JOSHUA'S BRISKET

2 lb. brisket of beef
1/4 c. vegetable oil
2 carrots (cut into pieces)
1 lg. onion, chopped
1 (16-oz.) can beef consomme
1 (8-oz.) can tomato paste

Pat the brisket dry with paper towels and cut off any excess fat. Sprinkle the beef with salt and pepper, rosemary and thyme. Heat the oil in a pot large enough for the brisket to fit into and brown the brisket on both sides. Remove the brisket from the pot. Peel and grate the carrots and onion and add to brisket pot with salt and pepper and saute on medium heat for about 10 minutes, stirring occasionally. Add back the brisket, a little additional salt and pepper to taste, and all the rest of the ingredients. You may also add a half cup of red wine if you wish. Add enough water so the liquid almost
covers the brisket, bring to a boil and then lower the heat to low medium (so that liquid bubbles slightly), cover and cook for 2 1/4 hours. Remove brisket from pot, slice as thinly as possible against the grain and return to the pot for an additional 45 minutes.
                                                                            Linda Lerner - New York
                                                                                    In loving memory of
                                                                                              Joshua Lerner







No one can take your place, for it was yours alone to fill. Because you are not here to shine your light who knows how many travelers will lose their way as they try to pass by your empty place in the darkness.
                                                                                    Author Unknown

JOHN'S SAUSAGE & RICE CASSEROLE

After cooking the rice and browning the sausage, mix all ingredients and place in a baking dish. Bake in a 350° oven until thoroughly heated.

Note: This recipe is quick and easy to make. I tried to keep the ingredients on hand and when John would visit, he and my son were always hungry and this one was sure to please them both.
                                                                                    Kelly Pike - Kentucky
                                                                                                 In memory of
                                                                                      John Nicholas Willett

What we have once enjoyed and deeply loved we can never lose, for all that we love deeply becomes a part of us.
                                                                                                Helen Keller

MOUTH-WATERING MAIN DISHES