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1 1/2 Pounds Ground Goat Meat 1/2 Cup Celery coarsely chopped 1/2 Cup Chopped Onion 1 Teaspoon Worcestershire Sauce 3/4 Teaspoon Salt 1/8 Teaspoon Pepper 16 Oz. Can Cut Green Beans drained 10 3/4 Oz. Can Beef Gravy 6 Servings Instant Mashed Potato Granules 1/2 Cup Sour Cream (dairy) 1 Tablespoon Chives snipped Paprika 1/3 Cup American Cheese shredded
In skillet cook goat meat, celery, and onion till meat is browned and vegetables crisp-tender. Stir inWorcestershire, 1/4 teaspoon salt, pepper, beans, gravy, and 1/2 cupwater. Reduce heat and simmer to blend flavors. Whip potatoes and 2 cups boiling water; add sour cream, chives, and remaining salt. Spoon in mounds over meat. Top with paprika and cheese. Cover; heat till cheese melts. Serves 6. 
LE'FRENCH STEW Marinade 6 ounces of Olive oil One sliced Carrot One sliced Onion 1/2 head of Celery, cut into one inch chunks 1/2 cup white Wine 1/2 cup wine Vinegar 4 or 5 stalks of Parsley 4 Shallots 3 cloves of Garlic 1 teaspoon dried Thyme 1 teaspoon Rosemary 6 black Peppercorns Salt
Heat the olive oil and brown slightly the carrot, onion, and celery. Add the remaining ingredients to the browned vegetables. Simmer for 30 minutes. Permit to cool and then use as a marinade 
The Stew 3 pounds of Goat meat, cut into large slices 2 tablespoons Bacon fat Fresh herbs (use thyme, rosemary, oregano, marjoram) about 1/2 cup total 3 cloves of Garlic, crushed 1/4 pound of Bacon cut into cubes 3 or 4 Carrots 3/4 pound pitted Olives, black and green Salt and Pepper 3 or 4 chopped Tomatoes
Marinate the goat meat in the marinade for at least 24 hours. Remove the goat meat from the marinade, reserving it, and sauté the meat in the bacon fat, cooking both sides. Put the meat in an oven proof casserole. Pour the marinade over it. Add a bit more wine if necessary. Add the fresh herbs, the garlic, the bacon, the carrots and the olives. If the olives are salty, you probably won't need more salt. Cover the meat with tin foil. Put the lid on the casserole. Bake at 275 for at least 3 hours, or until meat is tender. Ten minutes before serving, defat the sauce and add the tomatoes. Serve with lots of egg noodles, dressed with a bit of olive oil and parmesan cheese and a ladle of sauce from the stew. If you prefer, you may use red wine in the marinade
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