Chil Beer Brisket Of Beef Over Wild Rice Amadine

1/2 lb Fresh Beef Brisket
1/2 c Diced Onion
1 t Salt
1 t Pepper
1/4 t Garlic Powder
1 Bottle (12 Oz) Chili Sauce
1 Bottle (12 oz) Beer
1 x Wild Rice Amadine
-------------------------GARNISHES------------------------------
ea Med. Ripe Tomatoes, Sliced x Parsley Sprigs
Place beef brisket, fat side down, in deep roasting pan. Sprinkle
brisket with onion, salt, pepper and garlic powder. Pour chili sauce
over brisket. Cover tightly and cook in slow oven (325 degrees F.) for
3 hours. Pour beer over brisket. Increase oven temperature to
moderate (350 degrees F.) and continue cooking, covered, 30 minutes.
Place brisket on large serving platter and surround with Wild Rice
Amadine. Garnish with sliced tomatoes and parsley. Slice brisket very
thin and serve with hot cooking liquid.

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Chicken & Rice Jambalaya Style

Yield: 4 Servings


2 SLICES OF BACON


2 c WATER


1 package LIPTON CAJUN STYLE


- RICE


2 T KETCHUP


3/4 lb CHICKEN BREAST MEAT


1/2 c FROZEN PEAS (OPTIONAL)


CUT CHICKEN INTO 1 INCH SQUARES. SET ASIDE. IN A LARGE SKILLET, COOK


BACON UNTIL CRISP. REMOVE FROM SKILLET AND CRUMBLE. SET ASIDE. INTO


THE


SKILLET PLACE THE WATER, RICE & CAJUN STYLE SAUCE AND THE KETCHUP.


BRING TO A BOIL. REDUCE HEAT AND SIMMER FOR 3 MINUTES, STIRRING


OCCASIONALLY. STIR IN CHICKEN AND BACON (ALSO PEAS IF USED). COOK


ANOTHER 5 TO 10 MINUTES OR UNTIL CHICKEN AND RICE ARE TENDER. EACH


SERVING = 25 % CALORIES FROM FAT.

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