Page 36 - By His Hands We Shall Be Fed Test 2

SMOKY GRILLED CHICKEN (Low-Calorie)

Dona D. Shiflette

1/2 C. vinegar 1 (2 1/2 to 3 lb.) broiler-frier,

1/2 C. soy sauce cut up and skinned

1 clove garlic 2 T. lemon juice

1 lg. onion, half then quarter

Soak 6 to 8 pieces of hickory chips in water for 24 hours. Combine first 3 ingredients

in a blender. Process 10 seconds. Place chicken in a shallow pan. Pour mixture over chicken

and cover. Refrigerate overnight, turn once. Prepare charcoal fire in grill. Let burn15 to 20

minutes. Cover coals with soaked hickory chips and place onion on chips. Grill chicken over

hot coals, 50 minutes or until tender. Turn and baste every 10 minutes.

CHEESEBURGER PIE
Cheryl Dyar

1 lb. ground beef 1/2 tsp. dried oregano

1/2 C. evaporated milk 1/8 tsp. pepper

1/2 C. ketchup 1 8” unbaked pie shell

1/3 C. bread crumbs 4 oz. Cheddar cheese grated
1/4 C. chopped onions 1 tsp Worcestershire sauce

3/4 tsp. salt

Combine all ingredients, except cheese, and spread in pie shell. Top with cheese and

bake at 350° for 35 to 40 minutes. Sprinkle sauce over top and cook 10 minutes more.

HOBO SUPPER
Nancy Renior

1 1/2 lb. ground beef 1/4 C. milk

1 C. chopped onion 1/4 C. catsup

8 oz. cream cheese 1 can biscuits (10 count)

1 can cream of mushroom soup

Brown beef and onion; drain. Mix the cheese, soup and catsup. Combine with meat

mixture. Pour into a 2-quart casserole dish. Bake for 10 minutes at 375°. Top with flattened

canned biscuits to make crust and bake until brown, about 20 minutes.