4 3/4 lb to 5 lb brisket, trimmed but

: not completely 1 head garlic, top 1/4-inch

: sliced off 4 ts olive oil

3 sm onions (about 12 ounces

: total), : peeled, root end kept intact : cut in half
lengthwise, : ea half cut into 3 wedges 1 lb carrots, trimmed,
peeled,

: and cut into 3- to 4-inch : pieces 1/2 c water

2 c drained and mushed whole

: plum tomatoes : plus 1/4 cup reserved : roasting liquid or :
one 16-ounce can whole : tomatoes with liqui 1 sm bay leaf

: Kosher salt — to taste : Freshly ground black pepper : to
taste Place one rack in the center of the oven and another in the
bottom.
Heat oven to 500 degrees F.
Place brisket, fat side down,
in a 14 x12 x 2-inch roasting pan.
It’s best not to use a shallow
pan for this, or later the juices might run over and out.
Put the
garlic in the pan.
Drizzle with 1 teaspoon of the oil.
Using your
hands, rub oil onto

garlic.
Put the onion wedges and carrots into a smaller, 12 x 8
x 1 1/2-inch roasting pan.
Drizzle with remaining

oil.
Using your hands, rub oil over all the pieces until they
are well coated.
Arrange onion wedges on their sides, so that they
touch carrots as little as possible.
Roast vegetables on center
rack of oven for 30 minutes.
Turn with a spatula.
Roast 15 minutes
more.
Roast the brisket simultaneously on the bottom rack of the
oven for 15 minutes.
Turn over so fat side is up.
Roast 30 minutes
more.
Remove both pans from oven.
Lower heat to 275 degrees F,
leaving the door ajar a minute or two to reduce temperature more
quickly.
Leave the brisket and garlic in the large pan and add 1/4
cup of the water.
The water should bubble up from the heat of the
pan; if it does not, put pan on the stove over medium-high heat.
With a wooden spoon, scrape around the brisket to scoop up and
remove the brown bits from the bottom of pan.
Put the onions and
carrots into the brisket pan.
Put the smaller pan on top of the
stove.
Add the remaining water and bring contents to a boil while
scraping the bottom vigorously with a wooden spoon.
Pour liquid
into brisket pan.
Add roasted plum tomatoes and reserved roasting
liquid or, if using canned tomatoes, stick a small knife into the
opened can of tomatoes.
Run it back and forth through the tomatoes
and puree until only small pieces remain.
Pour contents over
vegetables and around brisket.
Put the bay leaf into the liquid.
Cover tightly with foil.
Roast on center rack of oven for 3 1/2
hours.
Remove foil, increase temperature to 500 degrees F, and
roast 15 minutes more or until brisket is nicely browned.

Remove.
Sprinkle with salt and pepper.
With the back of a spoon,
smush the softened garlic out of each section and into the liquid.
Throw the empty papers away.
Transfer brisket to a platter and
cover brisket with a tent of foil.
Use slotted spoon to transfer
vegetables to a large serving bowl or plate.
Discard the bay leaf.
Pour remaining liquid into a measuring cup.
Let sit long enough for
the fat to rise to the surface, about 15 minutes.
Skim fat off
surface.
To serve, cut brisket against the grain into long thin
strips.
Arrange 2 to 3 slices on each plate.
Spoon on some of the
vegetables, and moisten everything with a generous amount of the
liquid.
Recipe By : COOKING LIVE SHOW #CL8746 From: “Angele And Jon
Freeman” <jfreemadate: Mon, 28 Oct 1996 10:03:35 -0500
—–

2 T Slivered almonds

1 1/2 T Chopped Green Pepper

1 T Chopped Onion

1 T Chopped Chives

1/3 c Margarine

2 2/3 c Hot Water

1 t Instant Beef Bouillon

4 1/2 oz (2 Pks) 5-minute Wild Rice

Cook almonds, green pepper, onion and chives in melted margarine
in heavy 2-quart frying-pan, until almonds begin to brown.
(Do not
over brown.)

Add hot water and instant bouillon, stirring to combine.
Add
rice, bring to a boil and cook slowly, uncovered 10 minutes.
Cover
and let stand 5 minutes.
Drain any excess liquid from rice.

4 cups wild rice — cooked

1 pound lean ground beef — uncooked

2 cups shredded cheddar cheese

1 cup dry bread crumbs

1 cup onion — finely chopped

1/2 cup all-purpose flour

2 eggs — beaten

1 1/4 teaspoons salt

1 teaspoon ground sage

3/4 teaspoon pepper

Combine all ingredients in a large bowl; mix well.
Firmly press
into a greased 9×5x3″ loaf pan.
Bake, uncovered, at 350 degrees for
70 min.
Cover with foil during the last 15 minutes if the top is
browning too quickly.

1 lb Top round or sirloin steak

– sliced into 1/8″ slices 1 tb Vegetable oil

1/2 c Sliced green onions

1 pk Long grain and wild rice mix

– (4.3 to 6.25 oz.) — prepared according to — package
directions 7 oz Canned whole kernel corn

– drained 16 oz Canned stewed tomatoes

– undrained Brown beef in oil in large skillet over medium-high
heat.
Add onions; cook 1 minute longer.
Add rice, corn, and
tomatoes.
Cook until thoroughly heated, about 2 to 3 minutes.
Source: Rice the Timely Ingredient Reprinted with permission from
The USA Rice Council Electronic format courtesy of Karen
Mintzias

12 oz Sirloin steak, trimmed; cut

12 oz Skinless boneless chicken br

12 oz Shrimp; optional

12 Safflower oil

5 Fresh lime juice

3 Fajita seasoning; *see note

1 Salt

1 Red bell pepper; sliced

1 Green bell pepper; sliced

1 Red onion; sliced

3 Green onions; sliced

12 Fresh cilantro

14 Cheddar cheese; crumbled

1 Corn tortillas; warmed

Recipe by: Williams-Sonoma Peel and devein shrimp if using.
Mix
oil, lime juice, fajita seasoning, and
—–

1 lb Ground Beef

1/2 lb Fresh Large Mushrooms; *

1/4 c Salad Oil

1/2 c Burgundy Or Other Red Wine

1 ts Marjoram Leaves

1/2 ts Salt

1/8 ts Instant Minced Garlic

1 ts Worstershire Sauce

2 tb Catsup

* Mushrooms should be washed and trimmed.
~——————————————————
~—————–
Shape the meat by TBLS into 24 balls.
Place in a
glass bowl or plastic bag.
Add the mushrooms.
Mix the remaining
ingredients together and pour over the meatballs and mushrooms.
Cover and refrigerate for at least 8 hours, turning the meatballs
and mushrooms occasionally.
On each of 4 12-inch metal skewers,
alternate 6 meatballs with 6

mushrooms.
Set oven control to broil and/or 550 degrees F.
Broil
kabobs 4-inches from the heat to the desired doneness, about 15 to
20 minutes.
Brush occasionally with the remaining marinade and
gently push with a fork to turn.
—–