Main Meals Recipes

4 turkey drumsticks -- thawed salt and pepper -- to taste 1/4 cup catsup 1/4 cup molasses 1/4 cup vinegar 2 tablespoons Worcestershire sauce 1/2 teaspoon hickory smoke salt 1 tablespoon instant minced on

Sprinkle turkey drums with salt and pepper. Place in large crockpot. Combine catsup , molasses, vinegar, Worcestershire sauce, hickory smoked salt and instant minced onion. Pour over turkey. Cover and cook on Low for 7-9 hours.

Note:

3 Chicken breasts, boned 3 T Flour 1 T Salt 4 T Olive oil 1 md Onion, chopped 3 sl Ham, cooked (or more), diced 2 Garlic cloves, minced 1 c Beer (not dark) 1/2 lb Shrimp, large 1/2 t Paprika 1 T Parsley, dried 1/2 t Tabasco sauce (optional)

Mix flour and salt; dredge chicken breasts. In large skillet, brown chicken in olive oil and remove. Combine onion, ham and garlic and saute in same skillet over low heat until onion is soft. (Don't let garlic stick to skillet.) Remove. Drain all but 1 T of the oil and pour in flour left from dredging chicken; stir a lot to make sure flour is well-blended. Return ham mixture. Clean and devein shrimp. To ham, add beer, shrimp, parsley, paprika and tabasco; mix well. Add chicken; cover and simmer for 20 minutes. Serve with rice or garlic bread.

Note:

1 2 1/2 lb. broiler-fryer chicken 2 Tablespoons margarine or butter 2 Tablespoons olive or vegetable oil 1/4 cup finely chopped onion 1/4 cup lemon juice 2 Tablespoons Worcestershire sauce 1/2 teaspoon dried basil leaves 1/4 teaspoon dried marjoram 1/4 teaspoon dried oregano 2 large cloves garlic -- finely chopped

Cut chicken into pieces; cut each breast half into halves and remove skin. Heat margarine and oil in rectangular pan 13x9x2 inches in 375 oven until margarine is melted. Stir in remaining ingredients except chicken. Place chicken, meaty side down, in pan, turning to coat with herb mixture. Cook uncovered 30 minutes. Turn chicken; cook until thickest pieces are done, about 30 minutes longer.

Note: