HDTenEightyP/NetNews huggingface dataset:
From: cstss@uxa.ecn.bgu.edu (Thom Strohecker)
Subject: Friendship cake
Status: RO
Organization: Educational Computing Network
Date: 12 Jan 1993 13:53:22 -0600

A friend of mine is looking for the recipe for a starter for Friendship
Cake.  Can anybody help us with this????????

Thanks,
Angela

Newsgroups: rec.food.recipes
From: ellis@osf.org (Ellis S. Cohen)
Subject: VEGAN SOUP RECIPE: Minestra Verde e Bianca
Apparently-To: rec-food-recipes@uunet.uu.net
Organization: Open Software Foundation
Date: Mon, 11 Jan 1993 21:37:23 GMT

  MINESTRA VERDE E BIANCA
  =======================

  2 cups light bouillion (veg, chicken, etc.)
  ~5 cups water
  4 cloves garlic. minced
  1/2 leek, sliced
  1/2 med green pepper, sliced
  1 1/2 cups string beans, sliced in thirds
  1 1/2 cups fusili (a rice-based fusili is best)
  2 cups cooked canelli beans
  1/2 med zucchini, sliced
  2 cups caulifower, broken into small florets
  1/3 cup, fresh dill, chopped
  white miso

  Optional or Alternate Ingredients

  1 lb fresh spinach
  1/3 cup, fresh basil
  fresh grated parmesan cheese

Put the water and boullion in a soup pot
with the garlic.  Cook over high heat until it comes
to a boil.

Add the leek, green pepper, and fusilli, and bring back
to a boil.

Immediately turn the heat down to low, add the
string beans, and cover.  Simmer until the pasta
is 3 minutes away from being al dente.

Mash half of the cannelli beans, and add the mashed
and the unmashed beans, and the zucchini and cauliflower.
When pasta is al dente, remove from heat and add the
fresh dill.

To serve, put a tablespoon of miso into each bowl.
Add some broth, and stir till thoroughly mixed.
Then, fill with the soup.  

If you like, you can add some spinach
when you add the beans, or use basil instead of dill.
If you use basil, you might wish to omit the miso,
and serve with salt and fresh grated parmesan.

Enjoy!

Newsgroups: rec.food.recipes
From: gss@iil.intel.com (Sheaffer Gad)
Subject: RECIPE: VEG - Germknoedl - Middle European yeast dumplings
Status: RO
Organization: Taronga Park BBS
Date: Thu, 7 Jan 93 12:28:05 +0200

Germknoedl - Middle European yeast dumplings.
---------------------------------------------

1/2 Kg white flour
2 large eggs
100 gr. butter
1/2 cup milk
25 gr. yeast.
3 spoons sugar
125 gr margarine or oil
prune jam ("povidel")
1 teaspoon salt

Sift the flour into a large bowl. Form a depression in the middle of the flour.
Melt the yeast in half a glass of water (slightly warm), add a teaspoon of sugar, 
and pour into the depression in the flour.
Let it stand inside the cold oven (no wind in there) until the yeast starts to 
foam. 
Meanwhile:
Beat the eggs with the rest of the sugar in a separate bowl.
Melt the butter, and mix it with the milk in a small pot.

Combine  flour, yeast, beaten eggs, salt  and milk/butter.
Knead by hand for 15-20 minutes.  Add water if needed. 

Let it rise for about an hour.
Melt the margarine in a wide and heavy pot. 
Take the dough, and knead it for a couple more minutes.
Form balls, the size of a child's fist, flatten each one, put 
a teaspoon of jam in the middle, close and pinch shut.

Arrange the balls on top of the melted margarine in the pot
so that they touch each other. Let them rise again, with the lead 
shut, for another half an hour.

Pour boiling water on the dough balls until they are covered
Cook them until the  bottoms brown. 
You can tell by the popping sound they make,
or be inspection of the tops of the balls.

Serve with a poppy seed / sugar powder mixture and
melted butter with cinnamon.


Gad S. Sheaffer ( gss@iil.intel.com  011-972-435-5934 )

Newsgroups: rec.food.recipes
From: Vera Rohrlich <CVRVRAA@TECHNION.bitnet>
Subject:      Re: REQUEST Hummus Recipe
X-Acknowledge-To: <CVRVRAA@TECHNION>
Resent-Date:  Mon, 04 Jan 93 08:40:40 IST
Resent-To: recipes-list@taronga.taronga.com
Organization: TECHNION - I.T.T.
Resent-From: Vera Rohrlich <CVRVRAA@TECHNION.bitnet>
Date:         Mon, 04 Jan 93 08:28:56 IST
Resent-Organization: TECHNION - I.T.T.



