Wash goose and pat dry Goose: 1 tablespoon celery seed sprinkled and rubbed inside cavity ½ teaspoon salt sprinkled and rubbed inside cavity ½ to 1 apple cut in large chunks placed in cavity2 celery stalks cut in large chunks placed in cavity 1 teaspoon celery seed rubbed on outside goose
Broth: Add into crockpot and stir 3 cups beef stock ¼ cup dry red wine 1 package dry onion soup parboiled in 2 cups water to soften onion bits (add to crockpot) Place prepared goose in liquid, cover and cook on “low” 15 plus hours—until meat will fall from bone. Remove and de-bone goose and place meat in serving dish.
Gravy: Strain liquid from crockpot, thicken with base for gravy (flour and butter). Add a half can frozen orange juice, 3 plus tablespoons orange marmalade and cook for 15-20 min on medium burner. Pour over meat pieces and reheat in oven for short time.
3-4 lb. beef roast, cut into stew-beef sized pieces 1 package dry onion soup mix 1 can cream of mushroom soup 1/2 soup can of water (up to a full can) 1 cup red wine (if it's not fit to drink, don't cook with it!) salt & pepper to taste small amount of flour and oil for browning beef egg noodles (or rice)
Lightly salt, pepper, and flour beef and brown in a small amount of oil. Place the beef in a slow-cooker (crock pot). Mix the other ingredients together and pour over the beef. Cook on Low for 8-10 hours. May want to add a little cornstarch dissolved in water at the end to thicken the gravy. Serve over egg noodles (or rice) with a salad and hot bread.
* 1 1/2 c. diced celery * 1 1/4 c. chopped onion * 3/4 c. chopped bell pepper * 1 (8 oz.) can tomato sauce * 1 (28 oz.) can whole tomatoes * 1 clove garlic* * 1 tsp. salt * 1/4 tsp. pepper * 6 drops Tabasco (opt.) * 1 lb. shrimp, de-veined & shelled * 1 teaspoon garlic salt or 1/4 teaspoon garlic powder may be substituted.
Combine all ingredients except shrimp. Cook 3 to 4 hours on high or 6 to 8 hours on low. Add shrimp last hour of cooking. Serve over hot rice. Chicken, rabbit or crawfish may be substituted for shrimp.
Stove top version, if you don't have a crockpot. Saute celery, onion and bell peppers in oil or butter until tender. (Better if left a bit crunchy.) Add remaining ingredients except meat being used. Simmer at least 30 minutes to an hour. Add shrimp or whatever meat you wish and simmer 30 minutes more. Even better reheated the next day.
6 to 8 ripe tomatoes 2 tablespoons margarine 1 medium onion, thinly sliced 3/4 cup chopped celery 1/2 cup chopped green pepper 3 tablespoons sugar (more or less) 1 small bay leaf 1 teaspoon salt 1/8 teaspoon pepper
Core tomatoes; place in boiling water for about 15 to 20 seconds, then into ice water to cool quickly; peel. Cut tomatoes in wedges. In Crock Pot, combine all ingredients. Cover and cook on low 8-9 hours. Remove bay leaf. Sprinkle top with parsley, if desired. Serve as a side dish or freeze in portions for soups or other recipes.
Place damp potatoes in bottom of cooker. Cover and cook on low for 6 to 8 hours. Remove and cut a slice, lengthwise, from each potato. Scoop out insides. Save shell. Add remaining ingredients and beat until fluffy. Spoon mixture back into shells and top each with shredded cheddar cheese. Bake at 425 degrees for 15 minutes or until cheese is melted and bubbly.
* 1 pound kielbasa * 1 (10 oz.) jar red currant jelly * 1/2 (5 oz.) jar golden spicy mustard (add whole jar for more spicy)
Cut kielbasa to bite-size pieces. Add to boiling water. Boil 8 to 10 minutes; poke with fork to release grease from meat. In slow cooker/Crock Pot, melt jelly on low heat. Add mustard. When kielbasa is done boiling, rinse, then add to slow cooker/Crock Pot mixture. Coat all of the meat. Simmer for 1 hour or more on low.