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.

Let's see, what can be made ahead and frozen? Chicken pot pie, or even better since you're at the ocean, Lobster Pot Pie, I saw Ina Garten make one and couldn't figure out why I'd never thought of it. She used puff pastry dough, making it fast, instead of homemade dough. Cabbage rolls do well made ahead and frozen, then baked with the sauce when needed, or just cooked all day in a crockpot. Macaroni and cheese is easy and fast to put together and nearly everyone likes it. A "taco bar" has been discussed here many times, and it's something that people can put together as they like, you can use ground meat, marinated chicken, pulled pork or beef, or all or any combination, and some tortilla chips along with the toppings could yield nachos and taco salad for those who like that. LindaC's idea of meatloaf is a good one, and a couple of roasted chickens can yield hot chicken sandwiches, that above mentioned pot pie, chicken tetrazzini, chicken salad sandwiches, chicken enchiladas. You can't go wrong with a couple of roasted chickens. Your leftover roast can yield a shepherd's pie too, my girls loved it, along with Spanish Rice made with ground beef to make it a full meal. As well as dinners, how about breakfast? Lots of breakfast casseroles are quick and easy, and I make Woodie's Creme Brulee French Toast the night before and just bake it in the morning. The smell alone got my kids out of bed! Biscuits and gravy are pretty fast, if you bake biscuits the night before for supper and then heat them in the morning. BreaKfast burritos are easy to make ahead and freeze, as are "McMuffins", which then only need thawing and heating. Oatmeal cooks overnight with fruit in the crockpot really well too. I'm sure you have cookies, brownies, desserts covered. LOL Cookies and brownies freeze well, but the dough can also be made ahead and refrigerated for a day or two, and baked off as needed. Oh, and I have a cinnamon roll recipe that calls for making the dough the night before, letting it rise in the refrigerator and baking them the next day for hot, fresh cinnamon rolls, if you're interested in that. Annie

I haven't gotten into the freezing thing much (expect chili one time and I LOVED IT) but I have a menu for 1 cook day 2 staple ingredients 3 meals Staples: Shredded Chicken & Rice On prep night - boil chicken in water w/chicken broth, boullion cube or salt and cook a ton of rice, 5c+! shred chicken while hot and put the food away. If using black beans for fajitas, go ahead and soak them in water too! Meals - Chicken fried rice Chicken fajitas w/ black beans Mango chicken w/rice Dessert - Red Raspberry Sherbet Mango and Mandarin Chicken Fry frozen Mangos in some oil with lime/lemon juice and season with salt n pepper Add chicken and mandarin oranges once most of the water has evaporated and season again to taste (cajun seasoning is nice if on hand) heat rice *I add a bit of soy sauce to mine afterwards Chicken Fried Rice scramble egg(s) and fry in oil, set aside in a bowl saute green onion, fresh ginger or minced garlic, and 1c frozen peas, add to bowl that's set aside add more oil, salt and pepper chicken, 5c cold rice, add soy sauce, 1-2 tsp sesame oil, and 2-4 tsp rice wine. once combined well add bowl of other ingredients voila!! *rice has to be cold when added to the pan, light soy sauce needs extra salt & rice wine makes all the difference to make it taste like real fried rice. Try to add liquid seasonings to pan not directly on rice. (sesame oil and rice wine will run $2 each, but since so little is needed it will last forever! and since you only need like a tsp of ginger it won't cost much if you buy a tiny piece - ours was less than $.50, just use a fine grater to shred it, to store it put it in a glass of water in the fridge and change daily) Chicken Fajitas cook beans w/ lots of seasonings and just enough water to cover them heat fajitas shells in oven or prep for frying pan and warm up some rice season chicken, lime/lemon juice is nice, and fresh/frozen bell peppers Add cheese, rice, beans, chicken, salsa, lettuce, tomatos, sour cream... yum! *beans are done when cut in half and no white is showing and is tender of course Red Raspberry Sherbet Ingredients 2 cups low-fat milk 2 cups frozen raspberries or 1 (10-ounce) bag, thawed 1/2 teaspoon vanilla extract sugar to taste Directions In a food processor/blender, combine milk, raspberries and vanilla extract. Blend until smooth. Transfer mixture to a shallow dish or bowl and cover with plastic. Freeze until firm. *got this recipe from Food Networks' Robin Miller - she has tons ideas for oawc!! So that's my menu for one week. I would love to hear your ideas also as I'm new to this and want some more recipes and menu plans to keep it going!! I hope your family enjoys this as much as we did!! (=

The jinx has been on pretty much all season here. Between the 7 bouts of hail and the grasshoppers, there hasn't been much for production. Every ripe tomato I've gone to pick has already been eaten by grasshoppers. I've resorted to putting ziploc baggies on most of the Amana Orange tomatoes still on the vine so they can ripen without being devoured by hoppers. They're big and beautiful and I hope to taste one soon. There's too many San Marzano's and Roma's to bag, so I've taken to spraying the tomatoes with water once in a while to drive out the hoppers, but when I leave they come right back. I did put down Nolo Bait when the grasshoppers were small, in late May, it just wasn't enough this year. It's not put me off of gardening, just recognizing that some years are going to be tough and this is one of them. I put in warty goblin and wee b little pumpkins seedlings very late, a splurge from a nursery sale I was at and it looks like I'll have enough pumpkins for decorating soon. The dahlias are coming on strong and the potted flowers look pretty good for this late in the season. I've gotten 8 trees planted in the last few weeks, a salve to my soul. I'm glad to see the high 90 degree temps gone and the hope of some rain is in the forecast this week. I'm ready for fall. Barb