Plains Edition Recipes for 11-6-10 | TheFencePost.com
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Plains Edition Recipes for 11-6-10

From the kitchen of: Lori Hart, Morrill, Neb.

1 fresh beef brisket (5-6 lbs.) – not corned

2 jars (12 oz. ea.) beef gravy

1 pkg. dry mushroom gravy mix

1 envelope onion-mushroon soup mix

1 c. apple cider or juice

6 gingersnaps, crushed

1 med. onion, chopped

1 box fresh sliced mushrooms

Cut brisket into thirds; place in 5 to 6 quart slow cooker. In large bowl, combine all other ingredients; stir. Pour over beef. Cover and cook on low for 6-8 hours. Make potatoes or rice on the side as there is a lot of gravy.

From the kitchen of: Lori Hart, Morrill, Neb.

1 fresh beef brisket (5-6 lbs.) – not corned

2 jars (12 oz. ea.) beef gravy

1 pkg. dry mushroom gravy mix

1 envelope onion-mushroon soup mix

1 c. apple cider or juice

6 gingersnaps, crushed

1 med. onion, chopped

1 box fresh sliced mushrooms

Cut brisket into thirds; place in 5 to 6 quart slow cooker. In large bowl, combine all other ingredients; stir. Pour over beef. Cover and cook on low for 6-8 hours. Make potatoes or rice on the side as there is a lot of gravy.

From the kitchen of: Lori Hart, Morrill, Neb.

1 fresh beef brisket (5-6 lbs.) – not corned

2 jars (12 oz. ea.) beef gravy

1 pkg. dry mushroom gravy mix

1 envelope onion-mushroon soup mix

1 c. apple cider or juice

6 gingersnaps, crushed

1 med. onion, chopped

1 box fresh sliced mushrooms

Cut brisket into thirds; place in 5 to 6 quart slow cooker. In large bowl, combine all other ingredients; stir. Pour over beef. Cover and cook on low for 6-8 hours. Make potatoes or rice on the side as there is a lot of gravy.


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