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Randy Smith

Bbq Drumsticks With Spicy Dips

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CATEGORY CUISINE TAG YIELD
Meats, Dairy Poultry 12 Servings

INGREDIENTS

1 Carton, 16 oz. sour cream
regular light or no fat
3 T Prepared horseradish
1/2 t Hot pepper sauce
1 Carton, 16 oz. Sour cream
regular light or no fat
1/4 c Country-style Dijon mustard
1/4 t Garlic salt
2 t White wine vinegar
24 Chicken drumsticks, skin
removed
2 c Barbecue sauce

INSTRUCTIONS

1998    
In medium bowl stir together Hot Horseradish Dip ingredients. Cover;
refrigerate until ready to serve. Repeat for mustard dip.  Prepare
grill placing coals to one side; heat until coals are ash  white. Make
aluminum foil drip pan; place opposite coals.  Place chicken on gril
over drip pan. Grill, turning occasionally, for  7 minutes. Continue
grilling, basting occasionally with barbecue  sauce, until chicken is
fork tender (6-8 minutes). Serve chicken hot  or cold with dips.  TIP:
Substitute 4 pounds of chicken wing drummies for 24 chicken
drumsticks. Serve as an appetizer.  Recipe by: New Chicken  Posted to
MC-Recipe Digest V1 #995 by L979 <L979@aol.com> on Jan 8,

A Message from our Provider:

“A lot of kneeling will keep you in good standing.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 222
Calories From Fat: 76
Total Fat: 8.5g
Cholesterol: 81mg
Sodium: 632.7mg
Potassium: 314.5mg
Carbohydrates: 19.6g
Fiber: <1g
Sugar: 15.8g
Protein: 15.9g


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