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"Adapted from Cucina Ebraica, Flavors of the Italian Jewish Kitchen, by Joice Goldstein. Although this spread resembles the traditional Jewish American chopped chicken liver found in delis, it includes the very Italian addition of wine. The recipe has been adapted from a description in Giuseppe Maffioli's La Cucina Padovana, and is probably Ashkenazic..."

Ingredients: chicken fat, dry white wine...

"This is a traditional Christmas Eve dinner served with sweet & sour red cabbage, glazed potatoes and new carrots. The prunes & apples are served as a side dish. You can start the first 30 minutes of roasting at 400F then turn to 375F for the balance of the cooking time. Your goose should not be over 10 lbs or it could be tough"

Ingredients: goose, lemons, prunes...

"The traditional 18th century Christmas Goose, complete with onion sauce."

Ingredients: cooking apples, goose, cream...

"Garnish the serving tray with small apples and grapes."

Ingredients: fresh coarse ground black pepper, goose...

"This is one way Christmas dinner was prepared in Dicken's day! Adapted from YANKEE MAGAZINE. Cooking time includes about 1 1/2 hours for rice to cook and cool. (I used a wild rice blend I found in bulk) Canned chestnuts can be found in specialty stores. Make sure they are NOT packed in syrup!

The original recipe did not pierce..."

Ingredients: goose, dried marjoram...

"Posted for Zaar World Tour 4. Prep time does not include marinating time."

Ingredients: goose, dry red wine, onions...

"This recipe is to be made using a stove top smoker. From the Cameron Cooking Guide
Fit for a holiday feast!"

Ingredients: goose, wood chips, maple syrup...

Ingredients: cooking oil, goose, onions...