"PUMPKIN PIE w/ ALMOND-SPICE WHIPPED CREAM"

From Big Orange Book by Rachael Ray

One store-bought pumpkin pie
1 1/2 cups heavy cream
1 shot (about 1 oz.) almond liqueur such as Amaretto or 1 teaspoon almond extract
nutmeg
2 pinches ground cinnamon

Preheat the oven to 350 degrees.  Place the pie in the oven to crisp the crust.

In a medium bowl or using a mixer, whisk the cream until soft peaks form, a couple of minutes.  Whisk in the almond liqueur and season with nutmeg and cinnamon.  Slice the pie and serve with a generous dollop of whipped cream.  YIELD:  6 servings

"PUMPKIN BREAD"

From Betty Crocker's New Cookbook

1 can (16 oz.) pumpkin
1 2/3 cups sugar
2/3 cup vegetable oil
2 teaspoons vanilla
4 large eggs
3 cups all-purpose or whole wheat flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon baking powder
1/2 cup coarsely chopped nuts (optional)
1/2 cup raisins (optional)

Move oven rack to low position so that tops of pans will be in center of oven.  Heat oven to 350 degrees.  Grease bottoms only of 2 loaf pans, 8 1/2 x 4 1/2 inches, or 1 loaf pan, 9 x 5 x 3 inches, with cooking spray.

Mix pumpkin, sugar, oil, vanilla and eggs in large bowl.  Stir in remaining ingredients.  Pour into pans.

Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes, until toothpick inserted in center comes out clean.  Cool 10 minutes in pans on wire rack.  Loosen sides of loaves from pans; remove from pans and place top side up on wire rack.  Cool completely before slicing.  Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

"PUMPKIN BARS"

From The Best of Classics Cookbook from Pillsbury

BARS

2 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
1/2 teaspoon cloves
1 cup oil
1 (16 oz.) can (2 cups) pumpkin
4 eggs
1/2 cup chopped nuts
1/2 cup raisins

FROSTING

2 cups powdered sugar
1/3 cup margarine or butter, softened
1 (3 oz.) package cream cheese, softened
1 tablespoon milk
1 teaspoon vanilla

Heat oven to 350 degrees.  Spray a 15 x 10 x 1-inch baking pan.  In large bowl, combine all bar ingredients except nuts and raisins; beat at low speed until moistened.  Beat 2 minutes at medium speed.  Sir in nuts and raisins.  Pour into greased pan.

Bake for 25 to 30 minutes or until toothpick inserted in center comes out clean.  Cool 45 minutes or until completely cooled.

In small bowl, combine all frosting ingredients; beat until smooth.  Spread over cooled bars.  Cut into bars.  Store in refrigerator.  YIELD:  48 bars

"PUMPKIN GINGERBREAD TRIFLE"

From The Lady & Sons, Too!

two 14-oz. packages gingerbread mix
one 5.1-oz. package cook and serve vanilla pudding mix
one 30-oz. can pumpkin pie filling
1/2 cup packed brown sugar
1/3 teaspoon ground cinnamon
one 12-oz. carton Cool Whip
1/2 cup gingersnaps (optional)

Bake the gingerbread according to the package directions; cool completely.  Meanwhile, prepare the pudding and set in fridge to cool.  Stir the pumpkin pie filling, sugar and cinnamon into the pudding.

Crumble one batch of gingerbread into the bottom of a large, pretty bowl.  Pour 1/2 the pudding mixture over the gingerbread, then add a layer of Cool Whip.  Repeat with the remaining gingerbread, pudding, and Cool Whip.  You can sprinkle the top with crushed gingersnap cookies if you want.  Refrigerate overnight.  YIELD:  20 servings

**This can be made in a punch bowl.  Great to make for Thanksgiving if you're having a lot of people over.

"KAHLUA MARBLED PUMPKIN CHEESECAKE"

3/4 cup gingersnap crumbs
3/4 cup graham cracker crumbs
1/4 cup powdered sugar
1/4 cup (4 tablespoons) melted unsalted butter
2 (8 oz.) packages cream cheese, softened
1 cup grantulated sugar
4 eggs
1 (1 lb.) can pumpkin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 cup Kahlua

In bowl, combine first 4 ingredients.  Press evenly onto bottom of 8-inch springform pan.  Bake at 350 degrees for 5 minutes.  Cool.

