Honey Lime Mesquite Chicken

Honey Lime Mesquite Chicken

Ingredients:
1 oz. dry mesquite marinade mix
Juice of 1 lime
1/4 cup (68.75 ml) oil
1 tablespoon (15 g) honey
2 pounds (1.1375 kg) chicken parts

Instructions:
1. Combine Mesquite Marinade with next 4 ingredients in a self-closing
plastic bag or shallow dish.

2. Add chicken, turning to coat all sides. Refrigerate 30 minutes or longer
for extra flavor.

3. Lightly grease grill rack. Remove chicken from marinade. Grill chicken
until done, turning occasionally.

Makes 6 servings

Cheese, Bacon, and Onion Cornbread

4 slices bacon
1 large onion -- finely chopped
2 eggs -- beaten
1 1/2 cups milk
2 cups self-rising cornmeal mix
6 ounces shredded Swiss or Cheddar cheese

Heat oven to 425°. Cook bacon until crisp, drain, crumble, and save.
Saute onion until tender in small amount of bacon grease. In large bowl,
combine eggs, milk, cornmeal, and cheese. Stir in onions and bacon. Pour
into greased pan, bake at 425° for 25 to 30 minutes.

Banana Fritters

1/2 cup buttermilk baking mix
1/4 cup sugar
1/4 cup milk
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
2 egg yolks
2 egg whites -- stiffly beaten
2 cups vegetable oil -- more if needed
6 bananas -- peeled, halved
crosswise, then lengthwise

In a small mixing bowl, combine baking mix, sugar, milk, cinnamon,
nutmeg, and egg yolks. Beat until smooth. Fold in egg whites. Attach rack to
wok, if included, and heat oil, uncovered, at high for 8-9 minutes. Dip 4-5
banana pieces into batter and place into hot oil. Fry until golden brown on
both sides. Remove with slotted spoon or strainer. Drain on rack, then
remove. Repeat frying remaining banana pieces. Sprinkle with powdered sugar.