Thanks for the recipe! This is exactly what I was looking for.  I'm still saving up to buy the cookbooks. Are they as good as I think they will be? Do you have all of the cookbooks?

Out of curiosity, which one is your favorite?

"Time is free, but it's priceless. You can't own it, but you can use it. You can't keep it, but you can spend it. Once you've lost it, you can never get it back."

msbytes, when I read your post, I knew that recipe sounded familiar.  I found Lovina's recipe for something like that on pg 34 of "The Amish Cook Treasury."

Roast Chicken

• 3 whole chickens
• 6 1/2 quarts bread crumbs
• 1 lb margarine, divided in half
• 3 cups celery
• 1 cup onion, chopped
• 6 eggs, beaten
• 2 teaspoons parsley flakes
• 6 teaspoons salt
• 1 teaspoon celery salt
• 1 teaspoon garlic or onion salt
• 1 teaspoon paprike
• 1 teaspoon pepper
• 3 teaspoons poultry seasoning

Cook chickens tull tender.  De-bone chicken and reserve broth.  Brown bread crumbs in 1/2 lb margarine, stirring constantly.  Combine bread crumbs and all other ingredients except chicken.  Mix well and add chicken broth till mixture is very moist.  Put chicken meat in bottom of a large roast pan.  Cover with bread mixture.  Roast in a slow oven till golden brown (250 degrees for 1 1/2 to 2 hours).

 Hope that helps!