Reader Recipes

Readers share their favorite recipes, which are perfect for serving to company.
Heart of the Home
March 2009
Add to My MSN

Roast goose is a traditional Christmas dish.
Shutterstock.com/a9photo


Content Tools

Related Content

Homemade Fries

A goal of trying not to eat fast food fries turns into making them at home.

Potato Bugs and Ponderings

All you want to know about potato bugs and more.

PIGS - POTATOES - PROBLEMS

PIGS AND POTATOES DO NOT MIX. Why?

Aunt Wilma’s Dill Pickles

Let me share with you the finer nuances of canning using recipes that have been handed through the g...

Whether it's a Sunday church gathering or just a relaxing night with friends, these recipes are sure to impress. Around the holidays, try Aunt Minnie's Irish Roast Goose for a traditional meal.

Aunt Minnie’s Irish Roast Goose with Potato Stuffing 

This savory dish is perfect for a holiday or formal gathering.

10 medium potatoes
1 goose, about 12 pounds
2 teaspoons salt, divided
1/2 teaspoon pepper, divided
1 tablespoon butter
1 cup chopped onions
1/2 cup chopped celery
4 slices bread, cubed
1/2 pound ground salt pork
2 eggs, beaten
1 teaspoon poultry seasoning

Cook potatoes; cool and dice. Reserve potato water. Set both aside.

Clean and dry goose. Rub cavity and outside with 1 teaspoon salt and ¼ teaspoon pepper, which have been combined. Baste goose with potato water.

In a skillet, melt butter and partially cook onion and celery (do not brown). Add potatoes, bread, salt pork, eggs, poultry seasoning, and remaining salt and pepper.

Stuff goose with potato stuffing and sew up cavity opening.

Roast goose at 375°F. for about 3 hours, or until cooked through, basting occasionally with potato water. Yields 8 to 10 servings.

Jane Rossen

Binghamton, N.Y.

Editors’ note: For safety reasons, the USDA advises cooking stuffing separately. However, if you plan to stuff your bird, the USDA recommends using a food thermometer to make sure the center of the stuffing reaches a safe minimum internal temperature of 165°F.

Perfect Potluck Potato Casserole

This makes a distinctive side dish that’s great for any occasion.

6 cups water
1 1/2 sticks butter
1 teaspoon onion salt
2 teaspoons garlic salt
1/2 teaspoon pepper
1 teaspoon parsley
2 cups milk
2 packages (8 oz. each) cream cheese
1 container (16 oz.) sour cream
1 box (16 oz.) instant potatoes
1 teaspoon paprika

In a large saucepan, combine water, butter, seasonings, milk, cream cheese and sour cream. Heat through, stirring until smooth. Remove from heat; add potatoes and mix well.

Turn into to a baking dish and bake at 350°F. for 1 hour. Sprinkle with paprika.

Sandy Walker

Papillion, Neb.

7UP® Cake    

This rich, moist cake is sure to be a hit with family and friends.

1 box yellow cake mix
1 package instant lemon pudding mix
3/4 cup vegetable oil
3 whole eggs
10 ounces 7UP® soft drink
1 1/2 cups powdered sugar
2 tablespoons lemon juice
2 tablespoons water

In a large bowl, combine cake mix, pudding mix, oil, eggs and 7UP®; mix well.

Pour into a well-greased and floured Bundt pan. Bake at 350°F. for 35 minutes, or until cake tests done. Cool completely.

In a medium bowl, blend together powdered sugar, lemon juice and water. Drizzle over cake.

Oneita Keller

Coffeyville, Kan. 

Cucumber Mousse Salad

 

This cool and refreshing salad goes well with any meal.

1 small box lime gelatin
1 cup boiling water
1/2 cup sour cream
1 cup mayonnaise
1 cup minced cucumber
1 small jar diced pimiento
1 teaspoon chopped onion

In a bowl, dissolve gelatin in boiling water; let cool at room temperature. Add sour cream and mayonnaise; mix well. Continue to cool until mixture begins to thicken. Add cucumber, pimiento and onion; mix well.

Pour into a mold and chill until set.

Helen Claggett

Antioch, Tenn.


Previous | 1 | 2 | Next






Post a comment below.

 








Subscribe today
First Name: *
Last Name: *
Address: *
City: *
State/Province: *
Zip/Postal Code:*
Country:
Email:*
(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here
 

Want to rediscover what made grandma’s house the fun place we all remember? Capper’s Farmer — the newly restored publication from the rural know-how experts at Grit.com — updates the tried-and-true methods your grandparents used for cooking, crafting, gardening and so much more. Subscribe today and discover the joys of homemade living and homesteading insight — with a dash of modern living — that makes up the new Capper’s Farmer.

Save Even More Money with our automatic renewal savings plan!

Pay now with a credit card and take advantage of our automatic renewal savings plan. You save an additional $5 and get 4 issues of Capper's Farmer for only $19.95 (USA only).

Or, Bill Me Later and I'll pay just $19.95 for a one year subscription!