ecb’s Spiced Pears

1/3 cup lemon juice

1/3 cup water

1/3 cup brown sugar, dark or light

½ cup raisins

scant ¼ teaspoon @ ground cloves, nutmeg, and

cinnamon

1 generous tablespoon butter

5 fresh ripe pears, peeled and sliced

½ cup cinnamon red hot candies if desired for a

"kick" and a little festive color

Fill a liquid measuring cup with 1/3 cup of lemon juice, then fill to the top with water. Add brown sugar, raisins, and spices. If desired add candies. Warm over medium heat. Drop in butter. When melted, turn off heat, cover, and steep for about 30 minutes. Warm slightly before serving if desired. Stir occasionally while steeping.

ecb’s Sauce for Grilled or Roasted Chicken

1 and 1/2 cup vegetable or canola oil

½ cup dark soy sauce

1 teaspoon dry mustard

1 teaspoon dry ground ginger

4 tablespoons brown sugar

2 tablespoons vinegar

Mix well. Reserve ½ cup for basting. Marinate chicken in remaining sauce for 1 to 2 hours. Grill or roast chicken. Baste while cooking.