Rinse chicken well. Pat dry; salt and pepper inside. Place chicken in baking dish. Put 2 sprigs rosemary under breast skin and one sprig in cavity with a whole clove of garlic. Tuck wings under legs. Coat with nonstick vegetable spray.

Toss peeled and sliced vegetables, chopped rosemary, sliced garlic, oil, and 1/2 teaspoon each salt and pepper. Arrange around chicken. Cover with aluminum foil.

Bake one hour at 400°. Reduce to 350°. Remove foil and continue baking another 45 minutes or until juices run clear.

Bring two quarts of water to a boil and cook chicken for 20 minutes or until tender. Remove skin and bones. Cut into bite size pieces.

Melt margarine in a large saucepan. Remove from heat and add flour. Stir till dissolved. Add chicken broth and milk. Cook until thick. Remove from heat. Add celery, mushrooms, pimiento, tomato paste, and garlic powder. Let stand at least an hour.

Cook spaghetti and drain. Mix spaghetti, chicken, and sauce in a greased casserole. Cover with Parmesan cheese. Bake at 350° for 30-40 minutes. Serve with garlic bread.

In an oven-ready pot, brown chicken in olive oil and remove to plate.

Preheat oven to 350°. In the same pot, cook onion, pepper, apple, garlic and ginger 2 minutes, stirring constantly. Reduce heat to medium low. Cover and cook 5 minutes more.

Stir in curry powder, pepper, and cumin. Mix well. Add tomatoes, broth, raisins, and salt. Return chicken to pot. Heat to boiling and boil 1 minute.

Cover and bake at 350° for 1 hour.

While chicken is cooking, prepare rice according to package. Serve chicken and sauce over rice.

Cut ends from bell pepper and discard; remove seeds. Slice into thin strips and set aside. Cook the linguini and drain.

Mix together chicken broth, cornstarch, lemon juice, mustard and garlic powder in a small bowl; set aside.

Cook chicken pieces, half at a time, in small amount olive oil over medium high heat. Drain on paper towels. After cooking chicken, add bell pepper to skillet and cook for about one minute. Drain on paper towels. Discard any fat and burnt pieces.

Stir broth mixture well and pour into hot skillet. Cook over medium heat until thickened and bubbly. Add cooked chicken, bell pepper, parsley and pine nuts. Heat thoroughly. Toss with pasta and serve.

Brown onion and celery in butter. Add chicken, mushroom soup, milk, water chestnuts, salt and pepper. Mix well.

Put into a greased casserole. Cover with Chinese noodles.

Bake at 400° for 30 minutes.

Remove skin and fat from chicken. Cook and remove bones. Cut into bite size pieces.

In a large casserole dish, mix soups and sour cream. Add chicken pieces and mix well.

Mix crushed crackers and poppyseeds. Spread on top of soup mixture.

Drizzle melted butter over top. Bake at 350° for 35 minutes.

Soak the turkey overnight in the refrigerator in a salt water solution. Use 1/2 cup salt for each gallon of water. You can buy a plastic paint bucket which works very well for under five dollars.

Remove the turkey from the salt solution and pat dry. Mix rosemary and thyme in softened butter and rub over turkey; cover with a buttered cheesecloth.

Roast the turkey unstuffed on a "V" shaped rack at 400° until a meat thermometer reaches 180° deep in the thigh. This will take between 1-1/2 to 2 hours. Begin roasting breast side down and rotate every 20-30 minutes: one wing, then the other wing, then finally breast side up. Baste with its own juices every time you turn. Use oven mitts!

Remove the cheese cloth at the time you make the last turn.

When done, remove to a cooling rack for 10-15 minutes before carving.

Boil chicken and celery. Remove bones and skin; dice chicken. Save 1-1/2 quart of the broth to cook the vermicelli.

Sauté onions and pepper in butter. Add mashed Ro-Tel tomatoes. Add peas and mushrooms. Cut cheese into cubes and add, stirring until blended. Add salt and pepper to taste.

Cook vermicelli, using chicken broth.

Add diced chicken, celery, and vermicelli to mixture. Divide into 2 or 3 smaller casseroles. Bake at 350° for 45 minutes.