A Year-Round Guide to Franklin and Nantahala

½ cup oil ¼ cup soy sauce 4 teaspoons Worcestershire sauce 2 tablespoons wine vinegar 2 teaspoons dry mustard ¾ teaspoon salt 1 teaspoon coarse fresh pepper ½ teaspoon dried

Madison County Championship Rodeo

½ cup oil ¼ cup soy sauce 4 teaspoons Worcestershire sauce 2 tablespoons wine vinegar 2 teaspoons dry mustard ¾ teaspoon salt 1 teaspoon coarse fresh pepper ½ teaspoon dried

Rosemary and Goat Cheese Strata

½ cup oil ¼ cup soy sauce 4 teaspoons Worcestershire sauce 2 tablespoons wine vinegar 2 teaspoons dry mustard ¾ teaspoon salt 1 teaspoon coarse fresh pepper ½ teaspoon dried

London Broil Marinade

½ cup oil
¼ cup soy sauce
4 teaspoons Worcestershire sauce
2 tablespoons wine vinegar
2 teaspoons dry mustard
¾ teaspoon salt
1 teaspoon coarse fresh pepper
½ teaspoon dried parsley flakes
1 clove garlic, crushed
2 tablespoons fresh lemon juice
2 to 3 pounds London broil
Meat tenderizer

Combine all ingredients (except meat and tenderizer), and stir. Put ¼ to ½ of the mixture in a plastic bag with meat to marinate 6 to 8 hours or overnight. Reserve remaining mixture for sauce. Remove meat from marinade; discard used marinade. Sprinkle meat with tenderizer. Grill immediately. Heat reserved sauce to a boil before serving.


To order a copy of Centennial Cookbook contact Gayle Hughes at (336) 656-3256 or billgayle16@gmail.com.

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This story was published on Mar 30, 2011

Community Cookbook Series

Community Cookbook Series

For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.