Merry Christmas

Traditional Christmas Goose & Stuffing

Place dry stuffing in a large bowl,add sauté sausage mixture to stuffing,add chicken stock and melted sweet butter. The water in pan will help render the fat. Wash goose inside and out well. Cover with paper towels and place in refrigerator overnight. After stuffing mixture has been prepared and goose is ready for roasting Stuff, truss, and tie goose. Goose needs to have the skin pricked with a fork to help release fat from skin and insure proper self basting. Brown goose lightly on all sides,save pan drippings. Set goose breast side up in roasting pan. Add 1 cup of water,cover,and roast in a preheated oven at 450 degrees for one hour. Drain fat off,do not discard fat from roasting pan. Fat renderings may be used later in other recipes and goose fat may be frozen. It is called liquid gold. Reduce oven temp to 375 degrees for remainder of cooking time. Continue roasting uncovered for 15 to 20 minutes per pound, draining off fat at intervals. Add more water as required. Transfer cooked goose to platter,and keep warm by covering loosely with foil. Remember the internal cooking temp is still cooking the goose after you have removed it from the oven. Let stand at least 15 minutes. Remove stuffing directly after roasting.

Ingredients

1 (10 pound) goose

2 Pkg chicken Stove Top stuffing

2 pkg Jimmy Dean sage sausage

2 large apples sweet or tart,your choice

3 tablespoons sweet butter,melted

3 tablespoon olive oil

2 large onion,chopped

2 stalk celery, chopped

2 tbl spoons minced garlic

2 tbl poultry seasoning

1 c. chicken broth

1 c. water

Sea salt & fresh ground black pepper to taste.

Brown sausage drain,set aside in a separate pan. Sauté chopped apple,onion,celery in olive oil. Add all to bowl of dry stuffing mix,add chicken stock till desired moisture is achieved. (Start stuffing.) If you have additional chicken stock left over add to gravy. Gizzards may also be cooked,diced and added to stuffing mix. Left over stuffing may be placed in separate baking dish for warming. Save cooking liquids and Goose pan dripping for gravy. Note: Stuffing may be made a day in advance. Stuff Goose just before roasting. And remove stuffing after roasting.Plate with additional fresh herbs and sliced oranges leave peels on oranges.

Remember your stuffing ingredients have all been cooked. It is not necessary to to use this stuffing in side of the goose. You may reheat and plate this stuffing as a side dish and stuff goose with a mixture of sliced oranges,apples,onions and. The choice is yours.

Dinner menu

Roast Goose

Apple Sausage Stuffing

Mashed Potato's And Gravy

Roasted Root Vegetables

Baked Sweet Potato's

Scalloped Potato's

Cucumber & Onion Salad

Three Bean Salad

Corn On The Cob

Cranberries

(2) Relish Trays # 1 & #4

Fresh Baked Breads And Rolls

Gingerbread Cake

Ice Cream

Pies

Bread Pudding ♞

Happy Thanksgiving Spatchcock Style

12 to 15 lb Turkey.

Set the turkey breast side down on a cutting board. Use kitchen shears to cut along both sides of the backbone, removing a strip about 2 inches wide; reserve this piece for making stock or gravy. Turn the bird breast side up and use the heels of your hands to press down on both sides of the breast, breaking breast bone and flattening it. Clean the cutting board; rinse the bird well, pat dry with paper towels and return to the cutting board. Brush The entire bird with olive oil,fresh cracked pepper and sea salt.

One hour before you are ready to roast the turkey, position an oven rack on the lowest level and preheat to 450 degrees. Place the bird on its rack in the roasting pan, skin side up. If roasting with the stuffing under the bird, evenly spread the stuffing in the pan, then place the turkey on top of the stuffing skin side up; no rack is needed. You might need to bend the legs up a bit, and the drumsticks might overlap the pan's edges; that's okay. Tuck the wing tips behind the wings. Gentle push fresh sweet butter slice's under skin of breast meat.

When ready to roast the turkey, melt sweet butter and brush some of it over the top of the bird. Roast for 30 minutes, then reduce the temperature to 375 degrees and brush the skin with the remaining melted butter. Roast for about 1 ¼ unstuffed 1 3/4 hours stuffed or until

an instant-read meat thermometer inserted into the thickest part of the thigh meat registers 170 degrees and the skin is crisp and nicely browned. Transfer the turkey to a large cutting board. Loosely cover with aluminum foil and let rest for 30 minutes before carving. You may use fresh herbs of Rosemary and Sage. If you like.

