Griff's Kitchen

Ingredients

1 pound Ground Beef

½ cup chopped Onion

2 Garlic cloves, minced

3 cups Tomato Juice

1 can (16 ounces) Kidney Beans, rinsed and drained

6 ounces Spaghetti, broken into 3-inch pieces

1 tablespoon Worcestershire sauce

2 to 3 teaspoons Chili Powder

1 teaspoon Salt

½ teaspoon Pepper

Procedure

1. Brown the ground beef then drain in a colander

2. Re-heat pan and sauté the onion (add the garlic when onion begins to look transparent)

3. Grease a 2.5 quart baking dish with PAM

4.  In a large bowl combine the spaghetti, ground beef, kidney beans, onion, and garlic – mix well with your hands

5. In a large measuring cup combine the tomato juice, Worcestershire sauce, salt, pepper, and chili powder – whisk well to combine

6. Place the “dry” ingredients in the greased pan – press the entire mixture down to minimize the amount of spaghetti poking up (this keeps it from drying out)

7. Pour the liquid ingredients evenly over the entire dish – cover with foil

8. Bake in a 350°F oven for 65-70 minutes

Source: Taste of Home

Ingredients

1 whole Roasting Chicken (5 to 6 pounds)

1/2 cup Lime Juice

1/4 cup Honey

1 tablespoon Stone-Ground Mustard or Spicy Brown Mustard

1 teaspoon Ground Cumin

Procedure

1. Combine the lime juice, honey, mustard, and cumin in a roasting pan – whisk until homogenous

1. Place the chicken, breast side up, on a rack in the roasting pan

2. Make a small cut in the skin of the chicken, near the top – Use this as an entry point to loosen the skin around the entire chicken (use a similar technique on the  legs)

3. Use a basting tool to transfer some of the liquids from the bottom of the pan to the chicken (use the slit on top of the chicken to insert the basting tool under the skin.

4. Bake, uncovered, in a 350° oven and baste every 30 minutes

5. When the chicken has browned nicely ( ~1.5 hours ), cover it with foil to prevent drying during the remainder of the cooking process.

6. Continue to bake and baste until the internal temperature reaches 180° ( ~ 2-1/2 hours )

7. After removing from the over, allow the chicken to rest for ten minutes before removing and discarding the skin.

8. Carve the breast meat and expo with the wings, thighs, and legs

Source: Taste of Home