----------------------------Original message----------------------------
On Tue, 22 Dec 1992 09:47:37 -0500 (EST) you said:
>Hello:
>
>I'm looking for a good hummus recipe. I know the ingredients are:
>ground chick peas, tahini, oil, lemon juice and garlic, but
>I don't know how much of each ingredient. Can anyone out there help?
>
>Thanks,
>
>Tara
>

                    HUMMUS (Chick pea dip)

2 1/2-3 cups

2    cups canned chich peas, drained
     or the same amount fresh cooked
2/3  cups tahina paste (ground sesame seeds)
3/4  cup lemon juice
2    cloves mashed garlic
1    t. salt
1/4  t. cumin
parsley for garnish

1. Place chick peas, tahina, lemon juice, garlic, salt and cumin in food
2. Mix until smooth.
3. Place in a jar and refrigerate.

Just before serving sprinkle chopped parsley on top. You can also reserve 1/4 cu

Add more garlic if dessired. If you want this thinner to serve as a dip, add mor
 (From "The flavor of Jerusalem" by Joan Nathan and Judy Stacey Goldman)

:=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=:
| Vera Rohrlich               Fax     : 972-4-237149                    |
| Geotechnology               BITNET  : CVRVRAA@TECHNION                |
| Technion, 32000 Haifa       INTERNET: CVRVRAA@TECHNION.TECHNION.AC.IL |
| ISRAEL                      PHONE   : 972-4-293321                    |
:=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=:

Newsgroups: rec.food.recipes
From: Bedford@linus.mitre.org, MA@linus.mitre.org (bgt@mitre.linus.org)
Subject: WANTED: Sweet Potato Pie Recipe
Status: RO
Apparently-To: rec-food-recipes@linus.mitre.org
Posted-Date: Tue, 5 Jan 1993 14:57:48 GMT
Organization: The MITRE Corp.
Date: Tue, 5 Jan 1993 14:57:48 GMT

Will someone please post a recipe for a Sweet Potatoe
Pie.

Newsgroups: rec.food.recipes
From: kkuisman@cc.helsinki.fi (Kalle E Kuismanen)
Subject: Re: REQUEST: Tapioca pudding
Apparently-To: rec-food-recipes@mcsun.EU.net
Organization: University of Helsinki
Date: Fri, 8 Jan 1993 22:34:57 GMT

In <1WTM3B6@taronga.com> cm604@cleveland.freenet.edu (James E Allmon) writes:


>Does anybody have a recipe for tapioca pudding??

Tapioca Pudding

1/2 cup  tapioca      1/2 cup  sugar
3   cups milk         2 eggs - seperate whites from yolks
1/4 tsp. salt         1/2 tsp. vanilla


	Soak tapioca in 1 cup of water overnight in refrigerator in a
2-quart saucepan.  Drain water.  Add milk and salt.  Bring to a boil. 
Add sugar slowly and reduce to low heat and let simmer for 5 minutes. 
Put beaten egg yolks in large bowl.  Very gradually add hot tapioca
mixture to eggs stirring carefully,so as not ot curdle.  Return mixture
to saucepan.  Bring to a boil stirring constantly.  Reduce hheat and
cook for 3 minutes.  Remove from heat and add hot mixture slowly to
beaten egg white ( do not overbeat ) and add vanilla.  Serve warm or
chilled.  Garnish with whipped cream and/or fruit.  Serves 6.



	I got this recipe from a back of a pearl tapioca box , it's very
tastey.  Enjoy!

	Shannon Kuismanen

Newsgroups: rec.food.recipes
From: Carson R. Stuart <carson@mcnc.org>
Subject: REQUEST <sweet rice dessert>
Organization: Taronga Park BBS
Date: Mon, 4 Jan 93 14:50:02 EST
X-Mailer: ELM [version 2.3 PL11]

One of my favorite restaurants is a Thai place in Rochestor. They make a 
dessert which consists of a square of sweet rice topped with a pumpkin(!?!) 
pudding. Does anyone know what the name of the rice ingredient is and how
to prepare it? How about a pumpkin pudding recipe?

Thanx
-- 
Carson Stuart			vox: 919.248.1803
MCNC				fax: 919.248.1455
3021 Cornwallis Road		e-mail: carson@mcnc.org
Research Triangle Park, NC 27709-2889

Newsgroups: rec.food.recipes
From: ac540@cleveland.freenet.edu (Carl Skala)
Subject: REQUEST: Veal Parmeasan recipes wanted.
Organization: Case Western Reserve University, Cleveland, Ohio (USA)
Date: 5 Jan 1993 21:58:34 GMT


Any and all are welcome. Attempting to find the best.
Please respond via E-Mail.
Thanks in advance.
-- 
Equal pay for equal work - Minimum wage for all elected reps !!!
Clone the DATA !!! NOT the machines !!!

Newsgroups: rec.food.recipes
From: mecca@acsu.buffalo.edu (Starkitty)
Subject: REQUEST: blender-made fruit and/or healthy shakes
Apparently-To: rec-food-recipes@cis.ohio-state.edu
Organization: WFFT ub's ONLY student station
Date: Wed, 6 Jan 1993 21:38:14 GMT

Hi,

Lucky me received a blender from the parents. :)

I would like to know if anyone has interesting fruit and/or healthy
blender-made shakes.  I do like tropical/exotic fruits like kiwi,
mango, papaya if that matters.  I also like citrus fruits especially
grapefruit and tangerine.  I made a shake with grapefruit and tangerine
together but it was a bit too sour.

any help is much appreciated here!

thanks..

  Renee C. Mecca

Newsgroups: rec.food.recipes
From: carrot@bear.stonemarche.org (Little red-headed girl)
Subject: POULTRY: Middle East Stir-fry
Reply-To: carrot@bear.stonemarche.org
Organization: Taronga Park BBS
Date: Sat, 9 Jan 93 13:28:20 EST

I thought people might like this unusual recipe.

	Rachel

================================================================== 

Middle East Stir-Fry

YIELD:     6
COOKING TEMP: 200F      PORTION: 1 CP
COOKING TIME: 30 MIN    COOKING PAN: WOK

                               INGREDIENTS:

Paprika                 1 2/3 Tb      Turkey brst boneless    3 cp     
Onion powder            2 1/4 ts      Barley pearl dry        1 cp     
Garlic powder           1 1/2 ts      Water                   3 cp     
Cumin                   1 1/2 ts      Oil                     1 2/3 Tb 
Ginger                  3/4 ts        Carrots                 1 cp     
Salt                    1 1/2 ts      Pepper grn              2 ea     
Pepper black            3/4 ts        Onions chopped          1 1/2 cp 


                               PROCEDURES:

1. Combine paprika, onion powder, garlic powder, cumin, ginger, salt & 
   pepper; mix thoroughly & reserve.
2. Cut turkey into julienne strips (2-in.). Combine with spice mixture; 
   cover and refrigerate several hours or overnight.
3. Add barley to boiling water in sauce pot. Cover, reduce heat and cook 
   for 12 minutes.
4. Heat oil in wok. Stir-fry turkey 3-4 minutes or until no longer pink. 
   Remove from heat.
5. Julienne carrots and green peppers.
6. Stirfry carrots, green peppers and onions for 5-8 minutes or until 
   tender. Combine with turkey. Continue cooking for 10-15 minutes.
7. Serve 1/2 cp over 1/2 cp barley.

Enjoy! 
--
+--------------------------+----------------------------------------------+
|	carrot		   |	carrot@bear.stonemarche.org               |
+--------------------------+----------------------------------------------+ 
|   "Feel what might be. See what I see. Again and again and again and    |
| again say you don't. You say you don't, but you will.                   |
|   "How can you be so near and not see?" -"If You Intend"-10,000 Maniacs |
+-------------------------------------------------------------------------+

Newsgroups: rec.food.recipes
From: wdieteri@nyx.cs.du.edu (William Dieterich)
Subject: REQUEST: Rubarb(sp??) pie
Apparently-To: rec-food-recipes@uunet.uu.net
Organization: Nyx, Public Access Unix @ U. of Denver Math/CS dept.
Distribution: usa
Date: Sun, 3 Jan 93 19:12:22 GMT


I am looking for a recipe for rubard(sp) pie.  Would perfer it to be more
tart then sweet.

Thanks

Newsgroups: rec.food.recipes
From: arielle@taronga.com (Stephanie da Silva)
Subject: Pumpkin Roll
Status: RO
Organization: Taronga Park BBS
Date: Thu, 7 Jan 93 12:13:59 CST
X-Mailer: ELM [version 2.2 PL16]

From: cheri@decoy.cc.bellcore.com
Date: Thu, 7 Jan 93 15:22:25 GMT

In article <ONQM8PB@taronga.com> baw@iemend.att.com (Bernal Wagner) writes:
>This past Holiday Season I tasted a PUMPKIN ROLL that was just heavenly. 
>I've never had anything like it. Sort of a pumpkin bread with a swirl of 
>cream cheese frosting in the middle. If anyone out there has had this & has
>a recipe, please post it. 

