Mrs. Murnick's Family Brisket

First Cut Brisket, 6-8 lbs. - pre-salted or season yourself
Trim fat down to 1/4 inch
Sear both sides in a large Dutch Oven
Slice 2-3 Onions, enough to cover the bottom of the pan and sauté in the beef fat, careful to not brown too much
Place the onions in a large foil roasting pan
Place meat on top of the onions
Mix and pour over top:

• 2 Cups Ketchup
• 2 Cups Campbell's Concentrated Beef Broth
• Juice of 2 Small Lemons
• 2 Cups Water

Cover with foil and roast in 275 Degree Oven for 6-8 Hours (about one hour per pound)
Cool and put entire pan in the fridge overnight
Remove solidified fat, slice brisket against the grain, place in baking dish with half of the liquid and onions. Reheat sliced brisket in a 350 Degree Oven for 30 minutes. Use a stick blender to puree the other half of the liquid and onions and reduce over medium-low heat. You may also use a corn starch slurry, if desired.

Buttermilk Rice Spoon Bread

1 cup cooked rice (brown rice works!)
1/4 cup cornmeal
2 cups buttermilk
1/2 t. baking soda
1 t. salt
2 eggs
2 T. melted butter

Preheat oven to 325 degrees. Place batter in greased oven-proof dish and bake for 1 hour.

The BEST Onion Soup

from Lynn Overcashier

Olive Oil
3 Tbsp Unsalted Butter
4-6 large yellow onions, sliced
1 lb. leeks, thinly sliced (white parts only)
4 shallots, thinly sliced
4 green onions, sliced
2 cloves garlic, minced
6 Tbsp Red Wine
3 Tbsp Sherry
6 cups Double Strength Beef Broth (Campbells Condensed recommended)
1 Tbsp. Worchestershire
1 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp white pepper
1 bay leaf
2 Tbsp brown sugar
French Bread slices
Provelone or Gruyere Cheese slices

Heat the oven to 400.  Put all of the sliced onions (onions, leeks, shallots, green onions) into a large roasting pan and toss with the butter and olive oil to coat.  Roast for an hour, stirring every 15 minutes until caramelized and golden.  Sprinkle with the brown sugar in the last 15 minutes for extra caramelization.  In a large stock pot over medium heat, saute the garlic in a little olive oil and then add the roasted onions.  Add the wine and sherry, and then the broth, Worchestershire, herbs, and pepper.  Simmer for about 30 minutes.  Serve in soup crocks, cover with a slice of bread and cheese and put under the broiler until bubbly.

May be made a day ahead and then re-heated.  Also good with rich vegetable stock (trader joe's recommended).

Easy Chicken Corn Chowder

6 slices of bacon, diced
1 medium onion, diced
1 large russet potato, peeled and diced
1 small red pepper, diced
3 cups frozen corn
1 Tbsp. dried thyme
2 cups milk
3 cups chicken broth
2 cups rotisserie chicken, shredded or cubed

Cook bacon in a large dutch oven until crispy and reserve a tablespoon of the fat.  Set the bacon aside.  Add all of the veggies to the pot and saute until the potatoes are fork tender.  Add the broth and thyme and heat to a simmer.  Using a stick blender, puree half of the vegetable and broth mixture and then return to the pot.  Add the milk and chicken, and simmer for 5 minutes until heated through.  Garnish with the reserved crispy bacon pieces.

Ham and Swiss Quiche

One 9-inch pie shell
Olive Oil
1/2 cup chopped onion
1 cup sliced mushrooms
1 cup ham, cut in small cubes
1 1/2 cups swiss cheese, or a swiss and cheddar blend
3 eggs
1 12 oz. can of evaporated milk
1/4 tsp. salt
1/8 tsp. pepper
1/8 tsp. nutmeg
1/4 tsp. dried basil

Pre-heat oven to 350.  Press your pie shell into a quiche pan or pie plate.  In a large saute pan with a small amount of olive oil, saute your onions until translucent, then add the mushrooms and ham to warm.  Beat the 3 eggs together with the evaporated milk, salt, pepper, and nutmeg.  Put the cheese inside the pie shell, top with the onion, mushroom, and ham mixture, and then pour the egg mixture on top.  Sprinkle basil on top, and bake for 30 to 35 minutes.  Cool for 5 minutes before slicing and serving.

Sausage Roll

From the Lueder Family

2 loaves frozen bread dough (Bridgeport or Pepperidge Farm), thaw and let rise for 8 hours.
2 lbs. Italian Sausage (sweet or hot, turkey or pork, your preference)
3 cups shredded mozzarella or jack cheese, divided
3 eggs
2 Tbsp. Italian Seasoning
2 Tbsp. Grated Parmesan

Pre-heat the oven to 350.  For each roll: using a lightly floured board, roll out one of the bread dough loaves to a 6X18 inch rectangle.  Mix one pound of sausage, 1 egg, 1 1/2 cups of cheese, and 1 Tbsp. seasoning together and place in the center of the dough.  Pinch together the edges to make one long tube and form into a ring.  Place on one side of a greased baking sheet.  Cut slits in the top of the ring, brush with egg, sprinkle parmesan on top, and allow to rise for another 30 to 45 minutes.  Form the other ring and place on the other half of the baking sheet.  Bake for 30 minutes, or until golden brown.  Cool slightly, cut and serve with mustard.

Fake Out Lasagna

1 Jar Tomato Sauce
2 9 oz. Packages of Ravioli (any flavor you like - I used arugula and cheese from Trader Joe's)
2 Cups Shredded Italian Cheese Blend
1.5 lb mix of ground beef and turkey sausage

Pre-heat oven to 350.  Brown meat and drain.  In a 9X13 inch pan, spread a thin layer of sauce on the bottom, and cover with one package of ravioli.  Then layer the meat and one cup of the cheese, followed by the other package of ravioli, then the remaining sauce and cheese.  Bake for 45 minutes until bubbly in the center.