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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Dec. 23, 1962)
WW I- 1 1' Complete a bounteous holiday dinner with a superb apricot souffle" served with an eggnog sauce. Family Weekly Cookbook MELANIE DE PROFT, Food Editor Roast Qoom Clean (singe, if necessary) one goose, 10 to 12 lbs., ready-to-cook weight. Remove layers of fat from body cavity. (If goose is frozen, thaw ac cording to directions on package.) Cut off neck at body, leaving on neck skin. Rinse goose and pat dry with absorbent paper. Rub body and neck cavities with salt. Lightly spoon stuffing into cavities. To close body cavity, sew, or skewer and lace with a cord. Fasten neck skin to back with skewer. Loop cord around legs and tighten slightly. Or, if there is a band of skin across abdominal opening, push the drumstick ends underneath this band. In this case, only abdominal opening should be closed with cord and skewers. Place goose, breast side down, on rack in shallow roasting pan. Roast, uncovered, at 325 F for 2V4 hrs., removing fat from pan several times during this period. Reserve fat for gravy. Turn goose, breast side up, and roast Vi to 2V2 hrs. longer, or until goose tests done. (Allow 25 min. per lb. for total roasting time.) To test for doneness, move leg gently by grasp ing end of bone. When done, drumstick-thigh joint moves easily. To serve, remove skewers and cord. Place on warm serving platter and garnish as desired. About 10 servings Cranbarry-Wild Rice Stuffing TO prepare: 40 MIN. 1 cup coarsely chopped cranberries Vi cup sugar Vi cap baiter 1 large clove garlic, minced S caps rye taut cubes 1 cups cooked wild rice 1 cap chopped celery Vi cup chopped onioa IVi teaspoons salt ' teaspoon black pepper 1. Toss cranberries and sugar together and set aside for about 20 min. 2. Meanwhile, heat butter and garlic in a skil let; add toast cubes and toss until well browned. 3. Toss all ingredients lightly together. Stuffing for a 10-to ItAb. goose Currant-Qiblat Gravy TO PREPARE AND COOK: ABOUT 10 MIN. (allow time for cooking giblets) Goose gibleta 1 teaspoon salt Vi teaspoon Accent 6 tablespoons reserved goose fat C tablespoons lonr 4 caps reserved giblet broth Vi cup currant jelly 1. Cover cleaned gizzard, heart, and neck with water; add the 1 teaspoon salt and Accent. Cover, bring to boiling, reduce heat, and sim mer 2Vt to 3 hrs., or until tender. Add the liver the last 5 to 15 min. depending upon the size. Strain broth and refrigerate until ready to make gravy. Chop neck meat and giblets; cover and set in refrigerator. 2. To make gravy, pour drippings remaining in roasting pan into a bowl leaving all the brown residue in the pan. 3. Add the 6 tablespoons fat to the pan. Heat fat over low heat; blend in the flour, stirring constantly, until mixture bubbles. Add tha broth gradually, stirring constantly. 4. Continue to cook, stirring constantly to blend in the brown residue, until gravy comes to boil ing; cook 1 to 2 min. longer. Add jelly and stir until melted. Mix in chopped giblets, season with salt and pepper as desired, and heat thor oughly. Serve immediately. i cups gravy Vegetables Unlimited Add exciting color harmony and flavor contrasts to a festive dinner by choosing from the unlim ited variety of convenience vegetables canned, frozen, boil-in-a-bag, and instant (potatoes) all reducing preparation time to a minimum. Aprtcot-Eggnog SoutHa TO PREPARE: 30 MIN. TO BAKE: ABOUT 1 HR. 1 cup dried apricots, cat in small pieces Vi cup water cup flaked coconut Vi cup butter Vi cup flour IVi cups dairy eggnog 4 egg yolks, beaten until thick and lemon colored Vi teaspoon vanilla extract Vi teaspoon ground nutmeg 4 egg whites 1. Butter the bottom of a 2-qt. casserole and set aside. 2. Put apricots and water in a heavy saucepan ; cover and cook over low heat until apricots are tender, about 5 min. Drain if necessary. Mix coconut with apricots and set aside. 3. Meanwhile, heat butter in a saucepan ; blend in flour and cook until mixture bubbles. Re move from heat and gradually add eggnog, stir ring until blended; bring to boiling, and cook, stirring constantly, 1 to 2 min. longer. 4. Blend a small amount of the hot mixture into egg yolks; immediately stir into hot mix ture. Cool slightly. Mix in the vanilla extract and nutmeg. 5. Beat egg whites until rounded peaks are formed. Turn egg yolk mixture over egg whites and gently fold together. Fold in the coconut and apricots. Turn into casserole. 6. Bake in a boiling water bath at 350F about 1 hr., or until a knife inserted halfway between center and edge of souffle comes out clean. Serve immediately with Eggnog Sauce, if de sired. S to 8 serving! Eggnog Sauce Add Vi cups dairy eggnog gradually to 2 teaspoons cornstarch in a sauce pan, stirring constantly. Bring to boiling and cook, stirring constantly, about 3 min., or until thickened. Remove from heat and cool slightly. Stir in 14 teaspoon vanilla extract. Serve warm. fmU Weekly. December 21. IM2 I
