Roast Beef And Oven Browned Potatoes

• 3 to 5 lb. roasting beef or slightly larger
• 1 c. cider vinegar
• 1 medium bottle Italian salad dressing (regular, lite or blended version)
• Lawry's seasoning salt (for pre-cooking preparation)
• ground black pepper (for pre-cooking preparation)
• 1 tsp. regular salt
• 5 lb. white potatoes, peeled and cut into large chunks
• 5 large onions, cut into thick rings (about 4 or 5 per onion)
• 5 c. warm water
• 3 to 4 lb. lean ground chuck
• 2 tsp. pure ground garlic powder
• 2 tsp. oregano
• 1 tsp. sweet basil
• 3 tsp. Worcestershire sauce
• 1/4 stick butter or margarine
• 1 green pepper, deseeded and coarsely chopped
• 1 large onion, coarsely chopped
• 1 lb. box Mueller's thin spaghetti
• 4 c. water
• 2 tsp. cooking oil
• 1 tsp. salt
• 1 1/2 c. Heinz ketchup *
• 1 whole chicken
• 2 Tbsp. curry powder
• 2 medium-sized potatoes
• 1 medium-sized onion, sliced
• 2 sprigs fresh thyme or 1 Tbsp. oregano
• 1 clove garlic, crushed
• 3 medium-sized carrots
• 1 medium-sized (hot) fresh cayenne pepper or use small size, chopped
• 1 tsp. black pepper (optional)
• 1/4 c. vegetable oil
• 2 large whole chickens (fryers)
• garlic salt
• paprika
• 1 stick Parkay margarine, softened at room temperature (leave in foil)
• 2 c. water
• 3 to 4 lb. stew beef, already cut into bite size chunks or you can cut up a medium-sized rump roast
• 2 cans Veg-All mixed vegetables
• 2 cans Del Monte whole kernel corn
• 1 can Del Monte cream-style corn
• 2 whole dry bay leaves
• Lawry's seasoning salt
• 1 tsp. salt
• 1 tsp. black pepper
• 2 large onions, cut in quarters
• 5 white potatoes, cut into large chunks
• 2 Tbsp. pan drippings
• 3 Tbsp. cider vinegar
• 1 goose (12 to 15 lb.)
• salt
• 1/2 c. vinegar
• 1/2 c. flour
• 1 tsp. ground pepper
• 1 c. hot goose stock (liquid from cooked goose)

1. Whenever my grandfather, Fred Loyal, would want a change from turkey or ham for the holidays, he would always buy a goose for my grandmother, Wilma, to prepare.
2. Her roasted goose was always delicious and succulent.
3. I later discovered that her secret was the parboiling of her roasted birds, whether turkey or goose.

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Taken from www.cookbooks.com/Recipe-Details.aspx?id=271118 (may not work)