hosted by Laverne Diede & Rhonda Fitterer
Barbecued Roast
- 2 – 3 pound roast
- 2 Tbsp. lemon juice
- 3 Tbsp. Worcestershire sauce
- 1 cup water
- 2 Tbsp. mustard
- 1/2 cup chopped onion
- 2 Tbsp. vinegar
- 1 cup ketchup
- 1/3 cup brown sugar
- Salt & pepper to taste
Preheat oven to 350 degrees. Place roast on bottom of roasting pan. Combine all ingredients and pour over roast. Bake for 3-4 hours or until roast pulls apart easily with a fork. Remove roast from pan, fork apart the meat into smaller chunks. Add meat back into BBQ sauce and mix well. Serve barbecued roast on hoagie or hamburger buns.
Coleslaw
- 1 bag coleslaw mix
- 1 cucumber, peeled and diced
- 1 green pepper, diced (optional)
- 1/2 red or white onion, diced
- 1 cup celery, diced
- 1 8 oz. package ring macaroni, cooked
- 3/4 cup sugar
- 1 1/2 cups mayonnaise
- 1 tsp. apple cider vinegar
- Salt & pepper, to taste
In a large bowl, mix together the coleslaw mix, cucumber, green pepper, onion, celery and macaroni. Set aside. In a small bowl, stir together the sugar, mayonnaise, vinegar, and salt and pepper to taste. Stir the dressing into the vegetables to blend flavors. Refrigerate
