Goose With Cornbread Stuffing

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.

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.

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.

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.

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

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.

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.

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.

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.

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.

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.

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

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

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.

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.

Cranberry Sauce

1 lb cranberries
1 (18 ounce) jar orange marmalade
2 cups sugar
1 cup walnuts
2 tablespoons lemon juice

Cook cranberries in stew pan, so you can mash up.
Add sugar, marmalade and lemon juice.
Cook 15 minutes, stirring so it won't stick.

Turkey Casserole

2 cups prepared stuffing
1 1/2 cups shredded turkey
3 ounces shredded monterey jack cheese
2 eggs
3/4 cup gravy
3/4 cup milk
2 tablespoons parsley
1 pinch basil
1 pinch thyme
1 pinch salt
1 pinch pepper

Press stuffing into a greased tin, Bake in 350 Degree Oven for 10 minutes.
Remove from oven.
Layer turkey, then cheese.
Mix remaining ingredients and pour on top.
Bake at 350 degrees for 45 minutes or until center is firm.

Turkey Gravy

2 turkey wings, split into three pieces
3 stalks celery, coarsely chopped
1 large onion, coarsely chopped
3 carrots, scrubbed and cut up
6 cups water
1/2 cup flour
1 1/4 teaspoons salt
1/8 teaspoon pepper

Heat oven to 350.
Place turkey wings, celery, onion and carrot in roasting pan.
Roast in 350 oven for 1 hour, stirring twice, or until nicely browned.
Place ingredients from roasting pan in 8 qrt stockpot.
Add the water.
Simmer, partially covered 2 hours, skimming fat from time to time.
Strain.
Add more water if needed to make 4 cups broth.
(Can be made a day ahead and refrigerated.) To make gravy, add broth from freshly cooked whole turkey to above recipe, reserving 1/2 cup.
Cook over low heat, scraping up browned bits.
Stir flour and reserved 1/2 cup broth in small bowl.
Whisk into pan along with salt and pepper.
Cook over low heat, whisking, until thickened.
Strain into gravy boat.

Turkey Pie

2 cups cooked turkey breast, cubed
1/2 cup chopped green onions
1 cup fresh mushrooms, sliced
1 cup fat-free swiss cheese
6 egg whites
1 teaspoon minced garlic
1 1/2 cups lite evaporated milk
3/4 cup Bisquick reduced-fat baking mix

Heat oven to 400 degrees.
In medium bowl, combine first six ingredients.
Mix well to completely combine.
In 9" nonstick pie pan, place meat mixture and spread evenly across the bottom of pan; set aside.
In large bowl combine remaining ingredients.
Mix with electric mixer for 3 minutes or until smooth.
Dough should be slightly moist but somewhat stiff.
Spoon dough evenly over turkey mixture.
Bake for 30 to 35 minutes or until biscuits are golden brown.
Cool for 5 minutes before cutting.

Turkey Stroganoff

1 tablespoon butter
1 cup sliced fresh mushrooms (1/4 pound)
1 large onion, sliced,2 cups
2 tablespoons cornstarch
2 cups fat-free chicken broth
1 tablespoon tomato paste
1 teaspoon paprika
1/2 teaspoon dried basil, crushed
1/4 teaspoon ground nutmeg
1 1/2 lbs cooked turkey breast, cubed
3 tablespoons dry sherry
3/4 cup light sour cream

Melt the butter in a large skillet.
Add the onion and sliced mushrooms and cook until the onion is soft and translucent, about 12 minutes.
Add the cornstarch to 1/2 cup of the chicken stock and stir until completely dissolved.
Stir in the remaining chicken stock, tomato paste, paprika, basil and nutmeg, and simmer for 10 minutes.
Add the turkey and sherry, and simmer until heated through.
Stir in the sour cream and serve immediately.

Turkey Chowder

1 turkey carcass, roasted, leftover
2 quarts water, cold
bouquet garni
2 whole cloves
1 cup potatoes, finely diced
1/2 cup carrots, finely diced
1/4 cup green peppers, finely chopped
1/3 cup onions, chopped
1 clove garlic
2 sprigs marjoram
2 cups milk, scalded and cooled
2 egg yolks, beaten
1 1/2 tablespoons unsalted butter or 2-3 tablespoons sherry wine
3/4 cup turkey meat, chopped
2 eggs, hard-boiled and chopped

In a large kettle, combine all of the bones and any leftover skin of the roast turkey with the bouquet garni and the cloves.
Add the water, bring to a boil, reduce the heat to low, cover and simmer for 1 1/2 hours.
Strain the broth through a fine sieve into a clean kettle. Let it cool, then refrigerate and, when the broth is cold, skim off the cake of fat from the top.
Return the turkey broth to the heat. Add the potato , carrot, green pepper, onion, garlic and marjoram.
Cook until the vegetables are tender, about 10 minutes and season to taste with salt and black pepper.
Stir in the milk mixed with the egg yolks and add, if used, the dry sherry, chopped turkey and hard-boiled eggs.
Just before serving, stir in the butter.

Turkey Stew

8 ounces Italian turkey sausage, casings removed
1/4 cup flour
4 cups chicken broth
1 (19 ounce) can cannellini beans, rinsed and drained
1 (14 1/2 ounce) can diced tomatoes with juice
2 cups diced cooked turkey
1 teaspoon dried oregano, to taste
1/2 teaspoon salt
1/4 teaspoon pepper
10 ounces frozen spinach, thawed and squeezed of excess liquid
1 cup Italian cut green beans (frozen or canned and drined)

In a large, deep pot, cook sausage over medium-high heat for 8 to 10 minutes, or until sausage is browned and no longer pink inside, stirring occasionally to break up pieces. Drain off any excess drippings.
Sprinkle flour over sausage, stirring to coat.
Stir in chicken broth, cannellini beans, diced tomatoes, cooked turkey, oregano, salt, and pepper.
Bring to a simmer over medium-high heat. Reduce heat to medium-low and simmer for 20 minutes, or until flavors have blended.
Stir in spinach and green beans and simmer over medium-heat, uncovered, for 4 to 5 minutes, or until green beans are cooked through.

Potted Elk Roast

3-4 lbs elk rump roast
3 tablespoons butter
1/4 lb potatoes, peeled and cut into chunks
1/4 lb carrots, peeled and cut into chunks
1/4 lb onions, peeled and sliced
1/4 green pepper, seeded and cut into cubes
1 package onion soup mix
salt and pepper
1/4 cup red wine
1/4 cup water
2 tablespoons flour

Melt butter in heavy skillet over medium heat.
Brown meat on four sides.
Remove meat from skillet and place in a large slow cooker.
Add remaining ingredients, except flour.
Cook on low for 8 hours or until meat falls apart with a fork.
Remove meat and vegetables to serving platter.
Keep warm.
Blend flour into 1 cup broth.
Place in saucepan with remaining broth and bring to boil.
Cook, stirring constantly, for 2-3 minutes, or until thick.
Serve with sliced meat and vegetables.
Serves 4-6

Elk Fried Steak

2-3 lbs boneless elk steaks
1/2 cup flour
salt and pepper
3-4 tablespoons oil

Lay steaks out flat.
Salt and pepper to taste.
Coat them with flour.
Preheat skillet and oil.
Lay steaks in skillet and sear them on both sides.
Then turn stove down to medium low until well done, but not dry.