Sunday, March 24, 2013

Jennifer's Yummy Recipes

For those of you who celebrate Passover and have been asking for my it is! Plus a delish dessert.
My husband is Jewish/Russian (I'm Catholic/Italian) and celebrating his holidays opened a whole new world of yummy food and tradition eleven years ago when we met. Stay tuned for next weeks Easter Bread Pudding!!! My recipes are SUPER simple and of course fat free :-)

You need: a 5 lb brisket, 1 box DARK brown sugar, 32 oz Sauer kraut, and 28oz WHOLE stewed tomatoes

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. Let cool 2o or so minutes. Flip the meat over then slice and spoon all the stuff on the top. Leave covered and refrigerate. Then the next day cook another 1 1/2 hours and serve.  DELISH!!!!

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 margarine)
1 1/2 pumpkin spice
Take a 9" spring pan and grease it. Mix up dry ingredients (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.  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 bake for 45 minutes at 375 (OR 30 minutes the night before, refrigerate and then bake and extra 15 or 20 minutes the next day). YUMMY, YUMMY with some vanilla ice cream.

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