Brisket With Pepperachini Peppers

1-5 lb. Brisket
2 Cans Beef Broth
1 Package dry onion soup mix
2 Cans cheap Beer
2 Jars Pepperachini
2 Cloves Garlic, minced

Add all ingredients in a slow cooker on low for about 12 hours.

Mustard

1 Cup Dry Mustard
1 Cup Apple Cider Vinegar

Whisk together and refrigerate over night.

Beat 3 eggs slightly, add 1 cup sugar. Mix with mustard sauce and cook in a double boiler until thick. Serve on rolls with shredded brisket.

Shredded Potato Casserole

2 lbs. Hash Browns
1 Cup Sour Cream
1 Can Cream of Celery Soup
1 Can Cream of Potato Soup
1 Cup Milk
8 oz. Sharp Cheddar Cheese, Shredded

1 1/4 Corn Flakes
1/4 Cup Butter, melted

Mix all ingredients together and place in a greased casserole dish. Bake covered in a 350 degree oven for 1 hour.

Mix corn flakes and melted butter. Put on top of potatoes and bake uncovered for another 25 minutes.

Creamy Potato Soup

3 to 4 Cups Peeled and sliced potatoes,
3 Cups sliced leeks or yellow onions
2-3 quarts of water, just enough to cover potatoes and onions
2 t. salt
2 Chicken bullion
pepper to taste
3 T Butter
1/2 Pint cream

Bring potatoes and onions to a boil in salted water. Reduce heat and simmer partially covered for about 45 minutes, or until potatoes are tender. Put through a food mill or blender and return to pot. Add black pepper, butter and cream. Heat and serve. Serves 6 to 8.

Creamy Mushrooms Soup

1 Cup Chopped Green Onions
5 1/3 T. Butter
2 Cups Chopped Fresh Mushrooms
4 T. Flour
3 Cups Water
1 Chicken Bullion
2 1/2 Cups Milk
Salt, Pepper, Cayenne Pepper to taste

Saute' onions in butter until tender, about 5 minutes, Add mushrooms. Cook 2 minutes. Add flour, water, and bullion, simmer 5 minutes. Slowly add milk, salt, pepper and cayenne pepper. Serves 4 to 6.

Spaghetti Squash Primavera

2 Cups chopped tomatoes
1/3 Cup Olive Oil
1/2 Cup firmly packed minced fresh basil
1/2 Cup firmly packed fresh parsley
3 T. Parmesan Cheese
2 Cloves minced garlic
1 t. Salt

1 medium spaghetti squash
2 medium carrots, sliced into 1/2-inch pieces
2 Cups broccoli flowerets
1 medium zucchini
1/2 Cup minced green onions
1 T. Olive Oil
salt and pepper to taste

In a medium bowl, combine all sauce ingredients. Cover and let stand at room temperature for 1 hour.

Prick skin of squash. Bake on a cookie sheet at 350 degrees for 1 1/2 hours or until tender when pierced. Let cool 15 minutes. Halve lengthwise and carefully remove seeds and any loose membrane. With a fork, scrape spaghetti-like strands of squash away from shell; set aside. Remove shell.

Separately stem or boil carrots, broccoli and whole zucchini. When each is cooked, transfer to a bowl of cold water to cool. Drain. Halve zucchini lengthwise and cut into 1/2-inch slices. In a large skillet, saute' green onions in oil until tender. Add drained veggies and heat thoroughly. Add salt and pepper to taste. Combine hot veggies, spaghetti squash and sauce. Spoon mixture into reserved shells and serve warm or at room temperature.

Spinach Balls

2 10oz Packages frozen chopped spinach (cook according to package directions and drain very well)
4 eggs, beaten
2 Cups Pepperidge Farm Stuffing, not cubed
1/2 CupParmesan Cheese
1 onion, finely chopped
1/2 t. Thyme
1 t. Salt
1/2 t. Garlic Powder
3/4 Cup butter, melted

Beat the eggs in a bowl. Add all ingredients and mix well. Form into 1 inch balls. Place on a cookie sheet and bake at 350 degrees for 15 minutes.

Mashed Potatoes you can make the day before

Boil potatoes. Peel and mash. Add one stick butter, one 8 oz block of cream cheese, milk, salt and white pepper. Stir together until butter and cream cheese are melted. Put into a large casserole dish. You can refrigerate for 24 hours. When you are ready to use, bake the potatoes in a 300 degree oven for about an hour.

Note: Do not fill the casserole dish to the top, these potatoes expand a bit while heating.