Great Food

Must be a secret family recipe on the rolls…she
didn't give me the recipe, even though I begged for it.

The soup in the pot!

Roast Chicken And Potatoes

With Vegetable Purée

¼ cup (1/8 lb.) butter or margarine

1¼  pounds thin skinned potatoes

1 ½ to 2-in. diameter, scrubbed and cut in half

2 small onions, cut in quarters

2 small carrots, quartered

1 teaspoon minced fresh or 1/3 teaspoon dry rosemarry,

(I used more and some fresh)

½ cup garlic cloves

1 broiler-fryer chicken (4 to 4-1/2 lb.)

¾ to 1 cup regular strength chicken broth. 

(I used a whole cup)

Salt and Pepper

Place butter, potatoes (cut side down), onion, carrot, rosemary, and garlic in a 9x13-inch pan.  Discard excess fat from chicken.  Rinse chicken, pat dry, and se on vegetables.  Bake at 400 ˚ oven until chicken is no longer pink at thigh bone (cut to test), about 1 hours.  Brush chicken with pan juices after the first 30 minutes.

Supporting chicken with 2 forks, tilt it to drain juices from cavity into the pan.  Place chicken, potatoes, and half the garlic on a platter; keep warm.

Scrape onion, carrot, remaing garlic, and juices into food processor or blender; whirl to purée smoothly, adding enough broth to make a pourable sauce; serve from a small bowl. Carve chicken and serve meat with puréed sauce, add salt and pepper to taste.  Makes 4 servings.

Also she made some great green beans

Green Beans

Butter and garlic with tomatoes

Cook green beans in butter and garlic and tomatoes.