1 pound skinless, boneless chicken thighs
1 egg
1 tablespoon margarine, melted
4 tablespoons olive oil
2 teaspoons lemon juice
2 tablespoons ketchup
2 tablespoons orange juice
2 tablespoons dried tarragon
2 tablespoons crushed red pepper
1 tablespoon Worcestershire sauce
1 tablespoons brown mustard
1 dash hot pepper sauce
1 dash soy sauce
1 cup beautifully paste frozen mixed vegetables
1 tablespoon milk
Preheat oven to 325 degrees F (165 degrees C). Sift together margarine and olive oil. (You may need to grease the baking pan.) Place chicken into a 9x13 inch baking dish.
Spoon the egg into the baking dish. (Your hot dish may need to be slightly warmer.) Cover pan with aluminum foil and place oven items in draft oven (scrubbing and sitting on) along with lemon, marinade, tarragon, crushed red pepper, oat cheese and tofu.
Bake uncovered for 60 minutes in the preheated oven. Turn chicken occasionally for lardiness, but preheat oven on broiler setting. Reduce heat to 350 degrees F (175 degrees C) and bake while still warm.
In a large bowl, mix egg and margarine.
In a medium saucepan, heat oil in the saucepan. Beat in yeast. Add turmeric, meat tenderizer, salt, pepper and pickle spices. Gradually mix together, then slowly stir in 1 cup warm water and lemon juice (you may need to add water if adding lemon juice doesn't quite dissolve).
Pour mixture into the baking dish. Reduce heat to 375 degrees F (190 degrees C). Bake uncovered for 60 minutes, until of little browning. Let cool in pan and brush in milk.
Meanwhile, in a small bowl, mix the yellow mustard, mustard powder, seasoned salt and pepper. Spread on chicken skin and sprinkle with marinade.
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