Traditional Xmas Cookery
Not even vaguely like mom used to make.

GingerBread Kryceks
Xmas wouldn't be Xmas without these festive favourites!

1 stick (1/2 cup or 1/4 pound) butter - softened
1/2 cup white sugar
1 1/2 tsp ground ginger
1 tsp baking powder
1/2 tsp allspice
1/2 tsp baking soda
1/2 cup molasses
1 large egg yolk
2 cups all-purpose flour
candies and colored frosting for decoration

Pre-heat oven to 350oF
Cream butter and sugar in a large bowl with electric mixer until smooth.
Beat in ginger, cinnamon, baking powder, allspice and baking soda until blended. Beat in molasses and yolk.
On low speed, beat in flour.
Divide dough in half, wrap and chill until firm (1 hour)
Roll half the dough at a time on a well-floured surface to 1/8 inch thickness.
Cut with floured cookie cutters.
Transfer with spatula to ungreased cookie sheets.

Bake 8-10 minutes until lightly browned. Let cookies cool on cookie sheets approx. 1 minute before transferring them to cooling racks.

With a dull knife for maximum difficulty, remove left arm from each cookie, as shown above (diagram 1) Decorate as desired.

Bite off the heads first!

(Hint: Even though it's less fun, it works better if you cut off the arms before you bake the cookies. And Silver Dragees make great oilien eyes!)

Mulled(-er) Cider

Just like this. . .only different

8 cups apple cider
4 cups cranberry juice
3 cinnamon sticks
8 whole cloves
1 tsp ground allspice
3 strips orange peel
1 cup dark rum
(optional, but recommended)
Garnish: orange, lemon, and/or lime slices

In a large pot, bring cider, cranberry juice, cinnamon,
cloves, allspice and orange peel to a low boil over medium heat.

Reduce heat to low and simmer uncovered
for 30 minutes.

Line a strainer with cheesecloth and
strain over a clean saucepan.
Keep warm (a crockpot works great for this)

Garnish with sliced fruit.

Beat the living tar out of Krycek.

Resist or Serve.


Fowl Fowley -- Goose Fowley Style

1large yellow onion, chopped
1 large tart apple, unpeeled and chopped
1/4 cup chicken broth or stock
6 cups toasted bread crumbs
1/2 cup currants or chopped raisins (or a combination of both)
1/4 cup slivered almonds (toasted)
1/4 cup minced parsley
1 teaspoon dried sage
1/4 teaspoon each salt and black pepper
1/3 cup chicken broth or stock
1 goose (7 to 8 pounds), giblets removed
1 lying, cheating, deceptive, sneaky, rotten, two faced acting-challenged cow (optional)
Step 1
In a small saucepan, combine the onion, apple, and 1/4 cup stock.
Bring to a boil. Lower heat and simmer for 5 minutes or until onion and apple are tender.
Slap Agent Fowley.

Step 2
In a large mixing bowl, combine onion mixutre, bread crumbs,
currants/raisins, almonds, parsley, sage, salt, and pepper. Toss
1/3 cup broth with bread crumb mixture.
Slap Agent Fowley again.

Step 3

Preheat the oven to 350 F. Rinse goose; drain, and pat dry.
Prick the skin on the lower breast, legs, and around the wings
with a skewer. Stuff and truss goose.
Stuff and truss AgentFowley, while you're at it.
Stop immediately if she looks like she's enjoying it.

Step 4
Place goose on a rack in large roasting pan.
Insert a meat thermometer in the thickest part of the thigh,
being carfeul not to touch the bone. Spoon remaining stuffing
into a lightly greased 1 1/2-quart casserole; cover and refrigerate.
Do the same to Agent Fowley.

Step 5
Roast goose for 2 to 2 1/2 hours or until meat thermometer
registers 175, draining fat approx. every half hour.
Bake the covered casserole of stuffing along side the
goose during the last 30 minutes of roasting. Let the goose
stand for 15 to 20 minutes. Carve goose.
Stab Agent Fowley repeatedly with a fork to see if she's had enough.



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