ALL-PURPOSE SPICE RUB
from Everyday Food Magazine (July/Aug 2006)
1/3 cup coarse salt
1/4 cup packed light-brown sugar
1/4 cup paprika
2 Tablespoons ground black pepper
2 Tablespoons dried oregano
2 Tablespoons dried thyme leaves
1 Tablespoon cayenne pepper (optional)
In a small bowl, combine all the ingredients, using your hands to break up the sugar. Store in an airtight container, away from heat and light, up to 6 months.
SPICE-RUBBED GRILLED CHICKEN
from my kitchen :)
8 chicken drumsticks
All-Purpose Spice Rub
In a shallow baking dish cover the chicken with spice-rub, make sure you get some under the skin as well. Let sit in fridge for 30 minutes or more for the chicken to "absorb" the flavours (you can also skip this step if you need to). Preheat oven to 425. Prepare a foil-lined cookie sheet and spray it with cooking spray. Place chicken pieces on prepared cookie sheet and bake in oven for 20 minutes. Take chicken out, turn over to crisp the other side and bake for another 20 minutes. Serve with some dipping sauce like ranch or sour cream to help balance the spice.
from "My Big Book of the Seasons"
by Bertha Moris Parker
Illustrated by Eloise Wilkin
1966, Western Publishing Co.
This book is from our local library.