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RECIPES

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BARBECUE CHICKEN

4 Chicken Breasts

½ cup Butter or Margarine

¾ cup Lemon Juice

2 tsp Garlic Salt

2 tbsp Cumin

2 tbsp Cayenne Pepper

1 tsp Salt

½ tsp Pepper

Set skillet temperature to 300º F and melt butter. Add lemon juice, garlic salt, cumin

and cayenne pepper. Pour ½ of this marinade into a large bowl. Pierce chicken in

several places and sprinkle with salt and pepper. Place chicken in bowl with

marinade, turning occasionally to coat. Set skillet temperature to 375º F. Place

chicken in skillet, brushing with the reserved marinade. Grill, turning and basting

with marinade occasionally, until thoroughly cooked (about 15 minutes).

BEEF STEW

4 cups Water

5 Beef Bouillon Cubes

1 tsp Worcestershire Sauce

2 cups Cooked Beef, cubed

6 Carrots, Peeled and cut into chunks

1 Medium Onion, chopped

2 tbsp Flour

1 Garlic Clove, Minced

1 Small Bay Leaf

Set temperature to 350º F. Bring water and bouillon cubes to a boil until bouillon

dissolves completely. Add Worcestershire sauce and a dash of pepper. Stir beef,

carrots and garlic into mixture and return to a boil, adjusting temperature if

necessary. Place bay leaf on top, cover and reduce heat. Simmer for 30 minutes or

until vegetables are tender. Pour about ½ of the liquid in a small bowl and blend

with flour. Increase heat to boiling point. Stir flour mixture into stew and cook,

stirring continually until juices are thickened. Remove bay leaf.