---------- Recipe via Meal-Master (tm) v8.03
  Categories: Salads, Dressings
       Yield: 1 Servings
     1/2 c  Vinegar; white, wine
       2 tb Lemon juice; fresh
       2 ts Parsley; finely chopped
       2 ts Onion; chopped
       1 ts Dijon mustard
       1 ts Honey
            Pepper; ground
     1/3 c  Vegetable oil
   Melt butter, cook onion till soft and add gr. chuck.
   sugared grapes, if desired. From McCall’s Cookery, No.
   1 thermometer registers 170F. Let chicken stand 10
   minutes; garnish with minutes more, or until leg moves
   easily at joint or microwave-safe meat