8-12 ounces cornbread mix or corn muffin mix
1 (10-12 lb) domestic geese
salt
1 2/3 cups chopped onions
2 cups sliced fresh mushrooms
2 cups sliced celery
6 tablespoons butter
1 1/2 cups grated peeled apples
1 cup chopped pecans
3/4 cup shredded carrots
2 tablespoons minced fresh parsley
3/4 teaspoon dried thyme
3/4 teaspoon marjoram
3/4 teaspoon rubbed sage
1/4 teaspoon pepper
1 cup chicken stock or chicken broth
3 medium carrots, cut into chunks
1 medium onion, cut into 6 wedges
3 garlic cloves, minced
1/2 cup white wine or additional chicken stock
Prepare corn bread according to package directions;cool.
Rub salt on inside of goose cavity.
Prick skin well and set aside.
Cut cornbread into cubes, and place on baking pan.
Bake at 350*F for 15-20 minutes or until lightly browned.
Set aside in large bowl.
Saute in skillet, chopped onions, mushrooms, and celery in butter; add to the corn bread cubes.
Gently stir in apples, pecans shredded carrots, parsley, herbs, and pepper.
Add broth; toss gently.
Stuff the goose body and neck cavities; truss opening.
Place carrots chunks, onion wedges and garlic in a shallow roastin pan.
Place goose breast side up, over vegetables.
Pour wine or broth over goose.
Bake, uncovered, at 350*F for 3 1/2 to 4 hours or until meat thermometer reads 180* (cover with foil during the last hour to prevent over browning.) Cover and let stand for 10-15 minutes before carving.
Sunday, October 7, 2007
Egg Butter
1/2 cup butter
1 large egg, well beaten (a must)
1 1/2 cups sugar
3 tablespoons light corn syrup
1/4 cup water
1 tablespoon mexican vanilla
Melt butter in a medium sized sauce pan and cool.
Stir in the egg, sugar, corn syrup & water.
Bring the mixture to a boil and cook for
1 minute.
Remove from heat and stir in the vanilla.
Cover and set aside to cool while preparing pancakes or waffles or biscuits.
1 large egg, well beaten (a must)
1 1/2 cups sugar
3 tablespoons light corn syrup
1/4 cup water
1 tablespoon mexican vanilla
Melt butter in a medium sized sauce pan and cool.
Stir in the egg, sugar, corn syrup & water.
Bring the mixture to a boil and cook for
1 minute.
Remove from heat and stir in the vanilla.
Cover and set aside to cool while preparing pancakes or waffles or biscuits.
Egg Pie
1 cup sugar
1 1/2 tablespoons flour
1/4 cup butter, melted
2 eggs
1 cup milk
1 teaspoon vanilla
1 unbaked 9-inch deep dish pie pastry
nutmeg (to garnish)
Preheat oven to 400°F.
Combine all ingredients.
Pour into pie shell, place on a cookie sheet and bake 30 to 45 minutes, or until set.
Remove from oven and sprinkle with nutmeg.
1 1/2 tablespoons flour
1/4 cup butter, melted
2 eggs
1 cup milk
1 teaspoon vanilla
1 unbaked 9-inch deep dish pie pastry
nutmeg (to garnish)
Preheat oven to 400°F.
Combine all ingredients.
Pour into pie shell, place on a cookie sheet and bake 30 to 45 minutes, or until set.
Remove from oven and sprinkle with nutmeg.
Egg Gravy
2 cups milk
2 eggs
2 tablespoons flour
salt
Heat milk.
Beat eggs, flour and a little salt.
When milk is hot, pour and stir the egg-flour mixture into the milk.
Cook until thick.
Pour over toast or bread.
2 eggs
2 tablespoons flour
salt
Heat milk.
Beat eggs, flour and a little salt.
When milk is hot, pour and stir the egg-flour mixture into the milk.
Cook until thick.
Pour over toast or bread.
Egg Cheese
1 dozen eggs
1 1/2 quarts milk
1 teaspoon vanilla
1 tablespoon sugar
1 pinch salt
Beat all ingredients together well.
