Herbed Potato Slices

3 medium potatoes, peeled and thinly sliced
1 medium onion, thinly sliced
1 teaspoon dried basil or oregano
2 tablespoons melted butter

Put half of the sliced potatoes and half of the sliced onions in a buttered 9-inch pie plate. Sprinkle with half of the dried herbs and drizzle with 1 tablespoon of the butter. Repeat layers, ending with remaining melted butter.

Season with salt and pepper, to taste. Cover plate with foil. Bake at 425° for 20 minutes. Uncover and bake for 15 to 20 minutes longer, or until potatoes are tender.Serves 4

Herbed Potato Slices

•3 medium potatoes, peeled and thinly sliced
•1 medium onion, thinly sliced
•1 teaspoon dried basil or oregano
•2 tablespoons melted butter

Put half of the sliced potatoes and half of the sliced onions in a buttered 9-inch pie plate. Sprinkle with half of the dried herbs and drizzle with 1 tablespoon of the butter. Repeat layers, ending with remaining melted butter.

Season with salt and pepper, to taste. Cover plate with foil. Bake at 425° for 20 minutes. Uncover and bake for 15 to 20 minutes longer, or until potatoes are tender.

Serves 4.

Roasted Chicken with Pear Glaze

1 roasting chicken, about 5 to 6 pounds
1 onion, quartered
2 to 3 ribs celery, cut in chunks
herb and garlic seasoning mixture
salt and pepper
1/2 cup pear preserves (or peach preserves)
1/4 cup dry white wine (or a fruit juice such as apple juice or orange juice)

PREPARATION:
Wash chicken and pat dry. Season all over with the herb and garlic seasoning mixture and salt and pepper. Put celery chunks and onion quarters in the chicken cavity. Place on a rack in a roasting pan and insert a meat thermometer into the middle of the thigh meat, not touching bone.

Roast at 375° for 1 hour and 15 minutes.

Combine pear preserves or peach preserves with white wine or fruit juice. Spoon over the chicken. Roast for about 15 to 20 minutes longer, or until meat thermometer registers 170°.