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1 egg (beaten) 1/2 cup vegetable oil 1 cup vinegar 1 tbsp salt 1 tsp poultry seasoning 1 tsp white pepper Combine egg & oil in saucepan, beat until well mixed. Add remaining ingredients, mix well. Heat over low heat, stirring frequently, but do not boil. Baste chicken while grilling, turning often. Can be stored, covered, in refrigerator for several days. Yeilds about 2 cups. Back to Pammy's Online Cookbook! Back to Pammy's Home Page |