Barb's Favorite Entrees

 

Barbecued Chuck Roast

Method: Grill (gas or charcoal)

Time: Prep: 15 min. + marinating Grill: 1-1/2 hours

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, 3/4 cup uncooked long-grain rice, 1 slightly beaten egg, 2 tablespoons snipped parsley, 2 tablespoons finely chopped onion, 1/2 teaspoon, salt, dash pepper, 1 can condensed tomato soup, 1/2 cup water, 1 teaspoon Worchester sauce.
Combine meat, rice, parsley, onion, salt, pepper and 1/4 cup condensed tomato soup. Mix thoroughly; shape into meatballs and place in skillet. Mix remaining soup, water and Worchester sauce and pour over meatballs. Bring to boil; reduce heat; cover and simmer 40 minutes, stirring often. Makes 4-5 servings. You can also bake this at 350 degrees for 45 minutes covered, and then uncover and bake 15 more minutes.

BBQ Brisket of Beef

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

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

The next day: pour sauce over brisket and bake 607 hours at 275 degrees. Drain, cool. slice and cover with foil and bake about 2 hours at  hours at 300-325 degrees.

Chef's Note: Can do ahead and reheat.