Here is the recipe that I used from Teresa on the Recipe Exchange. It's pretty similar to what you posted. I might cut the salt back to one and a half teaspoons especially on a small chicken (mine was just three pounds). I only had time to let the rub stay on the chicken for two hours so while the chicken meat was not overly salty, the skin was a little more salty than I would have preferred. I think that would even out if the chicken was refrigerated overnight and the salt was more absorbed. I also used smoked paprika because that was what I grabbed and it it was already measured in the bowl of spices before I realized what I had done. I think either regular or smoked paprika would be fine, but we did like the smoked. I didn't have any onion powder so that was left out. Except for the paprika and onion powder I made it exactly as posted and we thought it was very good. I thought the balance of spices as Teresa posted them was quite nice. This was also incredibly easy! I only did one small chicken in my toaster oven - five hours at 250 degrees, but the next time I might do two or three in the regular oven and freeze the extra. I roasted the chicken on non stick foil in a tray with half inch sides. Because it didn't stick to the foil I found it easier to simply turn the chicken over several times instead of basting frequently. It came out with a wonderful deep golden brown sticky glaze. Lee Roasted Sticky Chicken Posted by teresa_nc7 (My Page) on Sun, Jun 25, 06 at 8:36 A high heat roasted chicken is indeed delicious, but I tried a new recipe for slow/low roasted chicken yesterday that is really good also - and won't smoke up your house! Roasted Sticky Chicken Recipe By :Sharon Worster Personal Chef's Network Serving Size : 6 Preparation Time :5:00 Categories : Chicken Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds whole chicken 2 teaspoons salt 1 teaspoon paprika 3/4 teaspoon cayenne pepper 1/2 teaspoon onion powder 1/2 teaspoon thyme 1/4 teaspoon white pepper 1/4 teaspoon garlic powder 1/4 teaspoon black pepper 1 large onion -- quartered Combine all spices together in a small bowl. Rub mixture into chicken WELL, inside & out, patting into the skin & try to make it evenly distributed. Put in a large bag & refrigerate overnight. If you don't have time for this step it will still be delicious! Just before roasting, stuff the cavity w/ onions. If the onion will fit into the cavity whole, I do it this way as we love baked onions. Roast uncovered @ 250* (YES, THAT'S 250*) X 5 hours (YES, THAT'S 5 HOURS). Baste often w/ pan juices until they caramelize in the pan. Chicken will turn golden brown. Sharon's NOTES : These freeze GREAT & I recommend you make several of them at one time since your oven is on for so long! This chicken is to die for & falls off the bone!!! For Heating: You can bring these straight from the freezer if you want! I've done this for years in my own home & here's how I do it. From the freezer: Put in the microwave on a plate covered w/ papertowels & heat on high X 5-7 minutes. Then, place in a 350* oven X 15-20 minutes or until hot throughout. Or, you can thaw in the refrigerator overnight, wrap in foil and heat in a low oven for 20-30 minutes.

Vettin: I have a lot of recipes here are a couple. I'll put in Pre Baked Pizza Dough later. Lou's Pizza and Spaghetti Sauce I use canned tomatoes but make sure they are Italian or a red color. Some choices are Contadina , Red Pack , Hunts , All Red, = Tutto Rosso, Chento To use Fresh Tomatos Pulse them in a blender but leave some small pieces. Add one can of Tomato Paste. Pizza Sauce 1 Large can of Tomato Puree and Crushed Tomatoes or all Crushed Tomatos 1 teaspoon Garlic Powder ( add more later to taste ) or use 4 fresh Garlic Cloves smashed ,sautéed and chopped small. I use all Powdered Spices now, and get the same results 1 tablespn. of Onion powder. 1 teasp. Salt. or to taste 3 teasp. Sugar ( add more if it tastes too acidy ). An Italian pinch of pwd.cloves. 3/4 teasp. Oregano ( or to taste ) if it is strong. 1 teaspoon of Parsley, 1/2 teasp. Basil. 1/4 teasp. black pepper. ½ teaspoon + of ( Chicken flavored Soup Base ) Simmer for about ½ hour or use without cooking. Large handful of Parmasan Cheese, when done , after 1/2 hour. - - - - - - - - - - - - - Continue for Spaghetti Sauce This recipe can be used for Spagetti Sauce , just add a can of Tomatoe Paste , with water to thin a little ,.if the Sauce too thick to start it will burn easily. It will thicken as it cooks. Add to the Pizza Sauce: ½ cup of fine chopped Onion. And 3 bay leaves . Don't forget the Chicken flavored Soup Base. I add uncooked Meatballs, couple at a time or , ( I bake about 3 dozen meatballs and freeze them ) Sausage and Chicken Thighs, when you start cooking. (cook at least 1 ½ to 2 hours )Take the chicken out when it is done. ( About 1 ¼ hours ) Add the Parmasan Cheese " after " the sauce is cooked & stir ALSO !!! season to your own taste. Add more or less of what you like. - - - - - - - - - - - Lous Italian Hamburgers or Meatballs Do you use your KA for mixing Meatballs ??? I watched many of my relatives making Meatballs, thru the years. Break the eggs on the meat and start mixing with their hands. Then throw some bread crumbs in , with all the spices and keep mixing. Always thought there should be another way to mix the Spices, thru the crumbs and meat evenly throughout.. I did it this way now, for years. Ingredients: 4 ½ lbs. of Ground Sirloin 1 ½ lbs. Of ground Pork ½ Cup of fine chopped Onion ( micro wave 2 minutes ) let it cool. 3 cups of Italian Bread crumbs ( including 1 cup of Corn Flakes, ground to crumbs ) 3 tablespoons of Parsley 1 tablespoon of Salt 1 tablespoon of Garlic powder 1 tablespoon of Onion powder .3 tablespoons of Parmesan Cheese. 3 tablespoons of Powdered eggs or 2x large eggs beaten 1 tablespoon of Chicken Soup base , mixed in 1 cup of warm water, Put the meat into the mixer , in alternate spoonfuls . Use the paddle beater. Turn on low speed to mix. Meanwhile , in another bowl, put in the bread crumbs, Onions and all the spices. Add the Chicken water mixture, if needed add more water, to make a damp mixture. Add this to the meat in the mixer. Everything mixed thru evenly. And the paddle took all the Gristle, from the meat. - - - - - - - - - - - - Measure out the meatballs ( I use an ice cream dipper ) and roll them. Place in an oiled baking pan. And Bake at 350 Degrees for about ½ hour or, Until they are browned slightly or cooked thru. I made 38 meatballs. BUT I stole a piece of the meatball mix and made an Italian Hamburger. It was delicious in a slice of bread , with nothing else on it. Reminded me of when I used to steal a meatball and run out of the kitchen, before my Grandmother grabbed the Wooden Spoon. LOU

