This is my friend, Krista’s favorite way to make chicken, it’s a must try.  Works with any kind of meat!  

Enjoy ~ Jan

1/2 cup olive oil

1/2 cup soy sauce - La Choy

6 Tbs. ketchup 

1 Tbs. minced garlic

Cracked Pepper

Put above ingredients in plastic bag with chicken breasts, marinate all day in fridge, or overnight, turning frequently, then cook on the grill.

How easy is this!!!!

My friend, Barb was telling me earlier this week about Creole Burgers.  When she was a little girl there was a local drive-in called the Sani-Cream and they served these burgers.  When they closed, the owner gave her dad the recipe, and her family has made them ever since.

You all know about how crazy we are about my Sloppy Joes, and the Creole Burgers are, for me, a new twist on an old favorite.  I thought they were amazing, and I’ll make them again and again.  She couldn’t remember exactly how much ketchup and mustard to use, she just tastes it and knows when it’s right.  Since I had nothing to gauge them by, I found a recipe online, altered it a bit, and think it’s really close to what she makes.  Hope you all enjoy these as much as we do.

~ jan

1 lb. ground beef
1 onion, chopped
1 can of Campbell’s Chicken Gumbo Soup
4-5 tablespoons Heinz Ketchup
3 tablespoons mustard, I use Plochmann’s because it’s my favorite
2-3 tablespoons Worcestershire sauce
1/2 teaspoon of pepper
salt to taste

Brown hamburger and onions breaking it up and crumble as it cooks, drain, add soup and condiments and simmer 15-20 minutes.  It thickens as it cooks.

So easy, and SO good!

Note:  I added salt very sparingly as the soup gives you a salty base to begin with, next time I think I will sprinkle the hamburger with Tony Chachere’s Creole Seasoning when I brown it.

Yield

Makes 4 servings

Ingredients

• 3  bacon slices
• 1  small onion, diced
• 2  (16-ounce) cans pork and beans
• 1/2  cup  root beer (not diet)
• 1/4  cup  hickory-smoked barbecue sauce
• 1/2  teaspoon  dry mustard
• 1/8  teaspoon  hot sauce

Preparation

Cook bacon in a skillet over medium heat until crisp; remove and drain on paper towels, reserving 2 tablespoons drippings in skillet. Crumble bacon.

Sauté diced onion in hot bacon drippings in skillet over high heat 5 minutes or until tender. Stir together onion, crumbled bacon, beans, and remaining ingredients in a lightly greased 1-quart baking dish.

Bake beans, uncovered, at 400° for 55 minutes or until sauce is thickened.

Southern Living, OCTOBER 2004

Ingredients

• 1 4- to 5- pound pork shoulder roast or pork shoulder blade Boston roast (Boston butt)
• 3/4 cup cider vinegar
• 2 tablespoons packed brown sugar
• 1/2 teaspoon salt
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon ground black pepper
• 16 kaiser rolls, split and toasted
• Coleslaw

Directions

1. Place meat in a 4- to 6-quart slow cooker. In a small bowl combine vinegar, brown sugar, salt, red pepper, and black pepper. Pour over meat.

2. Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.

3. Transfer meat to a cutting board; reserve cooking juices. When cool enough to handle, cut meat off bones and coarsely chop. In a medium bowl combine meat and as much of the juices as desired to moisten. Arrange meat on roll bottoms. Add roll tops. Serve with coleslaw. Makes 16 servings.

Source: BH&G