I got this recipe from the mother of a friend of mine, but I've never
had it.  It sounds like what you're looking for...

Pumpkin Roll

3 eggs
2/3 c pumpkin
1 c sugar
1/2 tsp cinnamon
1 tsp baking soda
3/4 c flour
1 c nuts (optional)

Preheat oven to 375.  Line 10x15 cookie sheet with waxed paper. Mix
roll ingredients together and pour onto cookie sheet.  Sprinkle with
nuts if desired.  Bake 15 minutes.  Turn onto sugared linen towel and
roll like jelly roll.  Let cool.  Unroll and spread with filling. 
Reroll and refrigerate.  Serve cold.

Filling

2 tbsp margarine
3/4 tsp	vanilla
8 oz. cream cheese
1 c confectioner's sugar

Combine until smooth.

Newsgroups: rec.food.recipes
From: arielle@taronga.com (Stephanie da Silva)
Subject: Artichokes Stuffed with Shrimp
Organization: Taronga Park BBS
Date: Mon, 4 Jan 93 5:27:51 CST
X-Mailer: ELM [version 2.2 PL16]

Shrimp-stuffed Artichokes

To insure that this dish looks as attractive as it should, you must
remove the chokes of the artichokes very carefully.  After you have 
spread out the center leaves, pull out the very innermost ones -- they
will be pale in color and rather thorny -- then scrape away the
fuzzy choke with a spoon.  If it doesn't come easily, cut around it
with a grapefruit knife.  Don't overcook the artichoke lest it fall
apart when you handle it.

6 medium artichokes
1 1/2 pounds raw small chrimp
8 tablespoons lemon juice
4 3/4 teaspoons salt
1/2 teaspoon tarragon
1/4 teaspoon ground black pepper
1 cup mayonnaise

To prepare the artichokes, remove the stems, cut one-half inch off the tops 
and snip off the sharp tips of each leaf.  Then cook, tightly covered, in
plenty of boiling water to which you have added two tablespoons of the lemon
juice and two teaspoons of salt, until the base can be pierced wtih a fork,
30 to 40 minutes.  Drain well.

To cook shrimp, bring one quart water to a boil, add one tablespoon lemon
juice and two teaspoons salt.  Add shrimp and bring the water to a boil 
again.  Reduce heat and simmer, covered, three to five minutes or until
shrimp have turned pink.  Reserve one-half cup of the water the shrimp
were cooked in.  Then drain, peel and clean the shrimp.  Reserve 18
shrimp for garnish.  Place remaining shrimp in a blender with the reserved
liquid, the remaining five tablespoons of lemon juice, seasonings,
including the remaining three-quarter teaspoon of salt, and one cup of
mayonnaise.  Blend until the shrimp are broken up.  Chill the mixture in
the refrigerator, where it will become considerably thicker, until ready
to fill artichokes.

-- 
Stephanie da Silva                                    arielle@taronga.com

Newsgroups: rec.food.recipes
From: keri@maths.uwa.oz.au (Keri Watson)
Subject: REQUEST   Anyone know how to make CORN CHIPS?
Keywords: Cornchips
Organization: The University of Western Australia
Distribution: rec
Date: 11 Jan 1993 08:45:17 GMT

I would like to make my own corn chips ...  If anyone can tell me how
I'd appreciate it.

Thanks and cheers

Keri


--
Keri Watson             Internet keri@maths.uwa.edu.au
Perth, WA               (09) 385 2227
Australia                         

Newsgroups: rec.food.recipes
From: bpencek@nevada.edu (Bruce Pencek)
Subject: Re: REQUEST: Rubarb(sp??) pie
Apparently-To: uunet!rec-food-recipes
Organization: Political Science, UNLV
Distribution: usa
Date: Tue, 5 Jan 1993 02:00:12 GMT

	Crust:
Mix:
	1.5 C soda cracker (or saltine) crumbs
	1/3 C melted butter
	1 T sugar
Pat on bottom and sides of 8" or 9" buttered pie pan

	Filling:
Mix:	
	2 C rhubard, skinned and thinly sliced
	2 T flour
	1 egg yolk, beaten
	2/3 C sugar

Bake in 400-deg oven for 30 min.  If rhubarb isn't cooked, turn oven down to 325 and bake another 15-20 min.

