London Broil

If you're grilling out for Labor Day or any day, try this London Broil recipe that my sister, Cathy, shared with me. Just marinate overnight in the following mixture. Then grill it until is is pink in the center (medium rare), slice it thin (always slice opposite from the grain), then eat it. It's delicious! You can serve it with Our Favorite Potato Casserole (see other) or just a plain baked potato.

London Broil

1/4 cup soy sauce
3 Tablespoons of honey

2 Tablespoons of vinegar

1 teaspoon garlic powder

1 teaspoon ground ginger

3/4 cup of vegetable oil

1 green onion chopped

Mix all ingredients and marinate overnight in refrigerator.

Good Ol' Hamburgers

Do you need a recipe for a good ol' hamburger? I think I have one for you. Cook it on the grill or on your stove top (I always keep this option open since it usually rains on Labor Day). It's easy and simple and the hamburger has a great taste.

Good Ol' Hamburgers

1 1/3 pound of ground beef

1 egg

1/2 teaspoon garlic powder

1 Tablespoon Worcestershire sauce

1/2 teaspoon black pepper

1/2 teaspoon salt

Mix all ingredients together and form into patties.

To make nice round patties I use a round container top that's a little larger than the size hamburger I want to make. I put a piece of plastic wrap in the container top and put the hamburger on it. (See below.) Then I press the hamburger to the edge of the top, pop out and put it on the grill or in a pan. It's so easy and all the hamburgers are the same size and amount.

Try using the sandwich thins instead of hamburger buns. My 96 year old mother-in-law said she loved "those thin hamburger buns". She said,"They were delicious!" Now we can't argue with a 96 year old, right?

Corn on the Cob

Corn on the Cob is a must for your Labor Day barbecues. My daughter-in-law, Brandi, taught me how to make perfect corn on the cob every time.

All you do is bring a pot of water to a boil. (I use to put salt in my water, but DO NOT put salt in the water.) When the water comes to a boil, add your corn to the pot. Bring the water back to a boil and boil for only one (1) minute and then remove corn immediately. That's it!

Now just serve it and butter it. Mmm, crunchy and delicious! I can taste it now.

Baked Beans and Hamburger Casserole

Where did August go? Actually, where did summer go? It is almost Labor Day, so I thought I'd share some great recipes for your cook-outs or your "cook-ins" (because it always rains in SC on Labor Day)! Instead of serving plain ol' baked beans at your barbecue, try this "Baked Beans and Hamburger Casserole".

Baked Beans and Hamburger Casserole

1 medium onion, chopped

1 pound ground beef

1 teaspoon salt

1 cup ketchup

1/2 cup sugar

2 Tablespoons vinegar

2 cans pork and beans (15 oz)

1 can kidney beans (16 oz), drained

Preheat oven to 375. Brown together the ground beef and onion. Drain off the grease. Add the salt, ketchup, sugar and vinegar and mix well. Add the pork and beans and the kidney beans and gently mix together. Put into a baking dish and bake uncovered at 375 for 30 minutes. Turn off oven and leave in another 30 minutes.

**This recipe can be used as a side or main dish. It is also good as a topping for hot dogs!

Baked Ham

My family loves when I make a ham for dinner. They just think it is the best ham they have ever eaten. I always use a Hormel Cure 81 Ham. (Watch for when they go on sale at the grocery store.) I don't follow all of the directions on the ham exactly as written. Here's what I do:

Put aluminum foil large enough to cover the ham in a baking pan. Add 1/2 cup water and put ham, largest cut surface face down, on the foil in the pan. Cover the ham securely with the foil and begin baking at 325 for about 30 minutes. It says to bake 20 minutes per pound, but I turn the oven down to 300 and bake about 30 - 40 minutes per pound. About 15 minutes before the ham is done, I mix 1/2 cup of light brown sugar and 1 - 2 tablespoons of orange juice and pour over the ham. I wrap the ham back up in foil and continue to cook. When done I spoon the juice over the ham and baste it really well and cook for about 5 more minutes. (You can keep the ham open and let it brown a little if you like.)

Then I take the ham out of the oven, pour off the juice, wrap it back in the foil and let it sit until ready to slice and serve.

