March, April and now May have been difficult months for me. After dislocating my arm in March, three days a week (Monday, Wednesday and Friday), I am taking Physical Therapy at Minden Medical Center. Also, since February, I have been seeing my family physician for an infected right toe.
The three days I am not having my physical therapy, I am keeping a doctor's appointment either for Mac or myself. And now the toe has developed into further foot problems. Dr. Earnhardt has referred me to a Podiatrist in Shreveport. Since I am diabetic, proper foot care is vital. Complications can be of serious consequences.
Therefore the days I am not taking therapy, I am either at one of Mac's or one of my own personal physicians (orthopedic, fmd and dentist). This has cut deeply into my time of accomplishing errands and household responsibilities. Planning and preparing a meal everyday has become a challenge. We are eating lots of sandwiches. I am also making good use of my crock pot and any other time saving method available.
This brisket I cooked came from one of my cookbooks titled "Best of the Best Five Star Ingredient Recipes" authored by Gwen McKee and Barbara Moseley. Their philosophy is "Fewer ingredients mean less work!"
As side dishes I served baked sweet potatoes, fresh green beans, leftover Apple Salad from Easter (column 1/15/10) and Juliana's Banana Pudding (column 4/29/11). There was enough brisket leftover for sandwiches the next day and I froze the remainder for later use.
1 envelope onion soup mix
1 (12 oz.) can Coca-Cola (not diet)
1 (10 oz.) bottle A-1 steak sauce
1 tsp. black pepper
1 (6 lb.) brisket, trimmed
Preheat oven to 325°. Combine onion soup mix, Coca-Cola, steak sauce and pepper. Place brisket (fat side up) in large roasting pan and pour sauce over. Bake, covered, at 325° for 5 hours or until tender.