SOMEONE'S IN THE KITCHEN WITH VELTA
I thought it might be fun to do a recipe of the week - or every couple of weeks!
Some of you may know that in 2006 I compiled a collection of recipes - Someone's in the Kitchen with Velta - accompanied by photos of the authors of the recipes, and it has been fun to share the cookbook from time to time with friends and family. If you know me well at all, you know that my thoughts just naturally turn to food! Planning, cooking, and serving (not to mention eating!). I read cookbooks like they are novels and have quite a nice collection. I received two wonderful cookbooks for Christmas and am loving browsing through them. One, in particular, is very interesting. It features recipes that have been - well, lost - if you will, and have now been found (sounds a lot like grace, huh?). Each "found" recipe has been tweaked to fit our current times. Fun!!
Back to my cookbook: I thought that you might enjoy a recipe every week or so from my cookbook, for starters, and a little about the person who submitted it.
First, I want to share a recipe from Bill's sweet sister, Gail, who lives in Kentwood, LA. Gail has three married children and eight marvelous grandchildren. There's Caroline, Miller, Darby, Reid, Tess, Clare, Colin, and Connor! Gail is well-known for her excellent cooking and makes a scrumptious beef brisket. Brisket is featured more in Texas and Louisiana than here in South Carolina, it seems, but sounds good for a cold wintry day, wherever you are. She is also famous in our family for her 'scruptious chicken and dressing! Here goes with Gail's Beef Brisket:
Marinade:
2 Tablespoons Liquid Smoke
1/3 cup vinegar
1/2 cup brown sugar
1/3 cup catsup
1/2 cup Lea and Perrin
1 teaspoon garlic powder
1 teaspoon onion salt
1 teaspoon salt
1 teaspoon Tony Chachere’s seasoning1 teaspoon black pepper
One 9# pound brisket
First, trim as much fat as possible from the brisket;you will lose at least 1/3 poundage.
Mix all marinade ingredients and marinate brisket for 12 hours. Cover (save marinade) and bake at 250 degrees for approximately 5 hours. Slice brisket across the grain. Put slices back in reserved marinade, heat thoroughly, and serve.
NOTE: Gail cooks the brisket the day before she plans to serve it and then refrigerates it several hours. This makes it easy to remove the hardened fat.)
Some of you may know that in 2006 I compiled a collection of recipes - Someone's in the Kitchen with Velta - accompanied by photos of the authors of the recipes, and it has been fun to share the cookbook from time to time with friends and family. If you know me well at all, you know that my thoughts just naturally turn to food! Planning, cooking, and serving (not to mention eating!). I read cookbooks like they are novels and have quite a nice collection. I received two wonderful cookbooks for Christmas and am loving browsing through them. One, in particular, is very interesting. It features recipes that have been - well, lost - if you will, and have now been found (sounds a lot like grace, huh?). Each "found" recipe has been tweaked to fit our current times. Fun!!
Back to my cookbook: I thought that you might enjoy a recipe every week or so from my cookbook, for starters, and a little about the person who submitted it.
First, I want to share a recipe from Bill's sweet sister, Gail, who lives in Kentwood, LA. Gail has three married children and eight marvelous grandchildren. There's Caroline, Miller, Darby, Reid, Tess, Clare, Colin, and Connor! Gail is well-known for her excellent cooking and makes a scrumptious beef brisket. Brisket is featured more in Texas and Louisiana than here in South Carolina, it seems, but sounds good for a cold wintry day, wherever you are. She is also famous in our family for her 'scruptious chicken and dressing! Here goes with Gail's Beef Brisket:
Marinade:
2 Tablespoons Liquid Smoke
1/3 cup vinegar
1/2 cup brown sugar
1/3 cup catsup
1/2 cup Lea and Perrin
1 teaspoon garlic powder
1 teaspoon onion salt
1 teaspoon salt
1 teaspoon Tony Chachere’s seasoning1 teaspoon black pepper
One 9# pound brisket
First, trim as much fat as possible from the brisket;you will lose at least 1/3 poundage.
Mix all marinade ingredients and marinate brisket for 12 hours. Cover (save marinade) and bake at 250 degrees for approximately 5 hours. Slice brisket across the grain. Put slices back in reserved marinade, heat thoroughly, and serve.
NOTE: Gail cooks the brisket the day before she plans to serve it and then refrigerates it several hours. This makes it easy to remove the hardened fat.)
I am looking forward to your recipes. I, too, read cookbooks as novels and have a few myself. Maybe we can loan each other our books.
My in-laws, Doug and Harriet Gardner, have a beach house in Surfside, SC that they frequent every other weekend. This past Friday the 11th, they were going out to breakfast and ran into Fred Dalton Thompson campaigning in Surfside. They stopped, wished him luck and went on their way. It's okay, Bill, I believe that they are leaning towards Huckabee, but they just wanted to see a candidate. Well, later that night, I went on Thompson's website. On the website were two videos and you can see my in-laws plain as day. I told my mother-in-law that she was so close to him, that she could have assassinated him if she wanted!
See you later,
Susan
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Good morning
Velta, I'm enjoying your website so much. Wanted you to know that yesterday I tried your Broccoli Cornbread recipe from your cookbook "Someone's in the Kitchen with Velta" and it's delicious. I plan on trying another recipe this week. Have a great trip.
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Thanks, Mary! I will make you an official member of my fan club! Just kidding! I'm glad you like the recipe ... I love broccoli cornbread, too, and it is really delicious, especially with a pot of white beans or other veggies!
Have a wonderful week! Thanks for good wishes for our trip.
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