In mixer bowl, beat cream cheese until smooth.  Gradually add granulated sugar and beat until light.  Add eggs, one at a time, beating well after each addition.  Transfer 1 cup mixture to separate bowl and blend in pumpkin, cinnamon, ginger, nutmeg and Kahlua.  Pour half of pumpkin mixture into prepared crust.  Top with half of cream cheese mixture.  Repeat layers using remaining pumpkin and cream cheese mixtures.  Using knife, cut through layers with uplifting motion in four to five places to create marbled effect.  Place on baking sheet and bake at 350 degrees for 45 minutes.  Without opening oven door, let cake stand in turned-off oven 1 hour.  Remove from oven and cool, then chill.  Remove from pan.  YIELD:  12 servings

**I make this in a 9-inch springform pan and it turns out fine.

**Use pumpkin, not pumpkin pie filling.

"BLT BURRITOS"

1/2 head iceburg lettuce, shredded
2 large tomatoes, chopped
12 slices bacon, cooked
1/3 cup mayo
1/4 teaspoon pepper
6 flour tortillas

Combine lettuce, tomatoes, and mayo in a large bowl.  Add pepper, mix well.

Spread about 1/2 cup lettuce mixture down center of each tortilla.  Add 2 strips of bacon.  Roll tortilla to enclose filling.  YIELD:  6 servings

**Spice up the filling by adding 1 cup shredded pepper jack cheese.

"FOOLPROOF CHICKEN CUTLETS"

From Ladies Home Journal Recipes 1999

4 boneless, skinless chicken breast halves
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground pepper
1 cup fresh bread crumbs
2 tablespoons freshly grated parmesan cheese
1 tablespoon chopped fresh flat-leaf parsley
1 teaspoon chopped fresh rosemary
1 large egg
1 large egg white
3 tablespoons olive oil
lemon wedges (optional)

Pound chicken breasts to 1/2-inch thickness.  Sprinkle both sides with 1/2 teaspoon salt and pepper.

Combine bread crumbs, cheese, parsley, rosemary and remaining 1/4 teaspoon salt.  Beat whole egg and egg white in a pie plate.  Dip both sides of chicken in egg, then in bread crumb mixture.

Heat a 12-inch skillet over medium-high heat 1 minute.  Add oil; when it starts to ripple, add cutlets and cook until golden brown on each side and cooked through, 5 to 6 minutes.  Serve with lemon wedges if desired.  YIELD:  4 servings

"CHOCOLATE GANACHE CAKE"

From Barefoot Contessa Parties by Ina Garten

1/4 pound (1 stick) unsalted butter at room temperature
1 cup sugar
4 extra-large eggs at room temperature
1 16-oz. can Hershey's chocolate syrup
1 tablespoon pure vanilla extract
1 cup all-purpose flour

FOR THE GANACHE

1/2 cup heavy cream
8 oz. semi-sweet chocolate chips
1 teaspoon instant coffee granules

Preheat oven to 325 degrees.  Spray an 8-inch round cake pan with cooking spray, then line with parchment paper.

Mix the butter and sugar with an electric mixer until light and fluffy.  Add the eggs, one at a time.  Mix in the chocolate syrup and vanilla.  Add the flour and mix until just combined.  Don't overbeat, or the cake will be tough.

Pour the batter into the pan and bake for 40 to 45 minutes, or until just set in the middle.  Let cool thoroughly in the pan.

For the ganache, heat the heavy cream in a small saucepan just until heated (little bubbles around the sides), pour over chocolate chips and instant coffee granules and stir until chocolate is melted. 

Place the cake upside down on a wire rack and pour the glaze evenly over the top, making sure to cover the entire cake and sides.  You can tilt the rack to smooth the glaze.  Do not refrigerate.