Cook slowly over LOW heat until it looks like yellow cottage cheese,and liquid starts to seperates.
Pour into a strainer lined with cheese cloth,form into a ball.
Hang over sink and let drip,about 2 hours.
Refrigerate over night.
Veronica in North Carolina
1 1/2 quarts milk
1 teaspoon vanilla
1 tablespoon sugar
1 pinch salt
Beat all ingredients together well.
Cook slowly over LOW heat until it looks like yellow cottage cheese,and liquid starts to seperates.
Pour into a strainer lined with cheese cloth,form into a ball.
Hang over sink and let drip,about 2 hours.
Refrigerate over night.
Veronica in North Carolina
Hoosier Hard-Boiled Egg Casserole
8 hard-boiled eggs, coarsely chopped
2 cups chopped celery
1/2 cup chopped walnuts
2 scallions, chopped (white plus green parts)
1/2 green pepper, diced
1 cup mayonnaise or Miracle Whip (light is OK)
salt (optional)
pepper
1 cup grated sharp cheddar cheese
1 (1 ounce) bag potato chips, crushed
Toss together the first 8 ingredients (eggs through salt and pepper).
Top with grated cheese and sprinkle with crushed potato chips.
Bake at 350F 30 minutes.
2 cups chopped celery
1/2 cup chopped walnuts
2 scallions, chopped (white plus green parts)
1/2 green pepper, diced
1 cup mayonnaise or Miracle Whip (light is OK)
salt (optional)
pepper
1 cup grated sharp cheddar cheese
1 (1 ounce) bag potato chips, crushed
Toss together the first 8 ingredients (eggs through salt and pepper).
Top with grated cheese and sprinkle with crushed potato chips.
Bake at 350F 30 minutes.
Fried Boiled Eggs
2 hard-boiled eggs, shelled
1/2 teaspoon chili powder
1/4 teaspoon turmeric powder
salt
pepper
1/2 lemon, juice of
Make around six slits on the eggs, do not go deep into the egg white, otherwise it would split.
Mix the chilli powder, turmeric powder, lemon juice, salt and pepper into a paste, add little water if necessary.
Roll the eggs and coat it properly.
Leave for a couple of minutes for the mixture to properly coat.
Heat pan and pour oil, let it heat.
Fry the eggs till golden brown.
Serve with ketchup.
1/2 teaspoon chili powder
1/4 teaspoon turmeric powder
salt
pepper
1/2 lemon, juice of
Make around six slits on the eggs, do not go deep into the egg white, otherwise it would split.
Mix the chilli powder, turmeric powder, lemon juice, salt and pepper into a paste, add little water if necessary.
Roll the eggs and coat it properly.
Leave for a couple of minutes for the mixture to properly coat.
Heat pan and pour oil, let it heat.
Fry the eggs till golden brown.
Serve with ketchup.
Curry Eggs over Rice
2 tablespoons ground coriander
2 tablespoons ground cumin
1/2 teaspoon chili powder (hot or mild Indian style)
2 teaspoons ground turmeric
1 tablespoon cider vinegar
2 ounces water (or more as needed)
1/4 cup canola oil
1 cup chopped onions (1 large)
2 tablespoons fresh ginger, chopped
6-8 garlic cloves, chopped
3 cups chopped fresh tomatoes (about 6 small)
1 cup unseasoned tomato sauce (8 ounce can)
1 pinch sugar, to taste
1/4 teaspoon salt, to taste
1 teaspoon ground black pepper, to taste
12 hard-boiled eggs, peeled, halved
1/8 cup fresh cilantro leaves, chopped
6 cups steamed white rice
Mix the first 4 spices along with vinegar and water to make a thin paste; set aside.
Heat a large saucepot over a medium heat and add oil.
Add onion, ginger, garlic and saute until golden brown.
Add spice mixture to the pot and stir well.
(Add more water in small amounts if mixture begins to stick.) Add chopped tomatoes to onion mixture.
