Cracked Pepper Brisket Roast
recipe courtesy of Jennifer Ericsson
Ingredients:
3 to 4 pounds beef brisket
1½ tsp onion powder
1 tsp salt
3 tsp cracked peppercorns
3 Tbsp dry mustard
1 Tbsp lemon juice
3/4 cup catsup
1½ tsp garlic powder
2½ tsp celery salt
3 tsp Worcestershire sauce
3 Tbsp brown sugar
1½ Tbsp soy sauce
6 drops hot sauce
Directions:
Preheat oven to 350 degrees. Place brisket in 13”x9”x2” baking dish. Combine garlic powder, onion powder, celery salt, salt. Worcestershire sauce and peppercorns. Mix and spread over brisket. Cover and place in oven. Immediately reduce temperature to 325 degrees and bake one hour. Mix remaining ingredients. Pour over brisket, cover and continue cooking 3 hours or until tender.
Spinach Salad
recipe courtesy of Donna Roddy, Ridin’, Ropin’ & Recipes
ingredients:
1 pound fresh spinach
3 hard boiled eggs
8 slices crisp bacon,
crumbled
2 cups fresh bean
sprouts
1 8 oz can water
chestnuts, thin sliced
dressing:
(stir together)
1 cup oil
Salt to taste
1/4 cup vinegar
1 Tbsp Worcestershire sauce
1/2 cup sugar
1 medium onion, greated
1/3 cup catsup
Directions:
Trim and discard tough spinach stems, rinse leaves well, dry and break into bite size pieces in a salad bowl. Add remaining salad ingredients. Toss salad with dressing, serve right away.
