Wash the chicken and pat dry. Season well inside and out with the salt and pepper.
In a small bowl, combine the garlic, thyme, sage, parsley and olive oil. Rub the olive oil and herb blend into the cavity of the chicken as well as all over the exterior. Place the parsley stems in the cavity of the chicken, and squeeze each lemon quarter into the chicken and place the rind in as well. Place the bird in a roasting pan and put into the oven. Roast for about 1 hour, or until the chicken is golden brown, and the juices run clear.
Remove from the oven and let rest for 10 minutes before carving.
Add butter and half 'n half (pour in gradually for proper consistency), sour cream and chopped chives.
Combine all ingredients simmer over low heat, stirring frequently. The longer it simmers, the better.
To searve, place 1/2 cup meat onto the bottom of a plain hamburger bun or Kaiser roll. Replace bun tops and heat in the microwave for 10-15 seconds to warm the bun, if desired. Serve with a spoon. Offer dill pickles as a garnish.
1. Brown ground beef or turkey in large skillet on medium-high heat. Drain fat.
2. Place beef, Seasoning, tomatoes, beans and tomato sauce in slow cooker. Stir until well mixed. Cover.
3. Cook 8 hours on LOW or 4 hours on HIGH. Stir before serving. Serve with shredded cheese, if desired.
Roll into balls. Roll balls in sugar and place onto cookie sheet. Gently press down on balls.
Bake at 350° for 12-15 minutes.
1. Preheat oven to 400° F. Mix dill weed, garlic powder, salt and pepper in small bowl. Set aside.
2. Toss potatoes with oil in large bowl. Sprinkle seasoning mixture over potatoes; toss to coat. Spread potatoes in single layer on foil-lined 15x10x1-inch baking pan.
3. Bake 40 minutes or until potatoes are tender and golden brown.
For the sauce, add tomato juice, onion salt and chili powder to the pan you browned the meatballs in. Be sure to scrape up all the browned bits from the bototom. Simmer for 15 minutes.
Pour sauce over meatball. Bake at 350° for 1 hour.
For dressing, mix all ingredients well in a blender. Pour over salad.
NOTE: Only dress the greens you will be using and refrigerate the remaining dressing for later use. This will keep the lettuce from wilting.
Stir together the biscuit mix, cheddar cheese and milk until a soft dough forms. Beat with a wooden spoon for about 30 seconds.
Spoon onto a greased cookie sheet and smooth down tops to prevent hard points from forming. Bake 8-10 minutes, until tops are brown.
While biscuits are baking, melt the butter in a pan and stir in garlic powder.
Once the biscuits are done brush the tops with the butter mixture.