecans or walnuts for garnish
Set aside six to eight apricot halves. Mash remaining apricot halves or put through blender; reserve. Soften gelatin in 1/4 cup apricot nectar. Add enough water to remaining nectar to make 1 3/4 cups liquid.
Prepare vanilla pudding according to package instructions, substituting nectar-water mixture for milk.
Stir hot pudding into softened gelatin, making certain gelatin is completely dissolved.
Add mashed apricot and lemon extract. Cool slightly. Whip cream until stiff, gently fold into pudding mix. Turn into a 1-quart souffle dish.
Cover and chill well. Just before serving, garnish with strawberries and-or chopped pecans or walnuts. Serves 4-6.
Thoughts: A delicious dessert you can make off the emergency shelf! For a slight tang, add finely grated lemon rind to apricot pulp.
Syrup from apricots can be used, but it's very sweet. To use, dilute slightly with a few drops of lemon juice and water.
Johnny Mathis' Mustard Greens
2 lbs. fresh mustard greens
2 qts. water
1/4 lb. salt pork
Salt to taste
2 tsps. shortening
Wash greens carefully with cold water three times to remove all the grit and sand. Drain well in colander. Put water in a 4-quart stock pot.
Add salt pork, bring to a brisk boil and then add greens. (Never put greens in cold water to start.) Salt to taste.
Add shortening, boll until tender (about one hour). If frozen greens are used, cook according to package instructions. Delicious with cornbread. Serves 4.
Johnny Mathis' Wild Duck
2 or 3 wild ducks, cleaned
Salt, freshly ground black pepper
1/2 cup chopped yellow onion
1 sweet green pepper, sliced
2 or 3 stalks of celery, chopped
3 cups water
Rinse duck and pat dry. Rub inside and out with salt and pepper. Place breast-side up on rack in roasting pan. Add onion, pepper, celery and water to pan.
Cover and bake in preheated 325 degrees F. oven for about 45 minutes (or until ducks are tender). Baste occasionally with pan juices.
Serve on bed of hot, cooked wild rice. Serves 2-3.
Thoughts: If desired, duck can be filled with chopped apple or onion, celery and carrot mixed with poultry seasoning to reduce the "wild" flavor.