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1, 4 to 5 lb beef roast
1 cup meat stock
1 cup chili sauce
1 tbsp Worcestershire sauce
1 tsp salt
2 tbsp brown sugar
1 tbsp lemon juice
2 tbsp vinegar
1 tsp celery salt
1 tsp onion salt
Cook roast until tender. Shred the meat and put in a skillet. Add meat stock, ketchup, Worcestershire sauce, salt, brown sugar, lemon juice, vinegar, celery salt, and onion salt. Cook over low heat about 30 minutes. Serve on hamburger buns.
Smoky Mountain Baked Beans
2 cups navy beans
1/4 lb bacon, unsliced
2 tsp salt
1/2 tsp mustard
1/2 cup chili sauce
1/2 cup dark molasses
1 tbsp vinegar
2 medium size onion, sliced
2 cups bean liquid
Wash beans, cover with water (2 inches over beans) and soak overnight. Add bacon, cover and simmer over low heat (do not boil) until tender; about 1 hour. Drain, put liquid aside. Remove bacon and cut in 1" cubes. Pour beans into 2 quart casserole or bean pot. Bury bacon cubes in beans. Add combined remaining ingredients. Add bean liquid or water during baking. Bake 5 hours.
More Recipes from Smoky Mountain Cookbook
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Sour Cream Potato Salad
1/3 cup Italian salad dressing
6 cups hot potatoes, cooked and cubed
1 cup celery, sliced
1/3 cup onion, chopped
5 eggs, hard boiled
1 cup mayonnaise
1/2 cup sour cream
2 tbsp horseradish mustard
Pour Italian dressing over hot cubed potatoes. Chill about 2 hours. Mix chopped celery, onions, eggs, mayonnaise, sour cream and mustard. Pour over potatoes and mix well. Chill at least 2 hours before serving.
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