30 May 2007

3-5 pounds corned beef brisket
1/3 cup oil
1 teaspoon garlic powder
1 teaspoon lemon pepper seasoning
1 teaspoon onion powder
1 teaspoon minced garlic
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon meat tenderizer
1/2 large onion, sliced
1/2 large bell pepper, sliced
1 cup water
1/2 cup spicy brown mustard
1/2 cup yellow mustard
1/2 cup Heinz 57 sauce
Wash brisket and coat evenly with oil. Sprinkle next 7 ingredients evenly on both sides. Place onion and bell pepper on top.
Place in foiled lined roaster; pour 1 cup water around sides. Cover with foil and bake for 90 minutes at 350 degrees.
Move onion and bell pepper to side and drain most of the liquid.
In small bowl, combine mustard and Heinz 57 steak sauce. Cover top of brisket with mustard mixture and continue baking 10-15 minutes.
Serves 8-10
Source: Debra Haynes

19 May 2007

Ground Beef Tacos

Shredded lettuce
Chopped tomato
Shredded cheese, Mexican blend
1 pound lean ground beef
1 can (8 ounces) tomato sauce
1 medium onion, chopped
1 teaspoon garlic powder
2 tablespoons taco seasoning
1 package taco shells

Brown ground beef; drain well. Add tomato sauce and seasonings. Place cooked meat in taco shells; top with shredded lettuce, chopped tomato, chopped onion, and shredded cheese. (Some like chopped bell peppers added and some like to add chopped hot peppers.)

05 May 2007

Served in the 1800s at the Sherwood Inn in Shaneateles, New York, and they are still on the menu today. The Sherwood Inn was originally a stagecoach stop for travelers. It now features casual and fine dining plus guest rooms. The operations director Linda Hartnett shared this requested recipe.
1 bone-in pork shoulder roast (about 4 pounds) I use Boston Butt
1 cup water
1 teaspoon salt
2 cups finely chopped celery
1/3 cup steak sauce
1/4 cup cider or white wine vinegar
1/4 cup packed brown sugar
2 teaspoons lemon juice
2 teaspoon chili sauce
1 teaspoon ketchup
2 medium onions, sliced
2 teaspoon sugar
1 tablespoon olive or vegetable oil
1 tablespoon butter or margarine
16 hoagie buns, split
Place the pork roast, water and salt in a Dutch over. Cover and simmer for 3-1/2 to 4 hours or until the meat is very tender. Remove meat and discard bone, fat; shred the meat with two forks. Skim fat from pan juices. Stir in the celery, steak sauce, vinegar, brown sugar, lemon juice, chili sauce, ketchup and shredded pork. Cover and simmer for 1 hour. In a large skillet over low heat, sauté onions and sugar in oil and butter for 20-30 minutes or until golden brown and tender, stirring occasionally. Serve pork and onions on buns.
Yield: 16 servings.