Craving: Cut legs off of thighs,arrange on platter. Cut wings off and place on platter. Put one side of breast on carving board and cut 1 inch slices against grain on the diagonal repeat with the other breast and place in center of platter.

Suggestion: Use oversized platter decorate with fresh herbs,fruit,nuts or vegetables.

Suggestion: If using stuffing place a piece of parchment paper cut to size of pan to place stuffing on.

Suggestion: Place stuffing in a stuffing bag for easy removal from pan and bird.

Suggestion: This works well using a low flat long pan. Disposable foil cookie sheets are ideal. Remember to remove excess pan drippings as needed.

Suggestion: Roast back bone of Turkey and use pan drippings for gravy Mmmmmmm.♞

STUFFED PORK CHOPS

2 Center cut 2" pork chops

1 cup of Stuffing

⅓ cup flour

Stuffing mix:

1 6oz box Stove top stuffing Chicken or your

favorite stuffing mix

1 pkg Jimmy Dean sage sausage

1 stalk fresh celery

1 small brown onion

1 small red delicious apple

1 cup chicken stock

1 tbl olive oil

1 tbl butter

1 tbl minced garlic

Adding gizzards optional

Brown sausage(drain well) set aside

Dice celery,onion and apple

garlic can be fresh minced or jarred store bought.

Saute in fresh butter and olive oil 3 minutes on medium heat.

Add all dry ingredients together mix well slowly add chicken stock and saute mixture together until desired moisture content is achieved.

Cut small pocket inside of pork chop side with paring knife and work blade back and forth until inner pocket is large enough to stuff.

stuff each pork chop full,close with wooden toothpicks.Dredge in flour and brown in skillet 1 minute on each side remove and place in pyrex baking dish or roasting pan cover with foil and bake at 350 degrees 35 to 40 minutes

Use pan drippings to make gravy,drizzle over pork chops and serve with side dishes listed below.

Seasoning: Sea Salt and fresh ground black pepper.

Left over stuffing should be used as a side dish with a nice batch of stewed apples.

You may also use this stuffing recipe for your Thanksgiving Dinner.♞

Fancy Pasta Salad

1 Large bag of Penne Pasta or Rigatoni

1 Large bag frozen Italian vegetables

1 Can pitted black olives

1 Jar marinated artichokes hearts

1 Jar marinated mushroom your choice

6 Cloves of fresh garlic or 1 Tbls crushed prepared garlic

1 Pack of Good Seasons Italian dressing mix

follow package directions

Cook Pasta drain well set aside in refrigerator

covered 30 min

Blanch frozen vegetables in colander with hot tap

water drain well cover set aside in refrigerator

Prepare dressing according to directions add

garlic to dressing shake well

Assemble Pasta,vegetables,olives

and separated artichoke hearts toss with dressing chill cover in refrigerator 1 hour remove toss serve on cold butter cup lettuce cups

Seasonings optional diced red onion,red pepper flake's, sea salt,fresh ground black pepper fresh grated parmesan cheese ♞

PIE

FRESH STRAWBERRY PIE Mmmmmm

HAM HOCKS AND BEANS

Pressure cooker method

45 Minute's from start to finish

1 Pound bag of pinto beans

4 Smoked ham hocks

Place beans and ham hocks in pressure cooker.

Cover with water 1 inch above beans and hocks.

Place lid on top lock properly. Turn on stove top burner to medium 45 minute's later when whistle sounds on pressure cooker turn burner off and let stand 5 minute's until pressure has been released.

Gently unlock lid stir and place in individual salad bowl's for serving add sea salt and fresh ground black pepper to taste.♞

APPETIZERS

Relish Trays: ( 4 ) ( Arrange Trays In Wagon Wheel Circle Pattern)

(1)

Black Olive's, Green Olive's,Sweet

Pickle's,Dill Pickle's,Bread,Butter Pickles,Baby Carrot's,Stuffed Celery,Cocktail Onion's,Center Piece Cranberry Sauce.

(2)

Assorted Sweet Cherry Pepper's,

Assorted Pickled Vegetable's,

Pickled Egg's,Pickled Pig's Feet,

(3)

Chunked Pineapple,

Water Mellon,Honey Dew,

Casaba,Cantaloupe,Fresh Blue Berries,Raspberries',

Boysenberries',Strawberries',

Peaches',And Pear Slice's.

