Roasted Chicken

Ingredients:

Roasted Chicken:

• 2 chickens , 4 1/2 to 5 pounds each
• 6 lemons
• A poultry mix of fresh herbs: Rosemary, sage, thyme, parsley and oregano work well

Marinade for one chicken:

• 1 cup Dijon mustard
• 1/2 cup soy sauce
• 1/2 cup juice from fresh lemon (don't discard lemon rinds)

To make marinade: Place all ingredients in a nonreactive bowl. Whisk with a wire whisk until ingredients are incorporated well—the marinade should have a smooth and creamy consistency.

To make roasted chicken: Preheat oven to 425°.

Clean chickens well and pat dry. Place each chicken in its own baking dish.

Stuff cavities with lemon rinds and fresh herbs. A poultry mix is fine, usually consisting of rosemary, sage, thyme, parsley and oregano.

Pour marinade over chicken. Add cracked pepper and remaining herbs to the top of each chicken.

Place an oven thermometer in each chicken and cover with aluminum foil. Place on the lower rack of the oven. Bake for 1 1/2 hours, then remove the aluminum foil. Baste with a basting bulb. Keep basting often, ever 15 minutes until the thermometer reads 180°.

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Pot Roast

Ingredients:
1 Beef Roast(2-5 lbs) (I usually buy what is on sale)
1 packet onion soup mix
1-2 cans cream of mushroom soup(1 if smaller roast, 2 if larger)
Montreal Steak Seasoning (I make it without this sometimes, and it still works)

Directions:
Season Roast with steak seasoning (or salt and pepper), sprinkle and pat onion soup mix in. Pour Cream of Mushroom Soup mix on top. Cook for 8 hours on low in the crockpot. I have found that if I try cooking it for 6 hours, that it is usually done, but now nearly as tender. The longer you cook it, the better it gets.

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Extremely Tender Pork Crock-pot Spareribs

By:Tamber McAllister

Ingredients:

2 sides pork spareribs (about 6 pounds), separated
1 (28-ounce) can tomatoes in Puree
1/3 cup brown sugar
2 tablespoons red wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon reduced-sodium soy sauce
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon cayenne pepper

Directions:

· Separate ribs and cut in half so that they fit into the crock-pot.

· Mix All ingredients together and place in the crock-pot with ribs.

· Cook on Low for 6-8 Hours. These are so tender that I can’t keep them on the bone. It ends up being like shredded pork, but it is really good.

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