Baked Apples 6 whole apples, cored, cut top off, retain 1/2 cup White wine 1 cup sugar 1 cup cranberry filling... Cranberry Filling 1 cup cranberries 1/2 cup sugar 1/2 cup nuts Place cranberries, sugar and nuts in food processor. Prepare apples and fill with filling. Poach white wine and sugar until done.	Spatzle 2 pounds flour dash of salt 6-8 eggs 1-2 cups water, enough to make a thick dough Mix the ingredients in a large bowl and beat up and down with your hand to incorporate air while working out the gluten in the flour. Beat until large air bubbles form. Let dough rest a little Bring a large pot of salted water to a boil. Place a small amount of dough on a board. With a flat spatula, shave off small strips of dough. To keep the dough from sticking to the spatula, dip the spatula into the hot water from time to time. Lift out the spatzle when they rise to the surface of the water. Refresh under cool water. Spatzle can be kept covered in the refrigerator for a day or two. At serving time, saute the spatzle in a little butter. Makes enough to serve 12-16.
Glazed Chestnuts 2 pounds of chestnuts 1/2 cup stock 1 cup sugar 1/2 cup red wine vinegar Cut a cross on the top of each chestnut with a sharp knife. Bake in a moderate oven for 1/2 hour. Cool a little and peel. Place the sugar in a heavy skillet and heat until it turns light brown in color. Add the vinegar and the stock, carefully. Add the chestnuts and cook until they are tender. Shake the pan often to keep the nuts from sticking and to glaze them evenly. Serve with fowl. They are especially nice with turkey. Serves 8.	Cranberry-Orange Relish 2 cups cranberries 1/2 cup sugar 1-2 tablespoons Kirsch 2 oranges 1/4 cup toasted sliced almonds Remove the rind and the pith from the oranges, cut them into quarters and remove the seeds. Place the oranges and the berries in a food processor or blender. Grind until the mixture is coarsely chopped. Remove and mix in the rest of the ingredients. Chill.
Roast Goose 1 goose salt and pepper thyme 1 apple 1 onion water or stock Salt and pepper cavity and outside of goose. Sprinkle thyme inside cavity. Place the goose breast side down in a roasting pan. Slice the apple and onion and place in pan around goose. Fill the pan with about one inch of water. Roast 2-21/2 hours in moderate oven. Drain off most of the liquid. Turn goose breast side up and put back in oven to brown. Cook until done. Remove most of the grease from the pan. Deglaze the roasting pan several times with water or stock. the bottom of the pan will caramelize. Degrease the sauce, strain, correct seasonings and serve with carved goose. Serves 4 to 6.	Roast Duck "My Way" 1 duck 1 apple, sliced 1 cup or more water 1 onion, chopped salt and pepper Remove the giblets from the duck and salt and pepper the cavity. Salt the outside of the duck. Place the duck, breast side down in a roasting pan. Place the apple, onion and giblets (not the liver) around the duck. Fill the pan with water. Roast in a 375 degree oven for 1 1/2 hours. Remove the pan and drain off the liquid. Turn the duck breast side up. Roast an additional 1-1//2 hours or until done. One duck serves two people. If you wish to make a sauce for your duck, here is a simple one that will taste good. Remove most of the grease from the roasting pan. Deglaze the pan several times using water or stock. The bottom of the pan will caramelize from the natural sugar present in the apple and the onion will give your sauce a nice brown color. Degrease the sauce, strain and serve with the duck. Serves 2.
Red Cabbage 1 head red cabbage 1 onion, chopped 1 cup red wine 1 cup water 1/2 cup sugar salt, pepper 2 apples 1/2 cup red wine vinegar 1 potato 2 tablespoons oil or duck fat 1 teaspoon cinnamon Peel and core the apple. Slice thinly. Shred the cabbage. Saute the apple and the onion in the oil or duck fat for a few minutes. Add the cabbage, the vinegar, wine, sugar, cinnamon, salt, pepper and half the water. Cook, covered, for 1 to 1 1/2 hours, stirring occasionally. Add more water if necessary, so that the cabbage does not stick and burn. Twenty minutes before the cabbage is done, peel and grate the potato. Stir it into the cabbage mixture. Stir and cook until thick and dry. Adjust the seasonings and serve hot with fowl. Serves 8 or more.	Sauerkraut 2 pound package sauerkraut, drained 2-3 apples 2 cups white wine 1 bay leaf 2 onions, chopped 2 tablespoons butter or oil 1 raw potato, peeled and grated salt, pepper, cloves Blanche the kraut in boiling water for about 5 minutes and drain. Peel, core and chop the apples. Saute the onion and apples in butter until they are tender. Combine with sauerkraut. Add the bay leaf, salt and pepper. Cover with wine and simmer for an hour or two, stirring occasionally. Add the grated raw potato and continue cooking until desired degree of dryness is reached. Serve hot with sliced meats. Serves 8 or more.