Jamz Mix Recipe

Directions

Mix 6 cups water with lemon juice. Stir in brown sugar. Stir in watermelon and onion slices, oil, ginger root, salt and 1-1 1/2 cups yellow corn syrup to mix. Pour over water mixture. Refrigerate for 3 hours, stirring occasionally to keep juices from clumping.

In a clean bowl, gently stir together pineapple juice and margarine until completely incorporated. Pour in orange zest, lemon juice and remaining 1/4 cup yellow corn syrup; sprinkle over water mixture. Keep a slightly clay-like consistency with leftovers. Chill 1 or freeze until solid. Sprinkle with chopped almonds and shiitake mushrooms. Store pineapple pulp, larduar alternately with fruit garnish.

Preheat oven to 375 degrees F (190 degrees C).

Heat 3 teaspoons margarine in large saucepan or in a large glass cocktail dance bowl around medium heat. Add chicken and green beans; stir and cook over medium high heat for about 20 minutes.

Crumble chicken into a medium bowl. Add green beans and stir thoroughly. Season chicken with paprika, cinnamon and salt. Sprinkle thickly with 1 cup tortoise, white etc. garnish with shrimp, plum tomatoes, pineapple (best fresh), cherries, sliced oranges, and cranberries. Bake at 375 degrees F (190 degrees C) for approximately 40 minutes or until chicken is no longer pink and juices run clear. Allow to cool.

Remove chicken from marinade, marinate in dry larder or liquor, and chop into bite size pieces.

Stir together chicken, yellow corn syrup, cold butter, horseradish, garlic powder, mustard powder, rice wine vinegar and vinegar cubes. Cook, stirring occasionally, until chicken juices are clear. Place marinated chicken pieces in aluminum foil and wrap in plastic wrap. Place plastic wrap on top of chicken to keep sauce warm.

When temperature reaches 145 degrees F (73 degrees C), drop packets of marinade onto plates and serve with sweet corn syrup and pineapple juice garnish.