Cooking Articles
Friday, February 23rd, 2007
By Peter Lenkefi
2 1/2 ts Salt
3 Broiler-fryers chickens; 2 Garlic cloves; crushed
-(about 2 lb each), cut in 3/4 ts Dry mustard
-half 1/4 ts Coarse black pepper
Salt and pepper to taste 1 1/2 c Orange marmalade
1 c Butter or margarine 3 tb Lemon or lime juice
1/3 c Lemon or lime juice 3 tb Butter or margarine
1 tb Italian seasoning; crushed
In a small saucepan, melt 1 cup butter over low heat, stir in 1/3 cup lemon or lime juice, Italian seasoning, 2-1/2 teaspoons salt, garlic, dry mustard, and 1/4 teaspoon pepper. Sprinkle each side of chicken halves ightly with salt and pepper. ... [
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Friday, February 23rd, 2007
By Peter Lenkefi
4 ea Chicken breasts 2 ts Vegetable oil
1 x ------------rub------------- 2 tb Ground cumin
2 tb Paprika 2 tb Brown sugar
1 tb Black pepper 1 ts Curry powder
1 ts Cayenne 1 ts Salt
1/2 ts Five spice powderr 1 tb Dijon mustard
1 tb Red wine vinegar 1 tb Vegetable
2 ea Cloves garlic, minced
Pat chicken pieces dry. Combine ingredients for rub. Smear rub over bother sides of chicken; the more you use, the spicer it will be. Heat barbecue. Brush grill with 2 tablespoons oil. Place chicken on grill, skin side down. Cook over medium heat, about 10 to 12 minutes ... [
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Friday, February 23rd, 2007
By Peter Lenkefi
Filling
1 crumb or baked pastry 8-inch pie shell, cooled
1 can (14 ounces) Borden Sweetened Condensed Milk
1/2 cup ReaLemon Lemon Juice
1 teaspoon grated lemon peel
2 egg yolks
In medium-sized mixing bowl blend together Borden Sweetened Condensed Milk,
lemon juice, lemon peel and yolks until thickened. Turn into pie shell.
Meringue
2 egg whites (at room temperature)
1/4 teaspoon cream of tartar
1/4 cup sugar
In small-sized mixing bowl whip whites with cream of tartar until they hold
a soft peak. Gradually whip in sugar, continue to whip just until whites
hold firm peaks. Pile onto pie filling and seal to inside edge of pie shell.
Bake at 325 degrees ... [
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