INGREDIENTS

INSTRUCTIONS

I found the original version of this recipe about 15 years ago in Better
Homes and Gardens Magazine.  Over the years, I've made some changes, (don't
we all?<G>) but it's still one of my favorites.  I'll post it the way I
recall it, and then offer my suggestions/substitutions in "notes." I really
miss having a crockpot, but this *can* be baked, or simmered in a dutch
oven.
Put all ingredients in crockpot, and cook on high for one or two hours,
then put on low setting for remainder.  I think it simmered for a total of
Note:  I don't know if Campbell's canned onion soup is kosher or not, but
sometimes it was hard to find, and I substituted dry onion soup,
reconstituted with half the recommended amount of water so that it's still
kind of concentrated.  I've also used many different kinds of preserves,
including peach, pineapple, cherry and plum...and I've even used
whole-berry cranberry sauce (figures, since I submitted the cranberry and
coffee brisket recipe, eh?<G>)
Posted to JEWISH-FOOD digest V96 #83
Date: Fri, 22 Nov 1996 16:33:47 -0800 (PST)
From: leiba@eskimo.com

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