Block · one region of the page, as the scanner read it. It may hold a whole story, part of one, several, or an advertisement; stitching blocks into articles is the next step. Text is supplied OCR.
Page 12 · column 4 of 6 · from the scan, no model involved
1/4 cup reduced sodium ketchup
3 tablespoons cider vinegar
1 tablespoon, ready-made white horse radish
2 teaspoons firmly packed dark brown sugar
1 clove garlic, minced
1/8 teaspoon dried thyme
1/4 teaspoon black pepper
Preheat broiler, heat a charcoal grill until coals form white ash, or preheat a gas grill to medium.
To prepare sauce, in a small saucepan, combine ketchup, vinegar, horse radish, brown sugar, garlic and thyme. Mix well. Bring to a boil over medium low heat. Cook, stirring frequently, until thickened about five • minutes. Remove from heat, stir in pepper.
Brush tops of chicken pieces lightly with sauce. Place chicken; sauce-side down, on a foil lined broiler pan or grill rack. Brush other sides lightly with sauce.
Broil or grill three inches from heat, basting with remaining sauce and turning until no longer pink in center, about five to seven minutes per side. Let chicken stand for five minutes before serving.
Short Cut: When time is short, omit the sauce. Instead, use 1/2 cup of ready made reduced sodium barbecue sauce mixed with a little cider vinegar, or red wine vinegar and white horse radish. Proceed as directed.
If you are preparing this for the races on Saturday, make sure to take along extra paper towels or wet towelettes
89.0%