(4)

Baby Carrot's, Broccoli,Cocktail

Onions,Marinated Mushroom's,

Marinated Asparagus's,

Cherry Tomato's And Fancy

Scallion's.♞

Easy Three Bean Salad

1 Can garbanzo beans

1 Can green beans

1 Can red kidney beans

1 Can pitted black olives or fresh 

1 Jar marinated artichoke hearts

1 Tbl spoon minced garlic

1 Tbl Spoon minced onion
Mushrooms Green Giant salad mushrooms

Pick your favorite Italian salad dressing add garlic and onion to dressing shake well combine all of the other ingredients in a large bowl toss with dressing chill one hour serve on a bed of your favorite greens. This plates nicely on a oval platter family style or on individual salad plates. Sea salt and fresh ground black pepper optional.♞

MALTS

Old Fashion Ice Cream Malts

2 Scoops of your favorite flavor ice cream.

3 Scoops Carnation powdered malt mix.

1 Tbls favorite flavoring

chocolate,strawberry,

vanilla,butterscotch,banana.

⅓ to ⅔ cup of half and half or milk standard kitchen blender: add all of the ingredients listed above blend to desired thickness and texture serve topped with whipped cream nuts and a cherry on top.♞

FISH

SWORD FISH OR HALIBUT STEAKS

2 Steaks your choice

1 Lemon

3 Tbls Sweet butter

1 Tbls Olive oil

(One 10 or 12 inch fry pan)

350 degrees or medium

Cut lemon in half squeeze juice of one half of lemon in to pan melt butter add to olive oil add steaks sear 3 minutes on one side (turn over) cover with lid and sear another 3 to 5 minutes plate cut remaining lemon in to slices and garnish plate

Please note: Steaks should be tender,flakey and slightly firm to the touch.♞

PASTA

Lasagna Meat And Cheese

2 Quarts fresh or bottled sauce

1 Box of your favorite Lasagna (instructions on box)

1 lb Ground beef

2 Sweet Italian sausage

2 Hot Italian sausage

⅓ cup mortadella

⅓ cup Grated Provolone cheese

⅓ cup Grated Matsarela cheese

⅓ cup Parmesan Reggiano

3 Tbls Ricotta cheese

⅔ cup Pitted black olives

⅛ tsp Minced garlic

⅛ tsp Basil

⅛ tsp Oregano

2 9x13 Pyrex baking dishes

(Add spices to sauce)olives may be sliced if you wish or whole both are delicious

Cook ground beef set aside remove sausage casing and cook sausage add to ground beef

Layer alternating sauce,pasta meat,cheese and olives remember to serve with sauce and fresh Parmesan cheese grated on top,four layers of pasta per pyrex is usually a good fit remember you have a lot of filling in your layers bake 400 degrees 1 hour. ♞

CAKE

Easy Ginger Bread cake

1 Bag Ginger Snaps 2 bags if you want a large single layer cake

3 Pints heavy whipping cream

1 platter plate or small cookie sheet

Remove cookies from bag make a stack out of 6 or 8 cookies in each stack or equal amount in each stack and equal rows of 6 or 8 or which ever amount that you can fit on your platter

ie: xxxx

xxxx

xxxx

xxxx

Whip heavy cream (1) pint at a time frost each cookie with about 1 inch of cream attach a cookie on top layer with more whip cream continue to do this until you reach desired width then duplicate this for each row until you reach desired length use remaining whip cream to frost top and sides of cake refrigerate over night.

Garnish with Maraschino Cherries.

Cut cake diagonally from corner.♞

Tropical Fruit Salad

1 Head cabbage

2 Large carrots

2 Oranges

1 Red grapefruit

1 White grapefruit

⅔ cup olive oil

⅔ cup vinegar your choice

⅓ tsp Sea salt

⅓ tsp Ground black pepper

⅓ tsp Minced garlic

⅓ tsp Rosemary

Cut cabbage in half,slice cabbage into ⅛ inch slices cut again across grain cabbage should not be grated. Grate carrots, peel and section fruit,cut fruit sections in half add to slaw.

Mix oil and vinegar and spices you may use dried if you like shake well. Pour over slaw cover with plastic wrap refrigerate 60 minutes serve. Kids especially like a few maraschino cherries and a sprinkle of fresh

coconut on top.♞

MEAT

MEAT LOAF

1 lb Ground Beef

1 lb Hot Sausage (Jimmy Dean)

(or brand of your choice)

⅔ cup of Italian bread crumbs.

1 Egg

1 tsp Worcestershire sauce.

1 Tbls A-1 steak sauce.

1 tsp minced garlic.

⅓ cup minced onion(any onion)your choice.

Topping:

3 Tbls ketchup

1 Tbls brown sugar(any kind)your choice.

Mix topping set aside bast top of meat loaf prior to serving.