Pour tomato sauce into a 2-cup measuring cup and add enough water to make 2 cups liquid.
Add to the pot and simmer 20 for minutes.
Add pinch of sugar, salt, and pepper to taste.
Cut eggs in half lengthwise and slide them into the sauce.
Serve over rice, sprinkled with fresh chopped cilantro.
2 tablespoons ground cumin
1/2 teaspoon chili powder (hot or mild Indian style)
2 teaspoons ground turmeric
1 tablespoon cider vinegar
2 ounces water (or more as needed)
1/4 cup canola oil
1 cup chopped onions (1 large)
2 tablespoons fresh ginger, chopped
6-8 garlic cloves, chopped
3 cups chopped fresh tomatoes (about 6 small)
1 cup unseasoned tomato sauce (8 ounce can)
1 pinch sugar, to taste
1/4 teaspoon salt, to taste
1 teaspoon ground black pepper, to taste
12 hard-boiled eggs, peeled, halved
1/8 cup fresh cilantro leaves, chopped
6 cups steamed white rice
Mix the first 4 spices along with vinegar and water to make a thin paste; set aside.
Heat a large saucepot over a medium heat and add oil.
Add onion, ginger, garlic and saute until golden brown.
Add spice mixture to the pot and stir well.
(Add more water in small amounts if mixture begins to stick.) Add chopped tomatoes to onion mixture.
Pour tomato sauce into a 2-cup measuring cup and add enough water to make 2 cups liquid.
Add to the pot and simmer 20 for minutes.
Add pinch of sugar, salt, and pepper to taste.
Cut eggs in half lengthwise and slide them into the sauce.
Serve over rice, sprinkled with fresh chopped cilantro.
Boiled eggs and potatoes in Bechamel sauce
4 medium potatoes
4 hard-boiled eggs
25 g butter
25 g flour
1/2 liter milk (double the quantity of milk if you need more bechamel)
ground nutmeg
salt
Boil the potatoes in their jacket for about 20 to 30 minutes until cooked.
Drain the potatoes and leave them to cool a little before peeling them and slicing them To prepare the Bechamel, melt butter in a large saucepan over medium-low heat.
Pour the flour over the melted butter and mix well to form a soft dough.
Maintaining a low heat, add progressively the milk to the dough, mixing well until all the milk is absorbed and continue pouring the milk until obtaining a sauce that is not not too thick (it should only be thick enough to coat the eggs and potatoes).
Season the bechamel with salt and nutmeg.
Slice the boiled eggs and add them to the bechamel.
Add the sliced potatoes to the bechamel sauce, mixing delicately so not to mash them.
4 hard-boiled eggs
25 g butter
25 g flour
1/2 liter milk (double the quantity of milk if you need more bechamel)
ground nutmeg
salt
Boil the potatoes in their jacket for about 20 to 30 minutes until cooked.
Drain the potatoes and leave them to cool a little before peeling them and slicing them To prepare the Bechamel, melt butter in a large saucepan over medium-low heat.
Pour the flour over the melted butter and mix well to form a soft dough.
Maintaining a low heat, add progressively the milk to the dough, mixing well until all the milk is absorbed and continue pouring the milk until obtaining a sauce that is not not too thick (it should only be thick enough to coat the eggs and potatoes).
Season the bechamel with salt and nutmeg.
Slice the boiled eggs and add them to the bechamel.
Add the sliced potatoes to the bechamel sauce, mixing delicately so not to mash them.
Baked Fish with a Cheese and Tarragon Crust
1 cup sour cream
3 tablespoons tarragon, chopped
1 bunch green onions, chopped
1 clove garlic, minced
1 dash Tabasco sauce
1/2 teaspoon Worcestershire sauce
1 cup breadcrumbs
1/2 cup parmesan cheese
1/2 cup swiss cheese, grated
1/3 cup parsley, minced
2 lbs fish steaks
Preheat oven to 500F.
Lightly oil a baking sheet.
