1 Turkey,    1/2 apple, quartered, 1/2 orange, quartered

2 stalks celery,   1 onion quartered,   poultry seasoning,   butter or margarine

Preheat oven to 450.  Wash Turkey throughly and pat dry, coat fruit and veggies with poultry seasoning and stuff into turkey cavity, grease turkey with butter or margarine and sprinkle generously with poultry seasoning.  Put turkey into large roasting bag and cut 3 to 4 holes in top of bag.  Place into a roasting pan and put in oven. Cook for 90 minutes, turn oven off and go to bed......

The key to this is the insulation of your oven, and not opening the oven AT ALL until the next morning.  I promise, this will be the juiciest turkey you have ever eaten..... When removing the turkey from the roasting bag, be very careful to save the drippings for your giblet gravy.  The turkey can also be reheated in the bag by turning your oven back on to 350 and leaving it in for about 30 minutes.....  if you are cooking dressing you may want to do this after you bake your dressing.  Just remember to leave it in the bag while reheating to retain the moisture.

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5 to 6 pounds fresh chicken breasts

lemon juice,   season salt,   onion powder,   garlic powder,   italian seasoning

Durkee Grill Creations Chicken Seasoning

Sprinkle each rib side of breast with lemon juice, follow with a light sprinkle of season salt.  place each breast rib side down on broiler pan and sprinkle skin side with lemon juice: follow with a light sprinkle of season salt, onion powder, garlic powder, italian seasoning and Durkee Grill Creation Chicken Seasoning.  Bake at 325 for approximately 1 hour

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A 2 1/2-pound chicken should be cut into frying pieces.  Fry chicken until golden brown in 2 tablespoons butter and 2 tablespoons vegetable shortening.   Place browned chicken in a shallow casserole.  Blend 1 cup chili sauce, 1/4 cup diced onion, 1 tablespoon vinegar  ( I use cider vinegar )  and salt and pepper to taste.  Pour sauce over the chicken, cover casserole and place in a moderate oven  ( 350 degrees F. )  until the meat is meltingly tender, about 1 1/2 hours.  Remove lid during the final 15 minutes of cooking and increase heat to 400 degrees.  Makes 2-4 servings

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    1  6-7 pound chicken
    1/4 cup melted butter
   1/4 cup stuffing
    1/2 cup unpopped popcorn
    salt and pepper to taste

  Preheat oven to 350 degrees.  Brush chicken well with melted
   butter, salt and pepper; stuff with stuffing and popcorn.
   Place in baking pan in oven.
 

  Listen for popping sounds.  When chicken's ass flies
  across the room, chicken is done!

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take boneless skinnless chicken place in shallow baking dish sprayed with PAM
then take
1/3 cup brown sugar
2 table spoons honey
1 tablespoon mustard ( guldens brown or any kind really)
and microwave
pour over chicken and bake at 350 for about 30 min until chicken is done

serve with egg noodles and finely diced red and yellow peppers

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This is lowfat dish

take boneless skinless chicken breasts put them in egg beaters

crush some SPECIAL K cereal in a baggy with 1/4 cup flour

bread chicken in batter and bake in shallow baking dish or cookie sheet and just before ya bake at 425 spray them with PAM.
Tastes like fried chicken but low fat

My friends like to use CAPTAIN CRUNCH and fry them

 i serve with a drizzle of honey mustard sauce
 

2 tablesppons of Brown Guldens mustard
1/3 cup honey

I put mine in squeeze bottle for ease and presentation effects

serve with salad or pasta
 
 

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2 Catfish Filets
1 medium red Tomato
½ cup of finely chopped white onions
¼ cup of canola oil
Tablespoon of Basil Leaves
Tablespoon of Cumin Powder
1 clove of garlic, squashed
Lemon Pepper with Lemon Juice Marinade (Lawrys)

First wash then marinade the filets for approx. 30 minutes. Then while the filets are marinating add the oil to the pan and heat. When the oil is hot add the tomato, onions (leaving enough to use at the completion), Basil Leaves, Cumin Powder (adjust to tastes), and crushed garlic to the pan and heat with a medium flame. When the onions are browned raise flame and add the filets. Cover pan. Be sure to turn the filets over at the halfway point, depends on thickness, cover again. Check the filets with a fork until the meat falls apart easily. When the cooking is complete, put on plate with raised sides or bowl, sprinkle with remaining uncooked white onions. 
 
 

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