**JANUARY RECIPES**

ROAST CHICKEN:

1 whole chicken, giblets removed
salt and black pepper to taste
1 tablespoon onion powder, or to taste
1/2 cup margarine, divided
1 stalk celery, leaves removed

Preheat oven to 350 degrees F (175 degrees C).
Place chicken in a roasting pan, and season generously inside and out with salt and pepper. Sprinkle inside and out with onion powder.
Place 3 tablespoons margarine in the chicken cavity. Arrange dollops of the remaining margarine around the chicken's exterior.
Cut the celery into 3 or 4 pieces, and place in the chicken cavity.

Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F (82 degrees C).
Remove from heat, and baste with melted margarine and drippings.
Cover with aluminum foil, and allow to rest about 30 minutes before serving.


MICROWAVE POTATO CHIPS:

1 tablespoon vegetable oil
1 potato, sliced paper thin (peel optional)
1/2 teaspoon salt, or to taste


Pour the vegetable oil into a plastic bag (a produce bag works well).
Add the potato slices, and shake to coat.
Coat a large dinner plate lightly with oil or cooking spray.
Arrange potato slices in a single layer on the dish.
Cook in the microwave for 3 to 5 minutes, or until lightly browned (if not browned, they will not become crisp).
Times will vary depending on the power of your microwave. Remove chips from plate, and toss with salt (or other seasonings). Let cool.

Repeat process with the remaining potato slices. You will not need to keep oiling the plate**


POTATO SKINS:
5 large baking potatoes
4 cups shredded Gouda cheese
3 chopped green onions
1 pound pepperoni sausage sticks, quartered and diced


Preheat oven to 400 degrees F (200 degrees C).
Bake potatoes in the preheated oven 1 hour, or until tender. Remove from heat.
Lower oven temperature to 350 degrees F (175 degrees C).
Cut baked potatoes in half. Scoop out potato, leaving a small layer on the skins. Cut halves into four strips. Place strips on a medium baking sheet.
Sprinkle 1 cup Gouda cheese thinly over potato strips.
Top with pepperoni, followed by green onions and remaining Gouda cheese.
Bake topped potato strips in the 350 degrees F (175 degrees C) oven 30 minutes, or until cheese is bubbly and lightly browned

*to save time potatoes can also be cooked in microwave*