Combine sour cream, tarragon, green onion, garlic, hot sauce, worcestershire sauce and pepper to taste.
In another bowl, combine bread crumbs, both cheeses, and parsley.
Dip fish in sour cream mixture then roll in bread crumb mixture.
Place fish on baking sheet and bake for 12 minutes.
3 tablespoons tarragon, chopped
1 bunch green onions, chopped
1 clove garlic, minced
1 dash Tabasco sauce
1/2 teaspoon Worcestershire sauce
1 cup breadcrumbs
1/2 cup parmesan cheese
1/2 cup swiss cheese, grated
1/3 cup parsley, minced
2 lbs fish steaks
Preheat oven to 500F.
Lightly oil a baking sheet.
Combine sour cream, tarragon, green onion, garlic, hot sauce, worcestershire sauce and pepper to taste.
In another bowl, combine bread crumbs, both cheeses, and parsley.
Dip fish in sour cream mixture then roll in bread crumb mixture.
Place fish on baking sheet and bake for 12 minutes.
Baked Sole Fish With Mozzarella and Tomato
2 lbs thick fresh sole fillets
1 1/2 cups mozzarella cheese, shredded
1 large tomato (extra-large)
1/2-1 teaspoon dried oregano
salt and pepper
garlic powder
Set oven to 375 degrees.
Butter (do not use cooking spray) a 13 x 9-inch baking dish.
Rinse fish fillets with cold water and pat dry with a paper towel.
Arrange fillets in a single layer in dish.
Sprinkle with shredded mozza cheese.
Top with tomato slices.
Sprinkle seasonings over top.
Bake for 15 minutes, or until fish is flakey and cooked.
1 1/2 cups mozzarella cheese, shredded
1 large tomato (extra-large)
1/2-1 teaspoon dried oregano
salt and pepper
garlic powder
Set oven to 375 degrees.
Butter (do not use cooking spray) a 13 x 9-inch baking dish.
Rinse fish fillets with cold water and pat dry with a paper towel.
Arrange fillets in a single layer in dish.
Sprinkle with shredded mozza cheese.
Top with tomato slices.
Sprinkle seasonings over top.
Bake for 15 minutes, or until fish is flakey and cooked.
Prawn and Corn Fritter
1 cup small size soft skin prawns, discard head tail and clean
3 cups all-purpose flour
2 tablespoons sugar
1 teaspoon salt
1/2 teaspoon bicarbonate of soda
1 cup bean sprouts
1/2 cup leeks, cut into 2 cm
1 onion, thinly slice
1 red chili, thinly slice
1/2 cup corn kernels
1 cup water (or more)
oil (for frying)
Combine all ingredients and a cup of warm water.
Mix thoroughly with a spoon until all ingredients are really combine (about 1 minute).
If the mixture is too thick add more water.
The mixture should be thick enough in order to spoon it into hot oil for deep frying.
Deep fry until golden brown
3 cups all-purpose flour
2 tablespoons sugar
1 teaspoon salt
1/2 teaspoon bicarbonate of soda
1 cup bean sprouts
1/2 cup leeks, cut into 2 cm
1 onion, thinly slice
1 red chili, thinly slice
1/2 cup corn kernels
1 cup water (or more)
oil (for frying)
Combine all ingredients and a cup of warm water.
Mix thoroughly with a spoon until all ingredients are really combine (about 1 minute).
If the mixture is too thick add more water.
The mixture should be thick enough in order to spoon it into hot oil for deep frying.
Deep fry until golden brown
Pattypan Squash Fritter
oil (for frying)
2 eggs
1/2 cup milk
1 1/2-2 cups shredded pattypan squash
1 teaspoon vegetable oil
1 cup flour
1 teaspoon baking powder
1 teaspoon salt
Before shredding, cut out the stem of the squash, but there's no need to peel it.
If the squash is large, more than 4 inches across, you may wish to cut out the bigger seeds.
Preheat about 1/2 inch oil over medium-high heat in a deep skillet.
