Recipes

Preheat oven to 375°F (190°C) and oil a 13” X 9” (3L) shallow baking dish
Peel potatoes, sweet potatoes and onion; cut into very thin slices. Layer vegetables in prepared baking dish. Season with rosemary, salt and pepper.
Place whole chicken breasts, skin side up, on work surface. (If you purchased whole breasts with backs on, cut away back bone using poultry shears). Remove any fat deposits under skins. Press down on breast bone to flatten slightly. Make the rosemary butter: In a small bowl, mash together butter, garlic, lemon rind, rosemary, salt and pepper. Divide into 4 portions.
Carefully loosen the breast skins and tuck rosemary butter under skins, patting to distribute evenly.
Arrange chicken on top of vegetables in baking dish. Cover with sheet of greased foil; roast in preheated oven for 45 minutes. Uncover and roast 25-30 minutes more or until vegetables are tender and chicken is nicely coloured.

3 medium potatoes (about 1 Ib)
2 small sweet potatoes (about 1 Ib)
I medium onion
ltsp dried rosemary, crumbled
Salt and pepper to taste
4 single chicken breasts with skin
Rosemary butter:
2 tbsp butter
I large garlic clove, minced
I tsp grated lemon rind
I tsp dried rosemary, crumbled
¼ tsp salt
¼ tsp pepper

You can use either fresh or frozen tortellini. If you are using frozen tortellini there is no need to defrost it - simply add it frozen to step #4, cooking time is unchanged.

1. Melt butter in a large saucepan. Add garlic and onion. Cook gently 3 to 4 minutes until fragrant and tender.
2. Sprinkle with fLour. Cook 3 to 4 minutes longer but do not brown.
3. Whisk in milk. Bring to a boil. Add tomatoes, tomato paste, herbs, salt and pepper. Cook 5 minutes. Taste and adjust seasoning, if necessary.
4. Meanwhile, cook tortellini in a large pot of boiling, salted water for 3 minutes. Add broccoli and continue to cook for 5 minutes longer. Drain well.
5. Combine drained tortellini mixture with sauce. Add marble or cheddar cheese. Transfer to a 3 Qt (3L) baking dish. Sprinkle with grated parmesan.
6. Bake in a preheated 350 F (180°C) oven for 30 minutes or until hot and lightly browned.
Preparation time: 15 minutes. Cooking time: 30 minutes.
4-6 servings.

¼ cup butter
2 garlic cloves, finely chopped
I small onion, finely chopped
1/4 cup all purpose flour
2 cups milk
1 cup puréed canned tomatoes or
tomato sauce
1 tbsp tomato paste
½ tsp dried thyme
½ tsp dried basil
½ tsp dried oregano
1 tsp salt
½ tsp pepper
1 lb. Tortellini (meat or cheese)
1 bunch of broccoli, trimmed and cut into chunks
2 cups grated marble or Canadian Cheddar cheese
½ cup grated Parmesan cheese

Mix and put in a well greased deep casserole. Pour hot sauce over vegetables. Place in oven at 350° and bake for 1-1/2 hours. Remove from oven and sprinkle seasoned bread crumbs over the top.