Sunday, October 27, 2013
Barbecue brisket and scalloped corn
1- 3 to 3 1/2 pound fresh beef brisket
3/4 cup water
1/2 cup chopped onion (medium sized)
3 tablespoons Worcestershire sauce
2 tablespoons cider vinegar or white wine vinegar
1 tablespoon chili powder
1 teaspoon instant beef bouillon granules
1/8 teaspoon ground red pepper
2 cloves garlic minced
1 1/2 cup barbecue sauce
Trim fat from meat. Place meat in a 13x9x2 inch baking pan (you want the meat to be covered wholly by the liquid). In a small bowl, stir together water, onion, Worcestershire sauce, vinegar, chili powder, bouillon granules, red pepper, and garlic. Pour over meat. Cover with foil. Bake in a 325 degree oven about 3 hours or until tender, turning once. Remove meat. Discard juices. Thinly slice meat across the grain. Place on a serving platter and serve with BBQ sauce.
1 10-ounce package frozen whole kernel corn
1/2 cup chopped onion
1/2 cup chopped green or red sweet pepper (optional)
2 slightly beaten eggs
1 14-16 ounce can cream-style corn
1 1/2 cups crushed saltine crackers
1 cup milk
2 tablespoons butter, melted
1/4 cup shredded cheddar cheese (optional)
1. Grease a two quart baking dish and set aside. In a medium saucepan combine frozen corn, onion, sweet pepper (if desired), 1/4 cup water, and 1/4 teaspoon salt. Bring to a boil and reduce heat. Simmer, covered, about five minutes or until vegetables are Crisp and tender. drain thoroughly.
2. Meanwhile, combine eggs, cream style corn, 1 cup of tne crushed crackers, and milk. Stir in cooked vegetables. Transfer corn mixture to prepared baking dish. Combine the remaining 1/2 cup crushed crackers and melted butter. Sprinkle over the corn mixture.
3. Bake in a 325° oven for 35 to 40 minutes or until knife inserted near center comes out clean. If desired, sprinkle with cheese. Let stand 10 minutes before serving.