| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
French |
Poultry |
1 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Cut-up broiler- fryer chicken |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper Sweet-and-Sour Sauce, French Sauce or Hot Pepper Butter Sauce (below) |
|
6 |
servings. |
INSTRUCTIONS
Sprinkle chicken with salt and pepper. Grill the chicken, bone sides down 5
inches from medium coals 20 to 30 minutes; turn chicken. Grill 30 to 40
minutes longer, turning and brushing frequently with one of the sauces,
until done.
Sweet-and-Sour Sauce:
Heat l/2 cup chili sauce and 1/4 Cup plum or grape jelly over low heat,
stirring constantly, until jelly is melted.
French Sauce: Mix 1 cup French dressing and 2 teaspoons celery seed
Hot Pepper Butter Sauce: Mix l/2 cup margarine or butter softened, and l/2
teaspoon red pepper sauce.
Nutrition Information Per Serving
1 serving Percent of U.S. RDA
Calories 315 Protein 46% Protein, 9 31 Vitamin A 12%
Carbohydrate, 9 3 Vitamin C
8% Fat, 9 19 Thiamin 6% Cholesterol, mg 100
Riboflavin 12% Sodium, mg 350 Niacin 48% Potassium, mg 350 Calcium
2% Iron 8%
From the files of Al Rice, North Pole Alaska. Feb 1994
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“God promises a safe landing, not a calm passage.”