Jesus is the pioneer [when suffering]. His passion began with sorrow, betrayal, and abandonment: “Father, let this cup pass from me.” The silence of a lamb before its shearers. “My God, my God, why have you forsaken me?” “I am thirsty.” This sufferer loved His enemies, as we are called to do. “Today you will be with Me in paradise.” “Father, forgive them, for they do not know what they are doing.” “Woman, behold your son…Behold your mother.” It wrapped up in commitment and hope: “It is finished.” “Into your hands I commit my spirit.”

David Powlison

CATEGORY	CUISINE	TAG	YIELD
Eggs, Meats			1	servings

INGREDIENTS

1		Egg
1	c	Oil; (not Olive)
2	c	White vinegar; (I have tried flavored and seasoned ones and have found not real improvement in the flavor)
2	tb	Salt
1	tb	Pepper; ( I use fresh cracked or Seasoned)
2	ts	Poultry seasoning or sage.

INSTRUCTIONS

This is a great mop or marinade for chicken, game hens and pork
chops. It was developed at Cornell in the early 50's (my Mom was
there at the time) and used by the Firemen in my home town in Up
State NY for some of the best community dinners I can remember. BBQ
chicken, mac or potato salad, beans, fresh picked corn on the cob,
green salad, salt potatoes, rolls and some of the best homemade
desserts that were ever made. It could have been the great folks or
it could just be my mind enhancing an old memory but I'm still using
the sauce and still get raves every time.
Place egg in glass jar or blender. Shake to break it up. Add remaining
ingredients and blend. Mop it on as the chicken cooks or marinade
overnight. I even freeze leg 1/4's and thick cut center cut boneless
pork chops in it. This also freezes really well and takes little time
thaw.
Posted to bbq-digest by Pamela Dyer <pam@dyergroup.com> on May 10,
1999, converted by MM_Buster v2.0l.

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