| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 2 |
|
Whole chickens; cut into serving pieces |
| 1 |
tb |
Prepared mustard; (either brown or dijon) |
| 2 |
ts |
Soy sauce |
| 1 |
|
Clove garlic; crushed |
|
|
Pepper to taste |
| 1/4 |
c |
Brown sugar |
| 2 |
tb |
Lemon juice |
| 1/2 |
c |
Apricot; (or peach) preserves |
| 1 |
lb |
Canned apricots; (or peaches), drained and cut in half |
INSTRUCTIONS
Arrange chicken in roasting pan. Mix all ingredients except the canned
fruit.] Pour mixture over the chicken. Bake for 1 hour or until chicken is
done. Shortly before chicken is ready place fruit around chicken and return
to oven.
Posted to JEWISH-FOOD digest by "Kaplan Consulting Corp. (Dovid Kaplan)"
<kapcon@netbox.com> on Sep 14, 1998, converted by MM_Buster v2.0l.
A Message from our Provider:
“Mad at God? Sure you’ve got the right person?”