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Just a girl that loves cooking in the great state of Texas!

Saturday, November 3, 2012

Baked Chicken and Mean Shells and Cheese


Simple. But, oh so good! The crunchy skin is to die for!!

1 Whole Chicken
Small yellow or White Onion, cut into large quarters
Orange, Lemon or Lime, cut into large quarters- for this recipe i used oranges.
Lawrys Seasoned Salt
Fresh Ground Pepper
Mrs. Dash Original Blend
Garlic Powder

Preheat oven to 350 Degrees.
Wash and dry chicken, discarding liver, gizzards and whatever else may be lurking inside there!
 Place chicken in 13x9 roasting pan breast side up. Stuff cavity of chicken with quartered onions and
whatever citrus you chose. Stuff it nicely til it almost overflows.
Season outside of chicken with seasonings.

 Bake for about an hour and a half. You want the outside of the chicken to be a nice golden brown and crunchy looking skin. Did i mention how much i love that crunchy skin? :)
Let rest for about 10 minutes before serving.

Mean Shells and Cheese

We call these mean shells and cheese, because its so good you'll get mean fighting over leftovers- if there is any!
This cheese sauce is also a good universal sauce that can be
served with many things.

4 ounces Shredded Sharp Cheddar Cheese
6 ounces Velveeta cut into cubes
Small can of Evaporated milk 5 ounce size
1/2- 3/4 cup milk
Dash of Nutmeg
Salt n pepper
1 package of small pasta shells 12 ounce size

In large pan boil water for pasta. Cook pasta as directed on package.
While pasta is cooking prepare cheese sauce. Add Sharp Cheddar, Velveeta, Evaporated Milk, 1/2 Cup milk, and Nutmeg. Cook in medium saucepan on medium low heat. Stir Constantly or the sauce will scorch. Scorching = ruined cheese sauce.
After cheese is all melted you may need to add a bit more milk, if the sauce is too thick, you want a medium consistency.
Add cooked pasta and stir until well incorporated. Add salt and pepper to taste.

We served this with a side of Field Peas also.

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