Uncle Dan's Own Mushrooms & Brown Rice

Ingredients

1/2 cup chopped onion
1 stick butter
1 cup whole or sliced mushrooms
2 (10-ounce) cans beef broth
2 tablespoons Worcestershire sauce
2 cups brown rice

Directions

Place your onion, butter and mushrooms in a large skillet. Simmer on low heat for 5 minutes or until the onion begins to turn translucent. Check the directions on the rice package and see how much water is needed, but instead of water, add the same amount of broth to the simmering mixture. Add Worcestershire sauce. Increase heat and bring to a rapid boil. Add brown rice to the boiling mixture and cover. Reduce to medium heat and simmer for 20-25 minutes or until the rice is tender. Fluff rice well with a spoon before serving.

Yield: 6 servings

*This recipe comes from the Southern to the Core: An Evins Family Cookbook by Karlen Evins.

Daddy's Own Steak Marinade

Ingredients

1 (15-ounce) bottle of A.1. Steak Sauce
1 (16-ounce) bottle of Italian salad dressing
1/2 cup vinegar
1/2 cup molasses
1/2 teaspoon garlic salt
Salt and pepper to taste
Parsley (optional)

Directions

Mix liquid ingredients in a bowl deep enough to cover your steaks. Steaks can be on top of one another, provided you alternate regularly, turning steaks every 30 minutes. For best results, marinate in the refrigerator for at least 2 hours, preferably overnight.

Once on the grill, sprinkle with salt, pepper, and garlic salt; sprinkle with parsley if desired.

This makes quite a bit of marinade, but it keeps well if you refrigerate in a mason jar.

**Thoughts~Eh. I wasn't a huge fan. My hubby liked it though.**

*This recipe comes from the Southern to the Core: An Evins Family Cookbook by Karlen Evins.

Chicken and Dressing Casserole

Ingredients

1 large fryer or 6 boneless, skinless chicken breasts
1 (10-ounce) can cream of chicken soup
1 (5-ounce) can evaporated milk
1 (8-ounce) package corn bread stuffing mix
2 cups chicken broth
1 onion, chopped

Directions

Stew the chicken. (In case you don't know, this means you slow-cook it in water to keep it moist and tender.) Remove the bones and skin. Cut the chicken into bite-sized pieces. Preheat your oven to 350 degrees. Place your chicken in a 3-quart casserole dish. Pour on the soup, then the milk. Combine the stuffing mix, broth, and onion in a medium bowl, then spoon this mixture on top of the chicken. Bake for 45 minutes.

Yields 8 to 10 servings

*This recipe comes from the Southern to the Core: An Evins Family Cookbook by Karlen Evins.