Roasted Chicken and Vegetables

Roasted Chicken and Vegetables

1 (3 lb.) whole chicken
8 carrots cut in chunks
2 green peppers, cut in rings
8 celery stalks, cut in chunks
4 onions, quartered
Salt and pepper, to taste
1 Tbsp. butter, melted
Paprika, to taste

Line a large roasting pan with foil. Arrange chicken and all the vegetables inside the pan. Season with salt and pepper. Cover with foil and secure tightly around the edges. Bake at 375 degrees for 1 hour. Remove the top foil and baste with any juice in the pan. Brush with butter and sprinkle with paprika. Bake for 45 minutes more or until cooked through and chicken is browned.

Baked Honey Ham Steaks, Garden Bean Medley, and Fruit Salad

Baked Honey Ham Steaks
1-2 ham steaks
Honey to taste
Heat ham in a baking dish in the oven at 325 degrees for 20 minutes, drizzle honey on top of the ham and continue to bake for another 5-10 minutes or until glazed.

Garden Bean Medley
1 (15 oz) can green beans
1 (15 oz) can wax beans
Combine beans in a saucepan, heat and serve.

Fruit Salad
2 apples, cored and chopped
½ lb. grapes
2 oranges, peeled and chopped
Combine fruit in a bowl, mix and serve.