Thursday, June 11 - Baked 3 bean casserole, Cauliflower casserole, and pudding.
Friday, June 12 - Chef Salad
Monday, June 15- Spagehtti, green beans, garlic toast, and Strawberry shortcake.
Tuesday, June 16 - Pulled Pork Shepard’s pie, green salad, nad fruit.
Wednesday, June 17- Chicken Potato casserole, veggie, 3 bean salad.
Beer Butt Chicken
Ingredients
1 cup butter
2 tablespoons garlic salt
2 tablespoons paprika
salt and pepper to taste
1 (12 fluid ounce) can beer
1 (4 pound) whole chicken
Directions
Step 1 Preheat an outdoor grill for low heat.
Step 2 In a small skillet, melt 1/2 cup butter. Mix in 1 tablespoon garlic salt, 1 tablespoon paprika, salt, and pepper.
Step 3 Discard 1/2 the beer, leaving the remainder in the can. Add remaining butter, garlic salt, paprika, and desired amount of salt and pepper to beer can. Place can on a disposable baking sheet. Set chicken on can, inserting can into the cavity of the chicken. Baste chicken with the melted, seasoned butter.
Step 4 Place baking sheet with beer and chicken on the prepared grill. Cook over low heat for about 3 hours, or until internal temperature of chicken reaches 180 degrees F (80 degrees C).