	Meringue Topping:
Beat until slightly stiff
	3 egg whites
Gradually beat in
	4 T sugar
	1.5 t vanilla
Meringue should just peak when whisk is removed.

Spread over cooked filling and bake in 325 oven until lightly browned; cover
-- 
* Bruce Pencek    Political Science Dept   UNLV    Las Vegas, NV  89154-5029 | 
* 702/895-4595  Internet: bpencek@nevada.edu  Bitnet: bpencek@nevada2.bitnet |
*  "To him, all good things -- trout as well as eternal salvation -- come by |
* grace and grace comes by art and art does not come easy."   Norman Maclean |

Newsgroups: rec.food.recipes
From: lad@groucho.admin.unc.edu
Subject: Re: REQUEST: Healthy vegetarian recipes. 
             <1if7ekINNjoi@transfer.stratus.com> 
Cc: recipes-list@taronga.com, lad@groucho.admin.unc.edu
Organization: Taronga Park BBS
Date: Thu, 07 Jan 93 08:23:57 -0500
X-Mts: smtp

This one is really easy and quick -  I think I got it from Shape magazine.
(it's also low cal and low fat)

1 can red beans
1 green peper, coarsely chopped
1 medium onion, coarsely chopped
1 or 2 cloves garlic, chopped
cayenne pepper
black pepper
chili powder
1 small can tomato juice
cooked rice (white or brown)

Coat a pan with cooking spray or a little oil.  Saute the onion, green
pepper and garlic until tender.  Add the beans.  Add as much cayenne,
black pepper and chili powder as desired.  Add tomato juice.  Simmer
for 2 or 3 minutes.  Serve over rice (white or brown). 

This recipe can be as mild or spicy as desired. Tomato sauce or crushed
tomatoes can be substituted for a thicker sauce. It's a great, filling
quick meal.  Can be doubled as necessary - just use a big enough pan.

____

Lisa DiIorio
University of North Carolina-Chapel Hill
School of Information and Library Science
lad@groucho.admin.unc.edu

Newsgroups: rec.food.recipes
From: ashall@magnus.acs.ohio-state.edu (Andrew S Hall)
Subject: Re: request: veg. protein burger
Apparently-To: rec-food-recipes@cis.ohio-state.edu
Organization: The Ohio State University
Date: Tue, 5 Jan 1993 17:31:18 GMT

   I have cooked with TVP quite often. When using the dried
material it is quite easy to substitute beef (or chicken) broth
for water in the reconstitution. I would highly recommend using
your own preparation of broth in order to make it strong enough,
add such spices and veggies as you like, and cut down on salt.

     I usually make my TVP burgers by using a mixture of 1 part
water and 1 part barbecue sauce to reconstitute. When fried with
a little bit of olive oil, this makes a delicious sandwhich, though
it doesn't taste like a hamburger. If you are not a veggie, you may
want to fry your TVP burger in a little beef fat instead of oil.

     BTW, I use the Archer-Daniels-Midland TVP that I order direct.

Andrew Hall

Newsgroups: rec.food.recipes
From: Alexis Chen <lexi@hpamtpw.sc.hp.com>
Subject: REQUEST: Mango Pudding
Mailer: Elm [revision: 70.30]
Organization: Taronga Park BBS
Date: Mon, 11 Jan 93 13:43:18 PST

Does anyone have a recipe for Mango pudding?  I tried to make it from
powder and it didn't taste right.

Thanks alot!

Newsgroups: rec.food.recipes
From: bharat@m3.88open.org (Bharat Kurani)
Subject: How Can I make puffed rice/ Want to use it for rice crispies
Apparently-To: <rec-food-recipes@uunet.UU.NET>
Followup-To: poster
Keywords: PUFFED RICE
Organization: 88open Consortium Ltd., San Jose
Date: Wed, 6 Jan 93 19:35:46 GMT

How Can I make puffed rice at home.

Usually I buy from grocery store.
I am interested in knowing the procedure of making puffed rice
in general.

