2 chickens, cut into 1/8ths 2 teaspoons granulated garlic 2 teaspoons granulated garlic 1 teaspoon pepper 1 teaspoon pepper 4 teaspoons paprika 4 teaspoons paprika cnxps.cmd.push(function () { cnxps({ playerId: '36af7c51-0caf-4741-9824-2c941fc6c17b' }).render('4c4d856e0e6f4e3d808bbc1715e132f6'); }); 1 jar (40 oz.) duck sauce (Cantonese or Szechuan, depending on your tastes) 1 jar (40 oz.) duck sauce (Cantonese or Szechuan, depending on your tastes)

5 apples, sliced 1 stick (1/2 cup) margarine, cut into pieces 1 stick (1/2 cup) margarine, cut into pieces 1 cup sugar 1 cup sugar 1 cup flour 1 cup flour 1 teaspoon cinnamon 1 teaspoon cinnamon

1 box Duncan Hines classic yellow cake mix 1/2 cup oil



2 eggs 1/2 cup oil2 eggs 1 cup coconut 1 cup coconut 1 cup chocolate chips 1 cup chocolate chips

Article provided by www.gourmetkoshercooking.com

No sooner does Shavuot end then it’s time to beginning preparing for Shabbat, especially if you live in the Diaspora and have a two-day chag. On those occasions, it’s good to have some easy (but delicious) recipes in your back pocket. Here are a few that I think will fit the bill:Even though I make many gourmet recipes, this simple one is the biggest hit, with guests always helping themselves to seconds and asking for the recipe!Preheat oven to 350 degrees. Sprinkle chickens with the spices. Bake for half an hour. Remove from oven and cover with entire jar of duck sauce. Bake for 2 more hours, basting half-way through.Line a 9-inch pan with apples. Pulse together margarine, sugar and flour in a food processor to make the streusel topping and crumble on top of the apples. Sprinkle with cinnamon. Bake for one hour at 350 degrees. (I also make up separate batches of the streusel topping and frequently put it on top of my challah before I bake it.)My mother gave me this recipe, and I always keep a yellow cake mix in the house so I can whip these up at the last minute or on request. The truth is that my kids make them now.Preheat oven to 375 degrees. Mix all ingredients together, either with an electric mixer or by hand. Drop by tablespoonfuls onto ungreased cookie sheets. Bake for about 10 minutes – until top is no longer shiny. Let sit on cookie sheets for a few minute; then remove to wire racks to finish cooling. Eat one now or there won’t be any left for you to try later!