BBQ Chicken Marinade (Mom)

15 oz. Oil

15 oz. Soy sauce

2 T. Lemon juice

2 T. Horse radish

Sprinkle garlic

32 oz. 7-up, sprite, etc.

Marinade 4 hours or overnight.

**This recipe makes a lot, so it definitely can be halved!

White Sauce (Bechamel) over Toast and Asparagus (Mom)

2 Tbs. Butter

2 Tbs. Flour

1 C. Milk

dash of salt

dash of pepper

In heavy sauce pan over low heat, melt butter.  Stir in flour with a wire whisk.  Cook over low heat for three minutes, stirring constantly.  Do not allow the mixture to brown.  Gradually stir in milk.  Cook until thickened.  Serve over toast and asparagus

Funeral Potatoes

6‑8 Medium Potatoes

½ cup butter

1 pt. sour cream

1 can cream of chicken soup

1/3 cup chopped onion

1 ½ cup cheddar cheese

Cook potatoes until tender, but not mushy.  Cool.  Shred or grate potatoes.  Heat the butter and saute the onions.  Blend the soup, sour cream, and cheese, then fold all the ingredients gently into the potatoes.  Place in a buttered 9x13 baking pan.  Melt 2 Tbs butter and add to crushed cornflakes then sprinkle on top of potatoes.  Bake at 350 for 45 minutes.