1 (6 lb.) goose
Salt to taste
1 lg. onion, peeled
2 apples, cored and quartered
1 med. potato, halved
6 to 8 strips bacon
1 recipe sweet brandy sauce
Preheat oven to 300°F. Rub cavity generously with salt. Place onion, apple quarters, and potato halves inside goose. Cover goose with strips of bacon. Place in oven and bake for approximately 3 hours or 30 minutes per pound of goose. Baste every 15 minutes of last hour with Sweet Brandy Sauce. Serves 6.
Sweet Brandy Sauce
3/4 c. honey
1/2 c. brown sugar
1/2 c. red wine
1/2 tsp. Worcestershire sauce
2 oz. brandy
Mix all ingredients in a small saucepan over medium heat. Stir briskly for 2 minutes or until sugar is dissolved. Serve warm. Makes 1 3/4 cups.
Cream of Parsnip Soup
1 lg. onion
1 c. water
2 c. cooked parsnips
7 c. milk
6 tblsp butter
4 1/2 tblsp flour
1 1/2 tsp. salt
1/8 tsp. pepper
1/8 tsp. paprika
Mince the onion and boil until tender in the water. Puree the cooked parsnips and onions by forcing them through a sieve. Scald the milk in a deep kettle.
Add the pureed vegetables. Blend the butter and flour and stir into the soup, continuing to stir over low heat until the mixture is smooth and slightly thickened.
Sprinkle with salt, pepper and paprika and serve immediately. Serves 8.
Cream Cheese Mushroom Rolls
3 oz. cream cheese, softened
4 oz. can mushroom pieces & stems, drained & minced or sub. fresh mushrooms
1 can refrigerated crescent dinner rolls
1 egg, beaten (optional)
Poppy or sesame seeds (optional)
Separate crescent dough into 4 rectangles and press perforations. Combine cream cheese and chopped mushrooms. Spread on dough. Starting with long sides roll up jelly roll style.
Cut each roll into 6 pieces. Place seam side down on greased cookie sheet. Brush with beaten egg and sprinkle with seeds. Bake at 375 degrees about 12 minutes.
Mushroom Meadow
2 potatoes, baked
1/2 to 1 lb. mushrooms, sliced
2 tbsp. butter
1 garlic clove
Parsley, chopped
Chives, chopped
1 c. sour cream
Lettuce leaves
Dash of salt
Dash of pepper
While potatoes are baking, saute the sliced mushrooms in butter and garlic. Add parsley. When potatoes are done, arrange lettuce leaves on plate. Lay the potatoes on the leaves and split them open.
Pour half of the mushrooms over each potato. Mix the chives with the sour cream. Top the potatoes with the sour cream mixture and season to taste. Serves 2.
Garbanzo And Rice Salad
2 cup drained garbanzos
2 cup diced grn. peppers *
1/2 cup red onion, diced
1/2 teaspoon dillweed
2 cup cooked brown rice
2 medium tomatoes, coarsely diced
4 tablespoon wine vinegar salt and pepper, optional
* It is better for ones palate if you can skin the breen peppers.
Combine all ingredients. Toss well and refrigerate overnight. Toss several times during refrigeration period and just before serving.
Garbanzo Bean (Chick-Pea) Crackers
1 1/2 cup all-purpose flour
1/2 cup garbanzo bean (chick-pea)
1 flour
1/4 teaspoon salt
1 tablespoon sugar
1/3 cup vegetable shortening
1/2 cup water
2 tablespoon oil for glazing the tops
1 teaspoon salt for the tops
Preheat oven to 325°F.
Combine the flours, salt, and sugar in the food processor or in a large bowl. Cut in the shortening until the mixture is the consistency of coarse meal. Blend in the water to form a dough that will hold together in a cohesive ball.
Divide the dough into 2 equal portions for rolling. On a floured surface or pastry cloth, roll thin, no more than 1/8 inch thick. Using a rolling pin, spatula, or your hands, lift the rolled dough onto a large, ungreased baking sheet. With a sharp knife, score into 2-inch squares without cutting all the way through the dough. Prick each square 2 or 3 times with the tines of a fork.
Bake for 10 minutes at 325°F. Glaze with the oil and lightly salt the tops. Bake for 5 to 10 minutes more, or until golden brown. Cool on a wire rack. Break into individual crackers when cool. Yield: 60-65.
Variations: Any bean flour can be used. Purchase it at specialty or health food stores. Lima bean and black-eyed pea flours work well.
