Re: [CH] Re: Preserving limes

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C-Hs,

Craig Clairborne in his New York Times cookbook has a Moroccan Chicken receipe
that uses preserved lemons.  Although, he gives a salted recipe similar to the
one posted earlier for the lemons he uses, I see no reason why you couldn't
use any "preserved" lemon; it just changes the flavor a tad.  If any are
intereste. I'll post the recipe.
_____________
Constance Allen
Livermore, California

mailto:callen@sirius.com
_____________

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