what your secret family recipe, a recipe for?

Hi jen, well there is an old family secret recipe which has pre dated many generatons of the family and people have begged to know the one secret ingredient which goes into this recipe which is for a unique oil and lemon sauce. However it has remaimned a family secret for generations because not one of us, even great uncle demetrious who was held at gunpoint for the recipe, has never and will never reveal.

Dear jen, you have reached 504 post. Congrats, you can now use the wonderful 'copy & paste' feature... I am a Hainanese. In Malaysia the most famous chicken rice are Hainanese Chicken Rice. They do have Chicken Rice Ball - quite tasty and interesting too. My mum and my second sister can cook chicken rice very well, and the secret lies on the ginger sauce where you dip the chicken when you eat. However, I think their specialty was Stew Pork Knuckle. Wow, can I have a second bowl of pork knuckle, please! I can't cook well, but I love to eat..LOL

Ok, here's one, but it's so secret it's even on portuguese :) But if you want I can translate? In the meantime the other portuguese myLotters will enjoy reading it: Ingredientes: 1 xícara (240 ml) de manteiga 1 xícara de açúcar mascavo (apertado na xícara) 1/2 xícara de açúcar granulado 2 ovos1 colher de chá de baunilha 1 colher de chá de bicarbonato 1 1/2 xícara de farinha de trigo 1/2 colher de chá de sal (opcional) 3 xícaras de aveia crua (Quaker de preferência, tradicional ou instantânea) 2 1/2 barras de cholate tradicional (raspar) Aqueça o forno a 180 graus. Misture a manteiga e os açúcares até ficar uma mistura cremosa. Acrescente baunilha e ovos e bata bem. Separadamente, misture farinha, bicarbonato e sal. Adicione essa mistura ao creme e bata bem. Adicione a aveia e as raspas de chocolate e misture bem. Pingue colheradas (de chá) em uma forma não untada. Asse 10 a 12 minutos ou até ficar marrom dourado. Deixe esfriar por um minuto na forma e passe para uma travessa para esfriar mais. Rende 4 dúzias de biscoitos.