-10-
RECIPES
LEMON GARLIC ROAST CHICKEN
4 to 5-lb. chicken 2 tbs. lemon juice
3 cloves garlic, minced
1
⁄2 tsp. ground black pepper
1 tsp. salt
1
⁄4 cup butter, softened
Rinse chicken in cold water. Combine remaining ingredients and rub over skin and
between skin and meat of chicken. Place roasting rack in cooking pan. Place chicken
on roasting rack and cover. Bake at 350°F for 1
1
⁄2 hours or until chicken is done.
BAKED POTATOES
8 to 12 baking potatoes
Wash potatoes and pierce with a fork. Place rack in the pan. Stack potatoes on
roasting rack, making sure that they don’t touch the sides of cooking pan. Cover
and bake at 400°F for 1 to 1
1
⁄2 hours.
POT LUCK BEEF STEW
8 -lbs. beef stew meat 15 potatoes, peeled and cubed
2 cups dry bread crumbs 2 tbs. basil
2 tsp. salt 2 cups quick-cooking tapioca
1
⁄2 tsp. pepper 8 cans (4 ounces) sliced mushrooms, undrained
4 large onions, cut into eighths 15 cans (10
1
⁄2-oz. each) condensed tomato soup
4 lbs. baby carrots 8 cups beef broth
7 stalks celery
Toss stew meat with bread crumbs, salt and pepper. Place beef in pan and add
remaining ingredients; stir well. Cover and roast at 250°F for 4 to 5 hours or until
meat and vegetables are tender.
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