 

"OVEN-ROASTED PORK & VEGETABLES"

2 to 3 boneless pork tenderloins (about 1 1/2 lb.)
16 to 20 new potatoes (about 2 lb.), cut in half
1 lb. baby carrots
1 medium onion, cut into wedges
1 tablespoon olive oil
2 teaspoons dried rosemary leaves, crushed
1 teaspoon dried sage leaves, crushed
1/4 teaspoon pepper

Heat oven to 450 degrees.  Generously spray roasting pan with cooking spray.  Place pork tenderloins in sprayed pan.  Place potatoes, carrots and onion around tenderloin.  Drizzle oil evenly over tenderloin and vegetables.  Sprinkle with rosemary, sage and pepper.

Roast for 30 to 40 minutes until meat is done and vegetables are tender, stirring occasionally.  Slice tenderloins and serve.  YIELD:  8 servings

"BAKED SWEET POTATOES 5 WAYS"

From Everyday Food Magazine

4 medium sweet potatoes, scrubbed
coarse salt and ground pepper

Preheat oven to 475 degrees.  With a fork, poke potatoes in several places.  Arrange on a foil-lined baking sheet; bake until tender, about 40 minutes.  Cut a deep cross in the top of each potato and push the ends together to make an opening.  Add desired topping and serve immediately.  YIELD:  4 servings

BASIC:

Sprinkle with salt and pepper; dot with softened butter.

BROWN SUGAR:

Sprinkle with salt and pepper; dot each potato with 1 tablespoon butter and 2 teaspoons brown sugar.

FRENCH:

Sprinkle with salt and pepper; crumble bleu cheese over top, then sprinkle with chopped toasted pecans.

SOUTHWESTERN:

Sprinkle with salt and pepper; layer with black beans, salsa, shredded Monterey Jack and chopped cilantro.

ALL-AMERICAN:

Sprinkle with salt and pepper; dollup with sour cream; sprinkle with crumbled bacon and chopped chives.

"SPIRAL-SLICED HAM w/ JEZEBEL SAUCE and CHEESE BISCUITS"

From Get Togethers by Rachael Ray

Ham and Sauce

1 spiral-sliced cooked ham
1 can (15 oz.) crushed pineapple
1 jar (10 oz.) apricot all-fruit preserves
3 tablespoons dry mustard
1/2 cup prepared horseradish (from dairy aisle)
1 teaspoon black pepper

Biscuits

2 boxes (10 to 12 oz. each) biscuit mix (such as Jiffy brand), mixed to package directions
1 cup shredded cheddar cheese
1/4 teaspoon ground or freshly grated nutmeg (a couple pinches)

Preheat oven to 425 degrees.

Rmove ham from packaging and cover loosley in aluminum foil.  Bake to warm ham through, 25 to 30 minutes.

Make the sauce:  combine remaining ingredients in a bowl.

Make the biscuits:  combine prepared biscuit mix with cheddar cheese and nutmeg.  Bake biscuits on a non-stick cookie sheet according to package directions.  Makes 16 biscuits.  Serve with warmed ham and sauce.

"HERB-ROASTED POTATOES POUPON"

1/3 cup Grey Poupon Dijon Mustard
2 tablespoons olive oil
1 clove garlic, chopped
1/2 teaspoon Italian seasoning
6 medium red-skinned potatoes (about 2 lbs) cut into chunks

Mix all ingredients except potatoes in a small bowl.  Place potatoes in a lightly greased 13 x 9 baking pan or on shallow baking sheet; toss with mustard mixture.  Bake at 425 degrees for 35 to 40 minutes or until potatoes are fork tender, stirring occasionally.  YIELD:  4 servings

"CHICKEN QUESADILLAS"

From Gourmet Magazine

3 1/2 cups shredded cooked rotisserie chicken (from a 2 1/2-lb. bird)
3/4 teaspoon salt
1/2 teaspoon black pepper
1 large onion, halved lengthwise and thinly sliced crosswise
2 tablespoons vegetable oil
2 large garlic cloves, thinly sliced
5 oz. grated Monterey Jack cheese (with or without hot peppers; 2 cups)
8 (7-inch) flour tortillas
sour cream, salsa, cilantro for serving

Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Cook onion with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper in oil in a 10 to 12-inch skillet over moderate heat, stirring occasionally, until golden, about 6 minutes.  Add garlic and cook, stirring, until fragrant, about 1 minute, then transfer to a large bowl.  Add chicken to onion mixture along with cheese.

