Good Morning Everyone!

I have quite a lot of projects to undertake this morning, so I started dinner last night by marinating the brisket. Then I prepared the rest of the dinner so that all it takes is to pop it in the oven and turn the veggies on the stove on. By the looks of the menu, I was in a "mediterranean mood" today. Enjoy!!

Tonight's menu is:

Mama Lu's Brisket
Caserola de Calabazini
Glazed Carrots
Mediterranean-Style Sweet Noodle Kugel
Spiced Iced Tea

Mama Lu's Brisket

3 lbs. brisket
3 T. olive oil to brown meat in
1 vidalia onion, chopped and sauteed golden
3 cloves garlic, pressed
1 env. Lipton Onion Soup Mix
1 bay leaf
enough coca-cola to soak meat in

Soak the brisket overnite in the coke. Remove and drain. Brown in hot oil til browned on all sides. Saute onions along with the roast til golden. Add garlic and soup mix and bay leaf. Pour in 1/4 c. water. Cook 2 hours on low covered and basting often. CHeck to see that water level stays constant.

Make a gravy out of drippings.

Caserola de Calabazini

1 c. shredded cheddar
1/2 c. parmesan
3 T. butter
1 stalk leek, washed and trimmed, chopped
1 clove garlic, minced
1 c. sliced white mushrooms
1/8 t. black pepper
1/2 T. fresh parsley chopped
1 c. grated carrot
1 lb. yellow calabazini (squash)
1 lb. green calabazini (zucchini)
1 c. sour cream
1 can cream of asparagus soup
1/2 c. melted butter
1 8 oz. package Pepperidge Farm Stuffing mix

Parboil squash, carrots and zucchini. Drain. Saute leek, mushrooms and garlic in 3 T. butter til golden. Toss 1/2 c. melted butter with stuffing and spread 1/2 of it in bottom of baking pan. Blend together sour cream and soup. Add sauteed veggies, mxing well and fold in squash and zucchini. Sprinkle the remaining of the stuffing over. Bake for 35 min. at 350.Florida Sunshine Glazed Carrots

Serves 6

6 carrots, peeles and sliced into 1/4 inch slices
2 t. sugar
1/2 t. ground cinnamon
1/4 t. nutmeg
1/4 t. allspice
1/2 stick butter
slat and pepper to taste
10 dried apricots, slivered
1/3 c. sliced almonds
2 T. fresh ornage or tangerine juice

Place the carrots in a saucpan, cover barely with water and bring to a boil. Reduce heat and simmer 10. mts. Rinse under cold water and drain.

Stir the sugar and spices together and set aside.

Melt the butter in a skillet, stir in the carrots and the citrus juice. Sprinkle with the sugar mixture and cook over med. heat til carrots are glazed and sauce is slightly thick. Season with a pinch of salt and pepper.

Stir in apricots and almonds and cook an additional 5 mts. Serve immediately.

Mediterranean-Style Sweet Noodle Kugel

8 oz. egg noodles, cooked and drained
1 t. vanilla extract
1/2 t. cinnamon
1/2 t. grated nutmeg
1/2 t. grated cardammon
1 1/2 c. sugar
6 eggs, beaten
1/2 c. veg. oil
16 oz. sour cream
16 oz. Ricotta cheese
1 can 20 oz. crushed pineapple and juices
3/4 c. crushed in a baggie Post Brand Morning Traditions Great Grains with Raisins, Dates and Pecans

In a large bowl, blend together sour cream and sugar. Add the ricotta and spices mixing well. Add eggs and oil, blending well. Add pineapple and vanilla and nodles, belnding well. Pour into a 9x13 inch baking glass pan and srinkle top with the rushed cereal. Bake at 350 for 1 hour. Cool and refrigerate til serving time. Cut into squares to serve. Spiced Iced Tea

makes 3-4 quarts
5 tea bags
4 c. boiling water
2 cinnamon sticks
1 1/2 c. sugar
1 1/2 c. pineapple juice (reserved from can of chunks)
1 c. juice from peaches (reserve peaches for dessert)
juice of 3 lemons
juice of 3 oranges
orange or lemon slices
fresh mint leaves

Pour the boiling water over the tea bags and cinnamon sticks. Steep for 20 mts. Strain into gallon container. Add the sugar and stir to dissolve. Add the fruit juices and 8 c. cold water. Refrigerate til serving time. Serve over ice cubes with mint and fruit slices.