Roast Goose With Surprise Stuffing

• 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
• 1/2 c. chopped nuts
• 1/2 c. water
• 4 Cornish hens
• Lawry's seasoning salt
• 1 stick Parkay or butter, melted
• 1 1/3 c. peach nectar
• 3 Tbsp. peach preserves
• 1 Tbsp. Tbsp. ground cinnamon
• 3/4 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
• 1/4 lb. dried beef, purchased at supermarket or meat store
• 2 Tbsp. onions, minced or 1 Tbsp. dry onion flakes
• 1/4 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
• Lawry's seasoning salt
• onion salt
• Adolph's meat tenderizer
• 1 can cream of mushroom soup
• 1 c. sliced mushrooms
• 3 tsp. butter or margarine
• 4 Tbsp. flour
• 1/2 c. water

1. Preheat oven to 375u0b0.
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.

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Taken from www.cookbooks.com/Recipe-Details.aspx?id=271123 (may not work)