Put 1 tortilla on a cutting board and spread 1/2 cup chicken mixture over half of tortilla, then fold other half over to form a half-moon, pressing firmly on seam.  Assemble 7 more quesadillas in same manner.

Heat lightly oiled grill pan over high heat until it begins to smoke, then reduce heat to moderate and grill quesadillas, 2 at a time, turning over once, until cheese is melted and golden brown grill marks appear, about 4 minutes total per batch.  Transfer with a spatula to cutting board and cut in half.  YIELD:  8 servings (appetizers) or 4 servings (main course)

**I sometimes chop some cilantro and mix it into the sour cream.

**If you don't have a grill pan, just cook them in the same skillet you cooked the onions in.

"MINI CINNAMON TWISTS"

1/2 cup sugar
1 teaspoon cinnamon
1 (8-count) crescent rolls
3 tablespoons melted butter or margarine
8 large marshmallows, halved
1/2 cup powdered sugar
1 tablespoon milk

Preheat oven to 375 degrees.  Spray a baking sheet with cooking spray (for easier clean-up, line the baking sheet with foil and spray the foil with cooking spray).  Mix the sugar and cinnamon in a small bowl.  Separate the dough into triangles.  Cut each triangle in half lengthwise.

Brush each dough triangle with melted butter.  Sprinkle with cinnamon-sugar.  Place a marshmallow half at the wide end of each triangle.

Roll up each triangle, starting with the wide end, to enclose marshmallows; pinch edges of dough to seal.  Place twists on prepared baking sheet, seam-side down, about 2 inches apart.

Bake for 10 minutes or until golden brown.  Blend powdered sugar and milk in a small bowl.  Drizzle over warm twists.  Remove twists; place on wire rack to cool.  YIELD:  16 twists

"FAVORITE BANANA BREAD"

From kraftfoods.com

1 pkg. (8 oz.) Philadelphia cream cheese, softened
1/4 cup (1/2 stick) butter, softened
1 cup sugar
1 cup mashed ripe bananas (about 3 medium bananas)
2 eggs
2 1/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup chopped walnut pieces (optional)

Preheat oven to 350 degrees.  Beat cream cheese, butter and sugar in large bowl with electric mixer on medium speed until well blended.  Add bananas and eggs; mix well.  Add combined dry ingredients; mix just until moistened.  Stir in walnuts, if using.

Pour into greased 9 x 5-inch loaf pan.

Bake 1 hour 10 min. or until wooden toothpick inserted in center comes out clean.  Cool 5 min.; remove from pan to wire rack.  Cool completely before slicing to serve.  Store any leftover bread in refrigerator.

"WAFFLEWICHES"

From Express Lane Meals by Rachael Ray

2 tablespoons softened butter
4 tablespoons honey mustard
8 waffles
1/2 pound deli-sliced ham
1/2 pound deli-sliced smoked turkey or honey-roast turkey
1/2 pound deli-sliced swiss cheese
3/4 cup prepared cranberry sauce (whole berry)

Heat a large non-stick skillet over medium heat.  Add the butter and melt it.  Assemble the sandwiches by spreading honey mustard on 4 of the waffles, then topping with equal amounts of ham, turkey and swiss cheese.  Spread cranberry sauce liberally on the remaining 4 waffles and place them atop the sandwiches.  Fry the assembled sandwiches in the melted butter and cook for a few minutes on each side until they are deeply golden in color and the cheese melts.  YIELD:  4 sandwiches

**Even my pickiest kid loves these sandwiches (I think I omitted the mustard/cranberry sauce on hers).

**I promise you even though it might sound "interesting", the combination of mustard/cranberry sauce is awesome.  Try it!!

"GARLIC FRIES"

From The Food You Crave by Ellie Krieger

3 cloves garlic, minced (about 1 tablespoon)
2 tablespoons canola oil
3 large baking potatoes
1/2 teaspoon salt, plus more to taste
cooking spray
1 tablespoon finely chopped fresh flat-leaf parsley

Preheat oven to 450 degrees.

Heat the garlic and oil together in a small saucepan over medium heat for 2 minutes.  Strain the garlic from the oil.  Set both garlic and oil aside.

