| Auntie Gales Recipes July 7th edition |
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Grilled Chicken Teriyaki
By: Patricia Croxton
1/2 cup firmly packed brown
sugar
1/2 cup soy sauce
3 tablespoons dry sherry
1 tablespoon grated onion
1 clove garlic, minced
4 chicken breast halves, skin
removed and boned
Combine brown sugar, soy sauce, sherry, onion and garlic in saucepan. Cook over low heat until sugar is dissolved and for five additional minutes to form thin syrup. Place chicken in baking dish. Pour marinade over chicken and chill overnight. Grill chicken on low-burning coals for 15-20 minutes, turning and basting with marinade frequently.
Yield: 4 servings
Note: Turkey cutlets may be substituted for chicken breasts.
Marinated cole slaw
By: Sarab Riley
Salad:
1 small head cabbage,
shredded
1 large green bell pepper,
chopped
1 large onion, chopped
1 (2 oz.) jar pimientos,
drained and chopped
Dressing:
1 cup vinegar
1 cup sugar
1 teaspoon mustard seed
Salt and black pepper to taste
Combine cabbage, bell pepper, onion and pimiento. Prepare dressing by combining vinegar, sugar, mustard seed, salt and black pepper in small saucepan. Bring to boil. Pour dressing over vegetables, mixing thoroughly. Chill for 24 hours. Slaw may be stored in refrigerator for several weeks.
Yield: 8-10 servings
brenda’s stove-top baked beans
By: Brenda Bertram
1 (16-ounce) package bacon
1 cup chopped onion
1/4 chopped green
bell pepper
1 (53 oz.) can of pork & beans
1 cup ketchup
1 cup firmly packed dark
brown sugar
Sauté bacon in large skillet until crisp. Remove bacon and drain on paper towel. Reserve 1/4 cup drippings in skillet; add onion and bell pepper and sauté until tender. Add beans to vegetables. Stir in ketchup and brown sugar. Crumble bacon and add to bean mixture. Simmer for 15 minutes or until hot.
Yield: 8-10 servings
pineapple sherbet
By: Joann Bryant
2 (3 oz.) packages pineapple
gelatin
2 cups sugar
1 cup boiling water
1 cup pineapple juice
Juice of 4 lemons
1 (20 oz.) can crushed
pineapple
Pinch of salt
1/2 gallon milk
Dissolve gelatin and sugar in boiling water. Add pineapple juice, lemon juice, pineapple and salt to gelatin. Let stand until cool. Add milk to pineapple mixture. Using electric ice cream churn, freeze according to manufacturer’s directions.
Yield: 2-1/2 quarts.
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