I am persuaded that one great cause of the darkness and uncomfortable feelings of many well-meaning people in the matter of religion, is their habit of confounding, and not distinguishing, justification and sanctification. It can never be too strongly impressed on our minds that they are two separate things. No doubt they cannot be divided, and everyone that is a partaker of either is a partaker of both. But never, never ought they to be confounded, and never ought the distinction between them to be forgotten.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Meats		Not, Sent	6	Servings

INGREDIENTS

1	tb	All-purpose flour
1	lg	Oven bag
4	ts	Worcestershire sauce
2	ts	Garlic salt
2	ts	Onion salt
2	ts	Pepper
3	tb	Liquid smoke flavoring
1		4 lb fresh beef brisket; ( not corned )
1	c	Ketchup
3	tb	Brown sugar
2	tb	Lemon juice
2	ts	Ground mustard
3	dr	Hot pepper sauce

INSTRUCTIONS

Shake flour in the oven bag; place in an ungreased 13x9x2-inch baking pan.
Combine the Worcestershire sauce, garlic salt, onion salt, pepper and
liquid smoke; rub over both sides of brisket. Place in the oven bag. Close
with tie and refrigerate for 8 hours or overnight, turning occasionally.
Combine ketchup, brown sugar, lemon juice, mustard and hot pepper sauce;
spread over brisket. Close oven bag with nylon tie; cut 6 - 1/2-inch slits
in top of bag. Return to pan. Bake at 325° for 3-4 hours or until beef is
tender.
Recipe by: Quick Cooking - March/April 1998
Posted to MC-Recipe Digest by The Taillons <taillon@access.mountain.net> on
Apr 08, 1998

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