[JRandomFreeper]

One of my favorites is most meats, pork, beef, fish, with prepared jams, jellies, or marmalades.

Of course, I have a lot of orange peel and jalapeno marmalade, roasted red pepper and onion jelly, and other home-made jellies at hand.

But I really like pork with apricot jam and spicy mustard.

Sweet and savory is an old invention, and recently abandoned (couple of hundred years), but I like meats with the right kind of sweets.

/johnny

[Jamestown1630]

Hi, Johnny;

We were recently gifted with a stoneware baking sheet, from ‘Pampered Chef’. Never saw anything like it before, but it might be good for pizza or bread-baking.

However, it came with a recipe that I’m anxious to try:

Tangy Oven-Barbecued Chicken

1 Cup Barbecue Sauce
1/4 Cup Peach or Apricot preserves
1 tsp. dried Thyme Leaves
1 4-lb broiler/fryer chicken, cut into quarters

Preheat oven to 350 F. Combine barbecue sauce, preserves, and thyme.

Place chicken on the ‘Stoneware Bar Pan’ and spoon sauce over chicken.

Bake 1 hour to 1 hour and fifteen minutes, or until it reaches 170 F in thickest part of breast, or 180 F in thickest part of thigh, and juices run clear.

http://www.pamperedchef.com/recipe/Main+Dishes/Tangy+Oven-Barbecued+Chicken/14155

-JT

[bgill]

I like meats with the right kind of sweets

I like my bbq and spaghetti sauces sweet. Tonight, I'm making sweet and sour pork. Thrown together, so no recipe.

Having toast with homemade blackberry jelly now for breakfast.

Hunker down today. Central Texas is supposed to have 8" of much needed rain. Don't know if you'll be getting the same storm. Just came in from sweeping leaves off the front to give better drainage. Can't wait to see how the new roofline handles big rain so crossing fingers it doesn't come through the ceiling again.