| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Chicken, Poultry, Sauces | 20 | Servings | |
INGREDIENTS
| 1 | c | Cooking Oil |
| 1 | pt | Cider Vinegar |
| 3 | tb | Salt* |
| 1 | tb | Poultry Seasoning |
| 1/2 | ts | Pepper, white |
| 1 | Egg |
INSTRUCTIONS
Beat the egg, then add the oil and beat again. Add other ingredients and stir. The recipe can be varied to suit individual tastes. Leftover sauce can be stored in a glass jar in a refrigerator for several weeks. NOTES : * Adjust the quantity or eliminate salt to meet individual health needs and taste. Barbequed chicken basted frequently during cooking will be saltier than chicken that has been lightly basted. Recipe by: Professor Robert Baker of Cornell Agriculture School Posted to Kitmailbox by Supersew@aol.com on May 1, 1997
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