For Sunday's lunch crowd I used a very large pan, and laid two whole chickens on a bed of vegetables--several pounds of chopped potatoes, and three leeks (white parts sliced thin). All of it drizzled with olive oil, salted and peppered. A celery stalk in the chicken, and the uncovered pan in the oven on 350 for three hours.
Also a side dish of green beans (from frozen, in the Crock-Pot), and a big batch of biscuits made before church, and a green salad.
Do you put the green beans in the crock pot right out of the freezer? Do you add anything to them?
ReplyDeleteThanks!
Beautiful!
ReplyDeleteI can almost smell dinner cooking now! How nice for all of those young people. And your table runner looks very pretty.
ReplyDeleteAnna, I always love your menu posts.
ReplyDeleteInspiring, practical and so housewifely.
Thank you for sharing!
Yum! Sounds wonderful :)
ReplyDeleteI love your menus! One of my most dreaded tasks is planning meals (and my hubby doesn't like repeating the same things very often.)
ReplyDeleteI should have kept a record of the menus you've shared over the years:)
That sounds doable! Thanks for the hospitality encouragement. :)
ReplyDeleteAnna,
ReplyDeleteYou inspire me with the artistic simplicity of your food and hospitality.
Thank you.
Perfection
ReplyDelete