Remove and discard giblets from roaster.
Rub skin and cavity with oil and season with chili powder and salt and pepper to taste.
If using gas grill, open all vents and prepare coals at least 30 minutes before grilling.
When coals are medium and covered with grey ash, place drip pan at center in bottom of grill.
Arrange 25 to 30 hot coals at either end of pan.
Place roaster on grill over drip pan, breast side up.
Cover grill and smoke bird about two hours.
Begin checking after 1 1/2 hours.
Rub inside and outside of roaster with minimum amount of salt. Put breast side down in covered microwave container with 1 1/2 cups water.
Microwave on High for 20 minutes.
Turn breast side up and cook on bake (60%) for 10 minutes.
Check pop up indicator.
Do in 10 minute increments until pop up shows.
Once indicator is up, cook 5 more minutes on bake to insure doneness at bone.
You will also need a 6 pound Purdue oven stuffer roaster.
Combine cheeses and garlic powder in small bowl.
Add defrosted spinach.
Slice breasts in half.
Fill with mixture. Bake at 350\u00b0 for 30 to 40 minutes.
Place a whole chicken (minus feathers and other yukky stuff) with a pat of butter on top and 1 cup water in a crock-pot. Cook on low for 8 to 10 hours. Remove chicken from crock-pot and debone. Turn crock-pot to high. Shred or cube chicken.
Depending on how many will be partaking in the meal, place some of the chicken back in the crock-pot.
For a family of 3, I use about 1/3 of the chicken. Add 2 cups water to crock-pot and wait for liquid to boil.
(If in a hurry, transfer to a pot on stove.)
Cut up onions and celery.
Melt 1/2 of butter in pan.
Place onions and celery in pan.
Sprinkle all seasonings on top.
Add the other 1/2 of butter. Cook slowly with lid on pan.
Cook until onions are clear.
Let cool.
Toast loaf of bread. Cut or break into bite sized pieces.
Add onion mixture to bread.
Mix well. Add a little bit of milk to moisten if necessary.
May be put into turkey or oven stuffer roaster.
Wash breast and pat dry.
Place in shallow baking dish, skin side up.
Dot with butter.
Sprinkle with salt.
Bake at 350\u00b0 for 1 hour. Baste with pan drippings occasionally.
Combine remaining ingredients.
Stuff into breast cavity.
Bake 30 minutes longer or until chicken is fork-tender.
overed clay pot in COLD oven and turn the heat on
Pre heat oven to 375F degrees.
Sprinkle
Preheat oven to 375\u00b0.
Heat
Prep chicken by cleaning out cavity and rinsing.
Pat dry.
Rub entire chicken with Extra Virgin Olive Oil.
Sprinkle liberally, all over, with salt and garlic pepper.
Roast in a 350 degree oven till done.
Preheat oven to 300 degrees.
Clean
Preheat oven to 350\u00b0.
Shake
Preheat oven to 350 degrees.
Rub ham with brown sugar.
Secure pineapple rings onto ham, fat side up, using toothpicks.
Add 2 tbls flour to cooking bag, and shake it to coat.
Place bag in roaster and place ham fat side up in the bag.
Pour reserved pineapple juice gently over ham.
Close bag with nylon tie included with bag.
Cut six 1\" slits in top of bag for steam escape.
Place in oven, being careful not to let bag touch sides of oven.
Bake 2 hours for an 8 lb ham.
Cool before slicing to retain juices.
Preheat your oven to 300-degrees F.
Blend syrup ingredients (except soda) and boil slowly for 5 minutes.
Take off heat.
Add soda.
Stir until blended.
Pour over popped corn and mix.
Bake in same pan.
Stir until kernels are coated.
Place in 200\u00b0 to 225\u00b0 oven for 1 hour.
After baked, pour on counter to cool.
Kernels will be separate.
Combine all ingredients in a large Dutch oven or roaster with a tight fitting cover. Mix well. Cover tightly and bake at 250\u00b0 for 5 hours. Do not stir or open until 5 hours are up. Serves 6.
In a large Dutch oven or roaster, combine tomatoes with liquid, tapioca, basil, sugar, salt and pepper.
Add cubed beef, onions, carrots, potatoes, celery and water.
Mix well.
Cover. Bake in 350\u00b0 oven for 2 to 2 1/2 hours (or at 300\u00b0 for 3 hours). May stir when half done.
It makes its own gravy and freezes well. Makes 4 to 6 servings.
Put brisket (any size) in pan.
Pour 1/2 bottle of Woods Cook-In sauce.
Bake, uncovered, at 275\u00b0
for 3 hours.
Turn brisket over.
Pour on other 1/2 bottle of Cook-In sauce.
Cover with foil.
Cook 3 more hours at 275\u00b0.
Cool.
Lift from liquid. Wrap in foil.
Refrigerate 24 hours or more.
Heat in oven.
Slice and serve.
Put all ingredients in dutch oven or roaster.
Bake covered at 250 degrees for 5-6 hours.
Check and add more V8 juice if stew looks dry.