Waynesville, in scenic Roubidoux Creek Valley, became the county seat in 1843, but court first met here, 1835. Named for Revoultionary War General Mad Anthony Wayne, the town was a stage stop on St. Louis to Springfield Road, also called Wire Road for the telegraph line strung by Union Army.
Keep your meats in the refrigerator until you're ready to use them, and make sure your hands, knives and cutting boards are scrupulously clean. Marinate your meats in zipper-seal bags or sealed food-grade containers. Marinated poultry can be refrigerated safely for two days before it's cooked, and other meats can be stored for up to five days in the refrigerator. However, longer isn't usually better.
If you plan to use some of the marinade as sauce for the cooked food, your best bet is to reserve a portion of the marinade before putting raw meat and poultry in it. Storing marinated food: If things get busy and you end up not cooking the chicken, donât worry! You can store marinated poultry in your refrigerator for two days. Beef, veal, pork, and lamb roasts, chops, and steaks may be marinated up to 5 days. Cook it safely: Be sure to use a food thermometer and cook the meat to a safe minimum internal temperature.