Summer Recipes from Polly Warren

Published 10:35 am Monday, June 20, 2011

BEEF BRISKET

3 – 5 lb Brisket

1 bottle liquid smoke

1 teaspoon of celery salt

1 teaspoon of onion salt

1 teaspoon of garlic salt

salt & pepper

6 tablespoons of Worcestershire sauce

BBQ sauce

Line pan with foil.  Marinate in 1 bottle liquid smoke, sprinkle with celery salt, onion salt, and garlic salt.  Next morning add salt & pepper to taste.  Add Worcestershire sauce.  Cook fat side down.  Bake covered at 275 degrees for 5–6 hours.  Uncover and pour desired barbeque sauce over top and cook uncovered for 1 hour.

COLESLAW (SERVES 8)

2 1/2 lb green cabbage cut or shredded

1 medium onion cut

1 large green bell pepper

1 large carrot (grated)

1 teaspoon of salt, 1 teaspoon of pepper

1 1/4 cups of mayonnaise

1/2 cup of cider vinegar

2 teaspoons of sugar

Toss all vegetables in large bowl, whisk together with mayo, vinegar and sugar.  Then toss with slaw, chill, cover at least one hour.

BROWN SUGAR – BERRY COBBLER (SERVES 6)

1 3/4 cup of packed dark brown sugar

1 teaspoon of brown sugar

2 1/2 tablespoon of cornstarch

2 3/4 lb mixed berries – strawberries trim and hulled

2 cups of all –purpose flour

2 teaspoons baking powder

1/2 teaspoon of salt

1 1/2 sticks of unsalted butter cut into pieces

3/4 cup of whole milk

1 teaspoon of granulated sugar

Preheat oven at 425 degrees with rack in the middle.  Butter 13 x 9 baking dish; stir together brown sugar and cornstarch in a large bowl.  Add berries and toss to coat.  Transfer mix to baking dish and bake until just bubbling, 10-15 minutes.

Meanwhile, whisk together, flour, baking powder and salt in a medium bowl.  Add butter and blend with your fingertips.  Add milk and stir until the dough just comes together.  Remove dish from oven and drop 12 mounds of dough onto hot berries.  Mix together remaining brown and granulated sugar and sprinkle.  Bake 25-30 minutes.