Holiday recipe thread

[Tuffy]

The Christmas Goose

Roast wild Goose
1-Goose
1/2-c chopped celery
3 Tbs butter
4 c bread crumbs
1 egg
a few salt and pepper packets from a fast food joint

Take your Goose,and singe it and remove the pin feathers and clean it by drawing. Do this as if it were any kind of fowl, duh. Scoop out the stuff from the inside cavity, guts and the like. Cut off the neck and tie off the opening. and clip the first joint of the wings so they don't burn
Make your stuffing by melting your butter in a big skillet. Then fry the onions for a few minutes. Remove from the heat and add the breadcrumbs and mix well. Then add the celery, egg, salt and pepper. Stuff your goose.

Your goose is now stuffed, so put in a 350 degree oven and bake uncovered for 25 minutes per pound, basting every 25 minutes or so. If you were only to catch an old goose, which is tough, then you better cover it as this will help tenderize the meat.

Serves 2


Found this in an old cookbook from my granny. If anyone tries it let me know ROFL

[sweet tooth]

my cookbook is getting fatter but so am i -keep them coming

[red1030]

Refrigerator Rolls or Bread
From the kitchen of Red / Grandma Miller

Ingredients:

1. Dry Yeast 1 pkg.
2. Warm Water ¼ cup
3. Shortening ¼ cup
4. Salt 1 ¼ tsp
5. Sugar 2 Tbsp
6. Boiling Water 1 cup
7. Baking Powder 1 tsp.
8. Flour 2/3/4 cup

Directions:

1. Dissolve Yeast in Warm Water.
2. Place Shortening, Salt, and Sugar in a separate bowl and pour the boiling water of this.
3. Once #2 is luke warm, pour in the yeast and warm water from #1.
4. Then add to the above mixture flour and baking powder. Mix into a soft dough.
5. Place dough in bowl covered with plate in the refrigerator until it doubles in size. This takes about 10 – 12 hours.
6. Take small pieces of dough and form into a roll.
7. Place the rolls in a greased baking pan. Cover with melted butter.
8. Cover rolls and let rise for about 2 hours or until double in size.
9. Bake at 425 for 20 minutes.

Enjoy..These are really good. Red

[Lilly]

Sparkey,
Chervil is an herb/spice. You can find it in the spice/herb section of your grocery store...as you can the rest of the ingredients.
Hope you try it, it's smells & tastes great.
Lilly

[sparkey]

Thanks Lilly. When i go shopping this weekend i will look for it. As far as that goose thing......LOL I have chickens i won't even kill to eat. Hopefully the goose is already in the grocery store with his neck off.LOL. All the recipes sound wonderful. I am also going to try to make that fudge and dinner rolls. Everything sounds great!!! Sofar my book is getting bigger. If anyone else has some " secret" family recipes, i would be glad to hear about them and try them.


PS. i will not let it go further than my kitchen. LOL Mums the word!!!!!![/u]

[Tuffy]

Sparkey, I was just sitting here LMAO wondering when some one would read and catch on to that recipe for the wild goose. Alittle bit of humor there, but it is a real recipe from the depression era.

[sweet tooth]

helped mom pull feathers and senge alot of hens but not a goose me and hubbie had the skinning of squirrls down pat,we lived off of the 80 squirrls that one year i could skin the deer better but he had to do the gutting , we had a speical corner set up to handle things like that , hey we had to eat back there in that holler ,im so glad to be down here ,times are better -still hard but better ,mom finley got to skinning the hens and fryers as archie bunker would say THOSE WERE THE DAYS

[Tuffy]

Sweet, when we were kids we used to help dad skin squirels and rabbits, and we would fight over who would get the tails. Your right Those were the days.

[monster]

Tuffy Wrote:The Christmas Goose

Roast wild Goose
1-Goose
1/2-c chopped celery
3 Tbs butter
4 c bread crumbs
1 egg
a few salt and pepper packets from a fast food joint

Take your Goose,and singe it and remove the pin feathers and clean it by drawing. Do this as if it were any kind of fowl, duh. Scoop out the stuff from the inside cavity, guts and the like. Cut off the neck and tie off the opening. and clip the first joint of the wings so they don't burn
Make your stuffing by melting your butter in a big skillet. Then fry the onions for a few minutes. Remove from the heat and add the breadcrumbs and mix well. Then add the celery, egg, salt and pepper. Stuff your goose.

Your goose is now stuffed, so put in a 350 degree oven and bake uncovered for 25 minutes per pound, basting every 25 minutes or so. If you were only to catch an old goose, which is tough, then you better cover it as this will help tenderize the meat.

Serves 2


Found this in an old cookbook from my granny. If anyone tries it let me know ROFL

Now Tuffy, if I have to singe the dang thing I'm probably gonna use one of those handy dandy portable torches that you can buy at any walmart or home depot. So now I've got it singed but I still have to draw on it....hmmm, I'm gonna draw a snail on it cause that's how I'm doing in bingo. Does this now mean we are having a goose and escargot????

BTW - my goose has been stuffed, ummm ummm I mean cooked for a long time, LOL

[bagpussinamerica]

sparkey Wrote:Wow i am loving this already. You guys are making me hungry just looking at it. lol. I am going to print out every recipe you guys type in here and make a book. It is the" workerscomp. recipe book 2007." I knew this was a good idea as i already am happy to get such fine, easy recipes in just a few post. Keep them comming

Ps...what and where on earth can i find Chevron? Or whatever that is??LOL I never heard of that before, but i am definitly going to make that recipe if i can find everything.

Thank you red for the wonderful words of kindness for welcomeing me to the off topic area. It took a long time for me to get here, but i find it is so much fun. You guys are the best.


I was thinking that as well....workmans comp. book idea. Now, we could go one further and have our pics taken like the Calender Girls!!!!!!!!!!! Standing behind our prefered dishes!


Come on you guys!!! FORK OVER YOUR SECRET RECIPES...lol