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FareShare Gazette -- November 2009 Recipes

FareShare Gazette -- November 2009 Recipes is built on Water, Lemon Juice, Brown Sugar Packed, All Purpose Flour, and Cinnamon. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 2 cup
• 2 1/2 tbsp
• 3/4 cup
• 1/3 cup
• 1/4 tsp
• 3 tbsp
• 2/3 cup
• 2 tbsp
• 1/4 cup
• 4 cup
• 1/2 cup

Method (preview)

1. 1

   Combine raisins, 2 cups water, lemon juice and brown sugar in a saucepan.

2. 2

   Bring to a boil, turn down heat and simmer 5 minutes.

3. 3

   Combine flour, nutmeg, cinnamon and 5 tablespoons sugar thoroughly in a small bowl.

4. 4

   Stir in 2/3 cup water gradually, mixing until smooth.

5. 5

   Add this mixture to simmering raisin mixture gradually, stirring constantly.

6. 6

   Bring to a boil and boil gently, stirring, 5 minutes.

7. 7

   Roll remaining pastry into an oblong just large enough to cover filling.

8. 8

   Bake about 35 minutes or until very well browned.

9. 9

   Remove from oven and sprinkle with 2 tablespoons sugar.

10. 10

    Cut in large squares to serve warm or cold.

11. 11

    Rinse chicken and dry the outside and cavity with a paper towel.

12. 12

    Place chicken in a roasting pan or casserole dish.

13. 13

    Brush the chicken skin and cavity with half of the oil and sprinkle the cavity with salt and pepper.

14. 14

    Place half of the cloves in the cavity of the chicken.

15. 15

    Place the potatoes, carrots and remaining garlic beside the chicken on the roasting pan.

16. 16

    Brush with remaining oil.

17. 17

    Sprinkle chicken and vegetables with rosemary, salt, pepper and paprika.

18. 18

    Bake for 20 minutes, baste with juices and reduce heat to 400F (200C).

19. 19

    Add more water (1/2 cup) if roasting pan is dry.

20. 20

    Roast for another 20 to 30 minutes or until chicken reads 165F (70+C).

21. 21

    Remove and cut chicken into 8 to 10 pieces, place on platter with roasted vegetables.