Kansas City Barbecued Brisket

Serves 10

5-6 lb. brisket of beef

4 Tbs. liquid smoke

3 medium onions, chopped

1 garlic clove, peeled and halved

salt and freshly ground pepper to taste

3 Tbs. brown sugar

16-oz. bottle ketchup

1/2 cup water

2 Tbs. Worcestershire sauce

1 Tbs. dry mustard

6 Tbs. parve margarine

Wash and dry brisket and sprinkle with 2 Tbs. of the liquid smoke. Wrap in heavy duty aluminum foil and marinate overnight.

The next day, open the foil and sprinkle with chopped onions, garlic and pepper. Rewrap everything in the foil and bake in a preheated 325-degree oven for 5 hours.

Meanwhile combine the remaining 2 Tbs. liquid smoke, brown sugar, ketchup, water, Worcestershire sauce, mustard, margarine, salt and pepper. Simmer uncovered, for about 30 minutes.

Remove foil, slice brisket thinly and cover with sauce. Raise oven to 350 degrees and reheat, covered for 30 minutes.

Rosh Hashanah Potluck with Lentil, Chickpea,

Red Pepper and Broccoli Salad

Serves 12

Salad:

1 lb. broccoli

2 cups canned chickpeas

2 Tbs. fresh lemon juice

2 Tbs. fresh parsley

1/4 cup olive oil

1 garlic clove, mashed

salt and freshly ground pepper to taste

2 cups lentils

2 red peppers

Vinaigrette:

2 Tbs. balsamic vinegar

1 garlic clove, mashed

dash of sugar

1 tsp. French mustard

1/4 cup olive oil

1/4 cup fresh mint

fresh lettuce for garnish

To make the salad, cut broccoli into florets, cook briefly in boiling salted water and plunge into iced water. Drain chickpeas and mix with lemon juice, parsley, 1/4 cup olive oil, garlic clove, salt and pepper. Set aside.

Clean the lentils and cook in boiling salted water for about 20 minutes or until al dente. Drain.

Place the red peppers in a preheated 450-degree oven for 20 minutes. When charred, place immediately in a brown paper bag to cool down for about 30 minutes. Peel, remove seeds and membranes, and slice into thin strips about 1/2 inch wide.

To make the vinaigrette, mix balsamic vinegar, garlic clove, sugar and mustard in a small bowl. Whisking constantly, pour in 1/4 cup of oil. Add salt and pepper to taste and garnish with mint. Set aside in an attractive bowl.

Using a large platter, place all the vegetables and grains in individual sections, using lettuce as a garnish. Serve as a salad or first course, with the vinaigrette in a bowl with a spoon on the side.

San Antonio Kugel

Serves 10 – 12

16-oz. package broad

egg noodles

1 stick parve margarine

1/4 cup sugar

2 large eggs, slightly beaten

1/2 tsp. cinnamon

2 Winesap apples

2 pears

1/2 to 1 cup orange juice

juice of 1/2 lemon

1/2 to 1 cup white raisins

Cook noodles in boiling salted water for 10 minutes. Drain and rinse with cold water. Add the margarine to the noodles and mix until melted. Add the sugar, eggs and cinnamon. Grate the peeled apples and pears and add with the juices and raisins. Mix gently.

Pour into a greased 9-by-13-by-2-inch rectangular casserole. Bake in a preheated 325-degree oven for 1 1/2 hours to 2 hours, depending on the degree of crustiness desired. Serve warm or cold as a side dish with poultry or brisket.