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Email recipes{at}tias.com if you would like to submit a recipe.

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Email recipes{at}tias.com if you have a vintage recipe you'd like to share or
if you're looking for a recipe!
--

Here's a recipe from The American Family Cookbook c. 1974, just in time for
grilling season:

Lemon-Dipped Chicken
Pick up your chicken and eat it out of hand.

1 cup lemon juice
1/2 cup cooking or salad oil
2 tablespoons molasses
2 teaspoons salt
1 teaspoon Tabasco
2 broker-fryers (1 to 1 1/2 lbs. each), split lengthwise

1. Mix together in a large shallow dish the lemon juice, oil, molasses,
salt, and Tabasco.  Add chicken halves; turn until pieces are coated.  Set
in refrigerator to marinate for at least 4 hours, turning several times.
2. Drain and reserve marindate for basting. [Editor's note: today this
would be frowned upon, so not advisable to do this; hold back a small
amount of the marinade at the beginning, refrigerate and use later for
basting].  Place chicken halves on greased grill or in a greased steak
broiler; brush with reserved [fresh] marinade.  Grill, cut side down, about
2 inches from coals.  Turn every 5 minutes to brown and cook evenly.  Brush
frequently with the reserved [fresh] marinade.
3. Grill about 20 minutes, or until chickens test done. (Chicken is done
when meat on thickest part of drumstick cuts easily.) [For today's
standards, use a meat thermometer and cook until 165F according to
foodsafety.gov]
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