Preheat oven to 400 degrees. In a small bowl, combine canola oil, honey, lime juice and paprika. Place chicken, skin side up, in a 7x11 inch baking dish. Apply mixture to chicken pieces in a single layer. Bake in over for 35-40 minutes, basting every 8-10 minutes or until well browned and juices run clear when you cut into the thickest part of chicken. Remove from oven. Cover with foil for 15 minutes. This softens chicken and keeps it hot until served. Serves 4.

Creamed Spinach (like at Boston Chicken) 10 3/4 can cream of celery soup 1 tbs. flour 1/4 cup butter or margarine or canola oil 1/2 tsp. garlic salt or to taste Salt to taste Pepper to taste 20 oz. frozen chopped spinach, cooked according to package directions, well drained Or 2 pounds fresh spinach, cleaned, stems removed, chopped, cooked and drained 1 tbs. dry onion, chopped, or 1 small onion, peeled, ends removed, diced In a large saucepan over medium heat, whisk together celery soup, flour, butter or margarine or canola oil, garlic salt, salt and pepper until smooth and piping hot. Add cooked and drained spinach, dry chopped onion or diced onion. Serve. Serves 4-6 as a side dish. From Gloria Pitzer, The Detroit