Here is what I have come up with add or delete as you like (works great on beef & pork): 1 Cup Sugar 1 Cup Kosher Salt ¾ Cup Dark Brown Sugar ½ Cup Turbinado Sugar (sugar in the raw) 4 Tablespoons Hickory Smoke Salt 4 Tablespoons Chili Powder 4 Tablespoons Ancho Chili Powder 4 Tablespoons MSG 2 Tablespoons Sweet Smoked Paprika 2 Tablespoons Cumin 2 Tablespoons Garlic Powder 2 Tablespoons Onion Powder 1 Tablespoon Cayenne Pepper 1 Tablespoon Black Pepper freshly ground (important) 1 Tablespoon Jalapeno Powder 1 Tablespoon Dry Mustard 1 Tablespoon Old Bay Seasoning Mix well in food processor / Store in airtight container.

This would not be a heart healthy meal (sorry) but it is something that our extended family enjoys when we get together (the children like it too) and its done ahead of time, just needs reheating while the fresh vegetable is steaming. Brisket, potato casserole, fresh broccoli, salad. BEEF BRISKET FROM SARA MOULTON 1 Beef Brisket, any size Salt & Pepper 2 onions, thinly sliced Minced garlic Mix together: 1/2 cup ketchup 1/2 cup chili sauce 3 TBL brown sugar 1 bottle beer Lay meat in oven going baking dish. Salt & pepper it, spread garlic over top, spread onions over the garlic. Pour sauce over the meat. Cover tightly with foil and roast at 300* for 3 hours if small 1/2 brisket or 4 hours if large, whole brisket. Uncover, let meat rest, and pour gravy into a saucepan. Puree with handheld blender, or pour carefully into blender and puree. Slice meat across grain and serve with gravy. If doing ahead, cover with foil, refrigerate and reheat in slow oven. CHRISTMAS POTATOES 2 pound package hash brown potato cubes, thaw, drain and pat dry 1 can cream of chicken soup 2 cups shredded cheddar cheese (10-12 ounce package) 1/2 cup melted butter 1/4 teaspoon pepper 1/2 cup chopped onion 1 pint (16 ounces) sour cream Combine all ingredients in large bowl and put into greased casserole dish 9 x 13 inches (approximately). 1/4 cup melted butter 2 cups crushed cornflakes Combine and sprinkle on top of potatoes. Bake at 350 for 45 minutes. (Prepare casserole in advance and keep in the fridge, but don't bake it til serving time.) Here's a chicken menu that we like - chicken, orzo/roasted veggies, green salad. You can get the chicken ready and store in the fridge until baking. And the orzo/vegetable salad is served at room temp, so you can prepare it in advance and then take it out to warm up. Easy Baked Chicken 4 boneless skinless chicken breast halves Salt Ground pepper Garlic powder 4 T. mayonnaise 4 T. fresh shredded Parmesan cheese 1 c. fresh coarse bread crumbs (or packaged, or panko) Chopped parsley 1. Season chicken lightly with salt, pepper. 2. Combine mayonnaise, garlic powder and cheese. 3. Put chicken in baking dish and cover with the mixture. 5. Sprinkle with bread crumbs and top with parsley. Bake at 400 until juices run clear (about 15-20 minutes) ORZO WITH ROASTED VEGETABLES 1 small eggplant, peeled, 3/4" dice 1 red pepper, 1" dice 1 yellow pepper, 1" dice 1 red onion, peeled, 1" dice 2 garlic cloves, minced 1/3 cup extra virgin olive oil 1/2 teaspoon ground black pepper 1/2 lb Orzo, cooked 1/3 cup fresh lemon juice 1 teaspoon salt 1-1/2 teaspoon ground black pepper 3 scallions, minced 1/4 cup toasted Pignoli nuts 3/4 lb Feta cheese, 1/2" dice 15 basil leaves, chiffonade Mix first 7 ingredients together and place in one layer in large roasting pan. Roast @ 425 degrees for 40 minutes, turning once. Mix warm orzo with warm cooked vegetables and all of their juices. Add lemon juice, salt and pepper and toss together and let cool to room temperature. Add scallions, nuts, Feta and basil and serve. Serves 6 Roasted pork tenderloin is an easy meal - put however many you need in a roasting pan or two, seasoned nicely with chopped garlic, salt and pepper and maybe some rosemary, and roast at 400 for about 25-30 minutes, let rest for 10 minutes and slice on the diagonal. Serve with anything you like - a potato casserole and some veggies and salad. These are just a start - if you need some choices that aren't so basic and homey, but more "polished" - just ask! There are lots of tried and true recipes out there and lots of cooks posting here :)

I looked through the cookbooks I have and couldn't find the one you are requesting but did find a couple of his stews. Quick Beef Stew 2 tablespoons vegetable oil 2 1/2 lbs. boneless beef chuck roast or steak, cut into 1 inch cubes 2 teaspoons salt 1 teaspoon black pepper 6 medium sized potatoes, peeled and cut into quarters 6 medium carrots, cut into 1-inch chunks 2 medium sized onions, cut into wedges 1 14 1/2 can ready to use beef broth 1 1/2 cup water, divided 1/4 cup all-purpose flour 1/2 teaspoon browning and seasoning sauce Heat the oil in a 6-quart pressure cooker over high heat. Add the meat, sprinkle with the salt and pepper, and brown, uncovered, for 8 to 10 minutes. Remove the pressure cooker from the heat. Add the potatoes, carrots, onions, broth and 1 cup water. Lock the lid in place and bring to full pressure over high heat. When the pressure regulator begins to rock, reduce the heat to medium and cook for 8 minutes. Remove from the heat and allow the pressure to drop slowly until steam no longer escapes from the vent and the pressure is completely reduced. In a small bow, combine the remaining 1/2 cup water, the flour, and browning and seasoning sauce. Remove the lid from the pressure cooker and stir the flour mixture into the stew. Cook, over medium heat, uncovered, for 8 to 10 minutes, or until thickened. One Pot "Whatever" 2 lbs. beef cut into bite-sized pieces 1/4 cup butter or margarine 1 medium-sized onion, cut into wedges 2 celery stalks, chopped 1 cup sliced mushrooms 1 garlic clove, crushed 1/4 teaspoon salt 1/4 teaspoon pepper 1/2 dry red wine 2 (10 1/2 ounce each)cans beef broth In a large skillet, brown the beef in the butter. Add the onion, celery, mushrooms, garlic, salt and pepper; reduce heat and simmer for 15 to 20 minutes. Add the wine and broth; cover and simmer for 1 hour or until meat is tender.

