No sweat Jeff, first you pass the baton, now you want a book! lol. Here is where the helping hands come in for sure. Steve, can you do some fishing and get us some numbers? I need everybody else to start printing out recipes. We may get a book or we may have to view them online. Everybody loves cookbooks. Let's hope it is feasable. I never did find Steves potato salad that I so wanted to taste. I did not find Jeffs banana pudding either. he he. I could not tell you which banana pudding I tasted that was so rocking as I only spotted one but I did hear angels with the first bite. It would probably be a good idea for everyone to bring two copies of their recipes to the swap, one to be filed for the book and one for folks to look at so no recipes are lost or covered in mud. What do yall think?

Search Update!!! What luck; I found the duck ...recipe. My "Drunken Duck" recipe has re-appeared today! Happy Dance!!! It was in an old file box I'm slowly clearing out. I wonder what other jewels may surface? I had made two copies of this recipe from a library book and then put both copies in the same place. What was I thinking? The book - a history review of cooking, restaurants, and recipes of the late 1800s - came from the Dover, DE, Library. I think it was long out of print when I checked it out in 1992. The dinner is called "Positively Ducky, A Small Spring Dinner for Four." It's Chapter 29 of the book and begins on page 305. Apparently the recipes were broken down into seasons and the duck recipe came under "Spring." I know everything about this book - except the title and author. I had made photo copies of the pages, stapled them together, and did not bother to reference the book, author, or publisher on the pages. Again, what was I thinking? The menu for this dinner is includes... Crisp Savory Almonds Chilled Spring Green Soup Aromatic Duck (which I named Drunk Duck; it's soaked in Brandy) Gingered Red Cabbage Slaw Fresh Grapefruit Gelatin with Cream I won't copy all the instructions right now - I have birthday treats to prepare - but the marinade/rub for the 5 lb. duck includes... 2 teaspoons black peppercorns 1 teaspoon dried thyme 2 bay leaves, crumbled 6 whole cloves 1 Tbls. coarse Kosher salt 1 Tbls. brown sugar 1 Tbls. gin, vodka, or brandy 1 garlic clove, peeled I am so thankful I found this recipe. A copy will be put in my computer; my friends will have emailed copies, a paper copy will go in a proper file folder and cabinet, and another copy will go in my Betty Crocker cookbook. My ducks will never be served sober again!

