Week 30 - Sunday

Barbecue Beef Brisket

4 pounds beef brisket

salt and pepper

1 package onion soup mix

12 ounce can lemon lime soda

1 ½ cups apple cider

1 sliced onion

2 cups barbecue sauce, purchased or use recipe on page 9

Place brisket in foil-lined baking dish or crockpot.  Season with salt and pepper.  Sprinkle with onion soup mix and pour cola and cider over top. Arrange sliced onions on top.  Cover with heavy-duty foil.  Bake at 375 for 3 hours, or 6 to 8 hours on low in crockpot.  Remove brisket from liquid and place on another foil-lined baking dish.  Cover with barbecue sauce.  Bake at 350 for  30 to 45 minutes, basting every 15 minutes with sauce.  Remove from oven and let rest 20 minutes before slicing.  Make sure to slice across the grain not with the grain.

Stuffed Potato Balls 

6 potatoes

salt and pepper

6 slices mozerrella cheese

½ cup shredded mozzerella cheese

Bake potatoes.  Half potatoes and remove pulp from skins, leaving 1/8-inch potato around peel. ( Do not discard peels.  Save for Baked Potato Skins on Tuesday).    Grate and toss with salt and pepper.  Form into 3-inch patties.  Sandwich ¼-inch thick slice of mozzerela cheese between two patties.  Cook about 3 minutes on each side in hot olive oil.  Remove from pan and place on baking sheet.  Top with grated mozzarella and bake in oven about 5 minutes until cheese is melted.

Asparagus with Lemon 

1 pound asparagus

½ cup shredded Parmesan cheese

1 teaspoon dill

salt and pepper

olive oil

½ lemon

Cut asparagus into 2-inch pieces.  Place in boiling water and cook for 4 minutes, or until they are just crisp-tender.  Drain.  Add Parmesan and spices and stir.  Drizzle asparagus with olive oil and juice from lemon.  Toss gently to combine.

Frozen Fruit Salad

1 cup sour cream                                 ¼ cup lemon juice

½ cup sugar                                         ¾ cup raspberries or blueberries

1 cup drained crushed pineapple        ½ cup chopped walnuts

2 mashed bananas

Mix all together and spoon into muffin tins lines with cup cake papers.  Freeze.  Remove from pan and place in freezer bags.  Let sit for 5 minutes before serving.

Banana Oatmeal Cookies 

½ cup butter

¼ cup shortening

1 cup sugar

1 egg

2 bananas, mashed

1 ½ cups flour

½ teaspoon baking soda

1 teaspoon salt

1 teaspoon cinnamon

½ teaspoon nutmeg

2        cups oats

1 cup chocolate chips