Greatest Recipes

1 lb Pork tenderloin

———————————–SAUCE———————————– 1 1/2 t Cornstarch

1 x Nutmeg, (dash)

1 c Apricot nectar

——————————APRICOT STUFFING—————————— 1 t Bouillon, chicken, instant

-granules 2/3 c Water, hot

1/3 c Apricots, dried, snipped

2 T Celery, chopped

1 T Margarine

1/8 t Cinnamon, ground

1 x Pepper, black, (dash)

2 c Whole wheat bread cubes

Split tenderloin lenghwise, cutting to, but not through, opposite side; open out flat. Pound tenderloin lightly with meat mallet to a 10×6 rectangle. APRICOT STUFFING: Dissolve bouillon in hot water, pour over apricots. Let stand 5 minutes. Cook celery and onion in margarine until tender but not brown. Remove from heat; stir in cinnamon and pepper. In a large bowl mix bread cubes, onion mixture, and apricot mixture; toss lightly to moisten. Spread stuffing evenly over tenderloin. Roll up jelly-roll style, starting from short side. Secure meat roll with wooden toothpicks or tie with string at 1-inch intervals. Cut meat roll into six 1-inch slices. Place meat slices on rack of unheated broiler pan, cut side down. Broil 4 inches from heat 12 minutes. Turn; broil 11 to 13 minutes more or till done. Remove toothpicks or string; transfer meat to a serving platter. Meanwhile, for SAUCE, combine cornstarch and nutmeg. Stir in apricot nectar. Cook and stir till mixture is bubbly. Cook and stir 2 minutes more. SERVE sauce with meat slices.

1 Pork loin roast [5 to 7 lb]

2 tb Butter

1/2 c Onion [chopped]

1/2 c Celery [chopped]

2 Cloves of garlic [minced]

1/2 ts Fennel seeds [crushed]

1 ts TABASCO sauce

1/2 ts Salt

2 c Cornbread stuffing mix

1 cn (8oz.) oysters [undrained

& chopped]

—————————-PREHEAT OVEN TO 325—————————- 1) In a large saucepan melt the butter; add the onion, celery,

garlic and fennel, and saut? for 5 min. or until the veggies are tender… then stir in the TABASCO sauce and salt… Add the cornbread stuffing mix, oysters and liquid, tossing to mix well… 2) Make a deep slit in the back of each chop on the loin, and stuff each slit with the stuffing… (Any leftover stuffing can be baked uncovered, during the last 30 min. of roasting) Place the meat in a shallow roasting pan and cook for 30 to 35 min per pound or until a meat thermometer inserted into the meat registers 170?… 3) Remove to a HEATED serving platter… and allow meat to cool slightly before serving… —–

1 lb Jimmy Dean sage sausage

1 lg Bell pepper, chopped

-into 1/4″ to 1/2″ pieces Green onions (large bunch), -cut into 1/4″ thick pieces Parsley (1/3 bunch), fresh, -chopped finely 2 md Celery stalks, cut

-lengthwise into 3 sticks, -then cut into pieces -1/4″ thick 1/2 c Butter

1 lb Shrimp, peeled and

-de-veined, but not cooked 2 3/4 c Water

1 t Garlic flakes (dried)

1/4 t Cayenne pepper flakes

-(crushed), or more to -taste (we use about 1 T) 1 pk Pepperidge Farm Cornbread

-stuffing mix (cellophane -bag, brown-labelled) 1 pk Pepperidge Farm Herb

-Stuffing Mix (cellophane -bag, blue-labelled) In a large pot or Dutch oven (at least 6-quart),cook the sausage over medium heat until lightly-browned, breaking it up into small pieces. Saute the vegetables in the sausage drippings in the pot with the cooked sausage. The vegetables will brown lightly while the sausage gets browner than it was. Add the butter to the pot and stir the pieces around until they are melted. Add the shrimp and cook for 3 or 4 minutes, stirring constantly. The shrimp should turn pink all over and be done, but just barely done. Break one in half and make sure it is opaque in the center. Turn the heat off, but leave the pot on the burner. Add the 2 3/4 C water, the dried garlic and the cayenne pepper flakes; stir well. Add both bags of stuffing mix to the liquid mixture. Blend all ingredients together well. Lightly spoon the stuffing mixture into a greased 9″ x 14″ pan. Bake at 350 degrees F. for 15 minutes. Serve at once (with Burgundy mushroom gravy, if desired). Cathe’s notes: * Created in Louisiana 1978 - 1986

6 lb Capon or roasting chicken

4 tb Butter or margarine

1/2 c Finely chopped onion

1/2 c Finely chopped celery

1/2 ts Salt

1/4 ts Pepper

1/2 ts Caraway seeds (optional)

