Walt: I have a great recipe for brisket of beef. It is easy, makes its'
own great gravy and tastes even better as leftovers. This can be cooked
either in slow cooker or the oven. Either way, put in the brisket, mix the
onion soup with 2 cups of water and pour it over the meat. Pour the can of
stewed tomatoes over the brisket. Place the cookies in the liquid, not on
the meat. You can break them up to fit. Seal the pan securely with
aluminum foil. (If in a slow cooker just put on the lid.) Bake at 325 for
three hours without peeking !! Take out the meat, and slice it thinly
against the grain and return it to the pan with the gravy. Reseal and bake
at 225 for about one hour. Make sure all the meat slices are covered by the
liquid so the meat does not dry out. This is tender and delicious. The
gravy is great over rice or wide noodles. FROM: BARBARA ZEGER (BNTH32A)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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