1 Chicken -- cut pieces w/skin

BROILER BASTING SAUCE
1/3 cup lemon juice
1/3 cup lime juice
1/3 cup canola or vegetable oil
1 teaspoon ground turmeric
1/2 teaspoon garlic salt
1/4 teaspoon black pepper

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2 fresh whole chicken, cut up
1 cup soft bread crumbs
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp cayenne pepper
1/8 tsp ground ginger
1/3 cup plain yogurt


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2 large shallots, minced (1/3 cup)
2 large cloves garlic, minced
2 Tbs minced fresh rosemary
1 chicken - (3 1/2 to 4 lbs)

Marinade:
1/2 cup freshly-squeezed orange juice
1/4 cup orange marmalade
3 Tbs sherry wine vinegar
2 Tbs olive oil
Salt, to taste
Freshly-ground black pepper, to taste

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1 whole broiler/fryer chicken, cut into 8 pieces
1/2 cup olive oil, plus
2 Tbs olive oil
10 sprigs fresh thyme
40 garlic cloves, peeled
Salt, to taste
Freshly-ground black pepper, to taste



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1 quart buttermilk
1 3/4 tsp barbecue seasoning, divided
1 1/4 tst chili powder, divided
3/4 tsp garlic powder, divided
3 pound chicken, cut into pieces
2 cups all-purpose flour
1/2 cup polenta
1 1/4 cups vegetable oil

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1 lemon
1 3-inch piece of fresh ginger
10 to 12 cloves fresh garlic, peeled
1 3-to-4 pound whole chicken
Salt, preferably Hawaiian
Freshly ground black pepper
Olive oil

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3 broken fryers - split or quartered
1/2 cup catsup
1/2 cup Aloha Regular Soy Sauce or Aloha Lower Salt Soy Sauce
1/2 cup chicken broth
1/3 cup white wine
1/4 cup frozen pineapple juice concentrate.
1 teaspoon of ginger - minced
1 teaspoon of Worcestershire sauce

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1 large can fruit cocktail
1 can pineapple chunks
2 can mandarin oranges
2 boxes tapioca pudding mix
1 cup miniature marshmallows
1/2 cup whipped cream
green grapes; optional

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6 c boiling water
1/3 c tapioca
1 pinch salt
1 cup sugar
1 small box jello


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1 box tapioca pudding
1 (16oz) can drained fruit cocktail
1 small can drained crushed pineapple
1 pint heavy cream
1 cup miniature marshmallows
1/2 cup shredded coconut


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1 package (10 ounces) frozen sweetened strawberries in syrup, thawed
2 tablespoons instant tapioca
1-1/2 cups heavy cream
3 tablespoons sugar
2 tablespoons raspberry liqueur
6 waffle bowls


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3/4 cup milk
1 14-ounce can coconut milk
3 tablespoons quick cooking tapioca
1/3 cup sugar
1 egg
1 teaspoon vanilla extract
1 to 2 ripe bananas, thinly sliced just before using

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1 cup pearl tapioca
4 cups milk
2 1/2 cups half and half
4 large eggs, separated
5 T cornstarch
1/4 tsp salt
2/3 cup white sugar
2/3 cup brown sugar
1 T vanilla

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1 pkg (10 oz) frozen raspberries; thawed and drained
1/2 cup granulated sugar
1 T grated lemon peel
2 cups water
1/4 cup quick cooking tapioca


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1 (14-ounce) can unsweetened coconut milk
1 vanilla bean; split
2 1/2 cups milk
1/2 cup sugar
1/4 cup quick-cooking tapioca
1/4 tsp salt
2 large eggs

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