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  • Chinese Chicken - 27

    From Dave Drum@1:396/45 to All on Sun Jan 5 13:32:52 2025
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Grilled Huli Huli Chicken
    Categories: Poultry, Wine, Herbs, Vegetables
    Yield: 12 Servings

    1 c Packed brown sugar
    3/4 c Ketchup
    3/4 c Soy sauce
    1/3 c Sherry or chicken broth
    2 1/2 ts Minced fresh gingerroot
    1 1/2 ts Minced garlic
    6 lb (24) boned, skinned chicken
    - thighs

    In a small bowl, mix the first 6 ingredients. Reserve
    1-1/3 cups for basting; cover and refrigerate. Divide
    remaining marinade between 2 large shallow dishes. Add
    12 chicken thighs to each; turn to coat. Refrigerate,
    covered, for 8 hours or overnight.

    Drain chicken, discarding marinade.

    Grill chicken, covered, on an oiled rack over medium
    heat for 6-8 minutes on each side; baste occasionally
    with reserved marinade during the last 5 minutes.

    Sharon Boling, San Diego, California

    Makes: 12 servings

    RECIPE FROM: https://www.tasteofhome.com

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  • From Dave Drum@1:3634/12 to All on Mon Jul 21 14:54:00 2025
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Glazed Sweet Potatoes
    Categories: Five, Potatoes, Spices
    Yield: 5 servings

    2 lb Sweet potatoes
    +=OR=+
    31 1/2 oz (2 cans) sweet potatoes;
    - drained
    1/4 c Butter; in cubes
    1/4 c Maple syrup
    1/4 c (packed) brown sugar
    1/4 ts Ground cinnamon

    If using fresh sweet potatoes, place in a large saucepan
    or Dutch oven; cover with water. Bring to a boil. Reduce
    heat; cover and cook 25-40 minutes or until tender.
    Drain; cool slightly and peel. Cut into chunks.

    Set oven @ 350ºF/175ºC.

    Place sweet potatoes in a 2-qt. baking dish. In a small
    saucepan, combine butter, syrup, brown sugar and
    cinnamon; bring to a boil, stirring constantly. Pour
    over potatoes.

    Bake, uncovered, 30-40 minutes or until heated through.

    Rosemary Pryor, Pasadena, Maryland

    Makes: 5 servings

    RECIPE FROM: https://www.tasteofhome.com

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