Recipe - Vermont Sponge Cake
Categories: Poultry, Maple, Val's, Vermont Sponge Cake
1 Chicken,21/2to 3 lb, cut up
One fourth cup Butter, melted
One half cup Maple syrup
One half teaspoon Grated lemon rind
1 teaspoon Salt
1 ds Pepper
One fourth cup Chopped almonds
2 teaspoon Lemon juice
Place chicken pieces in shallow buttered baking dish. Mix remaining
ingredients and pour evenly over chicken. Bake uncovered 5060 minutes at
4008F. Baste occasionally. Delicious on bed of rice.
Posted to MMRecipes Digest V4 #092 by valerie@nbnet.nb.ca (valerie) on Apr
3, 1997
Vermont Sponge Cake recipe makes 12 Servings
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