Recipes Included On This Page Lemon Barbecue Marinade for Chicken or Pork Lemon-Cornmeal Muffins Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Lemon Barbecue Marinade for Chicken or Pork Recipe By : Originally from EatingWell Serving Size : Preparation Time :0:00 Categories : Volume 15-03 Mar 2012 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups catsup 1/4 cup vinegar 1 cup brown sugar 1 tablespoon Liquid Smoke flavoring 1/3 teaspoon curry powder 1/4 teaspoon Tabasco sauce 1/2 cup water 1 teaspoon onion salt 1/4 teaspoon black pepper 1 lemon (juice and rind) Mix all ingredients. Bring to a boil over Medium heat, stirring frequently. Cook 20 minutes. Pour over pork or chicken and marinate 6 hours or overnight. Discard marinade. Makes 3 cups. Source: "Woman's Day magazine, 7/15/97" S(MC formatting by): "Bobbie" Yield: "3 cups" Contributed to the FareShare Gazette by Bobbie; 6 March 2012. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Lemon-Cornmeal Muffins Recipe By : Food Processor Cuisine by Bonnie Stern Serving Size : 12 Preparation Time :0:00 Categories : Volume 15-03 Mar 2012 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup yellow cornmeal -- (175 mL) 3/4 cup buttermilk -- (175 mL) Zest of 2 lemons 2/3 cup sugar -- (150 mL) 1/2 cup chilled butter -- (125 mL/1 stick) 2 eggs 1 lemon -- juice of 1 2/3 cups flour -- (400 mL) 1/2 teaspoon baking soda -- (3 mL) 1 teaspoon baking powder -- (5 mL) 1/2 teaspoon salt -- (2 mL) Preheat oven to 375F (190C). Butter muffin pans. Combine cornmeal and buttermilk; set aside. Fit the work bowl of your food processor with the steel blade. With the machine running, drop the lemon zest through the feed tube and chop. Add sugar and process until zest is finely chopped. Cut butter into 1-inch (2 cm) cubes; add to the work bowl and process on/off, on/off until creamed. Add eggs and blend. Mix in lemon juice. Combine dry ingredients. Add cornmeal mixture to batter and blend in quickly. Add the dry ingredients all at once and blend in quickly with 2 or 3 on/off turns. Spoon mixture into prepared muffin pans. Use an ice cream scoop for even measuring and nicely rounded tops. Bake about 25 minutes. Makes 12 large or 16 medium muffins. From Food Processor Cuisine by Bonnie Stern; 1978. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 18 March 2012. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 157 Calories; 1g Fat (7.3% calories from fat); 4g Protein; 32g Carbohydrate; 1g Dietary Fiber; 36mg Cholesterol; 210mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 0 Fat; 1 Other Carbohydrates.

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