Roast Goose with Apple Stuffing

Sorce	ramgo
Caloric	:1 Serving: Calories 845 (Calories from Fat 495 ); Total Fat 55 g (Saturated Fat 16 g); Cholesterol 195 mg; Sodium 1000 mg; Total Carbohydrate 27 g (Dietary Fiber 3 g); Protein 59 g Percent Daily Value*: Vitamin A 10 %; Vitamin C 4 %; Calc
Ingridients	Prep Time:1 hr 30 min Start to Finish:5 hr 10 min Makes:8 servings 1 whole goose, 8 to 10 pounds, thawed if frozen 2 cups water 1 small onion, sliced 3/4 teaspoon salt 6 cups soft bread crumbs (9 slices) 1/4 cup butter or margarine, melted 1 1/2 teaspoons chopped fresh sage leaves or 1/2 teaspoon dried sage leaves 3/4 teaspoon chopped fresh thyme leaves or 1/4 teaspoon dried thyme leaves 1/2 teaspoon salt 1/4 teaspoon pepper 3 medium tart apples, chopped (3 cups) 2 medium celery stalks (with leaves), chopped (1 cup) 1 medium onion, chopped (1/2 cup) 1/4 cup Gold Medal® all-purpose flour
Instructions	1. Remove excess fat from goose. 2. Heat giblets, water, sliced onion and 3/4 teaspoon salt to boiling in 1-quart saucepan; reduce heat. Cover and simmer about 1 hour or until giblets are tender. Strain broth; cover and refrigerate. Remove meat from neck and finely chop with giblets. Toss giblets and remaining ingredients except the flour in large bowl. 3. Heat oven to 350°F. Fill wishbone area of goose with stuffing first. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly. (Do not pack--stuffing will expand while cooking.) Fasten opening with skewers, and lace with string. Pierce skin all over with fork. 4. Place goose, breast side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone. 5. Roast uncovered 3 to 3 1/2 hours (if necessary, place tent of aluminum foil loosely over goose during last hour to prevent excessive browning), removing excess fat from pan occasionally, until thermometer reads 180°F and juice of goose is no longer pink when center of thigh is cut. The center of the stuffing should be 165°F. Place goose on heated platter. Let stand 15 minutes for easier carving. 6. Pour drippings from pan into bowl; skim off fat. Return 1/4 cup drippings to pan (discard remaining drippings.) Stir in flour. Cook over medium heat, stirring constantly, until smooth and bubbly; remove from heat. 7. Add enough water to reserved broth, if necessary, to measure 2 cups. Stir into flour mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve goose with apple stuffing and gravy.

Cheesy Apple-Bacon Brunch

Sorce	EoD_Yoda
Caloric	:1 Serving: Calories 370 (Calories from Fat 200); Total Fat 23g (Saturated Fat 10g, Trans Fat 1g); Cholesterol 155mg; Sodium 910mg; Total Carbohydrate 22g (Dietary Fiber 0g, Sugars 10g); Protein 19g Percent Daily Value*: Vitamin A 10%; Vita
Ingridients	Prep Time:25 min Start to Finish:1 hr Makes:8 to 10 servings 1 lb sliced bacon 1 medium apple (such as Braeburn, Gala or Honeycrisp), peeled, chopped (1 cup) 2 tablespoons sugar 1 1/2 cups Original Bisquick® mix 1 1/2 cups milk 4 eggs 2 cups shredded Cheddar cheese (8 oz)
Instructions	1. Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In 12-inch skillet, cook bacon over low heat 8 to 10 minutes, turning occasionally, until crisp. Drain on paper towels. Crumble bacon; set aside. 2. In small bowl, mix apple and sugar; spread in baking dish. In medium bowl, stir Bisquick mix, milk and eggs until blended; pour over apple. Sprinkle with cheese and bacon. 3. Bake uncovered 30 to 35 minutes or until knife inserted in center comes out clean. High Altitude (3500-6500 ft): No change.

Ginger Dip with Apples and Pears

Sorce	XiDiX
Caloric	:1 Serving: Calories 165 (Calories from Fat 170 ); Total Fat 8 g (Saturated Fat 4 g); Cholesterol 20 mg; Sodium 70 mg; Total Carbohydrate 22 g (Dietary Fiber 2 g); Protein 3 g Percent Daily Value*: Vitamin A 6 %; Vitamin C 10 %; Calcium 6
Ingridients	Prep Time:15 min Start to Finish:1 hr 15 min Makes:12 servings 1 package (8 ounces) cream cheese, softened 1 cup plain low-fat yogurt 1/4 cup honey 2 teaspoons grated gingerroot 1 can (8 ounces) crushed pineapple in juice, drained 1 tablespoon orange juice 1/3 cup water 2 pears 2 red apples 2 golden apples 1 tablespoon slivered almonds, toasted and finely chopped
Instructions	1. Beat cream cheese, yogurt, honey and gingerroot in medium bowl with spoon until creamy. Fold in pineapple. Cover and refrigerate about 1 hour to blend flavors. 2. Mix orange juice and water. Slice pears and apples. Dip pears and apples in orange juice mixture; drain. 3. Sprinkle almonds over cream cheese mixture just before serving. Serve with pears and apples.

