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Email recipes@tias.com if you have a vintage recipe you'd like to share or if
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--

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]
--------------------------

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)