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1 - 5 to 6 lb roasting chicken
Butter or Margarine
1/2 lemon
1/2 teaspoon sea salt

1 sprig of fresh rosemary or two teaspoons of dry rosemary
4 clovers of garlic with shell still on
1/2 teaspoon of paprika
Black pepper to taste

This is a tried and true recipe that has become a family favourite and is so easy to make. Very moist and tender.
First clean inside chicken cavity, sprinkle sea salt and black pepper inside cavity. Than place Rosemary Garlic Cloves and 1/2 Lemmon inside chicken . Brush the outside with butter or margarine. Place chicken on a plate an place in fridge for 10 minutes. Remove from fridge and brush again with butter or margarine. Sprinkle outside of chicken with paprika and black pepper just to add a little extra color. Than place in roasting pan and add about 1/4 of an inch of water to the bottom of the pan. Bake at 350 degrees for about 1 1/2 hours uncovered. Baste at least once.
Using the left over juices you can make a wonderful gravy by adding either corn starch or flour. Surprisingly the gravy does not have a lemon flavour. Serves 4 to 5 people

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1 9 inch unbaked pie crust
3 eggs
1 cup sugar
1 cup Karo syrup
2 tablespoons melted butter or margarine

1 teaspoon vanilla
1 pinch salt
1 cup pecans
1/2 cup chocolate chip

Beat 3 eggs. Add 1 cup sugar and beat. Add 1 cup Karo syrup and beat. Add butter or margarine, vanilla, salt, and beat. Add 1 Cup Pecans & chocolate chips. Mix then pour into pie crust. Bake at 375 for 40 to 50 minutes, until browned and slightly puffed around edges.

8 servings or 8 slices 1 hour 10 minutes (20 min prep, 50 min cooking)

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1/4 stick margarine
1 can cream of mushroom soup
1 (3 oz) package cream cheese, softened
3 (16 oz) cans French style green beans, drained
1 T. dried onion flakes

1 (8 oz) can sliced water chestnuts, drained
1/2 tsp .garlic powder
1/2 tsp. seasoned salt
1 1/2 C. grated Cheddar cheese
1 C. cracker crumbs

Melt margarine in a large saucepan and add soup and cream cheese. Cook over low heat, stirring constantly just until craem cheese is melted and mixture is fairly smooth. Remove from heat and stir in beans, onion flakes, water chestnuts, garlic powder, salt and cheese. Mix well. Por into a Pam sprayed 13x9 casserole dish. Top with crumbs. Bake, uncovered, at 350 degrees for 30 minutes.

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4 3/4 - 5 1/4 C. plus 1 T. all- purpose flour
1/3 C. sugar
2 Packs Rapid-Rise Yeast
1/2 tsp. Salt

In a large bowl combine 3 cups flour, sugar, yeast and salt. Heat milk, water and margarine to 120-130 degrees. Stir into dry ingredients. Mix in egg and enough flour to make a soft dough. Knead on floured surface about 7-8 minutes. Cover and let rest 10 minutes. Pinch off balls and place on greased cookie sheet. ** For electric ovens- turn on oven to 200 degrees for 1 minute. Turn off oven and put rolls in for 20 minutes. If you have a gas stove, the pilot light will be enough heat to make dough rise. Bake @ 400 degrees 15 minutes or until golden brown. **This recipe can also be used to make loaf bread.

049

Dice all vegetables; add to boiling water. Cook till done. Let cool. Drain off liquid and save. Run vegetables thru food processor or mash with potato masher. Pour into kettle with liquid. Add 2 cups milk, and salt and pepper to taste. Let simmer for 30 minutes.

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