On Mon, 12 Apr 2010 01:09:53 -0500, Gene > wrote:

> On Sun, 11 Apr 2010 14:55:42 -0500, ceed >
> wrote:
>
>> Hi,
>>
>> I have gotten quite a few older bbq and grill recipes collected in a
>> book
>> the now deceased grand father of a friend of mine put together in the
>> 60s.
>>
>> One of the recipes says:
>>
>> "Mix first five ingredients and pour over chicken in roasting pan. Roast
>> at 350 degrees uncovered for 1 1/2 hours. Baste often. Serve with rice.
>> Pass extra sauce."
>>
>> What does "pass extra sauce" mean? Do I pass it around or pass on it?
>
> Sounds southern. Am I correct when I say that the chicken was cut up
> into pieces?
>
> What it means here IMHO is to pass the remaining sauce from the pan to
> each person so they may add it to their dish, over their chicken.
>
> The sauce should be safe, assuming I am correct in my 1st question.
>
> Also need to know what the 1st 5 ingredients are to be sure.

I should have posted that in the first place. Here it is:

1 lb. orange marmalade
1 tbs. soy sauce (or a bit more if it's mild)
6 cloves crushed garlic (more if you're up to it)
6 pieces candied ginger (mince)
1 cup freshly squeezed orange juice (with some pulp).

and then there's the chicken.

2 fryer chickens (cut in 4ths or 8ths). I used two packs of leg quarters.

I made this yesterday and it turned out wonderful. Best chicken I've had
in ages! The orange marmalade was home made from Seville oranges I found
at Central Market here in Austin.

Seems more Asian that Southern

>
> Gene
>
>
> http://www.nowyourcooking.net/
>
> "If people let government decide
> what foods they eat and what medicines
> they take, their bodies will soon be
> in as sorry a state as are the souls of
> those who live under tyranny"
>
> "Thomas Jefferson"


--
//ceed