Cut the potatoes into matchsticks.  In a large bowl, toss together the oil, potatoes and salt.  Coat a baking sheet with cooking spray and spread the potatoes on it in a single layer.  Bake until golden and crisp, about 35 minutes.

Remove the potatoes from the baking sheet with a metal spatula.  In a serving bowl, toss them with the parsley, reserved garlic and salt to taste.  YIELD:  4 servings

**This is a much healthier version than regular fries and just as good.

**You don't even need to put the garlic back on the fries after they are cooked if you don't want to.  The oil that they were cooked in already has tons of garlic flavor.

"BOW-TIES w/ PEAS AND HAM"

From Everyday Food Magazine

1 pound bow-tie pasta
3 tablespoons butter
1 diced onion
10 oz. (2 cups) frozen peas
1 cup half-and-half
1/2 pound cooked ham, cut into strips
salt and pepper

Cook pasta; drain and return to pot.  Meanwhile, heat butter in a saucepan over medium heat.  Add the onion; cook, stirring until soft, 3 to 4 minutes.  Add the peas and half-and-half; season with salt and pepper.  Simmer until thickened, 3 to 4 minutes.  Add ham to the sauce; cook until heated through.  Toss sauce with pasta.  Serve with grated parmesan.  YIELD:  4 to 6 servings

"MEXICAN HOT CHOCOLATE"

From Tyler Florence

3 ounces Mexican chocolate or bittersweet chocolate
3 cups milk
2 tablespoons sugar
pinch salt
miniature marshmallows, for serving
6 cinnamon sticks, for serving

Using a sharp knife, break chocolate into pieces.  In a saucepan, combine the chopped chocoate, milk, sugar and salt over medium-low heat.  Heat and stir until the chocolate is completely melted and milk is very hot, but not boiling, about 10 minutes.

Remove from the heat and froth the chocolate milk with a mini whisk.  Divide the hot chocolate among big mugs, top each with a few marshmallows, and serve with the cinnamon sticks as stirrers.  YIELD:  6 servings

"HOMEMADE APPLESAUCE"

From The Barefoot Contessa Cookbook by Ina Garten

zest and juice of 2 large naval oranges
zest and juice of 1 lemon
3 pounds granny smith apples (6 to 8 apples)
3 pounds sweet red apples, such as Macoun, McIntosh or Winesap (6 to 8 apples)
1/2 cup light brown sugar, packed
1/4 pound (1 stick) butter
2 teaspoons ground cinnamon
1/2 teaspoon allspice

Preheat oven to 350 degrees.

Place the zest and juice of the oranges and lemon in a large bowl.  Peel, quarter and core the apples and toss them in the juice.  Pour the apples and juice into a nonreactive Dutch oven or enameled iron pot.  Add the brown sugar, butter, cinnamon, and allspice and cover the pot.  Bake for 1 1/2 hours, or until all the apples are soft.  Mix with a whisk until smooth.  Serve warm or at room temperature.  YIELD:  2 1/2 quarts

**You can add the peels of 2 red apples during cooking because they give the finished applesauce a nice rosy color.  Fish out the peels after the apples are cooked.

**Don't be intimidated by all the chopping -  it's really worth it.  It makes a lot so you can share. :)

"MEXICAN STUFFED SHELLS"

You can make this and keep in the freezer until you need it.

1 pound ground beef, lean
1 16 oz. jar salsa
1 8 oz. can tomato sauce
1 cup corn, canned or frozen
1 4 oz. can diced green chiles
1 12 oz. jumbo pasta shells, cooked
1 cup shredded cheddar cheese
1 cup shredded jack cheese
sour cream

Mix the cheddar and jack cheeses (Most of the time I just buy a bag of Colby Jack - it's easier).

Cook the beef and drain thoroughly.  Stir in the salsa, tomato sauce, corn, chiles and 3/4 cup of the shredded cheee.

Stuff the cooked shells with the filling and place in a casserole pan or aluminum tin (sprayed with non-stick cooking spray).  After the shells are stuffed, top with remaining cheese.  If freezing, cover with foil and store in the freezer.

If not freezing, preheat oven to 375 degrees.  Bake for 30 minutes or until hot throughout.  Serve with sour cream.

If frozen, thaw before heating.

