Recipe(tried): Pot Roast of Brisket Dinner... Pot Roast of Brisket with Gravy, Spinach Noodle Pudding, Mixed Baby Greens, Pear and Feta with Walnut Vinaigrette Salad, Ruth's Rugelach

Hi All,

Today I just took it easy and relaxed in my little oasis by the pool. Remember I last told you I had moved all the wrought iron furniture from the deck to this area? Well, it is just wonderful sitting under the trees...I took my Sunday newspaper and some magazines and spent a lovely time there. Then I came in to prepare dinner...

For dinner tonight, a little bit of ethnicity crept into the menu...I made a Jewish meal using different recipes that are out of this world, just delicious!! I guess I made this in honor of Gilda Radner, may she rest in peace, funny lady that she was. Be sure to catch her movie tomorrow night. It is based on her book which by the way was very, very good. Gilda is one of the few comediennes that really, really made me laugh. I am sure she brought laughter into many people's lives. Those old SNL episodes are just too funny!

I also made some Rugelach as these freeze well in tupperware and they are extremely handy to have around if some friends pop in for coffee. I just love these little gems...

Little Boy is doing wonderfully, (Keep fingers crossed). He has a follow-up check-up on Tuesday. I think the changing of his diet has a lot to do with it. Thank you once more for all your kind words and concern, I really appreciated them all.

Bon Appetit, Gina

POT ROAST OF BRISKET WITH GRAVY
Makes 8-10 servings

3 cloves of garlic, minced
Salt and freshly ground black pepper
1 (5 lb.) first-cut brisket
2 large onions, peeled and cut into eighths
2 lbs. carrots, scraped and cut into slices
1 cup dry red wine

Preheat oven to 500 degrees F.

Make a paste with the garlic, salt and pepper. Rub the paste onto both sides of brisket. Put the meat into a roasting pan, fat side up and roast until very brown, 15-20 minutes.

Remove the brisket from the oven and lower the heat to 350 degrees F.

Strew the onions over the bottom of the pan. Replace the meat and put the carrots on top. Pour the wine into the pan.

Cover the meat with aluminum foil and roast for 2 to 2 1/2 hours or until the meat is tender.

Remove the meat and carrots to a plate and keep warm or refrigerate. Pour the liquid and onions into a bowl. Refrigerate or freeze the liquid until the fat rises to the top and can easily be removed.

Put the liquids and onions in a processor or blender and puree.

Slice the meat and put it back in the pan for a few minutes with the gravy to heat up. Serve with the carrots, reheating if necessary.

Spinach Noodle Pudding

1 pkg. 8 ozs. noodles (fine or medium)
1 large onion, chopped
3 garlic cloves, pressed
8 ozs. sour cream
2 pkg Birds Eye Creamed Spinach
2 eggs, beaten
bread crumbs to sprinkle on top
1 stick butter
salt and pepper to taste
Saute your onions until golden in 1/2 stick butter. Toss in garlic and cook for 2 more minutes. Cook noodles according to directions on pkg. Drain noodles and toss with the other 1/2 stick of butter, blend with the spinach, sour cream, sauteed onions and eggs. Salt and pepper to your taste. Blend well. Pour into a buttered casserole dish and sprinkle with the bread crumbs. Bake 350 for 45-60 minutes. YUMMY!!!
This recipe easily doubles to serve 16

Mixed Baby Greens, Pear and Feta with Walnut Vinaigrette Salad
serves 4

1 can pear slices, drained and chopped coarse
1/2 c. dried cranberries
1 T. fresh lime juice
1/2 c. chopped walnuts

Dressing:
6 T. walnut oil
2 T. tarragon wine vinegar
1/4 c. pear juice
1/2 t. salt
1/4 t. ground white pepper
dash cayenne pepper
4 oz. feta cheese, crumbled
1 lb. fresh mixed baby greens

Wash and dry baby greens, put into a glass bowl; toss in pears, cranberries, & nuts. Sprinkle lime juice to coat.

Whisk oil, vinegar, pear juice and spices to blend. Drizzle over salad and toss to coat. When ready to serve individually, scatter feta over salad.

Ruth's Rugelach

1/2 lb. unsalted butter, softened
8 oz. cream cheese, softened
2 c. flour
1/4 c. sugar for topping
Filling:
Stir together: 1/2 c. sugar, 1/2 c. seedless raisins, 1 t. cinnamon, 1 c. finely chopped walnuts.

Cream butter and cream cheese. Beat in flour little by little. Knead dough til all flour is incorporated. Wrap in plastic and refrigerate 1 hour.
Divide dough into two balls. Wrap up 1 ball and refrigerate and roll out the other ball into a circle about 1/16 thick on a lightly floured surface. Cut into 16 pie shaped wedges. Sprinkle filling onto the top and roll up each wedge starting at wide end. Sprinkle with sugar and bake on cookie sheet for 15-18 mts. at 375. Makes 32 delicious cookies. These freeze well also.