Katey's Kitchen

~Preheat oven to 375

~Rinse inside of chicken; pat dry with paper towels. Skewer neck skin of chicken to back; tie legs to tail.  Twist wing tips under back.  Place chicken, breast side up, on a rack in a shallow roasting pan.  Brush with melted butter; rub garlic over chicken

~In a small bowl, stir together basil, salt, sage, thyme and lemon-pepper (or black pepper); rub onto chicken.

~Roast, uncovered for 1 1/4 – 1 1/2 hours or until drumsticks move easily in their sockets and chicken is no longer pink.  Remove chicken from oven.  Cover; let stand for 10 minutes before carving

2002 Better Homes & Gardens Cookbook

~Cut pork into 1/2″ cubes.  Shake with flour in plastic bag until coated

~Heat oil in 3 qt saucepan

~Add pork and brown lightly

~Add onion and saute 2 – 3 minutes longer

~Add celery, boullion cubes, water and marjoram bringing to boil, cover and simmer for 15 minutes

~Add potatoes and mushrooms (with liquid), bringing to boil again, cover and simmer 10 minutes

~Stir in green pepper and pimento, simmer 5 minutes more

~Sprinkle with fresh chopped parsley and serve