Well, actually it’s her mother’s, Jean Parker, recipe, but since I had it at Susan’s, she gets the name. This is wonderful for London Broil. The London Broil cooking directions follow this recipe. This is a great alternative tasting marinade.

1/2 cup low salt soy sauce
1/4 cup cooking oil
1-tablespoon sugar
1 teaspoon dry mustard
3 cloves of garlic- minced
2 tablespoons of molasses

Mix together and marinate meat for at least 6 hours. This is not a fast acting marinade, and 24 hours is really best to get the full flavor.

London Broil:

1 2 lb Flank steak
Marinate 24 hours in above marinade.

In a 9” X 13” lightly greased baking pan, with marinade, broil one side of meat for 5 minutes, turn and broil other side for 5 minutes.
Remove from oven and cut very thin slices diagonally across the grain.
Reserve marinade for Au jus dipping.

3 chicken breasts – skinned, boned, and split
6 slices proscuitto 6 slices Swiss cheese
1 1/3 cups breadcrumbs 2 T. Parmesan cheese
1/3 c. butter or margarine, melted

Using a mallet, pound chicken breast halves until thin. Place proscuitto and Swiss cheese on each piece of chicken. Roll up, like jelly roll, folding in sides. Combine breadcrumbs and Parmesan cheese. Dip rolls into melted butter, then into the crumbs. Place rolls in shallow baking pan and bake at 350 for 40 minutes.

Fresh Mushroom sauce

2 T melted butter or margarine
1/2 t salt
1/2 c sliced fresh mushrooms
1/4 c chopped onion
1 T flour
1 c milk
2 T chopped chives
1/4 t pepper
1 c sour cream
1/4 c chopped fresh parsley

Melt butter in saucepan over medium heat. Add mushrooms and onion. Saute until tender, about 4 minutes. Stir in flour and cook for 1 minute. Gradually add milk, chives, salt and pepper. Stir until thickened. Stir some of hot mixture into sour cream. Then add sour cream mixture to rest of hot mixture and cook for about 3 more minutes. Stir in parsley when finished. Ladle sauce of chicken
rolls and serve.

Wonderful holiday dish, that even non-sweet potato fans love. This can be prepared ahead of time and heated up later.

6 medium sized sweet potatoes
1/2 cup sugar
2 eggs 1 tsp. Vanilla
1/3 cup milk
1/2 cup butter
1 tsp. Nutmeg

Topping

1/3-cup brown sugar
1/3 c. chopped pecans
2 T. flour
2 T. butter
1 tsp. Cinnamon

Cut up and cook sweet potatoes in boiling water 45 minutes or until done. Let cool to touch, then peel and mash.
Combine sweet potatoes, sugar, eggs, vanilla, milk, butter, and nutmeg. Beat at medium speed of electric mixer until smooth. Spoon into lightly greased 9×13 oblong baking dish.
Combine brown sugar, pecans, flour, cinnamon, and remaining butter. Sprinkle over casserole. Bake at 350 for 30 minutes. Serves 8.

Susan knows these are by far my favorite treat, and used to taunt me with making these all the time. Now that I have the recipe, I don’t need her to make them for me. I can do it myself…and gain 5 pounds with each batch I eat…

Bottom and Topping

1 yellow cake mix
2 eggs
1-cup peanut butter
1/2 cup melted butter

Mix together and spread about 2/3 of mixture into oblong pan.

Filling

1 cup chocolate bits (semi-sweet is fine)
2 T. Butter
1 can sweetened condensed milk
1 cup chopped pecans or almonds
1 cup coconut

Melt chocolate and butter on low-medium heat. Remove from heat and add milk, nuts, and coconut. Pour over peanut butter base in pan. Crumble rest of peanut butter mixture over top of filling and bake at 350 for 25-30 minutes. Topping will look somewhat browned (toothpick will NEVER come clean, otherwise they’ll be over cooked). Cut in bars when cooled.

Susan’s grandmother had been making these drop cookies for over 40 years. These are a favorite in her family. Enjoy!
1 cup shortening (butter flavored Crisco is best)
1 1/2 cups Sugar
2 Eggs
1/2 tsp. Salt
1/2 tsp. Baking soda
3 cups Flour
1 cup Sour cream
2 tsp. Vanilla
Cinnamon and sugar for sprinkling

Combine shortening, sugar, eggs, salt, baking soda, and vanilla. Add sour cream. Gradually add flour. Drop spoonfuls onto cookie sheet. Sprinkle with cinnamon and sugar. Bake in 350 oven for 12-15 minutes.