Brisket with Chunky Tomato Sauce
1 fresh beef brisket (4.5 pounds)
1 teaspoon salt
1/4 to 1/2 teaspoon pepper
1 tablespoon olive oil
3 large onions, chopped
2 garlic cloves, minced
1 cup beef broth
1/2 teaspoon dried thyme
1 can (14.5 ounces) diced tomatoes, undrained
2 celery ribs with leaves, chopped
1/2 teaspoon dried rosemary
1 bay leaf
1 pound carrots, sliced 1/2”
Season brisket with salt and pepper. Brown brisket in oil over medium-high heat. Remove and keep warm. In the same pan, saute` onions and garlic until tender. Place brisket over onions. Add broth, tomatoes, celery, thyme, rosemary and bay leaf.
Cover and bake at 325º for 2 hours, basting occasionally. Add carrots; bake 1 hour longer or until meat is tender. Discard bay leaf. Cool for 1 hour; cover and refrigerate overnight.
Trim fat from brisket and skim fat from tomato mixture. Thinly slice beef across the grain. In a saucepan, warm tomato mixture; transfer to a shallow roasting pan. Top with sliced beef. Cover and bake at 325º for 30 minutes or until heated through. Serve with sauce over beef. Yield: 12 servings.
Twice-Baked Mashed Potatoes
2 1/2 pounds medium potatoes, peeled
1 cup (8 ounces) sour cream
1/4 cup milk
2 tablespoons butter, melted
1 1/2 cups (4 ounces) shredded cheddar cheese, divided
1/2 cup onion
5 bacon strips, cooked and crumbled
1/2 teaspoon salt
1/8 teaspoon pepper
Cook potatoes until tender. Drain. In a large bowl, mash potatoes. Add the sour cream, milk, butter and 1 cup cheese. Stir in the onion, bacon, salt and pepper. Spoon into a greased 2 quart baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350º. for 30-35 minutes or until heated through. Makes: 6 servings.
Caramel-Pecan Cheesecake Pie
1 sheet refrigerated pie pastry
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
4 eggs
1 teaspoon vanilla extract
1 1/4 cups chopped pecans
1 jar (12 1/4 ounces) fat-free caramel ice cream topping
Additional caramel ice cream topping, optional
Preheat oven to 375º. Line a deep-dish pie plate with pastry. Trim and flute edges. In a small bowl, beat cream cheese, sugar, 1 egg and vanilla until smooth. Spread into pastry shell; sprinkle with pecans.
In a small bowl, whisk remaining eggs; gradually whisk in caramel topping until blended. Pour slowly over pecans. Bake 35-40 minutes or until lightly browned. Cool 1 hour. Refrigerate 4 hours or overnight before slicing. If desired, garnish with additional caramel ice cream topping. 6-8 servings
