Saturday, January 21, 2012

Cornell Barbeque Chicken & Salt Potatoes

Cornell Chicken

1/2 c. oil
1/2 pint cider vinegar
1 1/2 T. salt
1/2 T. poultry seasoning
1/4 t. pepper
1/2 beaten egg

Blend egg, then add oil, then remaining ingredients. Marinate chicken overnight or at least 4 hours in fridge. Grill and enjoy!

Salt potatoes
2 lbs. new potatoes (The smaller the better- don't cut the skins AT ALL, or the potato will be VERY salty!)
1/4 c. salt

Wash potatoes. Fill large pot with water, add salt and stir till dissolved. Bring to boil and simmer potatoes till tender but firm, approx 15 min. Serve with butter. 4 servings.

1 comment:

Gimsbacher Runners said...

Yay! Thank you liza, I am excited to make this!:)