1 (4 lb.) roasting chicken

salt and pepper to taste

onion powder to taste

3 Tbsp. butter, melted

1 tsp. dried tarragon

3 Tbsp. chopped parsley

1/3 c. dry white wine

Wash and dry chicken

Sprinkle inside and out with salt, pepper and onion powder

Put chicken in cooker [breast side up]

Brush with butter

Sprinkle with parsley and tarragon

Add wine

Cover slow cooker

Cook on high for one hour

Turn cooker to low; continue cooking for 8 to 10 hours

Makes 6 servings

My Mom was the World's Best Cook & Baker. There was nothing she could not make and everything she made was Irresistible! My mother's secret [I believe] had something to do with the fact that she measured by site, not cups, teaspoons, etc. Reciped to her were merely a guideline. What can I say, some people have talents that no one else will ever match!

First:

Cook 1/2 pound elbow macaroni per directions, set aside

Second: Melt one half stick of butter or margarine

Mix in 1/2 cup of flour, salt & pepper [to taste]

Over low heat, slowly add 2 cups milk, stirring constantly for smooth consistency

Cube and add slowly to milk/flour mixture; 1 pound chunk cheese [For MOM only Velveeta would do!]

Once cheese sauce is creamy smooth, pour over cooked macaroni

Pour 1/2 of the macaroni and cheese into a glass baking pan

Cut thin slices of velveeta Cheese and cover layer of macaroni with cheese

Pour remaining macaroni and cheese over cheese layer

Top with more thin slices of Velveeta