Pineapple Salsa

Sorce	LilBambi
Caloric	:1 Serving: Calories 20 (Calories from Fat 0); Total Fat 0g (Saturated Fat 0g); Cholesterol 0mg; Sodium 0mg; Total Carbohydrate 6 g (Dietary Fiber 1 g); Protein 0g Percent Daily Value*: Vitamin A 12 %; Vitamin C 22 %; Calcium 0%; Iron 0%&n
Ingridients	Prep Time:10 min Start to Finish:1 hr 10 min Makes:8 servings (1/3 cup each) 2 cups 1/2-inch pieces pineapple (1/2 medium) 2 tablespoons chopped fresh cilantro or parsley 2 tablespoons lime juice 1 small red bell pepper, chopped (1/2 cup) 1 small red onion, finely chopped (1/4 cup) 1 small red chili, seeded and finely chopped (1/2 teaspoon)
Instructions	1. Mix all ingredients in glass or plastic bowl. 2. Cover and refrigerate at least 1 hour to blend flavors.

Sugar 'n Spice Snack

Sorce	killasphynx
Caloric	:1 Serving: Calories 160 (Calories from Fat 60); Total Fat 7g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 0mg; Sodium 190mg; Total Carbohydrate 21g (Dietary Fiber 1g, Sugars 12g); Protein 4g Percent Daily Value*: Vitamin A 4%; Vitamin
Ingridients	Prep Time:15 min Start to Finish:2 hr 5 min Makes:21 servings (1/2 cup each) 2 cups Corn Chex® cereal 2 cups Rice Chex® cereal 2 cups Apple Cinnamon Cheerios® cereal 3 cups Bugles® original corn snacks 1 1/2 cups dry-roasted peanuts 2 egg whites 2 tablespoons orange juice or water 1 cup sugar 1 teaspoon ground cinnamon
Instructions	1. Heat oven to 300°F. Spray with cooking spray or grease 15x10x1-inch pan. 2. In very large bowl, mix cereals, corn snacks and peanuts. In small bowl, beat egg whites, orange juice, sugar and cinnamon, using wire whisk or hand beater, until foamy. Pour over cereal mixture, stirring until evenly coated. Spread in pan. 3. Bake 45 to 50 minutes, stirring every 15 minutes, until light brown and crisp. Cool completely, about 1 hour. Store in airtight container. High Altitude (3500-6500 ft): No Changes.

Cinnamon French Toast Sticks with Spicy Cider Syrup

Sorce	Andrew S.
Caloric	:1 Serving: Calories 280 (Calories from Fat 70); Total Fat 7g (Saturated Fat 4g, Trans Fat 0g); Cholesterol 55mg; Sodium 230mg; Total Carbohydrate 47g (Dietary Fiber 1g, Sugars 28g); Protein 5g Percent Daily Value*: Vitamin A 6%; Vitamin C
Ingridients	Prep Time:25 min Start to Finish:25 min Makes:10 servings Spicy Cider Syrup 1 cup sugar 3 tablespoons Gold Medal® all-purpose flour 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 2 cups apple cider 2 tablespoons lemon juice 1/4 cup butter or margarine French Toast Sticks 1/2 cup Gold Medal® all-purpose flour 1 1/4 cups milk 2 teaspoons ground cinnamon 1 teaspoon vanilla 2 eggs 10 slices sandwich bread, cut into thirds
Instructions	1. In 2-quart saucepan, mix sugar, 3 tablespoons flour, 1/4 teaspoon cinnamon and the nutmeg. Stir in cider and lemon juice. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in butter; keep warm. 2. Heat griddle or skillet over medium-high heat or electric griddle to 375°F. Grease griddle with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.) 3. In shallow bowl, beat all French toast stick ingredients except bread with fork until smooth. Dip bread sticks into batter; drain excess batter back into bowl. 4. Place bread sticks on griddle. Cook about 4 minutes on each side or until golden brown. Serve with warm syrup.

Peanutty Apple Sandwiches

Sorce	hyde
Caloric	:1 Serving: Calories 525 (Calories from Fat 245 ); Total Fat 27 g (Saturated Fat 6 g); Cholesterol 0mg; Sodium 440 mg; Total Carbohydrate 60 g (Dietary Fiber 7 g); Protein 17 g Percent Daily Value*: Vitamin A 8 %; Vitamin C 14 %; Calcium 6
Ingridients	Prep Time:15 min Start to Finish:15 min Makes:4 sandwiches 3/4 cup crunchy peanut butter 1/4 cup apricot preserves 1/2 teaspoon ground mustard 8 slices raisin bread 2 medium unpeeled or peeled eating apples, thinly sliced Lettuce leaf
Instructions	1. Stir together peanut butter, preserves and mustard; spread on 1 side of 4 slices bread. 2. Place apple slices on peanut butter mixture; top with lettuce leaves and remaining 4 slices bread. Cut sandwiches in half or fourths if desired.

