TUESDAY

BBQ Sauce! And Chicken! Bock bock!
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From the kitchen of Margaret P. Dowling

Peggy’s Kitchen Sink Barbecue Sauce:

Makes 2 ½ cups

2 tbsp olive oil

1 medium onion, chopped

1 clove garlic, minced

1 14oz bottle of catsup (Heinz will do)

¼ cup Worcestershire sauce

¼ cup soy sauce

¼ cup beer (light - NOT Guinness)

2 tbsp maple syrup

2 tbsp cider vinegar

½ tsp dry mustard (Coleman’s is best)

¼ tsp salt

¼ tsp cayenne pepper

¼ tsp tabasco sauce

In a saucepan, saute onion and garlic in oil till limp. Add all remaining ingredients. Stir, bring to a boil & simmer 15 minutes. Remove from heat. This sauce improves with age. Keep in fridge.

Ra-ree says:

“It was a rite of passage, learning how to cook barbecue. See, in Ireland , there is no such thing as barbecue. Outdoor cooking was only for tinkers and the unfortunates. So, to come to America and learn that barbecue was a summer past time second only to baseball was quite a shock…. “

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Chicken Mc(add your last name here):

Ingredients:

4 chicken breasts (cut into 1" cubes):

1 bag of flour

1 tin of black pepper (or ceyanne)

A thing of garlic salt

1 egg

1 large freezer bag

Vegetable oil

Directions:

1. Pour about half the bag of flour into the freezer bag.

2. Add about 1/3 the tin of pepper (trust me)

3. Add about the same amount of garlic salt.

4. Shake bag up well.

5. Crack egg into a bowl and scramble it up really good.

6. Take you chicken cubes and get them covered in the egg.

7. Then toss them into the bag and get them covered in the flour mix.

8. Pour about an inch of oil into a pan and heat up.

9. Put the flour-covered chicken into the pan and fry until golden brown.

I really like this one alot. It tastes better tha McNuggets and they're probably just as bad for you. You can dip them in hon-ay or BBQ or whatever you want!

Sam

Washington D.C.

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