When I picked up my cousin yesterday to go vegetable shopping, she was in
the middle of making a farina kugel which she puts in her soup on Rosh
Hashana. (She got the recipe from her late sister-in-law, I never heard of
this anywhere else... she says it's just farina and eggs.) I was mentally
chuckling, something else I'll never eat. (She is ka"h 94 years old, I
haven't told her about my diagnosis, what does she need another thing to
worry about...)

"W. Baker" > wrote in message
...
> Ellen K. > wrote:
> : Sounds yummy.
>
> : How amusing, to find your own recipe by googling!!!
>
> My younger son saaid he had found it in several places on google, so I
> waned to try it:-) My Imber recipe, for Pesach is also supposed to be
> running around. this i can testify to as I occasionaly get a question
> from a stranger about the recipe. I wold not send it to thie group as it
> consists of honey, matza farfel, groound nuts and ginger. The nuts
> andginger might be ok, but the ret would be problematic, to say the
> least:-)
>
> Wendy
>
>
> : "W. Baker" > wrote in message
> : ...
> : > Here is my recipe for my caramelized brisket. It is an old family
> recipe
> : > and never fails. You can use eithe a brisket or a top of the rib,
> : > slightly leaner and cheaper, but the same kind of ropey grain. This
> time
> : > I found it by Googling!
> : >
> : > Wendy
> : >
> : > Brisket, Caramelized (M, KLP, TNT)
> : > Source: Celia C. Wisan to W. Baker
> : > Serves: 6-12 depending on the size of the brisket
> : > 1 first cut brisket or top of the rib-3-7 lbs.
> : > 2-4 garlic cloves, peeled
> : > salt and freshly ground pepper to taste
> : > 1-3 onions thinly sliced
> : > 3-4 fresh tomatoes (summer) or 4-5 canned plum tomatoes drained. Use
> juice
> : > for another recipe. Do not use more tomatoes
> : > 1-3 bay leaves
> : >
> : > At least one day before cooking, put slivers of garlic in slits all
> over
> : > the brisket. Rub it well with freshly ground black pepper and
> optionally,
> : > salt. Slice onions and arrange all over and under the roast. Marinate
> : > covered in the fridge overnight.
> : >
> : > Day of cooking: Preheat oven to 500 F--that's 500 !
> : >
> : > Put meat in a roasting pan with a cover and arrange the onion slices
> from
> : > the night before all around.
> : >
> : > Squash either 3 medium fresh tomatoes or use about 4 canned egg
> tomatoes
> : > and squash them. DO NOT ADD THE JUICE FROM THE CAN. ADD NO OTHER
> LIQUID
> : > add a bay leaf or two.
> : >
> : > Cover the pan and put it into the preheated 500F oven. After 15
> minutes
> : > turn
> : > down the oven without opening it to 350 F. Cook for approximately 3
> hours.
> : > If you look in after 2 hours or so you will see a gray mass with lots
> of
> : > liquid. Don't worry. Just keep cooking.
> : >
> : > When the water has just about disappeared and the meat and onions etc.
> are
> : > browned, but not quite burnt, and the meat is soft to a fork, it is
> done.
> : >
> : > Remove the meat from the pan and make gravy by deglazing the pan with
> lots
> : > of water (more than a quart to start, it can always be reduced) and
> : > cooking it down until it tastes rich and nice to you. It should make
> : > plenty of gravy as the pan drippings are intensely strong.
> : >
> : > Slice the meat across the grain and serve with the gravy. Roast
> potatoes
> : > or kasha go well with this.
> : >
> : > This lends itself to preparation ahead of time and freezes well. When
> : > reheating, bring the sliced meat to room temperature and heat the
> gravy to
> : > boiling. Then pour it over the meat. Heating the meat in the gravy
> gives
> : > it a boiled rather than roasted taste and is not as good.
> : >
> : > Posted by Wendy Baker
> : >
>