__________________________________________________ B ROWN SUGAR ITALIAN CHICKEN Dreama McCool Davidson ___________________________________________________ 4-6 boneless, skinless,chicken breast ½ cup brown sugar 1(0.7oz) packet Italian dressing mix DIRECTIONS: Combine brown sugar and Italian dressing mix. Coat both sides of chicken with mixture. Put in a 9x3 inch baking pan with aluminum foil. Top chicken with any remaining brown sugar mixture. Bake at 425 degrees for 20-25 minutes. Turn broiler on high and broil chicken for about 1-2 minutes. Watch and do not burn. ___________________________________________________ B ARBEQUE Mary Grey Jenkins ___________________________________________________ 1(4-5lb) Boston butt roast 2 pod dried red pepper- crushed 1 tsp red pepper 1 tsp salt 1 tsp black pepper 1 cup vinegar ½ sm. bottle Louisiana red hot sauce DIRECTIONS: Put meat in a small enamel roaster. Sprinkle salt and peppers on meat. Add vinegar and hot sauce. Cover and cook at 250 degrees for 10 hours. (overnight works well). Remove from the oven and let cool. Remove meat and pour off grease and juice. Do not wash the roaster. Shred meat and return to roaster until ready to eat. ___________________________________________________ R ED-EYE BEEF ROAST Joanna Melton ___________________________________________________ 1 boneless beef eye round roast (3lb) 1 T canola oil 2 ½ cup water 1 envelope onion soup mix 3 T cider vinegar 2 T Louisiana hot sauce 2 T all purpose flour DIRECTIONS: In a dutch oven brown roast on all sides in oil over medium high heat. Combine ¾ cup water, soup mix, vinegar, and hot sauce. Pour over roast. Cover and bake at 325 degrees for 2-3 hours or until tender, let stand for 15 minutes before slicing. For gravy, combine flour and remaining water with drippings. Bring to a boil. Whisk. ___________________________________________________ B EEF AND VEGETABLE STIR FRY Janie Binkley __________________________________________________ 1lb. Lean flank or sirloin steak 2 T peanut oil 2 T soy sauce 2 T dry sherry ½ tsp sugar 3 T peanut oil 1 clove garlic peeled and crushed ½ tsp fresh grated ginger root 2 tsp cornstarch 2 T water 1 small onion thinly sliced 1 small green pepper thin 1 ½ in strips 1 small red pepper thin 1 ½ in strips ½ cup sliced bamboo shoots (drained)
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