Lady Rooster's Marinate
1/2 cup Soy sauce
1/4 cup Worcestershire sauce
3 tbsp. Brown sugar
1 tsp. chopped garlic
1 tsp. salt
1 1/2 tsp. fresh ground pepper
1 tsp. yellow mustard
1/4 cup vinegar or lemon juice
Tenderize beef than marinate for at least 6 hours, over night for more flavor.
Pour marinate over beef in a Ziplock bag, turning a few times. Great on Kabobs also.
Place chicken breast/pieces in Ziplock bag pour marinate over. Same amount
of marinating time as with beef.
Do not re-use marinate.
Wednesday, May 23, 2012
Thursday, May 10, 2012
One of the horses, Chico was bitten by a snake last week. He has been pinned up recieving treatment since.
A Golden Tail Hawk was watching for baby bunnies, I closed my eyes each time he dove into the hay!!!
Tuesday, May 1, 2012
|Chicken Spinach Lasagna
1 Pkg (box) lasagna noodles, cooked per pkg directions
1 box frozen spinach, cooked per pkg directions
2 chicken breasts, cooked and cut into bite sized pieces
1 1/2 cup shredded cheddar cheese
1 can mushroom soup
1 container sour cream ( can used fat free)
1 can sliced mushrooms
1/3 cup chopped onion
1/2 tsp salt
1/4 tsp pepper
Mix sauce ingredients together. Add chicken pieces. Then add spinach.
Layer sauce and noodles, beginning with noodles and ending with sauce. Sprinkle with extra grated cheese. Bake at 350 for 30 min., covered with foil, and then 10 more minutes uncovered. Let stand 10 minutes. Cut into sections.
Gilbert's Dry BBQ Rub
1 cup sugar
1 cup brown sugar
1 (2.5 oz) chili powder (less is okay more is better)
1 tsp. ground cinnamon
1 tsp. ground nutmeg
Dash ground clove
1 pkg dry lime powdered drink mix (Margarita, Kool-Aid)
1 tsp. salt
1 tsp. pepper
1 tsp. cayenne power
Mix above ingredients together, can be stored for months in dry location.Cover rare meat with dry rub just before smoking.
As meat smokes the sugar hardens and holds in the liquids.
1/2 cup dry mix
1 1/2 cup ketchup
1/4 cup wine/water