Before I can shift my focus to the upcoming holiday season, I must spend time cleaning up the procrastination pile.
Recently, while looking for something, I came across a torn and ragged, food stained piece of paper that was stuck to a top shelf of a cupboard. It was like finding a treasure. On this paper was a handwritten recipe from the Cowan family, the past owners of our house, for Greek spice to be used on pork ribs or chicken.
I knew it must be good because the paper was well used. After recently acquiring some farm fresh roasting chickens, I decided to try out the spice.
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Greek chicken meal
1 roasting chicken (about 6 pounds)
salt and pepper to taste
2-3 teaspoons dried oregano, 10-15 mL
divided
4-6 baking potatoes, peeled and quartered
1/4 cup butter, melted 60 mL
juice of 2 lemons
dash of each Tabasco sauce and Worcestershire sauce
Place chicken breast side up on a rack in a roasting pan.
Sprinkle with salt and pepper and half the oregano. Arrange potatoes around the chicken, then sprinkle with salt and pepper and the remaining oregano. Pour butter and lemon juice, Tabasco and Worsestershire sauce over chicken and potatoes. Add a small amount of water to the pan.

Bake uncovered at 375 F (190 C) for two to 21/2 hours or until juices run clear, basting frequently. Cover and let stand for 10 minutes before carving. If desired, thicken pan drippings for gravy.
Apples are for fall
Autumn is apple season. The smell of apples baking is perhaps one of the most comforting. If you have an abundance of apples that need to be used up, try the following recipes.
Upside-down apple pie
2 cups all-purpose flour 500 mL
1/2 teaspoon salt 2 mL
6 tablespoons shortening 90 mL
2 tablespoons cold butter 25 mL
6 tablespoons orange juice 90 mL
Filling:
6 tablespoons butter, 90 mL
melted, divided
1/2 cup packed brown sugar 125 mL
1/2 cup chopped pecans 125 mL
1 cup sugar 250 mL
1/3 cup all-purpose flour 75 mL
3/4 teaspoon ground cinnamon 3 mL
1/4 teaspoon ground nutmeg 1 mL
8 cups thinly sliced peeled apples 2 L
Glaze:
1/2 cup icing sugar 125 mL
2-3 teaspoons orange juice 10-15 mL
In a bowl, combine flour and salt, then cut in shortening and butter until crumbly. Gradually add orange juice, tossing with a fork until dough forms a ball. Divide dough into two balls. Wrap in plastic wrap; refrigerate for at least 30 minutes. 

Line a nine inch (22 centimetre) deep-dish pie plate with heavy foil, leaving 11/2 inches (four cm) beyond the edge. Coat the foil with cooking spray.
Combine four tablespoons butter, brown sugar and pecans; spoon into prepared pie plate. In a large bowl, combine the sugar, flour, cinnamon, nutmeg, apples and remaining butter; toss gently. 

On waxed paper, roll out one ball of pastry to fit pie plate. Place pastry over nut mixture, pressing firmly against mixture and sides of plate; trim to one inch (2.5 cm) beyond plate edge. Fill with apple mixture.
Roll out remaining pastry to fit top of pie; place over filling. Trim to 1/4 inch (0.5 cm) beyond plate edge. Fold bottom pastry over top pastry; seal and flute edges. Cut four slits in top pastry. 

Bake at 375 F (190 C) for 20 minutes. Cover edges loosely with foil. Bake 30 minutes longer or until apples are tender and crust is golden brown.
Cool for 15 minutes on a wire rack.
Invert onto a serving platter; carefully remove foil. Combine glaze ingredients; drizzle over pie. Serves six to eight. 

Source: Country Woman.
Apple muffins
2 large apples, peeled and chopped
1/2 cup butter or margarine 125 mL
3 cups All-Bran cereal 750 mL
1 cup boiling water 250 mL
2 cups buttermilk 500 mL
2 eggs, lightly beaten
2/3 cup sugar 150 mL
1 cup raisins or Craisins 250 mL
21/2 cups all-purpose flour 625 mL
21/2 teaspoons baking soda 12 mL
2 teaspoons ground cinnamon 10 mL
1 teaspoon ground nutmeg 5 mL
1/2 teaspoon ground cloves 2 mL
1/2 teaspoon salt 2 mL
In a skillet, sauté apples in butter until tender, about 10 minutes. Combine cereal and water in a large bowl; stir in buttermilk, eggs, sugar, raisins and apples with butter. Combine dry ingredients; stir into apple mixture just until moistened. Refrigerate in a tightly covered container for at least 24 hours. Batter will be thick.
Fill greased or paper-lined muffin cups three-fourths full. Bake at 375 F (190 C) for 20-25 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Makes 24 standard-sized muffins. Batter can be stored in a tightly covered container in the refrigerator for up to two weeks.
Oatmeal apple cookies
1/2 cup butter, softened 125 mL
1/2 cup margarine 125 mL
1 cup packed brown sugar 250 mL
1/2 cup sugar 125 mL
2 eggs
1 teaspoon vanilla extract 5 mL
11/2 cups flour 375 mL
2 teaspoons ground cinnamon 10 mL
1 teaspoon baking soda 5 mL
1/4 teaspoon salt 1 mL
3 cups old-fashioned oats 750 mL
1/2 cup chopped apples 125 mL
In a large mixing bowl, cream butter, margarine and sugars until light and fluffy. Beat in eggs and vanilla.
Combine the flour, cinnamon, baking soda and salt; gradually add to creamed mixture, beating well after each addition. Stir in oats and apples. 
Drop by rounded tablespoonfuls two inches (five cm) apart onto ungreased baking sheets. Bake at 350 F (180 C) for 10-12 minutes or until golden brown. Let stand for one minute before removing to wire racks. Makes four dozen.
Sharing family traditions
Because food is often tied to many of our family traditions, we would like you to share with us your family’s favourite foods. Send us the recipe and a brief description of thefamily tradition related to it.
We will be making a draw in early December from all of the entries for several prizes. Send to TEAM Resources, c/o The Western Producer, Box 2500, Saskatoon, Sask., S7K 2C4 or e-mail to team@producer.com. The deadline for entries is Dec. 5.


Jodie Mirosovsky is a home economist from Rosetown, Sask., and one of four columnists comprising Team Resources. Send correspondence in care of this newspaper, Box 2500, Saskatoon, Sask., S7K 2C4 or contact them at team@producer.com.
