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7
eASY cinnAMon rAiSin rollupS
tbsp. sugar
¼ tsp. ground cinnamon
Generous dash ground nutmeg
pkg. (8 oz.) refrigerated crescent rolls
2 tbsp. melted butter or margarine
¼ cup chopped pecans
2 tbsp. raisins
Confectioners’ sugar
In small bowl, combine sugar, cinnamon and nutmeg; blend well.
Unroll dough and separate into 8 triangles. Brush top of each triangle with melted butter.
Sprinkle evenly with sugar mixture. Top with nuts and raisins. Roll up crescents loosely.
Arrange on bake pan/drip tray of toaster oven.
Bake in preheated oven at 375°F in upper rack position with rack down for 5 minutes,
until golden on top and fully baked internally.
let cool on pan on wire rack for 0 minutes. Sprinkle with confectioners’ sugar before
serving.
delicious for a lazy, mid-morning treat or an after school surprise.
Makes 8 servings.
en
G
li
SH
HerB roASteD cHicKen
¼ cup chopped parsley
tsp. herb chicken seasoning
½ tsp. grated lemon peel
½ tsp. seasoned salt
½ tsp. black pepper
½ tsp. garlic salt
2 tbsp. corn oil
3½ lb. roasting chicken
In small bowl, combine parsley, chicken seasoning, lemon peel, seasoned salt, ¼ tsp.
pepper, ¼ tsp. garlic salt and oil; blend well.
Season inside of chicken with remaining ¼ tsp. pepper and garlic salt. Truss chicken
using butcher’s cord for roasting. Rub outside of chicken with lemon mixture to coat
evenly.
Place chicken on bake pan/drip tray of oven. Roast in preheated oven at 375°F for
90 minutes, or until chicken tests done. (When pierced with fork , juices will run clear
and meat thermometer will register 70°F when inserted into breast.)
Remove from oven; tent with foil and let stand at least 0 minutes before serving.
Makes 4 to 5 servings.
