Goose Stuffed With Sauerkraut

In honor of the goose reduction in Bend this week, we are going to post goose recipes this week. I will look up my Momma's Goose Stuffed with Sauerkraut recipe over the weekend, but thought that we should kick this off early (I need to get ready for work). I found this delightful looking recipe at

CatholicCultureDotOrg. , and thought I would share this.

Roast Goose with Sauerkraut

Pecena Husa se Zelim

DIRECTIONS

Remove all fat from inside goose. Rub inside with salt, pepper. Stuffing: Heat 1 tablespoon goose fat in pan. Fry onion in fat until golden brown. Wash sauerkraut. Drain. Combine sauerkraut, onion. Add pepper, caraway seeds. Bring mixture to a boil. Grate potato into sauerkraut. Cook until mixture thickens. Add wine gradually, being careful not to make stuffing too moist. Stuff goose. Skewer or sew opening. Place in roasting pan, breast side down. Roast goose at 325°. Prick skin all over. Drain fat from pan as it accumulates. Roast 3 3/4-4 1/4 hours. At 2/3 of roasting time, turn goose breast side up for remaining period. If necessary, increase temperature to 425° at end of roasting to add color and crispness to skin. When goose is tender, remove from pan. Skim fat from gravy. Serve goose, being sure to carve across breast in 1-1 1/2-inch-wide slices instead of lengthwise. Yield, 8 servings

Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965

Mac and Cheese with Hot Dogs

Macaroni and Cheese with Hot Dogs

3 cups of rotini noodles, cooked

1 can of evaporated milk

1 and 1/2 cups of diced Velveeta cheese

Half of a package of Oscar Mayer hot dogs, cut into circles

1 teaspoon of minced onion flakes.

Spray crock pot with butter flavor cooking spray. Put in Velveeta and evaporated milk. Stir in hot dogs, noodles, and onion flakes. Cover and cook on low for three to four hours. Stir before serving.

Beer Bratwurst and Sauerkraut

Okay people, a recipe blog is not the right place for a life is funny post? Tough toenails! I had TWO glasses of scotch with honey, and I will post where I darn well please. Or at least where I have access!

Today mom wasn't feeling well, so I called Bob at work, and told him to come home with something simple to cook. I was supposed to go grocery shopping, but wasn't going to leave mom alone when she is sick. I had nothing in the house to cook. Nada. Zilch. Nunzig. Get the picture. I told him to bring home anything he wants that take less than thirty minutes to cook. The man of the house brought home bratwurst. An excellent choice. But did he bring home any side dishes to go with that. NO! HE DIDN't! He just figured we'd eat brats and bread. HELLOOOOOOOO! I'm on Atkins! I don't do bread! So I went to my cupboard, and found an emergency stash of sauerkraut. Who keeps an emergency stash of sauerkraut? Apparently I do, because there it was!
I made my famous (or infamous, depending the source) Microwave Beer Brats!
The recipe is:


Beer Brats with Sauerkraut
1 pound (or more, who cares so long as they fit in the container) fresh bratwurst
1 bottle of beer (the cheaper the better. Who wants to cook with expensive beer?)
1 can of sauerkraut.


Put brats in a microwave container. Pour beer over brats. Cover. Microwave on high for 10 minutes. Stir brats. Microwave on high, covered for another 10 minutes. Add sauerkraut and cover without heating for another 5 minutes. Serve. If your microwave is does not have a turntable, rotate the container about three times during the cooking time.

Why did I post this on life is funny? The fact that I have an emergency stash of sauerkraut is giving me the giggles...since my second glass of scotch and honey...