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— 48 keg

7

yr

ROAST GOOSE AND APPLE STUFFING —

Karen E. Makowski, Arnes

STUFFING:
1 tsp carroway seed 2 or 3 apples
1 tbsp sugar 1 tsp rosemary

Saute these ingredients in frying pan. Add 9 oz bread crumbs, dash of lemon juice, 5 to
6 oz warm water. Toss these ingredients in frying pan. Stuff Goose. Sew up vent.

Place Goose in roast pan, prick skin all over. Bake at 400° for 1/2 hour.

Drain fat, reduce heat to 350°, baste Goose with basting sauce during cooking.

BASTING SAUCE:

1/2 medium onion chopped 1/4 cup brown sugar
2 tsps cloves 1 tbsp vinegar

2 tsps carraway seed 14 oz wine

2 tsps rosemary salt and pepper

Saute onion in butter, add rest of ingredients, simmer mixture for 10 minutes.

Fish

JUTLAND FISH CAKES — Diane Yanciw

2 lbs Cod (skinless) 1/2 tsp nutmeg

1 large onion (quartered) 1-1/2 tsp salt

1/2 |b fresh pork fat 1/4 tsp pepper

3 eggs 1/2 to 3/4 cup carbonated water

1/4 cup flour

1. Put fish - then onion and pork fat through fine blade of food grinder into large
bowl. Beat in eggs - one at a time - with electric mixer. Beat in flour - nutmeg - salt and
pepper - continue beating while adding the carbonated water, until mixture is puffy
and light. Cover and refrigerate about 2 hours.

2. Shape into oval cakes - using about 1 tbsp for each cake.

3. Saute fish cakes in about 1/4 cup hot butter or margarine ina large skillet. Spoon
them close together in skillet - cook about 7 or 8 minutes to each side - or until crisp
and golden brown, turning several times. Drain on paper towelling.

TUNA CASSEROLE — Ellen Sigurdson

1 small can Tuna 1/4 onion, chopped
1 tin mushroom soup 1 cup chopped celery
1 tin chinese noodles 1/2 cup water

Mix together, and bake in 350° oven until heated through or till celery is softened — 15
to 20 minutes.

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