Man, I thought this would be an easy recipe to share, but it was hard trying to tell you what I do. I hope this is not too confusing. Try it and give me your comments.

Teriyaki Chicken Wings

Everybody loves "wangs"--that's southern for "wings". Here is a recipe my sister-in-law shared with me many years ago. It quickly became a family favorite. It think it will become one for your favorites, too.

Teriyaki Chicken Wings

2 - 4 pound package of chicken wings

1 cup dark brown sugar

1/2 cup white sugar

1 cup soy sauce

Place a single layer of wings in a 9 x 13 pan.

In a small pot put the dark brown and the white sugars and the soy sauce and mix together. Heat on the stove until sugar dissolves. (It does not need to come to a boil.) Then pour this mixture over the wings. Bake at 325 uncovered for 1 1/2 hours.

Fresh Canned Green Beans

I call this recipe "Fresh Canned Green Beans" (actually in the south we call them "string beans") because the canned green beans taste like fresh--you just need to know the secret. The secret is water and a large slice of onion.

All you need to do is drain the canned beans and rinse well. Put beans in a pot and add water to cover the beans. Add salt and pepper to taste and the slice of onion.

Let it come to a boil, cover and turn down heat to low. Let beans cook for about 30 minutes. You can also let the beans simmer until ready to serve.

Fresh Yellow Squash

If you read the sidebar about "What Is Nana's Recipe Box?", you know the story of the squash I made that my grandson loved. Well, here is how to make it. It's so simple and so good.

Fresh Yellow Squash

4 - 6 medium yellow squash

1 large onion, grated

Salt

Pepper

1 Tablespoon butter

Clean and wash yellow squash, slice and put in a pot. Cover with water and add salt (about 1 Tablespoon or more). Bring to a boil. Cover and cook about 30 minutes on medium-low until tender.

When tender, drain water from squash (I pour it into a colander) and return squash to pot. Add grated onion (I grate it right into the pot), and salt and pepper to taste. Cover and let squash continue to cook on low for about 10 - 15 minutes. Add butter (I use Smart Balance because my family is always thinking healthy) and let it simmer for a few more minutes. You can actually let it simmer until ready to serve.

**You can use frozen yellow squash, too, but I love to make fresh squash.

Barbecue Chicken

Where does the time go? It has been several days since I have posted a recipe. I have been so busy and therefore, Nana has not been cooking. But I'm back in the kitchen and hope to give you some quick, easy recipes that you will love. Here is an easy barbecue chicken recipe that is delicious, but you need to use Johnny Harris Original Bar-B-cue Sauce. It makes the best barbecue chicken. You've just got to try this one.

Barbecue Chicken

1 - 2 whole chickens (cup up)
Salt

Pepper

Garlic Powder

1 jar of Johnny Harris Original Bar-B-cue Sauce

Put the pieces of chicken ( I usually do 1 whole chicken and several chicken legs because my grandkids love the legs) in a 9 x 13 pan or glass dish. Put salt, pepper, and garlic powder on the chicken. Spread Johnny Harris Original Bar-B-cue Sauce over top of chicken. Cover with foil and bake at 325 for 1 1/2 to 2 hours.

**I always serve this chicken with rice because the sauce that is in the pan makes delicious gravy.

Chicken Broccoli Alfredo

Chicken Broccoli Alfredo is a quick, easy recipe to make--and it's delicious. We had it last night and my daughter looked at me and said, "Mom, they're gonna love this!" I hope you do.

Chicken Broccoli Alfredo

6oz. uncooked fettuccine

1 cup frozen broccoli flowerets

1 - 2 Tablespoons butter

3 - 4 boneless, skinless chicken breasts (cubed)

(I always season my chicken with salt, pepper and garlic powder)

1 can cream of mushroom soup

1/2 cup milk

1/2 cup grated Parmesan cheese

Salt and pepper to taste

Prepare fettuccine according to package directions. Add broccoli for the last 4 minutes of cooking time. Drain.

In a skillet, melt butter over medium heat. Add chicken and cook until browned, stirring often. Add soup, milk, Parmesan cheese and fettuccine mixture and cook about 5 minutes (stirring often) until mixture is nice and hot. Salt and pepper to taste. Serves 4 - 6.