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CATEGORY CUISINE TAG YIELD
Meats, Grains Greek Soups/stews, Poultry 10 Servings

INGREDIENTS

3 Geese [boned & cubed]
1/2 c Flour
1/2 c Oil
2 (envelopes) onion soup mix
5 Carrots [quartered]
4 Celery stalks [chopped]
8 sm Onions
2 c Frozen green beans
8 oz Fresh mushrooms [sliced]
1 ts Sweet basil
1 ts Tarragon
2 (cloves) Garlic [crushed]
2 Bay leaves
6 lg Potatoes [peeled & quartered
Cavendars Greek seasoning to
Taste

INSTRUCTIONS

1)      Rinse goose meat and pat dry, then coat with a mixture of flour,
and salt & pepper to taste. Brown in oil in a skillet... 2) Place in large
roaster and add water to cover, and the remaining ingredients except
potatoes... Bake at 375=F8 for 2 hours... 3) Reduce heat to 275=F8, add the
potatoes and bake an additional hour or `til goose is tender... 4) Thicken
sauce if desired, remove bay leaves, and serve...
Source: "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" cookbook
Re-typed with permission for you by Fred Goslin in Watertown NY on
Cyberealm Bbs. Home of KookNet at (315) 786-1120
Posted to MM-Recipes Digest  by "Fred Goslin" <fjgoslin@northnet.org> on
Sep 9, 1998

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