Is there some machine I can buy.

bharat@88open.org
uunet!88opensi!bharat

Newsgroups: rec.food.recipes
From: arielle@taronga.com (Stephanie da Silva)
Subject: Crumpets
Status: RO
Organization: Taronga Park BBS
Date: Tue, 12 Jan 93 14:37:40 CST
X-Mailer: ELM [version 2.2 PL16]

CRUMPETS

1/4     cup warm water (115 deg. F.)
1       package dry yeast
1       teaspoon sugar
1/2     cup milk, scalded and cooled to lukewarm
1       egg
1 1/2   cups flour
1/4     teaspoon salt
2       tablespoons butter, melted


Combine the warm water, yeast and sugar in a mixing bowl and let set
for 10 minutes.

Add the milk and egg and mix well.  Add the flour, salt and butter and
beat vigorously until batter is smooth.  An electric mixer works fine --
the beating encourages the holes to form.

Cover the bowl with a towel and set in a warm draft-free place for an
hour or more or until batter has doubled in size.  Stir batter to
deflate it.

Heat a skillet to moderate heat.  Arrange the well-buttered rings on
the skillet and let them warm up.  Drop a heaping tablespoon of batter
into each ring.  When crumpets begin to bubble and bottoms are lightly
brown, remove rings, turn crumpets and brown the second side.  Serve
hot from skillet.  Makes about a dozen.

Newsgroups: rec.food.recipes
From: dai@ems.cdc.com (Dai Vancao)
Subject: REQUEST Baklava
Organization: Taronga Park BBS
Date: Wed, 6 Jan 93 17:32:20 CST
X-Mailer: ELM [version 2.3 PL11]


	Does anyone has any recipes for Baklava (sorry if I misspelled it)?
	I would appreciate it if you can post or email the recipe.

	Thanks!

Newsgroups: rec.food.recipes
From: arielle@taronga.com (Stephanie da Silva)
Subject: REQUEST Artichokes
Organization: Taronga Park BBS
Date: Mon, 4 Jan 93 5:25:15 CST
X-Mailer: ELM [version 2.2 PL16]

From: kay@rhea.trl.OZ.AU (gary kay)
Organization: Telecom Research Labs. Melbourne, Vic, Australia
Date: Sun, 3 Jan 1993 22:04:36 GMT

If anyone has any recipes that incorporate artichokes as the main
ingredient, I'd like to know about it.

I know this ones an unusual request, but I am trying to obtain some for
my Mum, who has a vegie garden full of them and is looking for some
ideas on how to prepare, cook and present them.

Any ideas and recipes would be greatly appreciated.

Newsgroups: rec.food.recipes
From: sharon@comlab.ox.ac.uk (Sharon Curtis)
Subject: CHICKEN: Marinated Chicken Wings
Originator: sharon@flint.comlab
Organization: Oxford University Computing Laboratory, UK
Date: Mon, 4 Jan 1993 10:54:08 GMT

Well, here is my all-time favourite chicken recipe. The original
recipe says to use chicken wings, but I've always used part-boned
chicken thighs, and it tastes wonderful with them.
Also, I've tried the recipe with and without the skin on the chicken,
and either works fine. The skin's calorific and I'm not too keen
on it anyway, so why bother, reason I.


MARINATED CHICKEN WINGS

Ingredients:

8 chicken wings / 4 chicken thighs
1 small onion, finely chopped
1 tablespoon oil
1 tablespoon clear honey
3 tablespoons tomato ketchup
2 tablespoons soy sauce
1 teaspoon smooth French mustard

Mix onion + oil + honey + ketchup + soy sauce + mustard in a
plastic or glass bowl (don't use a metal one as acidic juices
in the marinade tend to react with metal). Put the chicken pieces
into the bowl and make sure thoroughly coated with the marinade.
Leave to marinate for either 1 1/2 hours in the fridge, or for
45 minutes at room temperature. (I often leave it to marinate for
several hours in the fridge sometimes if my time schedule prefers
it, and it still works out fine).
Preheat the oven to 180 degrees C
Again make sure the chicken pieces are thoroughly coated in the
marinade and put the pieces on a wire rack above a roasting pan
(just something to catch the drips really). Cook for 45 mins,
and during that time take the tray out of the oven a couple of
times to baste the chicken pieces with remaining marinade.
Enjoy!!
(Can serve with a green salad if you like, or garnished with
chopped spring onions)

Serves: Well for the original recipe with the 8 chicken wings
it said serve 4. Me loving this recipe soooo much, I usually
do 2 chicken thighs/half quantities for my one serving.

Calories: Not bad at all. 2 chicken wings (with skin) as a serving
is less than 300 calories - about 260. I guess 2 thighs without the
skin wouldn't be too different from 260. So this is a meal you can
enjoy without feeling guilt pangs!

Newsgroups: rec.food.recipes