| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mexican |
Poultry |
1 |
Servings |
INGREDIENTS
| 8 |
oz |
Tomato sauce |
| 1 |
tb |
Chopped fresh parsley |
| 1 |
tb |
Sugar |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Chili powder |
| 1/8 |
ts |
Pepper |
| 1/8 |
ts |
Red pepper sauce |
| 2 |
|
Broiler fryer chickens (2 to 2 1/2 pounds each), cut in half |
|
4 |
servings. |
INSTRUCTIONS
Mix all ingredients except chicken. Grill chicken halves, 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 tomato mixture, until
done.
Nutrition Information Per Serving
1 serving Percent of U S. RDA
Calories 835 Protein 26% Protein g 93 Vitamin A 100%
Carbohydrate g 7 Vitamin C
20% Fat. g 46 Thiamin 14% Cholesterol 860
Niacin 100% Potassium mg 950 Calcium 6% Iron 30%
From the files of Al Rice, North Pole Alaska. Feb 1994
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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