Sunday, March 28, 2010

Passover Brisket

For those of your who celebrate Passover and have been asking for my it is! Plus a delish dessert. Oh, and FYI, I'm Catholic but my husbands Jewish and I live for new recipes!!!!



You need : a 5 lb brisket, 1 box DARK brown sugar, 32 oz sauer kraut, 28oz WHOLE stewed tomatos

The night before face the fatty side up, drain and add sauer kraut, then add entire can of tomatoes, then sprinkle on brown sugar cover with foil. Cook 3 hours at 350. Left cool 2o or so minutes. Flip the meat over then slice and spoon all the stuff on the top. Leave covered and refrigorate. Then the next day cook another 1 1/2 hours and serve.

5 greenish chopped peeled apples
1 can bing cherries drained (NOT comstock)
1 can chunky cranberry sauce
2 1/2 cups brown sugar
2 1/2 cups sifted white flour
1 3/4 cups oatmeal (instant)
1 1/2 sticks SOFTENED butter (or margerine)
1 1/2 pumpkin spice
take a 9" spring pan and grease it. Mix up dry ingrediants (except spice) with the butter.
Take all but 3/4 cup of this mix and smash in along the bottom of spring pan and along the sides
(like a crust) Mix apples, cherries, cranberry sauce with 2 tablespoons of flour and the pumpkin spice. Pour it in the pan. Take the remaining mix and spread in on the top. Add a few walnuts
and back for 45 minutes at 375 OR 30 minutes the night before, refrigorate and back the extra 15 or 20 minutes the next day. YUMMY, YUMMY with some vanilla ice cream.
Of course, all of my recipes are fat free :)

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