Roast Goose With Surprise Stuffing

Ingredients

• 4 loaves raisin bread toasted
• 1 square cake pan yellow cornbread already made
• 1 whole stalk celery coarsely chopped
• 2 large onions coarsely chopped
• 1 stick Parkay margarine or butter
• 4 large eggs slightly beaten
• 3 heaping Tbsp ground sage or more to taste
• 12 c chopped nuts
• 12 c water
• 4 Cornish hens
• Lawrys seasoning salt
• 1 stick Parkay or butter melted
• 1 13 c peach nectar
• 3 Tbsp peach preserves
• 1 Tbsp Tbsp ground cinnamon
• 34 c pecans coarsely chopped
• 8 slices toasted bread torn into bite-sized pieces
• 1 square pan yellow cornbread already made
• 3 eggs slightly beaten
• 1 c water
• 14 lb dried beef purchased at supermarket or meat store
• 2 Tbsp onions minced or 1 Tbsp dry onion flakes
• 14 c butter
• 3 Tbsp flour
• 1 c milk
• 1 c shredded Cheddar cheese
• dash of pepper
• 1 c sour cream
• salt and pepper to taste
• 1 or 2 big rabbits skinned and cleaned
• 2 stalks celery cut into large sections
• 1 onion quartered
• salt to taste
• pepper to taste
• 1 c vinegar
• 2 Tbsp lemon juice
• 4 to 5 sirloin or T-bone steaks
• Lawrys seasoning salt
• onion salt
• Adolphs meat tenderizer
• 1 can cream of mushroom soup
• 1 c sliced mushrooms
• 3 tsp butter or margarine
• 4 Tbsp flour
• 12 c water

Directions

1. Preheat oven to 375
2. Rinse steaks in water
3. Sprinkle seasonings on the steaks
4. Place the steaks on aluminum foil-wrapped broiler pan or cookie sheet
5. Place steaks in the broiler section and cook until meat is done and brown on both sides
6. Remove