Recipe(tried): Brisket with Gravy, Garlic Mashed Potatoes, Squash Casserole and Bavarian Apple Pie

Hello Friends,

Yes the temperature in my back yard this morning was 30!! Tat is mighty cold for Tampa, there was frost on the grass... that calls for comfort food so tonight's menu will be:

Roast Brisket with Gravy
Garlic-Gruyere Mashed Potatoes
Mixed Squash Casserole
Italian Green Beans
Dinner Rolls
Bavarian Apple Pie and Coffee

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Roast Brisket with Gravy
Makes 6 to 8 Generous Servings
Makes 4 Cups Delicious Gravy

1 fresh brisket of beef, first cut (about 5 pounds)
2 tablespoons salt
1 teaspoon ground white pepper
2 cups chopped carrots
6 large garlic cloves, minced
For the Delicious Gravy

3 tablespoons fat skimmed from the drippings or 3 tablespoons unsalted butter
6 cups strained pan drippings (save the vegetables, if you wish)
3 large garlic cloves, minced
3 tablespoons all-purpose flour
1. Preheat the oven to 350 degrees F. Rub the brisket with the salt and pepper and place it, fat-side-up, in a roasting pan. Pour in enough water to come about two-thirds up the sides of the brisket. Sprinkle the carrots and garlic into the water around the roast.

2. Roast the brisket, without covering it, until it is browned and tender, about 3 hours, spooning the pan drippings frequently over the meat. If necessary, add a little extra water during the cooking to keep the liquid at least halfway up the sides of the brisket. Transfer the brisket to a serving platter.

3. To make the delicious gravy: Skim off any fat from the drippings into large skillet. You need 3 tablespoons of fat; if necessary, just add a little butter to equal this amount. Strain the drippings into a large heatproof measuring cup, reserving the vegetables for the gravy, if you wish.

4. Heat the fat in the skillet over medium-high heat. Add the garlic and cook until it begins to soften. Whisk in the flour and cook, stirring constantly, until the flour mixture bubbles all over, about 2 minutes. Gradually pour in the straining drippings and continue cooking and whisking until the gravy thickens. Remove the gravy from the heat and stir in the reserved vegetables, if you wish.

5. To serve: Slice the brisket on the diagonal, about 1/2-inch thick. Serve it up hot with a generous helping of gravy ladled over the top. This goes great with mashed potatoes.

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Garlic-Gruyere Mashed Potatoes

6 med. russet potatoes
3/5 c. hot whole milk
1/2 c. sour cream
1/4 c. chopped chives
1/4 c. butter, softened
1/2 t. garlic salt
1 garlic clove, minced
1/4 c. grated Gruyere cheese
2 scallions, chopped
1/4 t. ground white pepper

Peel the potatoes and cut up. Cook in boiling water til tender. Drain

Mash the potatoes and stir in the milk, butter, sour cream and the rest of the ingredients. Serve at once.

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Mixed Squash Casserole

1 C. carrots sliced 1/8-inch thick
4 c. yellow squash slices, 1/4-inch thick
4 C. zucchini slices, 1/4-inch thick
1/2 C. chopped onion
1 can (10 1/2 ounces) condensed cream of chicken soup
1/2 C. sour cream
1 tsp. salt
1/2 tsp. pepper
2/3 C. crumbled corn bread
2/3 C. torn or chopped dry white bread in 1/4-inch pieces
2 Tbsp. butter or margarine, melted

Heat oven to 350 degrees. In medium saucepan, bring about 4 cups water to a boil. Add carrots. Reduce heat, cover and simmer 6 minutes. Add squash, zucchini and onion. Continue simmering uncovered 3-4 minutes or until carrots are tender crisp.

Drain and transfer to a large bowl. In a small bowl whisk together soup, sour cream, salt and pepper until well blended. Pour over vegetables and mix well. Transfer to a 2-quart baking dish. Cover with foil. Bake 30 minutes.

In medium bowl combine corn bread and torn white bread. Drizzle with butter. Toss lightly to coat evenly. Remove foil. Top vegetable mixture with corn bread mixture. Continue baking 5 minutes.

Serves 8.

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BAVARIAN APPLE PIE

FOR THE PASTRY:*
1/3 cup butter, softened
1 Tbsp. vegetable shortening
1/3 cup sugar
1/4 tsp. vanilla
1/8 tsp. salt
1 cup sifted flour
FOR THE FILLING:
1/4 cup sugar
1 (8 oz.) pkg. cream cheese, softened
1 egg
1/2 tsp. vanilla
1/2 tsp. lemon rind
1/8 tsp. salt
FOR THE TOPPING:
5 Golden Delicious Apples, peeled, cored and sliced
1/3 cup sugar
1/2 tsp. ground cinnamon
1/4 cup chopped nuts

Preheat oven to 450 degrees F.

TO PREPARE THE PASTRY:
Cream butter and shortening together; add 1/3 cup sugar, 1/4 teaspoon vanilla and 1/8 teaspoon salt. Blend in flour. Pat this into the bottom of a 9-inch springform pan. Set aside.

TO PREPARE THE FILLING:
Mix together well the filling ingredients. Spread on top of the pastry. Set aside.

In a large bowl, toss the apple slices with 1/3 cup sugar and cinnamon, then the nuts. Put this on top of the filling.

Bake at 450 degrees for 10 minutes. Reduce heat to 400 degrees F (leave pie in oven) and bake 25 minutes more. Cool before removing from pan.

*For a shortcut, you can always use a pie shell from the freezer section of your grocer.