Baked Chicken with Acorn Sqash and Stuffing
by Jes Mostek
In addition to the recipes, you will also need the following for this meal:
  1 box  stuffing mix
    butter, as directed on stuffing package

Baked Squash
by Jes Mostek
serves: 4
  This recipe applies to most types of squash (Acorn Squash, Butternut Squash, Pumpkins, Spaghetti Squash etc.). But please note that actual number of servings and cooking times may vary, depending on the size and consistency of your squash.

Also, an interesting fact about squash: they are all technically berries! Can you imagine a blueberry that big? Only Roald Dahl.
  1   squash
  Preheat oven to 375F.

Rinse squash thoroughly, removing and dirt or debris from outside of squash. If there are any visibly rotting parts, discard squash.

Cut squash in half. Remove seeds by scooping them out with a spoon. Discard seeds.

Fill a 9" x 13" baking pan (or larger, depending on size of your squash) 1-2" deep with water. Place the squash halves, cut-side-down, in the water and bake for about an hour (until flesh of squash is easily pierced with fork).

Feel free to top with your choice of ingredients. Butternut squash has a natual buttery flavor (hence the name), and it lends itself well to savory flavors. Acorn squash is naturally sweet and is great with a pat of butter and a small amount of honey or brown sugar. Spaghetti squash is, of course, delicious with tomato sauce.

Real pumpkin pie is immeasurably better than pie made from a can-- it's one of those things you should put on your must-try list. Just be sure to buy a sugar pumpkin (one of those mini 1-3 lb. pumpkins. Simply scoop out the flesh and puree with the eggs, milk, sugar, and spices in a blender.
Baked Whole Chicken
by Jes Mostek
serves: 4
  Your whole house will have a comfortable feel from the aroma of home-made baked chicken. Crisp, golden brown skin and moist, lean meat makes for a perfect fall or winter meal.

This recipe is for a 2-3 lb. "fryer" chicken, and you can easily adjust the portion size to accomodate a 5-8 lb. "roaster" chicken.

When baking chicken, whether whole or cut-up, it's best to leave the skin on; it keeps the moisture in. If you have cut your chicken into pieces, cook chicken skin side up. You can always remove the skin after baking, if you're looking to save on calories.

It is never safe to eat chicken that is not totally done. Bone-in chicken is done when juices run clear and a meat thermometer reads 170F in the breast (or 180F if you are measuring the temperature of the thigh).
  2 T.   olive oil
  1 2 lb.   chicken
  1 T.   parsley
  2 tsp.   seasoned salt
  1/2 tsp.   black pepper
  1/2 tsp.   rubbed sage or tarragon
  Preheat oven to 350F.

Rinse and pat dry chicken. Remove and discard any giblets.

Place whole chicken, breast-side-down, in a large casserole dish or baking pan.

Brush chicken with oil (or rub it on with your fingers).

In a small bown, combine parsley, salt, pepper, sage, oregano and paprika. Sprinkle seasoning mix over chicken.

Bake uncovered for about an hour, until meat is done and skin is golden-brown and crispy.

If you are cooking a 5-8 lb. "roaster" chicken, increase the cook time to 2 - 2 1/2 hours.