ROAST CHICKEN AND POTATOES
                   Recipe courtesy Kathy Durand

                 (all measurements are approximate)

3 cups water
1 or 2 tablespoons good red wine vinegar
1 or 2 tablespoons paprika
1 teaspoon salt
1 tablespoon fresh ground pepper
1 medium onion chopped
1 chopped tomato
3 tablespoons fresh chopped parsley
4 Idaho potatoes
1 chorizo (Portuguese sausage)

Preheat oven to 375 degrees F.
Pour water into a roasting pan. Add vinegar to taste. The water should have just a hint of vinegary
taste. Sprinkle paprika over the water and mix, removing the lumps. Add salt, pepper, onion tomato,
parsley and potatoes. Before cooking add chorizo. Bake for 2 hours. Do not cover potatoes
because they will steam and not roast. The potatoes will have a nice red color when they are done.

Yield: 4 servings

Note: Both recipes can be cooked simultaneously in the same oven.

ROAST CHICKEN:
1 package dry Italian salad dressing mix (unprepared)
1/4 cup oil
1/3 cup vinegar
2 tablespoons water
1/4 teaspoon Italian seasoning blend
1 whole roasting chicken (approximately 5 pounds)
Pinch paprika
Pinch Italian seasoning blend

Preheat oven to 375 degrees.
This recipe is made in a ceramic cooker. To prepare the cooker, soak the cover for 15 minutes, and
spray the bottom with any non-stick coating. Mix first 5 ingredients, set aside. Wash the chicken and
pat it dry. Put chicken in cooker and pour salad dressing mixture on top, then use hands to rub it all
over the chicken skin. Lightly sprinkle entire chicken with paprika (a pinch or so), then sprinkle a
pinch or so of the dry Italian seasoning on top as well. Cover and cook at 375 degrees for 2 hours.
About 1 to 1 1/2 hours into the cooking time, check the chicken. If there is liquid half-way up the
chicken or more, drain all of the liquid so that the chicken is dry enough to roast, then continue
cooking. If it's not halfway up the chicken, just leave whatever juices are in there and continue
cooking.