Sterling Pointe Community Cookbook 2020

“BRISKET COOK-OFF”
SWEET & SOUR BRISKET
Susan Lipschutz
5 to 6 lb. first cut brisket
(or 2, 3 1/2 lbs.)
12 oz. bottle beer
1 can whole berry cranberry
sauce
1/2 cup catsup
1) Combine beer, cranberry sauce, catsup, brown sugar
and broth.
2) Heat olive oil in roasting pan and sear meat, 5
minutes each side.
3) Remove meat and brown onions about 8 minutes.
4) Place brisket on onions and pour beer mixture over.
5) Cover pan and transfer to 325° oven.
6) Cooking time 3 1/2 to 4 hours but KEEP WATCH
after 2 hours.
7) When fork tender, remove from pan and let rest
before slicing.
8) Put onions in Cuisinart; degrease gravy and add
to Cuisinart. Process well. If gravy is too thin,
bring to boil in sauce pot and add a little corn
starch (rarely necessary).
9) Slice meet across the grain (important!) and pour
gravy over. Top with a little chopped parsley.
SAUSAGE AND POTATOES CASSEROLE
Lynda Ocampo Thomas
1 lb. sweet Italian sausage
6 medium potatoes
1 medium onion
Salt, pepper, garlic
powder, paprika
Olive oil
4
1/2 cup brown sugar
1 can chicken broth
2 Tbsp. olive oil
1 and 1/2 large onions,
sliced
Serves 4
1) In fry pan, add enough oil to
coat bottom; brown sausage.
2) Cut each browned sausage in thirds.
4) Peel and cut potatoes; microwave with a little water
6 minutes; pour off water and add to sausage.
5) Peel and slice onion into pan.
6) Add salt, pepper, garlic powder, paprika to tast; mix
and add a little more oil to prevent sticking
7) Cover and simmer until potatoes are tender about
20 minutes.
8) Serve with salad or vegetable of choice.
CHARYL’S BRISKET
Charyl Friedman
5 to 6 lb. brisket
2-3 large onions
(chopped)
1 1/2 cups ketchup
2 Tbsp. lemon juice
2 Tbsp. brown sugar
1 small can tomato soup
1 package onion soup mix
1) Sauté onions in a heavy pan and set aside.
2) Brown meat on all sides (use a little oil and salt on
the bottom of the pan)
3) While the meat is browning, combine other ingredients
including the sautéed onions in a large bowl.
4) Place the meat in 2 large aluminum tins (using the
extra one for support). Spoon a little of the mixture
on the bottom of the pan before you add the meat.
Pour the rest of the mixture over the meat. Seal
tightly with heavy duty foil.
5) Place in preheated 325° oven for 3 hours or until
tender.
Boneless leg of lamb
Pepper
Minced garlic
Fresh chopped rosemary
1/2 lb. pancetta, sliced
thin
4
STUFFED BONELESS LEG OF LAMB
Linda Piccinich
“My kids absolute favorite, a staple at
our Easter dinner!“ L.P.
Block feta cheese (crumble
it yourself, don’t buy
crumbled)
Spinach, fresh or frozen,
chopped
1) Prep the meat the night before so it marinates.
2) Butterfly lamb and lay it on a flat surface. Spread all
ingredients evenly on meat.
3) Roll up the lamb; tuck in ends; tie tightly with twine;
lace 2 sprigs of rosemary through twine; season outside
with salt and pepper; wrap in plastic wrap and
refrigerate overnight.
4) Roast in 350° or 375° oven approximately 1 1/2 hours.
Let rest for 20 to 30 minutes before slicing.
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