September 26th Menu Recipes
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Mama B
Shredded BBQ Beef
(Yield: 12 to 16 servings) 1 boneless beef chuck roast ( about 4 lbs) 3 tbsp veg. oil, divided 2 large onions, chopped 1 cup ketchup 1 cup beef broth 2/3 cup chili sauce 1/4 cup cider vinegar 1/4 cup packed brown sugar 3/4 tbsp Worcestershire sauce 2 tbsp prepared mustard 2 tbsp molasses 2 tbsp lemon juice 1 tsp salt 1/4 tsp cayenne pepper 1/8 tsp pepper 1 tbsp Liquid Smoke, optional 12 to 16 Kaiser buns OR hamburger buns In a dutch oven, brown the roast on all sides in 1 tbsp of oil. Meanwhile, in a large saucepan, saute the onions in remaining oil until tender. Add the next 13 ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally. Pour over roast. Cover and bake at 350 degrees for 2 hours; turn the roast. Bake 2 hours longer or until meat is very tender. Remove roast; shred with forks and return to sauce. Serve on rolls. Old-Fashioned Baked Beans (Yield: 12 to 16 servings) 1lb dried navy beans 1 1/2 tsp salt 4 quarts cold water, divided 1 cup chopped red onion 1/2 cup molasses 6 bacon strips, cooked and crumbled 1/4 packed brown sugar 1 tsp ground mustard 1/4 tsp pepper In a large saucepan, bring beans, salt and 2 quarts water to a boil; boil for 2 minutes. Remove from heat; let stand for 1 hour. Drain beans; discard liquid. Return beans to pan. Cover with remaining water; bring to a boil. Reduce heat; cover and simmer for 1 1/2 to 2 hours or until beans are tender. Drain, reserving liquid. In a greased 2 1/2 qt baking dish, combine beans, 1 cup liquid, onion, molasses, bacon, brown sugar, mustard and pepper. Cover and bake at 350 degree oven for 3 to 3 1/2 hours or until beans are as thick as desired, stirring occasionally. Add more of the reserved cooking liquid if needed. |
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