5 lb brisket
1 cup ketchup
1 cup red wine
1 cup worcester sauce
1 packet dried onion soup mix
Mix the ingredients above and pour over brisket. Cover pan with tin foil. Place in oven pre-heated to 325 degrees and cook for 4 hours unattended. Turn oven off and let sit for another hour or so. Slice on the diagonal about ½ hour before serving.
Goes great with cole slaw, potato salad, baked beans, etc. Works great for sandwiches, too!
Up to 8 servings
CHILLED CUCUMBER SOUP
21 oz. plain Greek yogurt
1 cup half and half
2 hothouse cucumbers, unpeeled, seeded and chopped
½ cup chopped red onion
6 scallions, white and green parts, chopped
4 teaspoons kosher salt
1 ½ teaspoons freshly ground pepper
3 teaspoons chopped fresh dill
½ cup freshly squeezed lemon juice (4 lemons)
½ pound cooked shrimp, halved (used on top as garnish)
Thin slices lemon, halved for garnish with a dill sprig
In large mixing bowl, stir together yogurt, half-and-half, cucumbers, red onion, scallions, salt and pepper. Transfer in batches to food processor fitted with a steel blade. Process until cucumbers are coarsely pureed and then pour to another bowl. Keep processing soup until all of it is pureed. Fold in dill, cover with plastic wrap and refrigerate for at least two hours, until very cold.
Just before serving, stir in the lemon juice. Serve chilled, garnish with shrimp, lemon slices and fresh dill.
(from Ina Garten, Barefoot Contessa)
one can artichoke hearts, drained and chopped
½ cup mayonnaise
1 small can chopped green chilis
½ cup grated parmesan cheese
Mix, put in casserole dish
Bake at 350 degrees for 30-45 minutes
Serve with crackers
A wonderful fun alternative to bread or rolls!
1 cup milk
1 cup flour
½ teaspoon salt
6 cold greased custard cups
Put all ingredients in a bowl. Stir with a spoon until what’s dry is moist. Disregard lumps. Pour mixture into cold greased custard cups, ½ full.
Place in COLD oven. Set oven temperature to 450 degrees. Set the timer for 30 minutes.
DO NOT PEEK!
When timer goes off serve glorious popovers to startled guests!
(Source: Barbara Craig passed on from Museum of Fine Arts, Boston Ladies’ Committee Cookbook)
Chopped hard boiled eggs
Well cooked/crisp bacon, chopped
¼ cup heavy cream
¼ cup mayonnaise
¼ cup sugar
2 Tablespoons vinegar (don’t double if you double recipe!)
ROASTED TOMATOES W/ SHRIMP & FETA DIP
5 large tomatoes, cut into eighths
2 Tablespoons olive oil
2 Tablespoons minced garlic
¾ teaspoon kosher salt
¾ teaspoon freshly ground pepper
1 ½ lbs. med. shrimp peeled and deveined
½ cup fresh parsley chopped
2 Tablespoons lemon juice
1 cup feta, crumbled
Preheat oven to 450 degrees. Place tomatoes in large baking dish. Spoon olive oil and garlic over tomatoes. Sprinkle with salt and pepper, and toss.
Place on top rack of oven and roast for 20 minutes. Remove from oven and stir in shrimp, parsley and lemon juice. Sprinkle with feta. Place back in oven for another 10-15 minutes or until the shrimp are cooked.
Serve warm with crusty bread.
(Kate Brown’s recipe!!)
2 1/3 cups heavy cream
2/3 cup milk
¼ cup granulated sugar
3 whole eggs (room temperature)
3 egg yolks (room temperature)
1 teaspoon vanilla extract
¾ cup light brown sugar
Preheat oven to 300 degrees
Heat cream, milk, sugar in heavy saucepan to almost boiling.
In separate bowl beat whole eggs and extra egg yolks together well.
Gradually whisk the heated mixture into the eggs. then return mixture to the saucepan. Cook over moderate heat, stirring constantly with a wooden spoon, until the custard coats the back of the spoon (3-4 minutes); remive from heat. Stir in vanilla.
Pour custard into 6 individual custard dishes. Set dishes into a large pan and place in middle rack of oven. Pour hot water into the outer pan to come level with the custard.
Bake for 35-40 minute until center of custard is set. Remove custard from water and cool. Cover and chill.
A few hours before serving, preheat broiler. Sift brown sugar evenly over top of custards. Set custards under the broiler as close to the heat as possible. Broil until browned but not burned, about 1 ½ minutes. WATCH CLOSELY.
Remove and chill.
(Source: The Silver Palate Cookbook)
BISTRO STEW: HEARTY WINTER DINNER
5 Tablespoons all purpose flour
½ teaspoon salt
Freshly ground pepper to taste
2 ½ pounds beef stew meat
2 tablespoons butter
2-3 tablespoons vegetable oil
1 large yellow onion, chopped
2 cups red wine
4 cups beef broth or stock
3 tablespoons tomato paste
1 teaspoon dried marjoram
4 cloves garlic, halved
4 medium new potatoes, unpeeled, quartered
3 cups baby carrots
6 baby squash sliced
8 ounces medium mushrooms, halved
Mix flour, salt, pepper on a piece of waxed paper. Roll meat in mixture to coat. Use all the flour.
In large Dutch oven (or heavy pot) over medium heat, melt butter with 2 T. oil. Add meat and brown in batches, about 5 minutes for each batch. remove meat to a plate when browned. Add onion and sauté until tender, 5 minutes. Add more oil if needed to keep onion from sticking. Add wine and bring to boil, scraping up browned bits. Add stock, tomato paste, marjoram and garlic. Return meat to Dutch oven. Reduce heat to medium-low and simmer, covered for 30 minutes. Add squash and mushrooms and simmer, covered until all vegetables are tender, about 15 minutes longer. Taste for seasoning.
Serve with warm French bread and a bottle of red wine for a nice evening!!
(Source: The Big Book of Soup)