The New Mu Lambda Chapter App is

The New Mu Lambda Chapter App is Here

This official Mu Lambda Chapter App is for members of the chapter to find out about our events, chat with Chapter members, View Chapter Documents, View Chapter Directory, View our monthly magazine (The Torch) Pay Chapter Dues and much more. The ability to effectively communicate with Chapter members will help us continue to develop leaders, promote brotherhood and academic excellence while providing service and advocacy for our community.

Available for members only

STICKY SHEET PAN CHICKEN WITH PINEAPPLE SALSA

This sticky chicken recipe is made on a sheet pan and roasted until flavor for and sticky with sauce, then served with pineapple salsa. It’s the best! INGREDIENTS • 1 pound boneless, skinless chicken thighs • 1 pound chicken drumsticks • ½ teaspoon salt • ½ teaspoon pepper • ½ teaspoon garlic powder • ¼ cup honey • 2 tablespoons soy sauce • 1 tablespoon brown sugar • 2 teaspoons apple cider vinegar

PINEAPPLE SALSA • 1 ½ cups pineapple chunks • 1 shallot, diced • ¼ cup chopped cilantro • 1 lime, juiced • pinch of salt and pepper

INSTRUCTIONS 1. Preheat the oven to 425 degrees F. Line a sheet pan with foil and spray it with nonstick spray. 2. Place the chicken thighs and drumsticks on the sheet and sprinkle with salt, pepper, garlic powder on both sides. 3. In a bowl, whisk together the honey, soy sauce, sugar and vinegar. Brush the mixture on the chicken – you will have some leftover, but just brush one layer on before roasting. 4. Roast the chicken for 20 minutes. After 20 minutes, brush on more of the sauce and roast for 10 more minutes. Brush or spoon on any remaining sauce and roast for 15 more minutes, or until the inside temperature registers at 165 degrees. 5. Remove the chicken and serve immediately with the pineapple salsa. PINEAPPLE SALSA Combine all the ingredients together in a bowl and stir. You can make this ahead of time and let it sit in the fridge so the flavors marry. It stores well in the fridge for 1 to 2 days.

Brother Derrick A. Butts in matzo meal, potato starch and 1 teaspoon cinnamon. Step 3 In a separate bowl, toss apples with brown sugar, 1 teaspoon cinnamon and nutmeg. Step 4 Layer half of the dough into the prepared 9x13 inch dish. Pour the apples into the dish then pat remaining dough over the apples. Sprinkle with some brown sugar, if desired. Step 5 Bake in a preheated 350 degrees F (175 degrees C) oven for 45 minutes.

Brother Garrett Miller

Passover Apple Cake Blue Velvet Dream

INGREDIENTS: • 2 eggs • 1 cup vegetable oil • 1 cup white sugar • 1 ½ cups matzo meal • ½ cup potato starch • 1 teaspoon ground cinnamon • 8 large apples - peeled, cored and sliced • ½ cup brown sugar • 1 teaspoon ground cinnamon • ½ teaspoon ground nutmeg

DIRECTIONS Instructions Checklist Step 1 Preheat oven to 350 degrees F (175 degrees C and grease a 9x13 inch glass baking dish. Step 2 Combine eggs, oil and sugar in large bowl with electric mixer. Stir INGREDIENTS • 6 tablespoons pineapple juice • 6 tablespoons (about 3 oz.) gin • 1/4 cup (about 2 oz.) blue Curaçao 2 tablespoons (about 1 oz.) velvet falernum • 2 tablespoons fresh lemon juice (from 1 large lemon) • 1 large egg white Ice • Garnish: 2 lemon peel twists

HOW TO MAKE IT Place 2 coupe glasses in the freezer for 10 minutes. Combine pineapple juice, gin, Curaçao, velvet falernum, and lemon juice in a cocktail shaker. Add egg white, and fill shaker with ice. Cover and shake vigorously 30 seconds; strain evenly into chilled glasses. Garnish each cocktail, if desired, and serve immediately.