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Serves 8
3-1/2 to 4-1/2 lb. whole chicken
1/4 tsp. onion powder
1/4 tsp. pepper
2 tbsp. butter, melted
Preheat skillet to 375°F.
Rinse and pat dry chicken. Sprinkle cavity with thyme, onion powder, garlic
powder and pepper. Place lemon slices inside cavity.
Place chicken on rack. Brush with melted butter and drizzle with lemon juice.
Cover and cook at 375°F for 1 hour and 15 minutes, or until white meat
reaches 170°F.
Serves 8
1 lb. large fresh white mushrooms 1 tbsp. butter, melted
1 cup dry bread crumbs
3 tbsp. heavy cream
1/2 tsp. salt
1/4 tsp. onion powder
1/2 tsp. dill weed
Preheat skillet to 400°F. Place rack in skillet.
Rinse and pat dry mushrooms. Remove stems from caps. Chop stems, add
melted butter, bread crumbs, herbs and cheese. Stir in cream and brandy
until moist. Put 1 small spoonful into each cap. Place mushrooms directly on
the rack and cover.
Bake at 400°F for 15 to 20 minutes. Garnish with a sprig of parsley.
Serves 9
9 Granny Smith apples, wash and cored halfway down
1 cup water
2/3 cup pecans
Preheat skillet to 400°F. Place rack in skillet.
Mix butter and pecans and stuff the center of each apple with the mix.
Lightly coat the tops of apples with butter, then sprinkle the cinnamon
powder on top.
Lightly spray rack with cooking spray and place apples on the rack and cover.
Bake at 350°F until fork tender.
Recipes
LEMON HERB CHICKEN
STUFFED MUSHROOM CAPS
1/4 cup Garlic Herbed Parmesan cheese
1 tbsp. brandy
1/2 tsp. pepper
1 tbsp. parsley, chopped
BAKED CINNAMON APPLES
5
1/2 tsp. thyme
1/4 tsp. garlic powder
1 lemon, sliced
juice of 1 lemon
1/2 cup butter
2 to 3 tbsp. cinnamon powder
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