Linda’s Baked Chicken

While working out the ingredients, my sweet little dog was sitting on the floor at my feet impatiently waiting for the chicken to go in the oven – chicken being his all time favorite.  Because I know that onions are lethal to dogs, I decided to change the recipe just a bit for my little Angus boy.  So, you can either omit onions or add them as you will; it baked up beautifully and deliciously both ways. This is really good hot or cold.

1)  3 1/2 – 4 lb. chicken, whole or in pieces
1 can tomato soup
1/2 cup ketchup
1 Tbsp. dried Italian seasoning (or 1/2 cup Italian salad dressing)
1 cup water
2 Tbsp. garlic powder
2 Tbsp. paprika
1 tsp. kosher salt
1 tsp. ground pepper
1 large, whole onion peeled & sliced

Preheat your oven to 350 degrees and take out a roasting pan with a rack (for the whole chicken) or a baking dish with sides for the pieces.  Rinse the chicken, pat dry, and place in the pan.

Into a large bowl, combine all the ingredients up to the onions (if using) and slowly pour and spread over the chicken.  Add 1-2 cups of water to the bottom of the pan if using a rack. Place onion slices on top and all around the chicken.

Place in the oven for 1-1/2 hours, or until done, basting occasionally.

Rump Roast

Adding just 2 bottles of salad dressing is all it takes to make this fabulously delicious roast. Have egg noddles on the side.

About a 5 lb. rump roast
1 8 oz. bottle Italian salad dressing
1 8 oz. bottle Italian Parmesan or Parmesan Peppercorn salad dressing

Place beef in a large bowl, make slits all over, about 1 inch deep with knife or prong fork, then pour Italian salad dressing over. Cover with plastic wrap and place in fridge for minimum of 4 hours or longer – overnight is ideal.  Preheat your oven to 275 degrees. Drain meat from bowl and place on rack in pan, fat side up, while oven is preheating. Slowly pour the Parmesan salad dressing over, cover. Place in oven for 5 hours, basting occasionally. Remove meat to a cutting board and let meat sit for about 10 minutes before you slice and serve. Meanwhile make gravy from pan drippings.

Alternately you could use a slow cooker.