Cola Beef Brisket
1 fresh beef brisket (3 pounds)
1 cup chili sauce
1 cup cola (not decaffeinated)
1 envelope onion soup mix
1 tablespoon cornstarch
1 tablespoon cold water
Cut brisket in half and place in a 5-quart slow cooker. Combine chili sauce, cola and soup mix; pour over brisket. Cover and cook on low for 6-7 hours or until meat is tender. Remove meat to a serving platter and keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil.
Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Thinly slice meat across the grain; serve with gravy
7 servings (2 cups gravy)
Orange Fluff Salad
2 3-ounce packages orange Jello
1 (13-1/2 ounces) can crushed pineapple
1 6-ounce frozen orange concentrate, thawed
2 11-ounce cans mandarin oranges, drained
1 small package instant lemon pudding
1 cup cold milk
1/2 cup whipping cream, whipped
Dissolve Jello in 2-1/2 cup boiling water, add undrained pineapple and orange concentrate. Chill until partially set. Fold in oranges and pour into 9 x 13 inch pan. Chill until firm.
Beat pudding and milk with beater until smooth. Fold in whipped cream, spread over Jello and chill.
Chocolate Billionaires
1 package (14 ounces) caramels
3 tablespoons water
1 1/2 cups chopped pecans
1 cup crisp rice cereal
3 cups milk chocolate chips
1 1/2 teaspoons shortening
Line two baking sheets with waxed paper; grease the paper and set aside. In a large heavy saucepan, combine the caramels and water; cook and stir over low heat until smooth. Stir in pecans and cereal until coated. Drop by teaspoonfuls onto prepared pans. Refrigerate for 10 minutes or until firm.
Meanwhile, in a microwave, melt chocolate chips and shortening; stir until smooth. Dip candy into chocolate, coating all sides; allow excess to drip off. Place on prepared pans. Refrigerate until set. Store in an airtight container. Make about 2 pounds of candy.
