filleted breasts of 1 goose
1 pound fresh mushrooms
1 medium onion, chopped
4 large stalks celery, chopped
4 hungarian yellow hot peppers, chopped
1 tablespoon salt
1 teaspoon pepper
1 can cream of mushroom soup
1/2 soup can of milk
1/3 cup flour

Rinse goose breasts, pat dry, then cut into bite-size pieces. Place meat in crockpot; add chopped vegetables, salt, pepper, soup and milk. Cook on low heat for eight to 10 hours. Mix flour with small amount of water, stir into crockpot mixture then cook for another 20 to 30 minutes. Serve over white rice, wild rice, noodles or mashed potatoes. Add Tabasco or Louisiana hot sauce.
Yield: 4 Servings