Recipes for an old-fashioned Christmas

Roast Goose with Baked Apple
8 lb. goose
2 c. bread crumbs
1 chopped onion
2 Tbsp. fat
3 sweet potatoes
1/4 tsp. sage
1 tsp. salt
pinch of pepper
7 apples
1/4 c. brown sugar

Cook the giblets until tender, chop and add to stuffing made by mixing bread crumbs, onion, fat, sage, salt and pepper. After cleaning and washing the goose thoroughly, stuff, and sew the neck and back. Roast very slowly (350-400 degrees F.), about three hours. Wash and core apples; sprinkle with sugar, stuff with mashed and seasoned sweet potato. Bake until tender and serve hot with the goose.

Perfect Cornbread Stuffing
Bake one pan of Jiffy Cornbread Mix according to package directions & let cool. (You can do this the day before.)

Saute 1 medium chopped onion and about 1/2-cup chopped celery until nearly cooked.
Next, break up the cornbread into fine pieces in a big mixing bowl. Add one package of dry herbal stuffing. Add the sauteed onions & celery to this, then add three beaten eggs, salt, pepper, and a little sage (optional) to taste. Smash this all together with your hands until moist, adding one can of chicken broth & just a little milk, so that the final consistency is like thick oatmeal.

Put this into a very well-greased pan or casserole dish and bake (covered) at 400degrees F for 1 to 1-1/2 hours until very lightly browned on top. (If using a glass casserole dish, bake at 375 degrees F)

Honey Green Beans with Cranberries
1 1/2 lb. green beans
1 tsp. grated orange peel
1/2 c. dried cranberries
2 Tbsp. honey
Shredded orange peel if desired

Heat beans and orange peel in 1 inch water to boiling in 2-qt. saucepan. Boil uncovered 5 minutes; reduce heat. Cover and simmer 10 to 15 minutes or until beans are crisp-tender; drain. Toss beans, cranberries and honey. Garnish with orange peel.

Basic Eggnog
12 Eggs
1 1/2 cups Sugar
1 L. Cream
Vanilla
Nutmeg (to garnish)

Separate room temperature eggs. Beat yolks with half the sugar until creamy. Beat whites with half the sugar until peaks hold. Beat cream until stiff. Fold everything together. Add vanilla to taste. Refrigerate in covered container at least 24 hours. Put in serving bowl, sprinkle with nutmeg.

Amish Christmas Candy
1 stick butter
12-oz. chocolate chips
1 c. chopped nuts
5-oz. colored miniature marshmallows
1 c. coconut, optional

Melt butter and chocolate chips until creamy. Fold the marshmallows into the chocolate mixture. Spread the nuts and the coconut (if using) on a sheet of waxed paper. Cover with the chocolate-marshmallow mixture. Roll up like a jelly roll. Refrigerate until solid. Slice and serve.

Amish Christmas Cookies
1/2 cup butter
1 c. brown sugar
1 c. light molasses
1 egg, beaten
4 c. all-purpose flour
1/4 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. ground cloves
1/2 tsp. nutmeg

Heat oven to 350degrees F. Grease cookie sheets. Cream butter and sugar. Blend in molasses and eggs. Sift dry ingredients together and stir into molasses-egg mixture. Roll out dough on lightly floured board and cut into shapes with cookie cutters. Bake for 10 to 12 minutes.

Amish Chicken Soup
3 lb. chicken
2 qt. water
2 tsp. salt
1 1/2 c. chicken stock
2 c. celery, chopped
2 c. carrots, chopped
1 tart apple, chopped
1 c. onions, chopped
Dash pepper
4 c. egg noodles

Place chicken in kettle with 2 quarts water. Cover and cook until tender (about 2 1/2 hours). Remove chicken from kettle and strain broth. De-bone chicken and return to kettle with strained broth. Add chicken stock, celery, carrots, apple, onions, and pepper and cook until vegetables are tender. Add noodles and cook 8-10 minutes.