Sunday Roasted Chicken

Rinse and dry chicken thoroughly. Cover outside with olive oil, sprinkle salt and pepper over skin. Cut one lemon in half; cut garlic head in half, and place both inside cavity of chicken. Place in an over-proof roaster pan. Preheat oven to 350 degrees, roast chicken for 15-17 minutes per pound or until juices run clear. Place broth and lemon, cut in half, in a saucepan on stove, and simmer for 10 minutes. Remove chicken from pan, place pan on top of stove. Remove lemon from broth, add chicken broth, reserving 1/2 cup, to roasting pan and stir. Add cornstarch to reserved chicken broth, stir broth into roasting pan, and cook on low until thickened. Salt and pepper to taste. Remove garlic, discard garlic skin, and add cloves to gravy. Remove and discard lemon halves inside of the chicken.
Serve with gravy on side.

Dad's Mashed Potatoes

Peel potatoes, cook in large pot with salted water to cover until fork tender. Remove, drain and place in large bowl. Cut butter into small pieces. Add butter and sour cream to bowl. Using an electric mixture, mix until all lumps and gone. Salt and pepper to taste.


Note: Never use a food processor for potatoes, as they will turn to glue in the processor

Jim's World Class Spinach

Wash spinach thoroughly and dry, heat oil in pan, add garlic and onions. Cook until onions are translucent. Add ham and spinach, season with salt and pepper. Plate and sprinkle with romano cheese.

Frangipane Tart

Pie dough and poached pear recipes can be found in the Misc category under Recipes. Cream butter, egg and sugar in a bowl. Add ground almonds, brandy and flour and mix until smooth. Spread mixture evenly over unbaked tart shell in a 10 inch tart pan. Refrigerate while you prepare the pears.

Cut poached pears in half lengthwise, remove core and stem. Slice into 1/8th inch slices crosswise. Arrange slices on frangipane evenly. Bake for 30 minutes at 400 degrees or until tart is lightly browned.

Brush reduced poaching liquid onto pears. Serve at room temperature.

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