| 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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