The Healthy My Ass Cookbook

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Index
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Other Entrée Recipes:

Bacon Cheese Franks

Broiled Lobster Tails

Chicken Enchiladas

Coney Island Casserole

Covered Roaster Turkey

Fettuccine Carbonara

Fettuccine Fiesta

Fried Shrimp

Fried Swai

Honey Mustard Roasted Chicken Thighs

Lasagna

Lemon Butter Chicken

Linguine with Caramelized Onions, Bacon and Olives

Mac and Bacon Cheeseburger Casserole

Meatloaf

Mizithra Cheese and Browned Butter Spaghetti

Oven Barbecued Baby Back Ribs

Oven Barbecued Country Style Ribs

Oven Braised Pork Steaks

Oven Sesame Chicken

Pan Fried Pork Chops

Pan Seared Parmesan Scallops

Pasta with Three Cheeses

Poor Man's Stroganoff

Pressure Cooked Chuck Roast

Pressure Cooked Corned Beef and Cabbage

Pressure Cooked Country Style Ribs

Pressure Cooked Linguine with Clam Sauce

Prime Rib

Rosemary's Chicken Breasts

Scallops in Beer Cheese Sauce

Seafood Lasagna

Shrimp Fettuccine with Boursin Cheese

Shrimp Scampi Pasta

Slow Cooked Chuck Roast

Slow Roasted Pork Butt

Stromboli

Stuffed Peppers

Swissed Ham and Noodles Casserole

The Italian North Village Sub Sandwich

The Vegetarian North Village Sub Sandwich

Tuna Noodle Casserole

Turketti

Wild Mushroom and Goat Cheese Lasagna

Ziti con Pollo

Oven Barbecued Brisket

"Nelda Fey Style"

Ingredients:

3&1/2 lbs. Beef Brisket, trimmed
3 Tbsps. Liquid Barbecue Smoke®
  Celery Salt
  Onion Salt
  Garlic Salt
  Salt
  Pepper
3 Tbsps. Worcestershire Sauce
18 ozs. Barbecue Sauce

Directions:

Pour Liquid Smoke over meat and generously sprinkle both sides with Celery, Onion and Garlic Salts.  Cover and refrigerate overnight.

Do not drain meat.  Sprinkle with Salt, Pepper and Worcestershire Sauce.  Cover with Barbecue Sauce (rinse bottle with a little water and pour over top).

Cover and bake at 250 degrees for 5 hours, basting every hour or so.

Remove from the oven and allow to cool 10 to 15 minutes.  Remove the meat and slice thinly across the grain.  Cover the slices with the sauce and serve.

Notes:

Nelda Fey used an electric knife to slice it and that became my reason to buy my first electric knife.

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Other Information:

Source: Nelda Fey Honea, my friend Keith's mother, from Rio Vista, TX.

Times:
Preparation: 0:20
Roast: 5:00
Total: 20:00

Yield: 2 pounds
Servings: 8

Nutrition Facts per Serving:
673 Calories
54g Fat (73.3% calories from fat)
35g Protein
9g Carbohydrate
1g Dietary Fiber
145mg Cholesterol
721mg Sodium.

Exchanges per Serving:
5 Lean Meat
7 1/2 Fat
1/2 Other Carbohydrates.

Rainbow Line

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