Margarita Chicken

This doesn't taste much like a margarita, even though it's practically soaked in one, but you won't care one bit once you sample the juicy tenderness that this marinade imparts! Serve as a main course or slice & serve on a bed of lettuce with 24-Hour Dressing.

1/4 c vegetable oil

1 T honey

1 T lime juice

1/4 t paprika

1 to 2 t tequila (optional)

4 boneless, skinless, chicken breasts (about 1 1/2 pounds)

1. Mix all ingredients in a large baking dish.
2. Add chicken & turn to coat completely.
3. Let set in refrigerator 1 hour to overnight.
4. Bake at 400 degrees 20 to 30 minutes.

24-Hour Dressing

With the heat of summer just around the corner, I don't feel much like cooking (or eating) hot foods. At this time of year, my family subsists mostly on salads with homemade dressing, but this one can be used on cabbage and fruits like apples & pears as well!

1/2 c olive oil

1/4 c sugar

1/8 c grated sweet onion

1/8 c cider or white vinegar

1 t celery salt

1/2 t mustard powder

1. Combine all ingredients in a tightly lidded jar & shake well until sugar dissolves.
2. Refrigerate 24 hours to let flavors meld.
3. Shake well to combine before serving.

Cook's Note: I used the #3 cone on my Griscer to grate half an onion for this recipe, but my

family thought it was too much onion. Perhaps cut the amount of onion in half or

chop it instead of shredding it. Alternately, you could try rinsing the grated onoin

off a bit before adding it to the sauce.