This is a huge, beautiful hardbound cookbook entitled "Land O'Lakes Treasury of Country Heritage Meals & Menus." There's a guy that comes around to our office every so often and leaves books for a discount price in the lunchroom - we look through them and order ones we can't live without. This was a popular one about two years ago. It's full of "comfort food," great ideas, easy recipes and lovely photos. If you ever bump into it at a yard or library sale, grab it! I can leave publisher info if anyone's interested.
Here's a sample I make quite often on Sundays, with an eye toward leftovers:
ROASTED CHICKEN n' VEGETABLES
6 small new red potatoes, halved
1 12 oz. package fresh baby carrots, halved lengthwise (or two cups regular carrots scrubbed and cut in 1" chunks)
2 medium onions, quartered (I sub 1 onion and 3 celery ribs, cut in 1" chunks or 1 onion and half a fennel bulb, sliced)
2 TBS butter (sub olive oil for cholesterol watchers)
2 TBS lemon juice, lime juice or balsamic vinegar
Here's where I change the seasonings: 1 TBS parsley, 1 TBS dried rosemary, 2 tsp. dried thyme, 2 TBS fresh sage, chopped or 1 TBS dried, sprinkle salt and fresh ground pepper
2-1/2 to 3-1/2 broiler/fryer, cut into 8 pieces (I remove the skins)
Heat oven to 425 deg. F. Place veggies in roasting pan. In small saucepan melt butter or heat olive oil over med. heat and add citrus juice or balsamic and herbs, except parsley. Brush 2 TBS herb mixture over veggies. Arrange chicken on top of and around veggies, sprinkle lightly with salt, brush w/remaining herb mix, sprinkle with parsley and grind fresh pepper over all. Bake 45-50 minutes or until chicken is fork tender. (If using skinless chicken, check to see if it needs a basting midway through roasting).
I know this is a winter dish but this is a cookbook I just had to share, and the taste of this recipe is heavenly (and the smell of it cooking is to swoon for!)