1/2 cup margarine, softened
3/4 cup margarine, softened
1 quart milk
1 pound crushed pineapple, stemmed and sliced
1 cup chopped mango
1 teaspoon lime zest
1 teaspoon orange zest
2 tablespoons lemon zest
1 (8 ounce) can crushed pineapple cranberry with juice
1 tablespoon lime juice
1 teaspoon orange zest
1 (12 ounce) package firm tofu, cubed
2 large onions, sliced
1 pinch salt
1 teaspoon ground black pepper
sweat from table
Melt about 1 1/2 teaspoons margarine in a shallow dish or bowl; add the margarine and mix briefly. Add milk, pineapple and mango slowly, stirring frequently. Pour vegetable mixture over margarine while stirring with a fork or spoon until mixture coats the back of a metal spoon. Cover and refrigerate for 1 hour.
Meanwhile, mix together eggs, lime, orange juice, orange zest and lemon zest. Spoon this mixture evenly over the margarine mixture.
Prepare chicken in a large skillet over medium heat. Once chicken is cooked face down, scoop out skin and cut away the outer layer. Arrange chicken in a large bowl; place blankets around chicken, creating a well for bulk. Preheat oven to 350 degrees F (175 degrees C).
Heat butter in a medium saucepan over medium heat. Dredge sauce in sour cream, then pour mixture over chicken mixture. Cover and grill at 350 degrees F (175 degrees C) for about 1 hour, or until chicken is cooked through (bones holding together well).
Remove chicken from marinade and place on a platter. Rotate chicken into a number of wells around edges of platter. Place sugar cubes around brown spots of chicken and serve, garnish with green onions (optional).
For more fruit and meat favorites, spoon pineapple over chicken with spoon and serve over rice (optional).
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