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This is from Betty M.:
- 2 10oz. Frozen Broccoli Spears or 1 1/2 Cup Fresh
- 6 Boneless Chicken Breasts Halves, Cooked (baked, fried, poached, etc.)
- 2 Cans Cream of Chicken Soup (undiluted)
- 1/2 Cup Milk
- 1 teaspoon Lemon Juice
- 1 Cup Mayonnaise
- 1/2 teaspoon Curry Powder
- 1 Cup Sharp Shredded Cheese
- 2-3 Cups Bread Crumbs
- 3 Tablespoons Melted Butter
- 1/4 teaspoon Garlic Salt
- 1/2 Cup Chopped Onion
- 4-6 Large, Fresh, Sliced Mushrooms
Here's a little information about London Broil I got from www.foodreference.com.
London Broil is the name of a recipe or method of cooking; it is not the name of a cut of beef. The recipe first appeared in print in the U.S. in the early 1930's, and consisted of marinated flank steak, broiled or grilled and sliced thinly across the grain. Top round steak and chuck shoulder can also be used.
- 1 1/2 Tablespoons Soy Sauce
- 2 Tablespoons Olive Oil
- 1 Tablespoon chopped Green Onions
- 1 teaspoon Thyme
- Several drops of Tabasco Sauce
- 2 Tablespoons Lemon Juice
As noted above you can use several different meats but we prefer Flank steak.
Mix all the ingredients together and place in a locking freezer bag along with the meat.
Turn the bag around until the marinade is all over the meat and put it in the refrigerator.
Turn the bag over three or four times while marinading.
The longer it can marinade the better it tastes.
Our favorite way to cook the meat is on the bar-b-que. Brush the marinade over the meat as it cooks.
To serve slice the meat at an angle, across the grain, about 3/4" thick.
Bring any remaining marinade with the green onions to a boil in a pan and pour over the slices.
These are recipes that have appeared in our news letter or on our web site. If you have a recipe that you would like to add just drop a line to kennyb@runnerduck.com.
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