Cranberry Sauce

• ½ cup white sugar
• ½ cup brown sugar
• 1 cup orange juice
• 1 (12 ounce) package fresh cranberries

In a medium saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries, and cook until they start to pop (about 10 minutes). Remove from heat, and transfer to a bowl. Cranberry sauce will thicken as it cools.

Traditional Mashed Potatoes

• 6 medium russet potatoes, peeled and cubed
• 1 clove garlic
• 1/2 cup WARM milk
• ¼ -1/2 cup butter
• 3/4 teaspoon salt
• Dash pepper & dried parsley

Place potatoes in a saucepan and cover with water. Cover and bring to a boil; cook for 20-25 minutes or until very tender. Drain well. Add milk, butter, salt and pepper; mash until light and fluffy.

Roasted Chicken

• 1 (4 pound) whole chicken
• 3 cloves garlic, chopped
• 6 tablespoons minced shallots
• 1 cup onion, chopped
• 2 slices fresh ginger root, chopped
• 3 tablespoons oyster sauce
• 1 tablespoon dark soy sauce
• 2 tablespoons light soy sauce
• 1 tablespoon ketchup
• 1 tablespoon hot chile sauce
• 1 teaspoon chili powder

1. Prick chicken all over with a fork to create openings for the seasonings to penetrate. In a small bowl combine the garlic, shallots, onion, ginger, oyster sauce, dark soy sauce, light soy sauce, ketchup, chili sauce and chili powder. Mix together.
2. Place chicken in a 9x13 inch baking dish and rub the sauce mixture into the chicken. Cover and refrigerate. Marinate for at least 4 hours or overnight if possible.
3. Preheat oven to 425 degrees F (220 degrees C).
4. Remove cover and roast chicken in preheated oven for 30 minutes. Turn to the other side and roast for another 30 minutes, or until chicken is cooked through, golden in colour and juices run clear. Baste frequently with marinade while roasting.