Enjoy Saturday Night Brisket from the YUM Cookbook!
 
“Very tender with a robust flavor.  The family loves it.  An excellent alternative to grilling steaks.  Serve with cold potato salad and baked beans. Great!”
 
 
 
Servings: 6-7
Prep Time: 10 minutes
Cook Time: 6-10 hours
Total Time: 10 hours
 
Ingredients
3 pound Beef Brisket, fat trimmed
1 Lemon, thinly sliced
1 tablespoon Honey
1 Lime, thinly sliced
2 cups Worcestershire Sauce
1 teaspoon Salt
1 teaspoon Pepper
1 small jar minced Garlic
 
Instructions
1. On Friday night, poke holes in Brisket with knife.  Put in plastic bag.
2. Pour in Worcestershire Sauce.
3. Place Lemon and Lime inside bag around Brisket.
4. Pour in Honey.
5. Squeeze bag to mix ingredients around and through Brisket.
6. Marinate in refrigerator overnight, turning once.
7. In the morning set out and bring to room temperature.
8. Remove Brisket from marinade and discard marinate.
9. Salt and Pepper both sides of the Brisket.
10. Smear each side of Brisket generously with the minced Garlic.
11. Sear both sides of Brisket on the grill or in a cast-iron skillet on high, about 3-4 minutes per side.
12. Place in slow cooker on low for at least 6 hours.
13. Or seal in foil and cook in oven at least 6 hours at 250 degrees.
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Granny Jones’s Chicken Salad
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“Granny’s best recipe for a classic.  Sometimes we add pecans and apples.”
 



Servings: 4-5
Prep Time: 10 minutes
Cook Time: 0
Total Time: 1 hour
 
Ingredients
4 cups cooked Chicken, cubed
1 teaspoons Salt
1/2 teaspoon Pepper
3/4 cup Mayonnaise, plus more for the Bread
1 1/2 tablespoons fresh Tarragon leaves, chopped
1 cup Celery, finely chopped
1 cup Pecans (optional)
​1/2 cup Apples (optional)
 

1. Place Chicken in a large bowl and add the rest of the ingredients. Toss well.
2. Serve as sandwiches or as a salad with fruits and chips.

YUM Cookbook is available --  just in time for the Holidays.  Look for it on Amazon.com.

With the change of season, my family has been in the mood for comfort food.  This recipe's perfect for Football Games, Basketball, a Walking Dead Marathon or a Family Dinner!  Enjoy.

“Mother’s best recipe for an old-fashioned favorite.  Easy dinner menu as guests arrive for the holiday and the roast is fall-apart tender!  Tastes great with baked bread raised from frozen dough.”
 
Servings: 6-8
Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 1/2 hours
 
Ingredients
3-4 lb. Tri-Tip Beef Roast (substitute: Eye of Round)
1 envelope Italian Dressing Mix
2 cans Beer
 
Vegetables
1 pound Baby Carrots
2 medium Yellow Onions, quartered
1 pound Zucchini
1 pound small, new Potatoes
1 Red Bell Pepper
1 Yellow Bell Pepper
2 tablespoons Oil  
1 teaspoon Salt
1/2 teaspoon Pepper

Roast Instructions

1. Heat Dutch oven on high.   
2. Add 1 tablespoon Oil.
3. Sear Roast quickly on all sides, until golden brown.
4. Remove from heat.
5. Add Beer.
6. Add Dressing Mix.
7. Bake, covered, at 300 degrees for 4-5 hours (up to 8 hours until fork tender). 
8. Turn roast once.
9. Add 1/4-1/2 cup water to condensed gravy, if necessary.

 
Vegetables Instructions

1. Toss Vegetables with Oil in gallon plastic bag.
2. Add Salt and Pepper.  Toss again.
3. Bake at 300 degrees in a large, 2-inch deep cast-iron skillet for 45 minutes, stirring once.
4. Place Roast & Vegetables on serving platter and serve with gravy alongside.

Yum: 50 Best Recipes, Outstanding Food for Families (Longing to be Loved Book 2) - Kindle edition by Terri Lynn Murphy. Cookbooks, Food & Wine Kindle eBooks @ Amazon.com.

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