Roast Chicken

5-6 lb. roasting chicken

Kosher salt

Pepper

Large bunch fresh thyme, plus 20 sprigs

1 lemon, halved

1 head garlic, cut in half

1 apple, cut in slices

2 T. butter, melted

1 large yellow onion, thickly sliced

4 carrots cut into 2” chunks

1 bulb fennel, tops removed, cut in wedges

Olive oil

Directions:  Preheat oven to 425 degrees.  

Remove chicken giblets. Rinse the chicken inside and out.  Remove any excess fat 

and leftover pin feathers and pat the outside dry.  Liberally salt and pepper the inside 

of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and 

all the garlic.  If space, some apple slices as well.  Brush the outside of the chicken 

with the butter and sprinkle again with salt and pepper.

Tie the legs of the chicken together with kitchen string and tuck the wing tips under 

the body of the chicken.  Place the onions, carrots, and fennel in a roasting pan.  Toss 

with salt, pepper and additional thyme sprigs and olive oil.  Spread around bottom of 

the roasting pan and place the chicken on top.

Roast the chicken for 1½ hours, or until the juices run clear when you cut between a 

leg and thigh.  Remove the chicken and vegetables to a platter and cover with 

aluminum foil for about 20 minutes.  Slice the chicken and serve.

Comment:

French Apple Cake

1 ½ pounds Granny Smith or baking apples

1 T. Brandy    

1 tsp. lemon juice

1 cup plus 2 T. flour  

1 cup plus 1 T. sugar

2 tsp. baking powder  

½ tsp. salt

1 large egg plus 2 egg yolks    

1 cup vegetable oil

1 cup whole milk    

1 T. vanilla extract

Confectioner’s sugar (and cinnamon if desired) 

Directions:  Preheat oven to 325 degrees.  Spray 9” cake pan or deep pie dish with 

Pam.  Place pan on baking sheet or over aluminum foil to avoid oven spill.

Core and peel apples; cut into 8-12 wedges.  Place apple slices into microwave-safe 

pie plate, cover, and microwave until apples are pliable and slightly translucent, 

about 3 minutes.  Toss apple slices with Brandy and lemon juice and let cool for 15 

minutes.

Whisk 1 cup flour, 1 cup sugar, baking powder, and salt together in bowl.  In a 

second bowl, whisk egg, oil, milk and vanilla together until smooth.  Add dry 

ingredients to wet ingredients and whisk until just combined.  Transfer 1 cup batter 

to separate bowl and set aside.

Add egg yolks to primary batter and whisk to combine.  Using spatula, gently fold in 

cooked apples.  Transfer batter to prepared pan.  Using offset spatula, spread batter 

evenly to pan edges, gently pressing on apples to create even, compact layer, and 

smooth surface.

Whisk remaining 2 T. flour into reserved batter.  Pour over batter in pan and spread 

batter evenly to pan edges and smooth surface.  Sprinkle remaining 1 T. sugar evenly 

over cake.

Bake until center of cake is set, toothpick inserted in center comes out clean, and top 

is golden brown – about 75-80 minutes.  Transfer pan to wire rack; let cool for 5 

minutes.  Run paring knife around sides of pan and let cool completely, 2 to 3 hours.  

Dust lightly with confectioner’s sugar, cut into wedges, and serve.

Comment:  May wish to lightly dust the top of the cake with cinnamon prior to baking.

Fantasy Fudge

2/3 cup margarine

7 oz. Marshmallow Crème

3 cups sugar

5 oz. evaporated milk

12 oz. pkg. chocolate chips

1 tsp. vanilla

1 cup nuts, chopped

Directions:  Combine sugar, margarine, and milk in heavy saucepan; bring to a full 

boil; stir constantly.  Continue boiling 5 minutes over medium heat or until candy 

thermometer reaches 234 degrees, stirring constantly to avoid scorching.  

Remove from heat; stir in chocolate pieces until melted.  Add marshmallow crème, 

vanilla and nuts, mix until well blended.  Pour into greased 13” x 9” pan.  Cool at 

room temperature.  Cut into squares.  Refrigerate.  Makes 3 pounds.

Comment:  Be sure to check expiration date on marshmallow crème.  Fudge will not 

harden if crème is old.

Sloppy Joes

1 lb. ground beef

1 onion, chopped

½ green pepper, chopped

1 can tomato soup

½ cup ketchup

1 tsp. salt

1 tsp. Accent (a brand of seasoned salt)

½ tsp. pepper

Directions:  Brown beef.  Add onion and green pepper; cook until tender.  Add soup, 

ketchup, and seasonings.  Simmer uncovered 30 minutes.

Comment:  Grandma Ruth Romer’s classic!  For a kick, add shot of Worchestershire. Elizabeth's favorite birthday meal.

Chicken Parmesan

2 medium garlic cloves, peeled and crushed

2 T. plus ¼ cup extra virgin olive oil

1 28 oz. can diced tomatoes

½ tsp. basil

½ tsp. dried oregano

¼ tsp. sugar

Salt & Pepper to taste

4 boneless, skinless chicken breasts, halved crosswise

½ cup dry bread crumbs

8 oz. spaghetti

½ cup Mozzarella cheese

¼ cup Parmesan cheese

Directions:  In a large saucepan, heat garlic and 2T. oil over medium heat until garlic 

starts to sizzle.  Stir in tomatoes, basil, oregano, sugar, pinch of salt, pepper.  Bring 

to a simmer; simmer until sauce thickens a bit and flavors meld, 10-12 minutes.  

Cover and keep warm.

Put chicken pieces between two sheets of plastic wrap and pound until the cutlets are 

about ¼” thick.

Bring 2 quarts of salted water to boil in a large soup kettle.  Preheat boiler.

In a pie pan, beat egg until well blended.  In another pie pan, mix bread crumbs and 

more pepper.  Working one cutlet at a time, dip both sides in egg, then bread crumbs.  

Put cutlets on a wire rack set over a cookie sheet.  (This step helps breading stay 

put.)

Heat remaining oil over medium-high heat in a skillet.  When oil starts to shimmer, 

add cutlets and sauté, cook pasta in boiling water.

Top browned cutlets with portion of cheeses.  Broil cutlets until cheese melts.  Drain 

pasta.  Put a cutlet and a portion of pasta on plate, spoon sauce as desired.  Serve 

with extra Parmesan.

Comment:  Usually up the garlic.  Some people add thyme to taste.