Roast Goose With Surprise Stuffing - cooking recipe

Ingredients

4 loaves raisin bread, toasted
1 square cake pan yellow cornbread, already made
1 whole stalk celery, coarsely chopped
2 large onions, coarsely chopped
1 stick Parkay margarine or butter
4 large eggs, slightly beaten
3 heaping Tbsp. ground sage or more to taste
1/2 c. chopped nuts
1/2 c. water
4 Cornish hens
Lawry's seasoning salt
1 stick Parkay or butter, melted
1 1/3 c. peach nectar
3 Tbsp. peach preserves
1 Tbsp. Tbsp. ground cinnamon
3/4 c. pecans, coarsely chopped
8 slices toasted bread, torn into bite-sized pieces
1 square pan yellow cornbread, already made
3 eggs, slightly beaten
1 c. water
1/4 lb. dried beef, purchased at supermarket or meat store
2 Tbsp. onions, minced or 1 Tbsp. dry onion flakes
1/4 c. butter
3 Tbsp. flour
1 c. milk
1 c. shredded Cheddar cheese
dash of pepper
1 c. sour cream
salt and pepper to taste
1 or 2 big rabbits, skinned and cleaned
2 stalks celery, cut into large sections
1 onion, quartered
salt to taste
pepper to taste
1 c. vinegar
2 Tbsp. lemon juice
4 to 5 sirloin or T-bone steaks
Lawry's seasoning salt
onion salt
Adolph's meat tenderizer
1 can cream of mushroom soup
1 c. sliced mushrooms
3 tsp. butter or margarine
4 Tbsp. flour
1/2 c. water

Preparation

Preheat oven to 375\u00b0.
Rinse steaks in water.
Sprinkle seasonings on the steaks.
Place the steaks on aluminum foil-wrapped broiler pan or cookie sheet.
Place steaks in the broiler section and cook until meat is done and brown on both sides.
Remove.