1 pk Instant chicken broth or

1 Cube chicken bouillon,

-crumbled 6 c Cubed day-old rye bread

1/4 c Finely chopped parsley

1/4 c Boiling water

Salt and pepper to taste Seasoned coating for chicken

1. Wash capon and pat dry with paper toweling and set

aside. 2. Melt butter or margarine in a deep, 2-quart, heat-resistant, non-metallic casserole in Microwave Oven 30 seconds. 3. Add onion and celery and heat, uncovered, 4 minutes

in Microwave Oven or until vegetables are tender. 4. Stir salt, pepper, caraway seeds and chicken broth

mix into vegetable mixture. Add rye bread cubes and parsley; toss until well combined. 5. Moisten bread mixture with the 1/2 cup boiling water. 6. Rub inside cavity of capon with salt and pepper to taste. Stuff capon lightly with stuffing mixture. Close body cavity with wooden skewers or sew with string. Sprinkle capon with seasoned coating for chicken as bottle instructions direct. 7. Place capon, breast-side-up in a shallow, heat-resistant, non- metallic baking dish. Use an inverted saucer as a rack to keep capon out of pan drippings. 8. Heat, loosely covered with a paper towel, in the

Microwave Oven 40 minutes or until a meat thermometer inserted in the thickest part of the bird (not touching any bones) registers 160?F. DO NOT PLACE THERMOMETER IN MICROWAVE OVEN.

Wrap in aluminum foil and allow to stand 15 minutes before carving. If it is necessary to reheat capon, DO NOT PLACE ALIMINUM FOIL IN MICROWAVE OVEN.

–Molasses Glaze– 1 C Molasses

2 Tsp Bottled Hot Pepper Sauce

1 Tsp Fresh Gingerroot — finely chopped

1 Tsp Garlic — chopped

1/2 Tsp Black Pepper — coarsely

10 Lb Goose — dressed

Salt To Taste 8 Oz Onion — chopped (about 1-3/4

1 Ea Celery Stalk — chopped (1/2

1 Tbsp Vegetable Oil

1 Tbsp Garlic — minced

1/2 Tbsp Black Pepper — cracked

1 Tbsp Fresh Thyme — chopped -OR-

1 Tsp Dried Thyme

1 Tbsp Parsley — chopped

1 Tbsp Fresh Sage — chopped -OR-

1/2 Tsp Dried Rubbed Sage

1 C Dried Apricots — chopped

2 C Corn Bread — day-old, crumbled

Salt To Taste 1 Ea Egg

1 1/2 C Rich Chicken Stock

Small Apples And Grapes For Garnish

To Make Molasses Glaze:

In medium bowl combine molasses, bottled hot pepper sauce, ginger, garlic, and coarsely ground black pepper. Mix well and set aside.

To Make Roast Goose:

Preheat oven to 425F. Remove giblets from goose to use another time. Rinse goose in cold water, removing as much fat as possible from body cavity. Pat goose dry with paper towels. Pierce skin all over with tines of large fork. Season goose with salt insode and out. Arrange beast side up on rack in large shallow roasting pan. Roast at 425F for 15 minutes. Reduce oven temperature to 350F. Continue roasting for 20 to 23 minutes per pound until thermometer inserted between leg and thickest part of thigh registers 180F. (Make sure thermometer does not touch bone.) Drain off all fat from pan. Brush some of molasses glaze completely over goose. Continue roasting 20 minutes, brushing with molasses mixture after 10 minutes. Remove goose from oven. Cover with foil and let stand 15 minutes before carving.

To Make Apricot Stuffing:

While goose is roasting, butter deep 1-1/2 quart casserole. In medium skillet, saute onion and celery in hot oil over medium-high heat until soft, about 4 to 5 minutes. Pour into large bowl. Add garlic, cracked pepper, thyme, parsley, sage, apricots, corn bread, and salt to taste. Toss to mix. Set aside. In small bowl whisk together egg and stock. Pour over stuffing. Mix well. (Mixture will seem soupy.) Pour into baking dish. Bake at 350F for 40 minutes until hot in center.

To serve the whole thing:

Arrange goose on serving platter. Garnish with apples and grapes. Carve goose. Serve with apricot stuffing.

>From Chef Dean Fearing at The Mansion on Turtle Creek; Dallas, Texas.

Roast Goose with All the Fixings, December, 1995 “Victoria” magazine.

>From the files of billspa@ix.netcom.com

Typos by Jeff Pruett.

>From the files of billspa@ix.netcom.com

1 Onion, large, finely chopped

1 tb Fat

Possum liver (optional) 1 c Bread crumbs

1 ts Red peppers, chopped

Worcestershire sauce, dash 1 Egg, hardboiled, finely chop

Salt to taste Brown onion in hot fat, add finely chopped liver. Cook until tender. Add other ingredients plus enough water to moisten mixture. Mix, stuff possum and skewer or sew the opening shut. Suggestions: Some parboil the possum before roasting. Others remove the skin and fat. Try rubbing possum with a little sage before roasting. Sweet potatoes are absolute requirement to a Southerner.