Roasted Halibut With Vegetables
1 1/2 lb red new potatoes, halved
12 garlic cloves, unpeeled
1 green bell pepper, 1 cut
1 red bell pepper, 1 cut
1 red onion, cut into wedges
1 salt and pepper
1 garlic-rosemary butter
4 halibut steaks, 6 oz each
1 lemon wedges
Place vegetables and garlic on a baking sheet. Season with salt and pepper to taste. Drizzle with half of Garlic-Rosemary Butter and toss to coat well. Bake in 450 degree oven on upper shelf of oven for 20 minutes, or until starting to brown. Stir with a spatula and move to bottom shelf in oven. Meanwhile, season halibut steaks with salt and pepper and brush with remaining Garlic-Rosemary Butter. Place on a baking sheet or broiling pan and place on upper shelf of oven. Bake 10 minutes per inch of thickness, measured at thickest part, or until fish flakes when tested with a fork. Remove halibut and vegetables from oven. Serve with lemon wedges.
Turkey Flank Steaks
4 8-ounce turkey steaks
1 tablespoon virgin olive oil
8 cloves roasted garlic
1 salt and pepper to taste
1/4 cup basil chiffonade
In a blender, puree oil and garlic to a thin paste. Season to taste with salt and pepper. Spread garlic puree over steaks. Top steaks with 1/2 of basil chiffonade. Let sit for 30 minutes.
Grill steaks 2 minutes on each side. Garnish with basil.
Vinaigrette
3/4 cup oil
1/3 cup vinegar
1/2 teaspoon sugar
1/4 teaspoon pepper
1/2 teaspoon dry mustard
2 cloves garlic
1 dash garlic salt
1 dash onion salt
1 dash celery salt
Peel garlic; cut in half and put in salad dressing bottle. Add dry ingredients, then oil and vinegar. Shake well and keep at room temperature, not in refrigerator. Shake well again before using. Refrigerate leftovers but serve at room temp.
Green Beans With Sunflower Seeds
1 teaspoon each, chopped fresh basil and marjoram
1 clove garlic, minced
2 scallions, minced
2 tablespoon shelled sunflower seeds
1 lb fresh green beans, steamed
1 salt and freshly ground pepper to taste
In a large serving dish, combine all ingredients.
Serve.
German Sausage Chowder
1 lb cooked bratwurst or knackwurst cut; in, quarters
2 medium potatoes; peeled and, coarsely chop
1 medium onion; chopped (1/2 cup)
1 small head cabbage; shredded (4 cups)
1 can whole kernel corn; optional
3 cup milk
3 tablespoon all-purpose flour
1 cup shredded aged swiss cheese
1 snipped fresh parsley; optional
In a large saucepan or Dutch oven combine sausage, potatoes, onion, 1/2 teaspoon salt, and dash pepper. Add 2 cups water. Bring to boiling; reduce heat. Cover; simmer for 20 minutes or until potatoes are nearly tender. Stir in cabbage (and corn if desired); cook 10 minutes more or till vegetables are tender. Stir in 2 1/2 cups of the milk. Stir remaining 1/2 cup milk into flour; stir into soup. Cook and stir till thickened and bubbly. DON'T LET IT SCORCH! Stir in cheese till melted. Garnish with parsley. Makes 6 servings.
Roasted Lemon/Rosemary Leg Of Lamb
8 lb leg of lamb (approx)
2 garlic cloves, slivered
3 tablespoon lemon juice (or less)
1 teaspoon rosemary, crumbled
1 1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup butter (or margarine)
Remove the lamb from the refrigerator 1 hour before roasting. Preheat the oven to 350 degrees F.
Trim all but a thin layer of far from the lamb, and make small slits over the surface of the meat. Insert the slivered garlic into these slits. Brush the lamb with lemon juice, and rub rosemary, salt and pepper into the meat.
Place the lamb, fat side up, on a roasting rack in a large, shallow roasting pan. Roast at 350°F. for 1 1/2 hours, or until a properly-placed meat thermometer reads 140°F. for rare, 150°F for medium, or 160°F for well- done. Carve and serve.
Roasted Potatoes With Whole Garlic And Rosemary
6 large waxy potatoes (such as yukon gold)
1 head garlic, divided into cloves
1 bunch rosemary
1/4 cup extra virgin olive oil
Bring 4 quarts water to boil.
Preheat oven to 425°F.
Cut potatoes into 1 inch cubes and blanch 2 minutes in boiling water. Remove and drain. Place on baking sheet and add garlic, rosemary and olive oil. Season with salt and fresh pepper and place in oven for 30 to 40 minutes, until golden brown. Remove and serve immediately.
Yield: 4 servings
