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Baked Stuffed Chicken With Portuguese Sausage Stuffing

Whole chicken
Salt & pepper
1 cup carrots, chopped
1/2 cup round onion, chopped
1/2 cup celery, chopped
canola oil or melted butter

Season chicken with salt and pepper. Stuff chicken cavity with stuffing. In a large baking pan, place carrots, onions, celery and chicken. Lightly dust the chicken with flour and top the chicken with canola oil or melted butter. Bake at 450 degrees for 45 minutes or until golden brown.

Portuguese sausage Stuffing:
1 lb Portuguese sausage, casing removed
1 c Onion, chopped
1/2 c Celery, chopped
2 c Portuguese sweet-bread cubes, toasted
1 c Sweet Potato, peeled and diced, boiled 6-10 minutes
1/2 c Cilantro, chopped
1 1/2 c Jicama, diced
Salt and Pepper, to taste

In a skillet, saute sausage, and remove to a plate. Saute onions and celery. Stir in sweet bread cubes, sweet potato, cilantro, jicama, salt, pepper and Portuguese sausage. Mix well.


Yankee Pot Roast

1 standing rib roast (4 lbs.)
salt and pepper to taste
11/2 Tbsp. garlic, minced
enough flour to dust beef
3 Tbsp. oil
2 medium onions
2 medium carrots
2 medium potatoes
4 stalks celery
11/2 qt. Chicken broth plus 1 qt. Beef broth, or enough to cover meat
3/4 cup tomato puree
2 bay leaves
1 sprig rosemary
enough sweet rice flour and water to make thickening.

Rub salt, pepper and garlic on meat and set aside for a few minutes. Flour meat, then brown on medium heat in the oil until very well browned on all sides, about 10 minutes. Add vegetables, broth and tomato puree. Bring to a boil. Add bay leaves and rosemary.

Cover and place in a 350-degree oven for 11/2 hours, or until fork tender. Other cuts of meat may take longer, up to 3 or even 4 hours, depending on thickness and toughness.

To make gravy, strain out vegetables from drippings. Bring to a boil and thicken with sweet rice flour (it doesn't taste sweet) diluted with water. Cook and stir until you get the consistency you like.