| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meat |
8 |
Servings |
INGREDIENTS
| 1 |
|
Beef brisket |
| 1/2 |
c |
Flour |
| 1 |
ts |
Garlic salt |
| 1 |
|
Onion; chopped |
| 1 |
tb |
Worcestershire sauce (up to) |
| 8 |
|
Nacho-sliced peppers |
| 2 |
c |
Water; or half water/half wine |
|
|
Salt |
|
|
Pepper |
|
|
Rice |
INSTRUCTIONS
To a large cooking bag add brisket & flour. Shake to coat & add rest of
ingredients except rice. Seal bag & place in shallow baking dish. Poke
several holes in top of bag. Cook at 350 for 3 hours or until done. Cook
rice. Remove brisket from bag. Place cooked rice in bag to soak up
drippings.
CAROLYN DRIGGERS
ARLINGTON, TX
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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