Here you go, Vettin. I thought you were just looking for links . Since you want T&T recipes, these are all restaurant recipes that are tried and true. Hash Brown Potatoes with Cream Source: St Paul Hotel, St Paul MN 1-1/2 lb fresh shredded hash browns 4 green onion tops, sliced 2 c heavy cream 10 strips cooked bacon, diced Seasoning Salt to taste Mix all ingredients thoroughly in a large bowl. Pour into a buttered 10 inch baking pan or casserole. Bake at 35oF for 45 minutes until golden brown on top. [](http://www.picturetrail.com/gallery/view?p=10&imgid=308027383) Tuscan Garlic Chicken Olive Garden\-Inspired by our Culinary Institute of Tuscany, this chicken pasta dish is layered with flavors! Servings: 6 cook: 30 min(s) Ingredients: 3 lb(s) Boneless, skinless chicken breasts 1 1/2 cup(s) Flour, plus 1 tablespoon 1 Tbsp Salt 2 tsp Black pepper 2 tsp Italian herb seasoning 1 lb(s) Penne pasta 1 Tbsp Garlic, chopped 1 Red pepper, julienne cut 1/2 cup(s) White wine 1/2 lb(s) Whole leaf spinach, stemmed 12 oz Heavy cream 1 cup(s) Parmesan cheese, grated Preparing the Chicken: \- Combine 1 1/2 cups flour, salt, black pepper and Italian herb seasoning in a shallow dish. \- Dredge chicken in the mixture, shaking off any excess. \- Saute the chicken in batches, in a large, nonstick, ovenproof skillet \- with enough oil to coat \- over medium\-high heat for about two to three minutes on each side, or until golden brown and crisp. \- When finished, transfer the ovenproof skillet to a preheated oven at 350 degrees F. Cook for approximately 15 minutes or until cooked through and the internal temperature reaches 165 degrees F. Preparing the Pasta: \- Cook pasta al dente (or according to package instructions). \- Drain and set aside until needed. Preparing the Sauce: \- While the pasta is cooking, heat 1/2 to 1 fluid ounce of oil in a sauce pan. Add the garlic and the red pepper and cook for approximately one minute. \- Slowly add remaining one tablespoon of flour and stir to combine. \- Next add the white wine and bring to a boil for about one minute. Add the spinach and the cream and bring to a boil. The sauce is done cooking when the spinach becomes wilted. Complete by stirring in the parmesan cheese. Preparing Tuscan Garlic Chicken Entree: \- Partly coat the pasta with the sauce, transfer to a large bowl (or individual dishes) and then top with the chicken, the remaining sauce and extra parmesan cheese. Serve and enjoy. Chocolate Turtle Torte Source: St Paul Hotel Crust: 3-2/3 c pecans 1-1/4 c sugar 7T unsalted butter In food processor blend pecans and sugar, add melted butter in steady stream until combined well. Turn out mixture into a 12" tart pan with removable bottom. Press to 1/8" thickness on bottom and 3/8" on sides. Bake at 350F for approximately 20-25 minutes or until lightly toasted. Cool. Filling: 1lb semi sweet chocolate 2 c heavy whipping cream Bring cream to a boil and pour over coarsely chopped chocolate. Mix until chocolate is melted and mixture is combined well. Pour into cooled crust and refrigerate for 3 hours or up to overnite. Caramel Sauce: 4oz unsalted butter 1 c sugar 1 c heavy whipping cream 3/4 c crushed pecans (for garnish) In heavy saucepan melt butter, add sugar and cook until dark brown (not burnt). Add cream and remove from heat. Mix thoroughly until mixture turns a rich golden color. Drizzle over slices of torte and serve. Strawberry Spinach Salad with Poppyseed Dressing Source: St. Paul Hotel Dressing: 1 c sugar 1/4 c poppyseeds 1/2 c Sesame seeds 1 c salad oil 1/2 c raspberry vinegar dash paprika 1 T worcestershire sauce 1 T minced onion Combine sugar and vinegar and whisk until sugar is dissolved. Add remaining ingredients and chill well. Serve over baby spinach leaves and sliced strawberries. Garnish with brie cheese wedges. My notes:you may want to half this recipe, as it makes a lot of dressing. This is one I came up with based on the list of ingredients on a deli label. The original salad came from Dayton's Marketplace deli. Dayton's used to be a large department store in Minneapolis, later became Marshall Fields, and then sold out to Macy's. Not sure what the exact recipe was, but this comes darn close! LOL Greek Style Pasta Salad 1lb pasta, shells or farfalle work well 3 stalks celery, chopped 1 can black olives, sliced 1 large tomato, chopped 1/2 c chopped red pepper 1c mayonnaise 1/2c Italian dressing 6-8oz crumbled feta cheese 4oz grated parmesan cheese Oregano to taste Black pepper to taste Cook pasta per package directions, drain. Place pasta in bowl with celery, olives, tomato and pepper. In small bowl combine mayonnaise, Italian dressing, parmesan, oregano and pepper, gently fold in feta. Toss with pasta and vegetables, chill until ready to serve. And another from Dayton's Marketplace: Broccoli Linguini 1 lb linguini 3 oz olive oil 4 cloves garlic, minced 1 lg bunch broccoli, finely chopped including 1\-2" of stems 3/4 c chopped walnuts 1/2c pitted black olives, sliced 3 oz parmesan or romano cheese, grated Salt to taste Pepper, freshly ground Cook linguini according to package directions until "al dente", drain. Heat olive oil in large skillet and sauté garlic until golden. Add broccoli, walnuts and olives, cook and stir over medium heat until very hot. Season to taste with salt and pepper. Pour over hot linguini, sprinkle parmesan over top and serve immediately. Linda

I didn't find the receipt you were looking for exactly, but I goggled a couple of things you could check out. Try, cooking in the 1800's, and Duck receipts in the 1800's They had some interesting articles and other things. Hope this helps a bit. Also check wild game receipts for that time frame.