This is a great mop or marinade for chicken, game hens and pork chops. It was developed at Cornell in the early 50s (my Mom was there at the time) and used by the Firemen in my home town in Up State NY for some of the best community dinners I can remember. BBQ chicken, mac or potato salad, beans, fresh picked corn on the cob, green salad, salt potatoes, rolls and some of the best homemade desserts that were ever made. It could have been the great folks or it could just be my mind enhancing an old memory but Im still using the sauce and still get raves every time. Place egg in glass jar or blender. Shake to break it up. Add remaining ingredients and blend. Mop it on as the chicken cooks or marinade overnight. I even freeze leg 1/4s and thick cut center cut boneless pork chops in it. This also freezes really well and takes little time thaw. Posted to bbq-digest by Pamela Dyer
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|Serving Size: 1 Serving (783g)|
|Recipe Makes: 1|
|Calories from Fat: 2001 (92%)|
|Amt Per Serving||% DV|
|Total Fat 222.4g||296 %|
|Saturated Fat 31.8g||159 %|
|Monounsaturated Fat 159.9g|
|Polyunsanturated Fat 23.9g|
|Cholesterol 211.5mg||65 %|
|Sodium 101.5mg||3 %|
|Potassium 581.9mg||15 %|
|Total Carbohydrate 26.9g||8 %|
|Dietary Fiber 10.5g||42 %|
|Sugars, other 16.4g|
|Protein 10.7g||15 %|
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Calories per serving: 2171
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