Entrees

Barbecued Chuck Roast

Ingredients: 1/4 cup red wine vinegar; 1/4 cup ketchup; 2 tablespoons reduced-sodium soy sauce; 1 tablespoon Worcestershire sauce; 2 teaspoons canola oil; 1 teaspoon brown sugar; 1 teaspoon prepared mustard; 1/4 teaspoon garlic salt; 1/4 teaspoon pepper; 1 boneless beef chuck roast (1-1/2 pounds), trimmed.

Directions: In a small bowl, combine the first nine ingredients. Pour 1/4 cup into a large resealable plastic bag; add the roast. Seal bag and turn to coat; refrigerate for 2-3 hours, turning several times. Cover and refrigerate remaining marinade for basting. Prepare grill for indirect heat, using a drip pan. Coat grill rack with cooking spray before starting the grill. Drain and discard marinade. Grill beef, covered, over indirect medium heat for 1-1/2 to 1-3/4 hours or until tender, turning and basting occasionally with reserved marinade. Cut into thin slices. 

Yield: 5 servings.

Mediterranean Chicken

Ingredients: 2 teaspoons olive oil, 1 teaspoon salt, 5 chicken breasts, 1 teaspoon balsamic vinegar, 1 can stewed tomatoes, 1/4  teaspoon crushed red pepper, 1 can pitted olives, 2 tablespoons capers, 1 tablespoon minced garlic,  1 teaspoon fennel seed.

Directions: Add oil and brown chicken until lightly browned. Add remaining ingredients and bring to a boil. Simmer 25 minutes.  Serve over bowtie or other pasta.

Chef's Note: I  used 2 huge chicken breasts and left out the olives.

Porcupine Meatballs

Ingredients:1 pound ground beef, ¼ cup uncooked long-grain rice,1 slightly beaten egg, 2 tablespoons snipped parsley, 2 tablespoons finely chopped onion, ½ teaspoon salt, dash pepper, 1 can condensed tomato soup, 1/2 cup water, 1 teaspoon Worcestershire sauce.

Combine meat, rice, egg, parsley, onion, salt, pepper, and ¼ cup condensed tomato soup.  Mix thoroughly; shape into meatballs and place in skillet. 

Mix remaining soup, water, and Worcestershire sauce; pour over meatballs.  Bring to boil; reduce heat; cover and simmer 40 minutes, stirring often.  Makes 4 or 5 servings.  You can also bake this at 350 degrees for 45 minutes covered, and then uncover and bake 15 minutes more.

BBQ Brisket of Beef

Ingredients: 1 (4-5 lb.) beef brisket, garlic salt to taste, onion salt to taste, celery salt to taste, Liquid Smoke (enough to cover roast), 1 (17 fl. oz.) jar BBQ sauce, 1/4 cup Worcestershire sauce.

The night before: place brisket in Pyrex dish and sprinkle with salts. Rub with Liquid Smoke. Cover with aluminum foil and refrigerate overnight.

The next day: pour Worcestershire sauce over brisket and bake 6-7 hours at 275 degrees. Drain, cool, slice and cover with foil and bake about 2 hours at 300-325 degrees. Chef's Note: Can do ahead and reheat.