Gingered Shrimp

Sorce	PupsIK
Caloric	:1 Serving: Calories 20 (Calories from Fat 0); Total Fat 0g (Saturated Fat 0g); Cholesterol 35 mg; Sodium 190 mg; Total Carbohydrate 1 g (Dietary Fiber 0g); Protein 4 g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 2 %
Ingridients	Prep Time:10 min Start to Finish:2 hr 15 min Makes:40 shrimp 1 1/2 pounds medium shrimp, cooked, peeled and deveined 1/4 cup soy sauce 2 teaspoons finely chopped gingerroot 1/4 cup white vinegar 2 tablespoons sugar 2 tablespoons sweet sake or apple juice 1 1/2 teaspoons salt 2 to 3 tablespoons thinly sliced green onions
Instructions	1. Arrange shrimp in single layer in shallow glass or plastic container. 2. Heat soy sauce to boiling in 1-quart saucepan; add gingerroot. Reduce heat; simmer 5 minutes or until most of the liquid is absorbed. Stir in vinegar, sugar, sake and salt. Pour over shrimp. Cover with plastic wrap and refrigerate at least 2 hours but no longer than 12 hours. 3. Remove shrimp from marinade with slotted spoon; arrange on serving plate. Sprinkle with onions.

Gingered Fruit Salsa with Crispy Cinnamon Chips

Sorce	Vash_
Caloric	:1 Serving: Calories 50 (Calories from Fat 20); Total Fat 2g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 75mg; Total Carbohydrate 7g (Dietary Fiber 0g, Sugars 3g); Protein 0g Percent Daily Value*: Vitamin A 4%; Vitamin C 15%;
Ingridients	Prep Time:40 min Start to Finish:1 hr 20 min Makes:24 servings (2 tablespoons salsa and 3 chips each) 1 tablespoon sugar 2 teaspoons ground cinnamon 4 Old El Paso® flour tortillas for burritos (8 inch) (from 11.5-oz package) 3 tablespoons butter or margarine, melted 1 cup finely diced pineapple 1 cup finely diced papaya 1 cup finely diced mango 1/4 cup chopped fresh cilantro 1 tablespoon finely chopped crystallized ginger 1 tablespoon lemon juice 1/8 teaspoon salt
Instructions	1. Set oven control to broil. Mix sugar and cinnamon. Brush both sides of each tortilla with butter; sprinkle with sugar-cinnamon mixture. Cut each tortilla into 12 wedges. 2. Place tortilla wedges in single layer in 2 ungreased 15x10x1-inch pans or on 2 cookie sheets. Broil 2 to 4 minutes, turning once, until crispy and golden brown. Cool completely, about 15 minutes. 3. In medium bowl, mix remaining ingredients. Serve salsa with chips.

Fall Cheese Platter

Sorce	Vash_Webmaster
Caloric	:1 Serving: Calories 225 (Calories from Fat 115 ); Total Fat 13 g (Saturated Fat 8 g); Cholesterol 40 mg; Sodium 260 mg; Total Carbohydrate 17 g (Dietary Fiber 1 g); Protein 10 g Percent Daily Value*: Vitamin A 14 %; Vitamin C 8 %; Calcium
Ingridients	Prep Time:25 min Start to Finish:25 min Makes:12 servings Cranberry-Apple Chutney 2 medium apples, chopped (2 cups) 2 cups cranberries 1 medium red bell pepper, chopped (1 cup) 1 small onion, finely chopped (1/4 cup) 3/4 cup packed brown sugar 1/2 cup golden raisins 1/2 cup white vinegar 1 1/2 teaspoons finely chopped gingerroot 1 clove garlic, finely chopped Cheese Platter 16 slices (1 oz each) assorted cheeses, such as Cheddar, Colby-Monterey Jack, Monterey Jack with jalapeño peppers and Swiss 1/4 cup hazelnuts, (filberts) Crackers
Instructions	1. In 2-quart saucepan, mix all chutney ingredients. Heat to boiling, stirring frequently; reduce heat. Simmer uncovered about 1 hour, stirring frequently, until mixture thickens and fruit is tender. Spoon into nonaluminum container. Store in refrigerator up to 2 weeks. 2. Cut cheese with 1-, 1 1/2- and 2-inch leaf-shaped cookie cutters. Place cheese on medium platter, overlapping leaves. Sprinkle hazelnuts on platter to look like acorns. Serve with chutney and crackers.