The Quilt Inn Country Cookbook

Aliske Webb

from heat and chill.

Heat skilled to high. Sear tenderloins on all sides until browned. Remove and

cool.

Roll pastry on lightly floured board to 15"x40" sheet. Cut in half. Spread 1/2 of

chilled mushroom mixture on each piece to within 1/2–inch of edges. Cover with half

of sliced ham–flavored turkey. Place seared tenderloin in center of pastry. Carefully

wrap pastry around tenderloin, sealing edges with water. May be refrigerated at this

point for cooking later.

Preheat over to 400F. Place pastries in baking pan. Prick pastry top with

toothpick. Brush with beaten egg. Bake for 20 to 25 minutes or until pastry is golden

brown. Remove and let sit for 5 minutes before slicing to serve.

Guests were saddened to note the absence of Myrtle from our pond this year.

She was a cantankerous old bird and ultimatelyshe succumbed to a bad habit:

pecked a sleeping dog once too often. She made a fine dinner and a good lesson:

better left alone than become a dinner bone...

Oriental Glazed Duck

–5 pound duck, rinsed, patted dry

lemons, halved

salt and ground pepper to taste

/4 cup soy sauce

/4 cup ketchen

/3 cup liquid honey

/4 cup corn oil

cloves garlic, finely chopped

tbsp. rosemary

green onions, thinly sliced for garnish

Preheat oven to 400F. Rub the duck inside and out with juice of 1 lemon. Pat

dry. Prick skin with fork. Sprinkle inside and outside with salt and pepper. Place

second lemon in cavity. Place duck, breast side up on rack in shallow roasting pan.

Bake for 30 minutes.

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Country Cooking