Beef Brisket

 

6 lb. beef brisket, trimmed                            1 Tbs. liquid smoke

2 Tbs. Worcestershire Sauce                         ½ tsp. Beau Monde seasoning

Salt & pepper to taste                                  1-2 tsp. Brown Dog seasoning  

1 Tbs. garlic powder                                     OR:  use David’s Marinade & Brown Dog

Preheat oven to 275 degrees.  Rub the seasonings on both sides of the raw brisket.  Place in plastic container and marinade overnight.  Place meat fat side up in roaster and roast for 6-7 hours at 275.  Lift fat from meat, slice and serve.

Cole Slaw – Ma & Pa’s Real Good Slaw

1 small or ¾ of lg. head of cabbage              4 T. horseradish

3 medium carrots                                         ¼ tsp. black pepper

½ small or ¼ large onion, chopped fine         ½ tsp. salt

1/3 cup Splenda                                           1 T. lemon juice

¼ cup vinegar                                              1 cup mayonnaise

Shred the cabbage and carrots.  Thoroughly mix the rest of the ingredients and add to cabbage and carrots.  Chill 3-4 hours.  Serve cold.

I made these tonight for a bunch of men and they loved them!

Spinach Mushroom Enchiladas

8 oz. baby portabella mushrooms, sliced       1/2+ cup ricotta cheese

1/2 cup onion, chopped                                corn tortillas

1 Tbsp. olive oil                                            28 oz. green chili enchilada sauce

Salt, pepper & garlic powder                         sour cream or Greek yogurt

1 pkg. frozen chopped spinach                     

Saute mushrooms and onion in oil, season with salt, pepper and garlic powder.  Cook until the pan is just dry.  Squeeze all liquid out of spinach and add to mushroom mixture, mixing well.  Add ricotta cheese to the spinach mixture until creamy.  Heat corn tortillas (either in skillet or wrapped in towel in microwave).  Put a spoonful down center of each tortilla and roll up.  Mix ½ cup of sour cream or Greek yogurt with ½ cup green chili enchilada sauce and spread in bottom of 11X13” baking dish.  Put the rolled up enchiladas on the sauce, in the dish.  At this point, you can either mix the enchilada sauce with more of the sour cream or yogurt, or just the green enchilada sauce.  You can make it as creamy as you like or not – both are good.  Cover with enchilada sauce and bake until bubbly, about 20 minutes at 350 degrees.  I like mine with green sauce and the sour cream/yogurt on the side.

The grandchildren are coming!  This is so fun for the little ones:

PB&J Sushi

(I make these for the Grandkids)

2 Tbsp. peanut butter                                   2 slices white bread

2 Tbsp. favorite jam or jelly

Remove crusts from bread.  With a rolling pin, completely flatten bread.  Spread 1 Tbsp. peanut butter and 1 Tbsp. jam or jelly on each slice of bread.  Roll each slice into a tight spiral.  Cut each spiral into 4 pieces!

Asian Noodle Salad

An Exotic Twist to Salad

1 pkg. linguine, cooked, rinsed,                    1 small bag bean sprouts

   drained & cooled                                      3 green onions, chopped (with green)

4 cups sliced Napa cabbage                         3 peeled, sliced cucumbers

4 cups sliced purple cabbage                        1 cup toasted cashews

1 bag baby spinach                                      chopped cilantro

1 yellow bell pepper, sliced thin                    lemon wedges for garnish

1 orange bell pepper, sliced thin                   Kraft Light Asian Toasted Sesame

    Dressing

Mix together all salad ingredients (except cilantro & lime).  Toss with dressing.  Garnish with cilantro and lime.  You could use Ramen noodles for the linguini. 

check out this link to see an Antipasta Platter and Prosciutto Wrapped Asparagus recipe I sent in to Volpi Foods:

http://custapp.marketvolt.com/cv.aspx?cm=309335928&x=53127754&cust=16966070

This is a great side dish for a summer BBQ ~

Macaroni Salad

1 16 oz. pkg. macaroni, cooked                     1 cup chopped celery

4 hard boiled eggs, chopped                         ½ cup chopped red onion

1 cup mayo and/or Greek Yogurt                  ½ cup green stuffed olives                 

½ cup sour cream                                        ¼ cup chopped sweet pickle

Salt & pepper to taste                                  2 carrots, grated

¼ tsp. ground mustard                                 1 red bell pepper, chopped

2 T. sweet pickle juice                                  2 T. celery seed

Dash of white vinegar                                   2 Tbs. pimientos or green olives

                                                                   Salt & pepper to taste

Cook pasta in a large pot of boiling water until al dente.  Drain and rinse.  Set aside.  In a large bowl, mix mayonnaise, sour cream, dry mustard and sweet pickle juice.  Season to taste with salt and pepper.  In large bowl, combine macaroni, celery, onion, olives, sweet pickles, carrots, red bell pepper, celery seeds, olives and eggs.  Stir in dressing, salt and pepper and mix well.  Chill.  Serve.

My friend Stephanie was craving white cake with white icing.  I made the following cake for her and it was a hit!  The icing tastes just like marshmallows!

Marshmallow Icing

2 egg whites                                                1/3 cup water

1 pinch salt                                                  ½ tsp. cream of tartar

1 ½ cups white sugar                                   1 tsp. vanilla extract

1 box Pillsbury White Cake Mix                      ½ tsp. vanilla extract

Mix cake mix as instructed on box, but add ½ tsp. vanilla extract.  Cook as directed on package.  Cool cake and make icing as follows.  In the top of a double boiler, combine egg whites, pinch of salt, white sugar, water and cream of tartar.  Beat 1 minute.  Cook over boiling water beating constantly for 7 minutes or until the icing makes firm peaks.  Remove from the heat and add the vanilla.  Beat until able to spread.  Note:  You can add coloring with the ingredients.  You can also use another flavoring in place of the vanilla.