4 chicken legs (6 oz. each)
1 1/2 tbsp. butter
1 tsp. curry powder
3 tbsp. prepared mustard
1/2 c. honey

Heat oven to 350 degrees. Line a 13"x9" baking pan with foil. Arrange chicken in prepared pan in single layer. Melt butter in a small saucepan over medium heat. Stir in curry powder, then mustard until well blended. Add honey and simmer 2 minutes or until mixture just comes to a boil, stirring once or twice. Pour over chicken. Bake, basting once with pan juices, 1 hour or until chicken is tender and juices run clear when pierced. Makes 4 servings.