It is my decision to not say much about the weather as I might jinx this beautiful time. No snow! No wind! Warm temps! Enough said.
My granddaughters are both passionate about color guard. Rachelle, our oldest granddaughter, is assistant coach for Odessa Middle School and Odessa High School Color Guard. She is really good at her job and they do well in competitions. She is the coach for the university at Warrensburg and they are a pretty young team. They have performed twice in the last month and won a second place the first time and last Saturday they won their competition in the big contest and went on to win the championship. They are now qualified for the nationals in Dayton, Ohio and so excited.
This coming Saturday they will compete at Truman High School and so will Reanna (her little sister). It is an exciting time and I am very proud of both of them.
During the past week I have done a lot of cooking. Had a couple of places I had to take a pot to a special event and the weather has me so excited I just feel like cooking. Don’t ask me why because I am not sure.
There were briskets on sale so I bought a 5 pound brisket and tried this simple recipe. It was delicious and I sliced a bunch of the leftovers and put them into plastic freezer bags for future meals.
4 to 5 pound brisket (fat side up)
1 package Lipton Onion Soup Mixture (more or less if desired)
Lay meat on large piece of heavy duty foil: large enough to completely wrap meat. Sprinkle soup mix over meat. Fold foil around meat; double all edges to seal. Lay packed meat in a jelly-roll pan or oblong cake pan. Bake at 300 degrees for 60 minutes per pound. The juices make delicious gravy.
1 pound hamburger
1/4 cup onion
2 cans mushroom soup
1 cup cubed cheese
1 loaf French bread
Brown hamburger and onion. Clean out the center of bread loaf and tear center into small pieces. Mix soup, cheese and bread pieces; pour back into bread shell. Wrap in foil and bake at 350 degrees for 35 to 40 minutes. Slice and serve.
4 slices bacon
1/2 cup chopped onion
2 (1 pound) cans (4 cups) pork and beans with tomato sauce
2 Tablespoons brown sugar
1 Tablespoon Worcestershire sauce
1 teaspoon prepared mustard
Cook bacon til crisp, drain, reserving 2 Tablespoons drippings. Crumble bacon. Cook onion in reserved drippings, til tender, but not brown. Add with crumbled bacon to remaining ingredients, mixing well. Turn into 1 1/2 quart bean pot or casserole. Bake uncovered at 350 degrees for about 2 hours. Serves 6.
Did you know that Coincidence is when God works a miracle and decides to remain anonymous.
Enjoy the beautiful weather and say a prayer it stays around. See you next week.
Dixie Ryan lives in Odessa and has enjoyed sharing her cooking talents and secrets with readers for many years.