Meats

Lemon Rosemary Chicken

• 4 tablespoons vegetable oil
• 2 tablespoons lemon juice
• 1 teaspoon crushed rosemary
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 1/2 pounds of chicken breast halves,
  skinless
  

Mix first 5 ingredients in cup and pour over chicken
in glass baking dish, cover. Let stand at
room temperature no longer than 30 minutes,
turning once. Bake at 450 degrees for 45 minutes or
until chicken is done. Baste occasionally
during baking.

MARINATED PORK AND RED ONIONS

Serve the kebabs with some rice to round
out the meal.

• 1 1/2 pounds pork tenderloin, cut into 16
  equal pieces
  
• 1 red onion, cut into 16 equal pieces
• 8 8- to 10-inch bamboo skewers

• 1/3 cup vegetable oil
• 1/4 cup dry red wine
• 3 tablespoons red wine vinegar
• 3 tablespoons soy sauce
• 1 tablespoon chopped garlic
• 1 tablespoon chopped peeled fresh ginger
• 1 1/2 teaspoons sugar

Thread two pieces of pork and 2 pieces of onion
alternately on each skewer. Season with salt and
pepper. Arrange kebabs in 13x9x2-inch glass baking
dish.
Whisk all remaining ingredients in medium bowl. Pour
marinade over kebabs. Let stand up to 2 hours
at room temperature or cover and refrigerate
up to 1 day, turning occasionally.
Preheat broiler. Drain marinade into small saucepan.
Broil kebabs until pork is cooked
through, turning frequently and basting occasionally
with marinade, about 12 minutes.

Serves 4