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Gay's Easy Potluck Chicken
Posted by Clyde
Sunday, January 18, 2009 4:25 PM


Gay's Easy Potluck Chicken
Yield 6-18 servings

5 pounds frozen chicken thighs, skinless and boneless (NOT thawed)
3 cups catsup
3 cup soy sauce
3 cups sugar
5 cloves garlic, grated
3-inch piece fresh ginger, grated

Place frozen chicken pieces in large roasting pan (i.e. Hefty Roaster Pan for up to 20 pounds: 16-1/8 x 11-3/4 x 2.7/8) to allow for liquid from chicken. Combine rest of ingredients; pour over chicken. Bake at 350 for 2 hours. Turn chicken over once or twice to marinate all over. If desired, cut into smaller pieces when done.

From the cookbook: Jean Hee's Best of the Best Hawaii Cookbook

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This is my favourite pot-luck ciitrnbutoon, which is always very well regarded by all who partake, and it's really easy to prepare!Kind regards,David HarrimanDAVID'S SUMMER PASTA SALAD500 g bag of pasta (twists or penne, etc.)500 ml bottle of light vinaigrette dressingAny variation of different coloured salad vegetables, for example:A dozen cherry tomatoes halvedbd a cucumber, sliced, and the slices quarteredbd a yellow or orange capsicum/pepper, deseeded and roughly chopped into 1 cm piecesA dozen mangetout peas cut into two or three piecesA dozen baby sweetcorn cut into two or three pieces2–3 spring onions/scallions, slicedSome fresh mint leaves to taste, chopped, and some tender sprigs of mint to garnish1.Boil the pasta until cooked, then drain, and cool it in fresh, cold water until no heat remains. 2.Drain it again, and put into a large mixing/serving bowl. 3.Pour vinaigrette dressing over the pasta, and stir carefully until it is well coated. 4.Gently stir-in all of the prepared salad vegetables. 5.Top with sprigs of mint and serve cold.


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