DIRECTIONS: Cut the steak across the grain, thinly slice into 1 ½ inch strips. Put meat in a shallow dish with 2 T peanut oil, 2 T soy sauce, 2 T dry sherry, sugar, garlic, ginger root, cornstarch, and water. Mix to coat, add onion, peppers, bamboo shoots. Stir Fry vegetables until tender crisp. 3-5 minutes remove from wok, set aside. Wipe out wok with a paper towel. Heat 1T oil in wok at 400 degrees. Add meat: stir fry to heat through. Serve with rice. __________________________________________________ D Dave McMahan __________________________________________________ smoker. Don’t use farmed or Atlantic salmon. 1 bag dark brown sugar ½ c. table salt small container of honey 2/3 c. of bourbon (optional) DIRECTIONS: Remove any remaining pin bones with pliers & make diagonal cuts across
a small quantity of hot water, then add cold water to bring the temperature down. Soak
___________________________________________________ H OMEMADE BBQ Helen Ellis ___________________________________________________ 1 large Boston butt roast 1 bell pepper 3-4 pods hot peppers (cayenne) 1 lemon can use to lemon juice (½ cup) 1 onion salt and pepper 1 c vinegar Hot sauce to taste DIRECTIONS: Cook roast until tender, use a crockpot. Pull apart and place in a large plan. Place lemon slices or lemon juice, onion, all peppers on top of meat. Add salt, pepper, and hot sauce to taste. Pour vinegar over this, bake in an oven 300 degrees 1 hour or grill with seasoning chips 1 hour. Cover to cook (add salt and vinegar as needed) while cooking, remove lemons, peppers, and onions before serving. ___________________________________________________ K ING RANCH CHICKEN Dreama McCool Davidson ___________________________________________________ 3lb chicken breast Salt and pepper to taste 10 oz cream of chicken soup 1 16oz jar of picante sauce 1 ½ cup chicken broth 1 dozen flour tortillas cut in half 2 cups grated mild cheddar cheese DIRECTIONS: Cook chicken, add salt and pepper while tender, debone chicken & cut in small pieces. Combine chicken soup, picante sauce, and broth. Add to chicken and heat in pan on stove top. Make a layer of tortillas in a casserole dish, add cheese, onions, chicken, and sauce. Repeat layers and top with cheese, bake at 325 degrees for 40 mins .
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