\"Roast Goose with Apple Stuffing\" Recipe Contributed by A.J., Tina, and Nate
BODY PART [1]
_______________________
ANIMAL [13]
_______________________
NUMBER [2]
_______________________
NOUN [14]
_______________________
VERB [3]
_______________________
VERB [15]
_______________________
VERB ENDING IN "ED" [4]
_______________________
NOUN [16]
_______________________
NOUN [5]
_______________________
VERB ENDING IN "ING" [17]
_______________________
ADJECTIVE [6]
_______________________
NOUN [18]
_______________________
NOUN [7]
_______________________
ADJECTIVE [19]
_______________________
ADJECTIVE [8]
_______________________
NUMBER [20]
_______________________
NOUN [9]
_______________________
NUMBER [21]
_______________________
TYPE OF MEASURMENT [10]
_______________________
VERB [22]
_______________________
FRACTION [11]
_______________________
NUMBER [23]
_______________________
NUMBER [12]
_______________________
NOTE: Some words may occur more than once.
Chop the [1] from one ten to [2] pound ready-to- [3] goose. Cook with one cup [4] onion and two [5] spoons butter till onion is [6] and [1] is done. Mix with five cups dried [7] cubes; 2 cups chopped [8] [9] ; quarter cup snipped parsley; three quarters of a [10] dried sage, crushed; half teaspoon salt; and [11] teaspoon pepper. Mix [12] beaten eggs and one half cup [13] broth; toss with bread mixture. Use to fill [14] cavity. [15] legs together; [16] to tail. Prick legs and wings with [16] . Place on rack in shallow [17] pan. Insert [18] thermometer in center of inside [19] muscle without touching bone. Roast at [20] degrees till thermometer registers 185 degrees for two to [21] hours; [22] off fat. Serves ten to [23] .