10. Newly listed items for your online shopping pleasure. Stop by and check   
   out today's fresh inventory at: TIAS.com - http://www.tias.com/showcase   
   CollectorOnline - http://cgi.tias.com/showcase/?groupKey=7 AntiqueArts -   
   http://cgi.tias.com/showcase/?groupKey=3 Earthling - http://cgi.   
   ias.com/showcase/?groupKey=6   
      
      
   11. Vintage Recipes   
      
   Be sure to check out our vintage recipe archive online at: http:   
   /bit.ly/1vDXn6h.  Over 1200 wonderful vintage recipes are listed.  Email   
   recipes@tias.com if you would like to submit a recipe.   
      
   As with collectibles, people also have very strong feelings about foods from   
   their past.  Sometimes these special recipes get lost. This section is to help   
   people who are looking for lost recipes from their past.  If you submit a   
   request, please include the geographical region where you tasted the recipe.    
   If you have a vintage recipe request send it to recipes@tias.com and we might   
   just publish it here.   
      
   TIAS.com merchants have thousands of cookbooks for sale! You can see   
   them here: http://www.tias.com/books/cooking/   
      
   Be sure to check out our vintage kitchen collectibles section online at:   
   http://www.tias.com/showcase/1/Kitchen_Collectibles/1.html   
      
   Email recipes@tias.com if you have a vintage recipe you'd like to share or if   
   you're looking for a recipe!   
   --   
      
   Here's a recipe from The American Family Cookbook c. 1974, just in time for   
   grilling season:   
      
   Lemon-Dipped Chicken   
   Pick up your chicken and eat it out of hand.   
      
   1 cup lemon juice   
   1/2 cup cooking or salad oil   
   2 tablespoons molasses   
   2 teaspoons salt   
   1 teaspoon Tabasco   
   2 broker-fryers (1 to 1 1/2 lbs. each), split lengthwise   
      
   1. Mix together in a large shallow dish the lemon juice, oil, molasses, salt,   
   and Tabasco.  Add chicken halves; turn until pieces are coated.  Set in   
   refrigerator to marinate for at least 4 hours, turning several times.   
   2. Drain and reserve marindate for basting. [Editor's note: today this would   
   be frowned upon, so not advisable to do this; hold back a small amount of the   
   marinade at the beginning, refrigerate and use later for basting].  Place   
   chicken halves on greased grill or in a greased steak broiler; brush with   
   reserved [fresh] marinade.  Grill, cut side down, about 2 inches from coals.    
   Turn every 5 minutes to brown and cook evenly.  Brush frequently with the   
   reserved [fresh] marinade.   
   3. Grill about 20 minutes, or until chickens test done. (Chicken is done when   
   meat on thickest part of drumstick cuts easily.) [For today's standards, use a   
   meat thermometer and cook until 165F according to foodsafety.gov]   
   --------------------------   
      
   --- BBBS/Li6 v4.10 Dada-2   
    * Origin: Prism bbs (1:261/38)