* Barbecued Chicken
* Garlic Mashed Potatoes
* Steamed Zucchini

Barbecued Chicken
The Buccaneer Resort, St. Croix, U.S. Virgin Islands

Makes 4 servings

 3/4 cup fresh lime juice (about 4 limes)
 1 cup ketchup
 1/2 cup molasses
 1/4 cup vegetable oil
 1 teaspoon ground allspice
 2 teaspoons chili powder
 1 teaspoon salt
 1 teaspoon freshly ground black pepper
 4 chicken breast halves, bone in

1. In a large mixing bowl, whisk together the lime juice, ketchup, molasses,
oil, and seasonings.

2. Divide the sauce into 2 equal portions. Marinate the chicken breasts in
one portion for 30 minutes.

3. Meanwhile, prepare a barbecue grill or preheat the oven to 375 F.

4. Arrange the chicken breasts on the grill rack or in a large roasting pan.
Brush generously with the remaining barbecue sauce. Grill or bake until the
chicken is thoroughly cooked through, basting it with the sauce.

Copyright 1995 Acorn Associates, Ltd.

Garlic Mashed Potatoes

Makes 4 servings

 1+1/2 pounds potatoes, peeled and cut into chunks
 3 tablespoons olive oil
 2 to 3 cloves garlic, crushed and finely minced
 3/4 cup chicken broth OR milk
 3/4 teaspoon salt

1. In a saucepan of cold lightly salted water, boil the potatoes for 20
minutes or until tender.

2. Drain the potatoes and press them through a potato ricer or food mill or
mash them with a masher. Stir in the remaining ingredients and blend well.

Copyright 1995 Acorn Associates, Ltd.

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