Iowa - The Hawkeye State, State flower: The Wild Rose

1. Leek and Pig Tail Soup
2. Iowa Slaw
3. Roast Goose with Bread Dumplings
4. Bread Dumplings
5. Baked Spinach and Tomatoes
6. Whole Wheat Nut Bread
7. Sour Cream Pie

Roast Goose with Bread Dumplings

1 8 to 9 pound goose
Tart cooking apples, quartered
Dried currants
Salt and pepper
Powdered ginger

Rub the goose inside and out with salt, pepper and a small amount of powdered ginger. Stuff bird loosely with quartered apples mixed with a handful of dried currants.

Truss the goose, place on a rack in a roasting pan (breast up), toss a cut clove of garlic and a stalk of celery with leaves on into the pan and roast in a preheated oven 350º for 18 to 20 minutes per pound or use your meat thermometer appropriately.

Prick the skin around the wings and legs to release the fat. Baste occasionally with pan drippings. When goose is tender and the skin brown and crisp, place on a heated platter and garnish with watercress. Serve with bread dumplings.

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