I use the ronzoni no-bake pasta for our lasagna. Comes out great. However, I always freeze already cooked lasagna (leftovers), thaw, and reheat. BTW, here the traditional family recipe we use. I also have a recipe for gravy (sauce) and meatballs if anyone would like it. Sue LASAGNA Either roll home-made lasagna sheets, use the no-boil lasagna from the store, or boil up a bunch of lasagna noodles and use those. Filling: 4 to 5 pounds of ricotta (fresh is awesome and sooo creamy) 4 Eggs (you may only need 3) 1.5 C. grated Romano (Locatelli is best) or Parmesan-Reggiano 1/2 C. Chopped fresh parsley (or 1/4 C dried) 12 oz + 1 Cup Mozzarella - grated -Batch of small meatballs (use your favorite meatball recipe, just make them tiny (1/2") - 4 to 5 C. Gravy (sauce) Mix ricotta, 3 eggs, grated Romano (or Parmesan), parsley, and 12 oz grated mozzarella. If mixture looks dry, add the 4th egg. It shouldn't be runny, but should be very thick. Fold in meatballs. Boil and drain the lasagna noodles (if using) In high-sided baking pan spoon in a cup of sauce and spread over bottom of pan. Add one layer of pasta. Spoon some sauce and spread to cover pasta. Add half of the ricotta/meatball mixture. Spoon some sauce to cover lightly. Layer another layer of pasta. Spoon sauce over to cover lightly. Spread remaining ricotta mixture. Cover with last layer of pasta. Spoon on some sauce. Cover with foil (make venting holes in top). Bake in oven @ 350° for 50 minutes. Check if its done by inserting a knife in the middle. If it comes out piping hot, it's done. Remove foil, sprinkle 1 Cup of mozzarella over top. Bake uncovered for 10 minutes more. Let sit for 15 minutes before cutting otherwise it will ooze all over the place.

Make ahead hors d'ouvres... Black Olive Tapenade ==================== Olive Tapenade 2 large garlic cloves 1 3/4 cups pitted Kalamata olives 4 anchovy fillets 1 1/2 tablespoons drained capers 2 to 4 Tablespoons fresh basil 1 tablespoons fresh lemon juice 1/4 cup olive oil salt/pepper to taste . Finely chop the garlic cloves in a food processor. Add olives, anchovies, capers, basil . Process until almost smooth. Add lemon juice. With machine running, gradually add the olive oil. Blend mixture until smooth. Season tapenade to taste with pepper. Transfer to a small bowl. Serve on slices of french bread. Options: Use some or all green olives add small can of quality tuna add 1 to 2 tablespoons brandy add more anchovies Savory Blue Cheese Tart 1 10 inch unbaked pie shell 1/2 cup chopped pecans 6 Oz cream cheese 2 eggs 4 Oz Maytag blue cheese 1/2 cup milk 1 tsp Worcestershire sauce 1 tsp corn starch Ripe olives and chives to garnish Preheat oven to 350 degrees. Sprinkle nuts in the bottom of pie shell. Mix the next 6 ingredients in a blender or food processor and pour slowly into the crust. Garnish with sliced ripe olives and chopped chives. Bake 35 to 40 minutes until set. Cool and refrigerate 2 hours, cut into 12 wedges and arrange on a platter Snackers 1 ring Dutch Balogna ( about a pound ) 2 medium yellow onions ( about the size of a baseball) Slice and layer in a crock or straihgt sided bowl In a sauce pan place 1 c. cider vinegar, 1 cup water and 3/4 c sugar and 1 tsp mustard seed ( whole). Bring to a boil and pour over meat and let stand un refrigerated for 24 hours. Serve with cocktail rye. Salad, black bean and corn 1 can of black beans, drained 1 cup frozen corn 1/4 cup diced sweet onion 1/4 cup diced bell pepper, green yellow or red 2 roma tomatoes, seeded and diced 2 T chopped fresh cilantro Make dressing: 2T sugar, 2 cloves garlic crushed 1/4 cup white wine vinegar 1/2 cup good quality olive oil Whisk all together�.and pour enough over salad to moisten.save any remaining and refrigerate for another use. Refrigerate at least 1 hour....overnight is good. Serve bean salad on lettuce and top with slices of grilled chicken if desired. and I have many more desserts, salads and main dishes if you want. Linda C