Place goose in roasting pan. Add apples to cavity. Bake at 350°F, allowing 20 to 25 minutes per pound. As soon as you put the goose in the oven, combine remaining ingredients in a saucepan and heat for a few minutes, then baste goose frequently with the applesauce mixture. Serve remaining sauce over carved goose.

John Hawryluk
Moncton, NB

Combine cold water and vinegar in large nonaluminum crock or pan. Add goose breast. Cover and refrigerate overnight. (If you have done this before the goose was frozen, skip this step.)

When ready to cook, drain goose breast and pat dry; discard vinegar water. Remove bottom grate from pressure cooker, and heat oil to sizzling over medium heat. Add goose breast and lemon pepper; cook until goose is lightly browned. Transfer goose to plate. Place grate back into pressure cooker. Add lemon juice and enough water to level with the grate. Place goose back into pressure cooker, bone-side down. Pour honey over goose, and sprinkle with additional lemon pepper. Put lid on pressure cooker, seal and bring to 10 pounds pressure. Cook for 25 minutes; reduce heat as directed by manufacturer. To serve, slice breast thinly and spoon some of the cooking broth over the meat.

Variations: Substitute orange juice or pineapple juice for the lemon juice, and use brown sugar instead of honey. You may also pour some A-1 steak sauce over the meat before cooking.

Sandra L. Sullivan
Highland Springs, VA