Recipes Included On This Page Raisin Squares Roasted Whole Chicken with Garlic, Onions, Potatoes and Carrots Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Raisin Squares Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 12-11 Nov 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Pastry for 2-crust 9-inch pie 2 cups seedless raisins 2 cups water 2 1/2 tablespoons lemon juice 3/4 cup brown sugar, packed 1/3 cup all-purpose flour 1/2 teaspoon nutmeg 1/4 teaspoon cinnamon 3 tablespoons sugar 2/3 cup water 2 tablespoons sugar Heat oven to 400 degrees F. Roll half the pastry into an oblong about 14 X 10-1/2 inches. Fit this pastry into an oblong cake pan 13 x 9-1/2 x 2 inches, letting the pastry go up the sides of the pan a little. Combine raisins, 2 cups water, lemon juice and brown sugar in a saucepan. Bring to a boil, turn down heat and simmer 5 minutes. Combine flour, nutmeg, cinnamon and 5 tablespoons sugar thoroughly in a small bowl. Stir in 2/3 cup water gradually, mixing until smooth. Add this mixture to simmering raisin mixture gradually, stirring constantly. Bring to a boil and boil gently, stirring, 5 minutes. Remove from heat and cool for a few minutes. Pour raisin mixture into pastry-lined pan. Roll remaining pastry into an oblong just large enough to cover filling. Prick pastry with the tines of a fork in a few places and lay it over raisin filling. Bake about 35 minutes or until very well browned. Remove from oven and sprinkle with 2 tablespoons sugar. Cut in large squares to serve warm or cold. Contributed to the FareShare Gazette by Art; 27 November 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List Back to Gail Hall Recipe Index * Exported from MasterCook * Roasted Whole Chicken with Garlic, Onions, Potatoes and Carrots Recipe By : Gail Hall Serving Size : 6 Preparation Time :0:00 Categories : Volume 12-11 Nov 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium roasting chicken -- (3 to 4 pounds) 1/4 cup extra virgin olive oil 1 whole garlic head -- separated into cloves and peeled 2 medium onions -- cut into eighths 4 cups baby potatoes -- skin on and left whole or cut in half if 1 large r than 1 1/2 inches 8 carrots -- peeled and cut into 2-inch lengths Salt and freshly ground pepper -- to taste 1/4 cup chopped fresh rosemary or 1 tablespoon dried 1 teaspoon paprika 1/2 cup water -- (1/2 to 1 cup) Preheat oven to 450F (230C). Rinse chicken and dry the outside and cavity with a paper towel. Place chicken in a roasting pan or casserole dish. Brush the chicken skin and cavity with half of the oil and sprinkle the cavity with salt and pepper. Place half of the cloves in the cavity of the chicken. Place the potatoes, carrots and remaining garlic beside the chicken on the roasting pan. Brush with remaining oil. Sprinkle chicken and vegetables with rosemary, salt, pepper and paprika. Bake for 20 minutes, baste with juices and reduce heat to 400F (200C). Add more water (1/2 cup) if roasting pan is dry. Roast for another 20 to 30 minutes or until chicken reads 165F (70+C). Remove and cut chicken into 8 to 10 pieces, place on platter with roasted vegetables. And, don't forget to enjoy the garlic that roasted inside the chicken! Yields 6 to 8 servings. Gail says, "Roasting a whole chicken is so easy, you'll wonder why you don't do it more often! It's a fast and efficient way to create a one-pot dish. I'm a huge fan of using locally raised organic chickens and this recipe uses one from Sunshine Organics (Sunshine Organic Farm is located just south west of Edmonton). This recipe also incorporates my favourite mix of onions, potatoes and carrots. Make this recipe your own by using your favourite mix of vegetables. Just remember that softer vegetables will take less time to roast." This recipe is shared with permission through the courtesy of the CBC Radio program Edmonton AM and Gail Hall. Gail Hall is well known in Edmonton as a culinarian and food activist. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 22 November 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 618 Calories; 45g Fat (65.5% calories from fat); 40g Protein; 13g Carbohydrate; 4g Dietary Fiber; 163mg Cholesterol; 187mg Sodium. Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 2 1/2 Vegetable; 6 Fat. Back to Gail Hall Recipe Index

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