Goose With Apple And Raisin Stuffing

Prepare a 10 Lb. goose for cooking.  Stuff and arrange in roasting pan without any added water.  Roast without basting at 500 degrees for 15 minutes.  Lower oven to 350 degrees for remainder of time, allowing 20 minutes per lb. based on weight of bird.

STUFFING:

• 1 c chopped onion
• 3 c diced apples
• 8 c soft bread cubes
• 1 c raisins
• 1 t salt
• 1/4 t pepper
• 1 T sugar
• 3/4 c melted butter

Mix the above ingredients, stuff goose and roast.  Baking time for 10 lb. goose is approximately 3 1/2 hours.

GRAVY:

Pour pan drippings into sauce pan, adding about 3 c water.  Stir 3 T corn starch into 1 c water and add to gravy, stirring all the while until nice and thick.  Add salt and pepper to taste.

Goose was a holiday meal served with mashed potatoes, whipped to perfection using a wooden spoon.  Koreshan festival recipes are from, or adapted from, files at the Koreshan Library/ Museum, as published by Evelyn Horne in her “What’s Cooking” column in the American Eagle.

Chicken Salad

• 4 c cooked, chopped chicken
• 1 c diced celery
• 1 c halved red grapes
• 1/4 c chopped pickle
• 1/2 c chopped pecans
• 1 c mayonnaise

Mix well and chill.  Serve on chopped lettuce.

Chicken salad was the Koreshan specialty, for any occasion.  A boat trip, picnic on the beach, a trip in the woods or a company luncheon.  Berthaldine Boomer always served it to the very first Museum Luncheon here in May.

Curried Chicken Salad

• 3 c chopped cooked chicken
• 1 c chopped red apple
• 1 T chopped parsley
• 3 ribs celery, chopped
• 2 T chopped onion
• 1 T lemon juice
• salt and pepper to taste
• 1/2 c plain yogurt
• 3 T mayonnaise
• 1  1/2 t curry powder

Combine chicken, apple, celery, onion and parsley in a medium bowl.  Combine remaining ingredients and add to chicken mixture, tossing to coat.  Cover and chill.  Yields:  4 cups.

A Koreshan Picnic Recipe served with the Baked Ham  and Picnic Potato  Salad, as reported by Evelyn in her April, 1989 American Eagle  “What’s Cooking” column.

Roast Duck With Oyster Dressing

• One 6 – 8 lb duck, washed and cleaned

Season well with salt and pepper and herb seasoning.  Stuff with oyster dressing.   Place in large roasting pan, cover and bake at 350 degrees, basting every half hour.  Bake for 1  1/2 – 2  hours, until brown and tender.  Reserve juices for gravy.

Serve with mint  jelly or cranberry sauce.  Serves 10-12 guests.

Oyster Dressing:

• 1 pan baked corn bread (about 2 lbs, no sugar)
• 1 loaf white bread, cubed
• 1 large onion, chopped
• 2 ribs celery, sliced
• 1/2  c chopped parsley
• 1 pint oysters, cut in half
• 1/2  lb sausage, slowly fried and browned
• 2 t sage
• 1/2  t  thyme
• 1/2  t  oregano
• 3 eggs, beaten

Add 2 cups water to above ingredients, mix well, and stuff duck.

 A favorite with the Koreshan Family for the Solar Festival.  The Koreshans raised big Muscovie ducks, also Mallards, along with a breed of choice chickens.  Marie Fischer and Roger Perry were in charge of the domestic fowl.

Chicken Fricassee

• 1 hen, cut up
• Boiling water
• 2 t salt
• 1/2 t pepper
• 1 medium onion, chopped
• 1 bay leaf
• 1/2 c milk
• 1/2 c flour
• 2 egg yolks, beaten
• 2 ribs celery
• 1 t parsley

Wash chicken pieces.  Put into kettle.  Cover with boiling water  (chicken pieces can first be browned in a little fat, if desired).  Add salt and pepper.  Bring to a boil.

Cover and simmer for one hour.  Add celery, onion, parsley and bay leaf.  Simmer again for two hours or until tender.  Remove chicken.  Leave as is or remove bones and skin.  Keep warm.

Skim excess fat from liquid, remove bay leaf and measure liquid.  Add enough water, if needed, to make 4 cups.

Blend milk and flour.  Gradually add a little of the hot liquid and cook, stirring, until thickened.  Beat in egg yolks and strain sauce over chicken.  Serve with mashed patatoes.  Makes 6 servings.

This dish was a favorite at Koreshan Festivals.  Sister Ida Fischer, the head cook at the Koreshan dining room and kitchen, always made this dish to perfection.  It was served with fluffy mashed potatoes.

Family and friends always came to enjoy the love,  friendship and famiy , as well as the good food.