Here is the recipe that I used from Teresa on the Recipe Exchange. It's pretty similar to what you posted. I might cut the salt back to one and a half teaspoons especially on a small chicken (mine was just three pounds). I only had time to let the rub stay on the chicken for two hours so while the chicken meat was not overly salty, the skin was a little more salty than I would have preferred. I think that would even out if the chicken was refrigerated overnight and the salt was more absorbed. I also used smoked paprika because that was what I grabbed and it it was already measured in the bowl of spices before I realized what I had done. I think either regular or smoked paprika would be fine, but we did like the smoked. I didn't have any onion powder so that was left out. Except for the paprika and onion powder I made it exactly as posted and we thought it was very good. I thought the balance of spices as Teresa posted them was quite nice. This was also incredibly easy! I only did one small chicken in my toaster oven - five hours at 250 degrees, but the next time I might do two or three in the regular oven and freeze the extra. I roasted the chicken on non stick foil in a tray with half inch sides. Because it didn't stick to the foil I found it easier to simply turn the chicken over several times instead of basting frequently. It came out with a wonderful deep golden brown sticky glaze. Lee Roasted Sticky Chicken Posted by teresa_nc7 (My Page) on Sun, Jun 25, 06 at 8:36 A high heat roasted chicken is indeed delicious, but I tried a new recipe for slow/low roasted chicken yesterday that is really good also - and won't smoke up your house! Roasted Sticky Chicken Recipe By :Sharon Worster Personal Chef's Network Serving Size : 6 Preparation Time :5:00 Categories : Chicken Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds whole chicken 2 teaspoons salt 1 teaspoon paprika 3/4 teaspoon cayenne pepper 1/2 teaspoon onion powder 1/2 teaspoon thyme 1/4 teaspoon white pepper 1/4 teaspoon garlic powder 1/4 teaspoon black pepper 1 large onion -- quartered Combine all spices together in a small bowl. Rub mixture into chicken WELL, inside & out, patting into the skin & try to make it evenly distributed. Put in a large bag & refrigerate overnight. If you don't have time for this step it will still be delicious! Just before roasting, stuff the cavity w/ onions. If the onion will fit into the cavity whole, I do it this way as we love baked onions. Roast uncovered @ 250* (YES, THAT'S 250*) X 5 hours (YES, THAT'S 5 HOURS). Baste often w/ pan juices until they caramelize in the pan. Chicken will turn golden brown. Sharon's NOTES : These freeze GREAT & I recommend you make several of them at one time since your oven is on for so long! This chicken is to die for & falls off the bone!!! For Heating: You can bring these straight from the freezer if you want! I've done this for years in my own home & here's how I do it. From the freezer: Put in the microwave on a plate covered w/ papertowels & heat on high X 5-7 minutes. Then, place in a 350* oven X 15-20 minutes or until hot throughout. Or, you can thaw in the refrigerator overnight, wrap in foil and heat in a low oven for 20-30 minutes.

This recipe reminds me of one made with apricot preserves that was popular in the 70s. I never made it, but did try it at a friend's home. It was okay, but was rather salty..... TASTY APRICOT CHICKEN 8 to 10 skinless, boneless chicken breasts Salt and pepper to taste Garlic salt to taste 1/2 lb. apricot preserves 6 oz. Russian dressing 1 pkg. dry onion soup mix Heat oven to 350 degrees. Season the chicken well with salt, pepper and garlic to taste. Set aside. Mix together the apricot preserves, dressing and soup mix. Pour over the chicken which has been placed in a 9 x 13 inch oven proof dish. Bake in the oven about 50 minutes, or until tender. Makes 8 servings.

I have two...neither are fancy but my family loves them. Cabbage Roll Soup 1 lb ground beef 1 onion Put in soup pot & brown hamburger & onion. Then add: 6-8 cups beef broth 1 can diced tomatoes oregano or Italian spice to taste 1/2 cup rice 1/2 cabbage, shredded. Simmer for at least an hour When I make this recipe, I usually at least double it or more then freeze in individual servings to take on lunches. ________________________________________________ Cream of Cauliflower Soup In a soup pot over med heat, add 1 tbsp butter & 1/4 cup water Add a chopped onion & some nutmeg & garlic Stir in: 4 1/2 cups chicken stock 1 cauliflower chopped roughly Bring to a boil, reduce heat & simmer till cauliflower is cooked. Ladle into blender & process till smooth. Return to pot & add: 1/4-1/2 cup cream (I use whipping cream) 1/2 - 1 tsp salt 1/8 tsp pepper Simmer briefly, then serve garnished with chopped parsley, dill or chives, or shredded cheese. When I make the cauliflower, it usually thickens up pretty good but if it doesn't, I make just a bit of white sauce (butter/flour/milk) and add it to the soup. Makes it nice & thick. Both are excellent with crusty buns or kaisers.

I made the North African stew for supper tonight and Elery and I both liked it very much. It was very filling, with all those beans and lentils and surprisingly, not very spicy, in spite of the homemade baharat I made to season it with. I didn't have barley that the recipe calls for, so I used a mixture of quinoa, millet and flax and a handful of brown rice. It makes a LOT, though, I'd make half a batch next time, I have a large container in the refrigerator. Elery will make omelettes stuffed with it, I'm sure, and I don't mind leftovers. I'd definitely make it again. Elery was lamenting that his kimchi is just started today, he thought they would go well together. Ahem. I understand that kimchi is very healthy and full of probiotics and all that, but I just can't eat it, it's too spicy. Annie