Beat the eggs, milk and oil into the squash in a large bowl, then add the flour, baking powder and salt and mix until combined with a few strokes.
Drop tablespoons of batter into hot oil-- in a big skillet, you can cook up to 8 at a time.
Cook until brown, turn with a spatula and cook the other side until brown.
Drain on newspaper or other suitable draining surface.
fluffernutter
2 eggs
1/2 cup milk
1 1/2-2 cups shredded pattypan squash
1 teaspoon vegetable oil
1 cup flour
1 teaspoon baking powder
1 teaspoon salt
Before shredding, cut out the stem of the squash, but there's no need to peel it.
If the squash is large, more than 4 inches across, you may wish to cut out the bigger seeds.
Preheat about 1/2 inch oil over medium-high heat in a deep skillet.
Beat the eggs, milk and oil into the squash in a large bowl, then add the flour, baking powder and salt and mix until combined with a few strokes.
Drop tablespoons of batter into hot oil-- in a big skillet, you can cook up to 8 at a time.
Cook until brown, turn with a spatula and cook the other side until brown.
Drain on newspaper or other suitable draining surface.
fluffernutter
Chicken Souffle
2 cups cold roast chicken
¼ cup cold boiled ham or tongue
5 tablespoons vegetable shortening
2 tablespoons flour
½ cup cream
¾ cup chicken broth
¼ cup chopped nut meats
Salt and paprika to taste
4 eggs beaten separately
The chicken, ham or tongue should be chopped very fine before measuring.
Melt 3 tablespoons vegetable shortening in a frying pan; add the chopped meat and stir over fire until vegetable shortening is absorbed.
Make a sauce of 2 tablespoons vegetable shortening, the flour, broth and cream.
Pound the meat in a mortar, adding meanwhile the sauce.
Press the whole through a fine sieve; add the nut meats, seasonings and yolks of eggs.
Mix thoroughly, and fold in the whites of eggs.
Bake in a vegetable shorteninged dish till firm in the center.
Serve with mushroom or tomato sauce.
This may also be cooked in individual dishes.
25 minutes will be needed for cooking in a large dish, about 12 minutes in individual dishes.
It is better to cook a souffle too long than too short a time always, provided that the temperature be kept about 208 degree F.
¼ cup cold boiled ham or tongue
5 tablespoons vegetable shortening
2 tablespoons flour
½ cup cream
¾ cup chicken broth
¼ cup chopped nut meats
Salt and paprika to taste
4 eggs beaten separately
The chicken, ham or tongue should be chopped very fine before measuring.
Melt 3 tablespoons vegetable shortening in a frying pan; add the chopped meat and stir over fire until vegetable shortening is absorbed.
Make a sauce of 2 tablespoons vegetable shortening, the flour, broth and cream.
Pound the meat in a mortar, adding meanwhile the sauce.
Press the whole through a fine sieve; add the nut meats, seasonings and yolks of eggs.
Mix thoroughly, and fold in the whites of eggs.
Bake in a vegetable shorteninged dish till firm in the center.
Serve with mushroom or tomato sauce.
This may also be cooked in individual dishes.
25 minutes will be needed for cooking in a large dish, about 12 minutes in individual dishes.
It is better to cook a souffle too long than too short a time always, provided that the temperature be kept about 208 degree F.
Chicken Liver And Macaroni Soup
6 chicken livers, chopped fine
1 onion, peeled, chopped fine
6 tomatoes, chopped
½ cup macaroni, broken in pieces
3 cups water
Seasonings to taste
Put chicken livers, onion, tomatoes, water and seasonings in a sauce pan.
Bring to a boil.
Add the macaroni.
Cover.
Let boil slowly for 25 minutes.
Then serve.
1 onion, peeled, chopped fine
6 tomatoes, chopped
½ cup macaroni, broken in pieces
3 cups water
Seasonings to taste
Put chicken livers, onion, tomatoes, water and seasonings in a sauce pan.
Bring to a boil.
Add the macaroni.
Cover.
Let boil slowly for 25 minutes.
Then serve.
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