A herbaceous plant grown for eating, usually eaten as part of a meal.

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Fresh Garden Chicken
By Peter Lenkefi, Fri Dec 9th

1 Broiler-fryer (2 1/2 to 3 2 tb Lime juice -lb), quartered or1/2 c Finely chopped cucumber Cut up 1/4 c Chopped green bellpepper Salt and pepper 1 tb Snipped fresh cilantro 1 c Bottledsalsa Rinse chicken and pat dry. To make the chicken quarterslie flat on the grill, break the wing, hip, and drumstick jointsand twist the little wingtips under the back. Sprinkle lightlywith salt and pepper. Grill the chicken, bone side up, on anuncovered grill directly over medium coals for 20 minutes.Combine the salsa and lime juice. Turn the chicken and grill for15 to 20 minutes until tender and no longer pink. Brush oftenwith about 1/2 cup of

the salsa mixture during the last 10 to 15minutes. For the sauce, combine the remaining salsamixture, the cucumber, green pepper, and cilantro in a smallsaucepan. Bring just to boiling, then remove from heat. Servevegetable sauce with the chicken. Makes 4 servings. NUTRITIONINFORMATION per Serving Calories: 294 Protein: 31 g Fat: 15 gCholesterol: 99 mg Sodium: 510 mg Potassium: 425 mg Fiber: 0 gFRESH GARDEN TURKEY: Use four 4- to 6-ounce turkey breastsirloin steaks instead of chicken and grill over medium coalsfor 12 to 15 minutes, turning once. Brush on salsa during last 5minutes. FRESH GARDEN HENS: Use three 1- to 1 1/2-pound Cornishgame hens, halved lengthwise. Grill over medium-hot coals for 45to 50 minutes, turning once. Brush on sauce during last 10 to 15minutes.

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