"OVEN-BAKED RISOTTO"

From Everyday Food Magazine

1 tablespoon olive oil
1/4 cup finely chopped onion
3/4 cups short-grain rice, such as arborio
1/4 cup dry white wine or water
1/2 cup chicken stock or reduced-sodium canned broth
salt and pepper
1 tablespoon butter
1/4 cup grated parmesan
2 tablespoons chopped fresh flat-leaf parsley

Preheat oven to 425 degrees.  In an oven-proof saucepan or Dutch oven, heat oil over medium-high heat.  Add onions, and cook, stirring, until it begins to soften, 2 to 3 minutes.  Add rice and cook, stirring to coat grains with oil, about 1 minute.

Stir in wine and cook until completely evaporated, about 1 minute.  Stir in stock, 1 1/2 cups water, 3/4 teaspoon salt, and 1/8 teaspoon pepper; bring to a boil.  Cover, and bake until most of the liquid has evaporated, about 25 minutes.

Remove pan from oven.  Stir in another 1/2 to 3/4 cup water (the consistency of risotto should be creamy), the butter, cheese, and parsley.  Serve immediately.  YIELD:  4 servings

"NO-FUSS MEATBALLS"

Great when having a party

1 pkg. (14 oz.) frozen cooked meatballs, thawed
1 tablespoon soy sauce
1/2 cup chili sauce
1/2 cup grape jelly
1/4 cup Dijon mustard

In a skillet, drizzle meatballs with soy sauce and cook until heated through.  Combine the chili sauce, jelly and mustard; pour over the meatballs.  Cook and stir until jelly is melted and mixture comes to a boil.  Reduce heat; cover and simmer for 1-2 minutes.  YIELD:  2 dozen

**I usually double this recipe (at least).  I also cut the meatballs in half after they've thawed just to make them easier to eat.  Depending on how many meatballs you buy, you can double the sauce mixture and also add a little heat to it with crushed red pepper flakes or a spicy Asain chili sauce.

"LEMON SPAGHETTI"

From Everyday Italian by Giada de Laurentiis

2/3 cup olive oil
2/3 cup freshly grated parmesan cheese
1/2 cup fresh lemon juice (from about 2 lemons)
3/4 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
1 pound dried spaghetti
1/3 cup chopped fresh basil
1 tablespoon grated lemon zest (from about 2 lemons)

In a large bowl, whisk the olive oil, parmesan cheese, lemon juice, 3/4 teaspoon salt and 1/2 teaspoon pepper to blend.  Set the lemon sauce aside.  (The sauce can me made up to 8 hours ahead.  Cover and refrigerate.  Bring to room temperature before using.)

Meanwhile, cook spaghetti, stirring occasionally until tender but still firm to the bite.  Drain, reserving 1 cup of the cooking liquid.  Add the spaghetti to the lemon sauce, and toss with the basil and lemon zest.  Toss the pasta with enough reserved cooking liquid, 1/4 cup at a time, to moisten.  Season pasta with more salt and pepper to taste.  YIELD:  4 main-course servings, 6 side-dish servings

**Great with "Mary's Grilled Chicken"

"CHICKEN NOODLE SOUP"

From Barefoot Contessa Family Style by Ina Garten

2 split chicken breasts, bone in, skin on (use 3 to 4 if you like more chicken)
olive oil
kosher salt
freshly ground black pepper
2 quarts really good chicken stock (Trader Joe's is my favorite)
1 cup medium-diced celery (2 stalks)
1 cup medium-diced carrots (3 carrots)
2 cups wide egg noodles (or however much you like)
1/4 cup chopped fresh parsley

Preheat oven to 350 degrees.

Place the chicken breasts on a sheet pan and rub the skin with olive oil.  Sprinkle generously with salt and pepper.  Roast for 35 to 40 minutes, until cooked through.  When cool enough to handle, remove the meat from the bones, discard the skin, and shred or dice the chicken meat.

Bring the chicken stock to a simmer in a large pot and add the celery, carrots, and noodles.  Simmer uncovered for about 10 minutes, until the noodles are cooked.  Add the cooked chicken meat and parsley and heat through.  Season to taste and serve.  YIELD:  6 servings

**Very easy, very good, very comforting