Plains Edition Recipes for 6-5-10 | TheFencePost.com

Plains Edition Recipes for 6-5-10

From the kitchen of: Lori Hart, Morrill, Neb.

2 chicken leg quarters

1 Tbsp. olive oil

1/4 c. ketchup

2 Tbsp. Worcestershire sauce

1 Tbsp. sugar

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1 Tbsp. cider vinegar

1 Tbsp. steak sauce

dash hot pepper sauce

In nonstick skillet, brown chicken in oil. Transfer to 8″ square baking dish coated with spray. In a bowl, combine all other ingredients and pour over chicken. Bake, uncovered at 350˚ for 55-60 minutes or until meat thermometer reads 180˚, basting chiken every 15 minutes with sauce. Yield: 2 servings.

From the kitchen of: Lori Hart, Morrill, Neb.

2 chicken leg quarters

1 Tbsp. olive oil

1/4 c. ketchup

2 Tbsp. Worcestershire sauce

1 Tbsp. sugar

1 Tbsp. cider vinegar

1 Tbsp. steak sauce

dash hot pepper sauce

In nonstick skillet, brown chicken in oil. Transfer to 8″ square baking dish coated with spray. In a bowl, combine all other ingredients and pour over chicken. Bake, uncovered at 350˚ for 55-60 minutes or until meat thermometer reads 180˚, basting chiken every 15 minutes with sauce. Yield: 2 servings.

From the kitchen of: Lori Hart, Morrill, Neb.

2 chicken leg quarters

1 Tbsp. olive oil

1/4 c. ketchup

2 Tbsp. Worcestershire sauce

1 Tbsp. sugar

1 Tbsp. cider vinegar

1 Tbsp. steak sauce

dash hot pepper sauce

In nonstick skillet, brown chicken in oil. Transfer to 8″ square baking dish coated with spray. In a bowl, combine all other ingredients and pour over chicken. Bake, uncovered at 350˚ for 55-60 minutes or until meat thermometer reads 180˚, basting chiken every 15 minutes with sauce. Yield: 2 servings.