European Stars And Stripes (Newspaper) - December 12, 1985, Darmstadt, Hesse                                Food Cook a Goose for Christmas dinner by Roger Mooon special to stripes Magazine Gorman Christmas has traditions All its own. Catholic families cat Carp on Christmas eve and the following Day s meal features Goose in the starring role. The family sits Down at one or two in the afternoon. German Christmas menu Broth roast Goose with Chestnut dressing red cabbage potato dumplings pears with Cranberry sauce pudding this meal is High in calories and very filling. Recipes like the ones that follow Are banded Down from generation to generation. Nothing Here is hard to make. If you want to try a German Christmas dinner be sure to Start the Day before. Gans Braten roast Goose 1 Goose 10 ounces per person Salt Pepper 3 to 4 slices of uns Moked Bacon v cup butter hour water Wash and dry the Bird. Rub it with Salt and Pepper inside and out. Fill it with stuffing and sew it shut. Lay the sliced Bacon across the Goose breasts. The Bacon will melt during the baking helping Baste the Bird. Brush the whole thing with melted butter and put it on a roasting rack in an uncovered pan. Preheat the oven to 450 degrees. Put the Bird in and immediately turn the temperature Down to 350 degrees. Roasting time is about to minutes a Pound. Twenty minutes before it is done take away the Bacon and let the breast get Nice and Crisp. To make Gravy pour everything from the roasting pan into a deep Saucepan. Skim off most of the fat. You can save it for other things. To de Glaze the pan put it on the stove Over a Low flame and try to dissolve All of the drippings which have dried onto the pan. Pour this into the Saucepan and bring the dipping to a boil. In the meantime mix flour with water trying to avoid lumps. Add the flour mixture to the boiling drippings to thicken the Gravy. Do this a Little at a time until you get the thickness you want. Cook five minutes on a Small flame and then put through a Sieve into another pot. Heat it again add Salt and Pepper to taste and it is ready to serve.  Chestnut dressing 1 to 2 pounds chestnuts 2 Roskop apples 3 ounces raisins 1 Goose liver make sure to Cut off and throw away the gallbladder if the Goose is German Sara Pepper 2 Tablespoons butter 1 to 2 cups Chicken Broth Cut a Cross through the shells of the chestnuts and bake them on a cookie Sheet in a 450-degree oven for about 10 minutes. Take them out and Peel them including the skin inside the Shell As soon As they Are Cool enough to handle. Put the chestnuts in a pot cover with the Broth and Cook them until they Are almost cooked but not falling apart 20 to 30 minutes. Meanwhile chop the Goose liver and Fry it in butter. Peel Core and chop the apples. When everything is ready mix it in a Large bowl add the raisins Salt and Pepper. The stuffing is ready. You should stuff the Bird just before you Are ready to roast it. Teugels Birney Pun stuffed with Cranberry sauce Pear halves from a can one or More per person canned Cranberry sauce 1 Tablespoon rum aluminium foil take the pears out of the can and let them Drain. Mix v can of Cranberry sauce with the rum and stuff the Pear halves with the mixture. Wrap each. Pear half in foil so that the moisture won t escape while it bakes. Bake them on a cookie Sheet for 10 minutes in an oven preheated to 400 degrees. Serve them As a Garnish to the Goose still hot either wrapped or without the foil. Kartofel Klosse Halb und Halb half and half potato dumplings 1 a pounds potatoes it Teaspoon Salt i cup flour 1ggwater flour for dusting this is called half and half because it is made from half cooked potatoes and from half raw potatoes. Peel Wash and Divide the potatoes into equal quantities. Put half in pot cover with water so they Don t turn Brown and set aside. Boil the rest of the potatoes in salted water for 20 minutes. Drain and Cool. In the meantime take the raw potatoes and grate them into a Large mixing bowl. Grate the cooked potatoes into the same bowl. Add tiie egg flour and Salt and mix thoroughly to make a dough. Boil salted water and reduce the heat until it is just below the boiling Point. Cooking in not quite boiling water is typical to Germany. It is called Seiden or Seething. Make dumplings two inches in diameter Roll them in flour and drop them in the Seething water. Cover and let Cook about Twenty minutes. Drain Lor a second on a paper Towel and serve. Rot Kohl Mit a Feln red cabbage with apples 1 cabbage about two pounds 2 Tablespoons Oil 1 to 2 apples 1 Bay Leaf 2 cloves Salt Pepper sugar 1 Tablespoon vinegar i cup red wine remove the dry outer leaves from the cabbage. Wash remaining cabbage. Cut into quarters. Cut away and discard the Core. Shred cabbage and set aside. Peel Core and chop up apples. Heat Oil in a Large pot. Put cabbage and apples into the pot and Cook Over medium heat for five minutes. Add the wine vinegar and spices along with 2 Teaspoons sugar. Bring to boil reduce heat and simmer covered until done. Twenty minutes for firmer cabbage and longer for softer consistent. Add water if needed. Roger Modon was a Cook with the army for two years. He ii now j University student in Bonn. 20 stripes Magayne december 12, ims