Suggestion: The best meat loafs have a fine texture. This is achieved by playing with your food wash your hands thoroughly and mix about 15 minutes. You are not making hamburgers.

Mix all ingredients listed above for meat loaf place in any bread pan. You may even use disposable foil bread pans you will need two,divide mixture equally in pans. Bake 350 degree's 45 to 60 minutes drain off excess fat plate and serve.♞

PORK

ROAST PORK BUTT

1 Pork butt roast

1 cup chicken broth

Place in roasting pan no Seasonings.

Place chicken broth in roasting pan cover with foil and let cook at 325 degrees 15 minutes to the lb. Remove from oven,do not remove foil. Let stand 15 minutes remove foil slice and plate. Use pan drippings to make gravy.♞

COOKIES

Everything Cookies

3 cups Oats

1 cup Flour

⅓ cup Sugar

⅛ tsp Baking Powder

⅓ Broken Pecans Piece's

⅓ cup Raisin's

⅓ cup Dried Cherries

⅓ cup of your favorite Dark Chocolate Chips

1 tsp Vanilla

2 Eggs

1 Stick Sweet Butter (unsalted) or equal Crisco shorten 

Mix oats,flour,baking powder dried cherries,pecan's,chocolate

and raisin's. Mix butter,sugar,and vanilla Add to dry Ingredients.

Whip eggs until frothy add to bowl.

(mix well)

Drop on to ungreased cookie sheet in spoonfuls or lightly flower hands and roll in to 1 inch balls and place on cookie sheet.1 inch balls make 2 inch cookies 2 inch balls make 3 inch cookies 3 inch balls make 4 inch cookies. (1) inch 36 (2) inch 24 (3) inch 12 (4) inch 6 cookies. Bake at 350 degrees 15 to 18 min test oven temps with sample of (3) cookies on sheet adjust temp and time for your oven. Variations: You may personalize your cookies by using any kind of dried fruit,nuts or chocolate of your choice. Archer has a line of dried fruits,nuts and chocolates available at your local Target store in the grocery isle.♞

CHICKEN

BAKED CHICKEN

10 lb Bag of legs and thighs very common. (leave attached)

Rinse chicken well and dry.

1 Orange

1 Lemon

1 lime

1 flower of garlic

⅔ cup olive oil

(2) 9x13 roasting pans foil is fine

and disposable for easy

cleanup.

place garlic in microwave 15 to 25 seconds. Remove when cool to the touch. Skins will fall off garlic easily. Crush garlic cloves with flat side blade of a large knife or garlic press. Place in side of oil and set aside for 15 minutes. Slice all of the fruit in to ⅛ slices Place in to roasting pans. Rub each piece of chicken with oil mixture. Place chicken pieces on top of fruit so that all of the fruit is covered. Sprinkle with sea salt and fresh ground black pepper. Place in hot oven 450 degrees 90 minutes. Oven temperatures vary which will cause cooking times to vary.

Use remaining oil to bast chicken

every 30 minutes.♞

RIBS

Serves (4) Basic dry rub for all ribs.

2 racks baby back ribs (4 to 5 pounds)

For the dry rub mix together.

1 Tbl of black pepper

1 Tbl of dark brown sugar

2 Tbl of cumin seed

2 Tbl of paprika

2 Tbl of garlic powder

2 Tbl of onion powder

Cover ribs well with mixture.

Use any cooking method you like.

Crock pot,Grill,Oven or Stove top.♞

VEGETABLES

Roasted Root Vegetables

1 cup olive oil.

1 whole flower of garlic.

1 large onion (your choice).

4 large potato's (your choice).

8 Carrot's peeled optional.

8 Shallots

1 Tablespoon fresh or dried rosemary.

Sea salt & fresh ground black pepper to taste.

(9 x 13 Pyrex baking dish)

Wash scrub and dry all root vegetables well. Leave skins on potato's, place whole garlic with skins in microwave 15 to 25 seconds wait for garlic to cool to touch peel garlic and crush cloves with the flat blade of a large knife or garlic press. Combine olive oil garlic and rosemary set aside for 10 minute's. Cut potato's in to ¼ piece's peel and cut onion in to ¼ piece's Cut carrots in to ¼ diagonally. Cut shallots in half. Coat all vegetable's with olive oil mixture individually add to pryex. Place in oven 450 degree's covered with foil for 30 minute's uncover bast with remaining oil mixture and return to oven for additional 30 minute's. Please note: dish should be browned gently and fork tender (not burnt and mushy.) Dish will serve 4 to 6 people. Should you have any oil left over save in a air tight container for another recipe,perhaps Italian dressing.♞