Day 25

What's on the menu:

Whole baked chicken on the grill
7 layer salad
Noodles with butter and garlic
Sweet potato rounds

Whole baked chicken on the grill
I sprinkle seasoned salt in the cavity and over the whole outside of a chicken. I then put on the top rack of my commercial grill. I have four burners but I only use two. I do not put the chicken right on the lower racks; I put them on the upper rack where you would put buns, etc. I bake for 1 -1/2 hours on one side and then I go back and turn it over and bake another 1-1/2 hours on the other side. I do not lift the lid until time to turn it over.

My sister-in-law Becky gave me this idea. The chicken is so tender and juicy and golden brown.

7 layer salad

2 cups shredded lettuce
1/2 large red onion, sliced
1 (8-1/2 oz) can of LeSueur peas, drained
1 grated carrot
1/2 diced celery
1 green pepper, thinly sliced

Topping:

2 cups mayonnaise
2 TB sugar

Arrange ingredients in bowl as listed above. Mix mayonnaise with sugar and mix well. Cover vegetables with mayonnaise mixture. Top with 1 cup of shredded cheddar cheese and 1/2 pound, crumbled, crisp bacon.

This recipe came from my children's school cookbook.

Noodles

I boiled egg noodles until done and then drained. Then I added a little butter and some parmesan cheese.

Sweet potato rounds

I boiled my sweet potatoes until done; cool and peel . I slice the potatoes into 1/2 inch rounds and arrange in a single layer in dish. I sprinkle a little brown sugar, white sugar and cinnamon over each round. Drizzle melted butter over each round and let some fall into bottom of pan.

Bake at 375 degrees for about 30 minutes until the sugar and butter caramelize just a little around the potatoes.