Like The Snuggie...BUT 1/2 The Price
http://pd.gophercentral.com/u/2449/c/186/a/574
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*** A WORD FROM THE KITCHEN ***
Looking for the main event for your holiday table?
HERE is a way traditional Christmas recipe, right out
of a Norman Rockwell setting for you....THE CHRISTMAS
GOOSE WITH RAISIN STUFFING. And if you are feeling
generous with the cookie baking and want to ship some
to your loved ones for the holidays make sure they
don't arrive as "crumbs" by taking some of the tips
below.
Enjoy!
mailto:mz@gophercentral.com
P.S. If you have a Twitter account please come follow
me @thedailyrecipes or go to Twitter.com and get
a free account.
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RECIPE: CHRISTMAS GOOSE WITH RAISIN STUFFING
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INGREDIENTS:
1 large yellow onion; chopped
1 large tart apple; chopped
1/4 plus 1/3 separate cup chicken broth
6 cups toasted fresh bread crumbs
1/2 cup chopped raisins
1/4 cup slivered almonds; toasted
1/4 cup minced parsley
1 teaspoon dried sage leaves
1/4 teaspoon each salt and black pepper
1 goose (7 to 8 pounds), giblets removed
DIRECTIONS:
In a small saucepan, combine the onion, apple, and 1/4 cup
broth. Bring to a boil. Lower heat and simmer for 5 minutes
or until onion and apple are tender. In a large mixing bowl,
combine onion mixutre, bread crumbs, currants, almonds,
parsley, sage, salt, and pepper. Toss 1/3 cup broth with
bread crumb mixture. Preheat the oven to 350 degrees. Rinse
goose; drain, and pat dry. Prick the skin on the lower breast,
legs, and around the wings with a skewer. Stuff goose. Then,
place goose, breast-side-up, on a rack in large roasting pan.
Insert a roasting thermometer in its thigh without touching
bone. Spoon remaining stuffing into a lightly greased 1 1/2-
quart casserole; cover and refrigerate. Roast goose for 2 to
2 1/2 hours or until the thermometer registers 175 degrees,
drain fat often. Bake the covered casserole of stuffing
along side the goose during the last 30 minutes of roasting.
Let the goose stand for 15 to 20 minutes. Carve the goose
and discard the skin.
Yield: 6 Servings
Categories: Holiday, Poultry
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MARZEE's CORNER
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SHIPPING HOME BAKED COOKIES:
After all of the trouble you go to baking cookies and other
goodies to ship off to your loved ones, the last thing you
want is to have them end up as "crumbs" once they get there.
Here are a few tips on mailing cookies:
* Don't pack crisp and soft cookies together. The moisture
from the soft cookies will seep into the crisp cookies,
making them lose their crunch.
* Don't overstuff or under-stuff your container or the
cookies may be damaged. They should fit snugly so crumple
up some tissue paper to fill the holes if you need.
* Pack in a sturdy tin or airtight container. Place a piece
of bubble wrap on the bottom of the container, then line
the container with waxed paper or cellophane. Leave enough
to tuck over the top once the container is fully packed.
Place one layer of cookies in the container, then cover
with waxed paper paper. Arrange another layer of cookies,
followed with more parchment paper, and repeat until full.
Tuck the cellophane or parchment paper over the top and
place another piece of bubble wrap on top before sealing
the container.
* Pack your tin or container in a heavy-duty cardboard box
that's large enough to allow a two or three inch cushion
between the tin and the wall of the outside box. Place a
layer of shipping peanuts, air-popped popcorn, or crumpled
paper on the bottom of your shipping box. Set your cookie
tin on this bottom layer. Then fill in the sides and top
with more shipping materials. Seal the shipping box with
two-inch-wide shipping tape.
Don't forget the mailing label and you're ready to ship!
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