**APRIL RECIPES 3**

BBQ CHICKEN:
1 kg chicken pieces (I prefer thighs & drumsticks)
4 tablespoon tomato sauce
2 tablespoon vinegar
1 tablespoon lemon juice
2 tablespoon worcestershire
2 tablespoon butter
2 tablespoon brown sugar
1 tablespoon white sugar
1 teaspoon mustard
2 teaspoon paprika
1/2 teaspoon chili powder
some black pepper & red hot sauce


Combine sauce ingredients and mix them to create the sauce
Place chicken in sauce
Cook in a dish or pan covered with aluminum foil for about 2 1/2 hrs at 350 degrees.

SOY CHICKEN:

I kg of chicken wings
1 cup soy sauce
2 cups brown sugar
1 tablespoon garlic powder
1 tablespoon ginger powder
salt (optional)


Wash chicken and dry as much as possible.
Preheat oven at 200 degrees
Place chicken in a deep baking dish.
Mix all other ingredients together in a bowl.
Pour over chicken
Place in oven for 1 1/2 hours or until chicken is done and sauce is sticky.

NOTICE: Due to the hot cooked sugar, chicken will be extra hot and easy to burn.
Be careful and let chicken sit for at least 20 min before serving.


MEATLOAF:

1 1/2 pound of ground beef
3/4 cup oats (uncooked)
2 eggs beaten
1/4 cup chopped onions
2 teaspoons salt
1/4 tablespoons pepper
1 cup tomato juice

Preheat oven at 180degrees
Mix all the ingredients together in a bowl.
Fold mixture into slightly greased baking tray & bake for appx 1hr
Serve with mash & gravy & veggies

**SOULFOOD -APRIL RECIPES 2 **

HASH BROWNS:

4 cups cubed, cooked potatoes
2 teaspoons all-purpose flour
Salt and black pepper
6 tablespoons bacon fat or oil
2 teaspoons chopped fresh parsley
1 small onion, finely chopped
Worcestershire sauce

Put the potatoes in a bowl and sprinkle with flour and about 1 teaspoon each of salt and black pepper. Using a fork, gently toss the potatoes until they are nicely coated.

Heat the bacon fat, which I prefer for its flavor to the potatoes, in a large skillet over high heat. When the fat is hot, put in potatoes. Sprinkle with parsley and chopped onion. Toss with a spatula, mixing well to coat the potatoes evenly. Give them several shakes of Worcestershire sauce, and sprinkle with a little more salt and pepper.
Press the potatoes down with a spatula to pack them firmly into the skillet. Lower the heat and continue cooking for about 15 minutes, pressing with a spatula from time to time. Do not stir.

When the potatoes are crisp and brown on the underside, break the panful in half with the spatula and flip each half over as you would an omelet.
Cook on the other side for about 10 minutes or until nice and brown. If the potatoes begin to stick to the pan, add a little more fat. Season with more salt and pepper, if you desire. Serve hot.

APPLE PUDDING:

1 cup flour
1 cup sugar
1/2 stick butter
1 egg
1 teaspoon each cinnamon, nutmeg, salt, baking soda
4 or 5 sliced apples
1/2 cup raisins or walnuts, optional

Mix dry ingredients; then cream in butter and add egg.

Stir in apples and raisins or nuts, if using. (The consistency will resemble cookie dough).

Spread in a pan and bake at 350 degrees for about 30 minutes.
Test for doneness as you would a cake.

NOTE - Delicious for dessert, (add ice cream for a double pleasure), or yoghurt at breakfast

HUSH PUPPIES:

2 cups corn meal
1 teaspoon baking powder
1 onion, grated
1/2 cup flour
1 teaspoon salt
1 egg
Milk (just enough to make dough)
Oil or fat for frying

Combine dry ingredients, mix well and make hole in the center.
Add the egg and milk to make a stiff dough.
Shape into balls and drop into fat, fry until golden brown.