Beef Brisket1 Beef Brisket
2 Packages of Lipton Onion Soup
Sprinkle on both packages of Lipton Onion Soup mix. Cook Brisket in the oven at 275 degrees for 6 - 7 hours or until it easily falls apart. Trim the excess fat and serve.
Green BeansIf you're have a party and you want no blanching, no worry fresh greenbeans with an imitation sauted flavor you can toss them in your crockpot on high for 2 hours with some butter and garlic. - Crisp, Fresh and Yummy!!!
Funeral Potatoes1 bag frozen hashbrowns
1 medium onion chopped fine
1 can cream of mushroom soup
1 pint of sour cream
1 stick of butter cut into 1/2 tablespoon pieces
2 1/2 cups shredded cheddar cheese ( I just use handfuls until it is the amount I think looks good)
less than 1/4 cup whole milk
Fresh ground salt and pepper
Let the hashbrown defrost to a point where they are easy to break up.
Combine the sour cream & cream of mushroom soup. Add the onions, some of the cheese, you want some to put on top, the butter, salt and pepper and the splash of milk. Stir up and add the potatoes until well combined. Bake at 350 for at least 1 hour, but I usually let mine go another 10-15 after that. If they are cold you will need more baking time. ENJOY!!!
Chocolate Torte1 C. Chocolate Chips
7 Eggs
2 tsp Vanilla
¼ C. Butter
1 C. Sugar
1/8 tsp cream of tarter
Whip Cream
*Milk Chocolate Candy bar (optional)
Melt Chocolate chips with butter, stir until smooth. Let cool. Separate eggs. Whip egg whites with cream of tarter until stiff. Whip in ¼ C. sugar one tablespoon at a time. Move to separate bowl. Beat egg yolks with remaining ¾ C. Sugar for 2 or 3 minutes until lemon colored. Add vanilla. Stir together with cooled melted chocolate. Fold chocolate, mix with egg whites (just barely blend) Bake ¾ of mousse in Springform pan at 325 degrees for 30-35 minutes. Place remaining mousse in fridge. Take out of oven and let cool. The center of torte will fall and edges stay high, to form a troff. Pour mousse into the cooled torte. Put in freezer for 3-4 hours or overnight. Ice with whipped cream. (Option: pipe edges with whip cream. Using a carrot peeler shave the chocolate bar and sprinkle shavings on top.)
3 comments:
how did you get these pics? they are so professional. the dinner sounds amazing. i'll be right over.
Here is the recipe for the Blue Cheese sauce that was served with the meat.....(my sincerest apologies to Michelle, who called and asked for this before Christmas. I told her I'd send it over right away, and now, here it is, New Year's Day, and I am just barely doing it. I suppose I know at least one goal I should have for the new year!) - Nikkol
4 ounces blue cheese
1/2 cup mayonaise
2/3 cup sour cream
1 1/2 teaspoon worchestershire sauce
garlic, minced
combine all in a small saucepan over low heat, stirring frequently, until cheese is melted.
Yummy!
One more thing...on the brisket...use 1 package of onion soup mix per brisket (about a 2.5 pound slab!). It is generally cooked well enough after a couple of hours, but the longer it cooks in its juices, the better it tastes. I think one of the big secrets to the meat is keeping the pot sealed well. I just put foil over the pot - underneath the lid - and make sure to press the lid on tight and press the foil against the sides of the pot. You can also use a chuck roast, which is nice because it is a cheap cut of meat! Another thing that makes them taste really good is to sear all the edges of the roast in a frying pan on the stove prior to baking it. Get the pan pretty hot and then make sure to sort of crispy up each side of the beef.
...nikkol
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