What’s For Dinner?
Here was the menu for today’s Mother’s Day feast:
Aunt JoEllen’s Barbecue Beef Brisket
3-5 lbs. boneless brisket
4 oz. bottle of liquid smoke
1/2 bottle Barbeque Sauce
1/2 small bottle Worcestershire sauce
Marinate boneless brisket in liquid smoke for at least 12 hours before baking. Preheat oven to 225. Pour off liquid smoke and add half the bottle of Worcestershire sauce. Sprinkle on celery and garlic salts. Cover and bake for 5 hours. You may want to turn the meat over during this time, but it’s not necessary. Remove brisket from oven and add ½ bottle of barbeque sauce, pouring it directly on the brisket. Continue baking 225 degrees for 1 hour. Remove from oven. Let brisket stand 20 min. before you carve it across the grain of the meat with an electric knife. Serve with barbeque sauce thinned with drippings if desired. (You can make this a day ahead, refrigerate, and throw out the fat on top—the taste only gets better)
Mashed Sour Cream and Scallion Potatoes10 large Idaho potatoes (7 pounds), peeled and quartered 5 garlic cloves, peeled 1 cup reduced-fat sour cream 1/2 cup milk 4 tablespoons unsalted butter, softened 7 scallions, white and light green parts, thinly sliced
Place the potatoes and garlic in a large pot and add enough water to cover. Bring to a boil and cook until tender, about 20 minutes. Drain the potatoes and garlic and return to the pot. Add the sour cream, milk, and butter and mash with a potato masher. Add scallions and stir gently to combine well. Season to taste with salt and pepper. Serve hot.
For the salad:
2 small to medium heads Boston lettuce, discard any wilted leaves
1 Hass avocado, pitted
1 large bunch scallions, thinly sliced
Leaves from 1 bunch cilantro, finely choppedFor the dressing:
2 limes, juiced
1/3 cup extra-virgin olive oil
1/2 teaspoon salt
1 teaspoon sugar
About 20 grinds fresh black pepper
1 tablespoon whole-grain mustard
Pull the lettuce leaves from the head, rinse gently under cold water, and lay out on clean towels to dry. Use a spoon to remove the flesh in 1 piece from each half of the avocado. Thinly slice the avocado flesh into thin wedges.Whisk together all the dressing ingredients.
Arrange the lettuce leaves on a plate and top with the avocado wedges, scallion, and cilantro. Finish with a healthy drizzling of the dressing
Lynette’s Baked Beans
3 cans Baked Beans (B&M is best, but Bush’s will work too)
1/3 lb bacon
1/2 c. Ketchup
1/2 c. Brown Sugar
Cut up bacon in small pieces and fry. Put bacon (and a little of the grease for taste) into the slow cooker. Add the rest of the ingredients and cook on low for at least 4 hours.