Laurie.... Sending you good vibes and wishes that you will soon be fully employed...Good Luck! Here are some recipes from my potato repertoire: Thanks to my DH Wolf for help with the German translation into English of these recipes: German Potato Salad - Kartoffelsalat ============================ For 4 portions: 1 kilo (2.2 lbs) salad potatoes (potatoes which are firm and suitable for potato salad) 1 clove garlic - cut in half 3 - 4 TBSP vinegar 1/4 liter (1 cup) warm beef stock 1 1/2 teasp salt 1/2 teasp white pepper 1 small onion - finely chopped 3 - 4 teasp oil 1. Cook potatoes whole in their skins. Drain and rinse with cold water. Peel and cut into fine slices. 2. Rub the salad bowl with a peeled half of garlic and put potato slices in bowl. 3. Mix vinegar with beef stock and pour over potatoes. Add salt & pepper and diced onion. Taste and adjust seasoning. 4. Add oil and mix all together. Let stand for an hour for flavours to penetrate. **************************************** East German Potato Salad - Wendischer Kartoffelsalat ======================================== For 4 portions: 1 kg (2.2 lbs) potatoes 3 TBSP vinegar 3 TBSP goose fat Salt & pepper 3 TBSP sugar 500 grams apples (just over a lb) 1 large onion 2 sour cucumber pickles 1 bunch chives or green onion 1. Cook potatoes in skins. Drain and peel. Slice and keep warm. 2. Heat vinegar and melt the goose fat in it. Flavour this with salt, pepper and sugar, being careful not to let it boil. 3. Wash and cut apples into quarters, remove seeds, then dice into small cubes. 4. Cut onion and pickled cucumbers into small dice. 5. Mix the apple, onion and cucumber pickle together with the potatoes. 6. Pour the hot vinegar and goose fat over the apple mixture and mix. 7. Cut chives into small rings and sprinkle on top. Serve warm. This goes well with Königsberger klopse or other meatballs, bratwurst or sausages. Make sure there is mustard on the table. ********************************* Berlin Potato Salad - Berliner Kartoffelsalat ================================ For 4 portions 1 kg (2.2 lbs) small, new or salad potatoes 1 onion - finely diced salt & pepper 1 teasp sugar 2 - 3 TBSP vinegar 1/4 liter (1 cup) strong beef stock 1 TBSP butter 50 grams (about 2 oz) speck (thickly sliced bacon) - finely diced a few springs flat leaf parsley 1. Cook potatoes in their skins. 2. Put finely diced onion in salad bowl together with salt, pepper, sugar and vinegar. 3. Heat the beef stock and when hot pour it over the onion. 4. Drain potatoes when done and rinse with cold water. Peel and immediately slice them warm into the salad bowl. 5. Mix all carefully so as not to break up the potato slices. 6. Melt butter and fry the speck (bacon). Then pour butter and bacon over the salad in bowl and mix gently. 7. Let stand for a while so flavours penetrate. 8. Shortly before serving, sprinkle with chopped parsley. This is a good salad for taking out on picnics or outings. Source: "Deutsches Kochbuch - Rezepte aus deutschen Esslandschaften" von essen & trinken. Gruner + Jahr AG & Co. Hamburg. ************************************* Bavarian Potato Salad - Bayerischer Kartoffelsalat ==================================== Serves 6 - 8 750 grams - 1 kg (1 1/2 - 2 lbs) new potatoes 2 onions finely chopped Dressing: ======= 1/2 cup (4 fl oz) oil 3 TBSP lemon juice salt freshly ground black pepper 1/2 teasp sugar 1. Boil the potatoes, making sure that they are not too soft. Cool them and peel. 2. Cut them into slices and place them in a mixing bowl with the chopped onions. 3. Prepare the dressing by vigorously mixing all the ingredients together. 4. While the potatoes are still warm, pour the dressing over them and mix them gently. Serve at room temperature. ****************************************** OPTIONAL ADDITIONS OF WHICH ONE OR SEVERAL MAY BE USED: ===================================================== 1 TBSP borage, basil, tarragon, parsley, chives 1 - 2 apples, peeled and finely chopped 1 - 2 pickled cucumbers, finely chopped Source: "German Traditional Cooking" Tony Schmaeling 1982 ******************************************** Preparation time: 10 minutes Cooking time: around 12 minutes Serves: 8 2 lbs small new red potatoes, halved or quartered 1 cup mayonnaise 1/4 to 1/3 cup whole grain Dijon mustard 2 TBSP white wine vinegar 1/4 cup snipped fresh chives, plus a bit more for top sprinkles salt and freshly ground black pepper to taste 1. Gently boil potatoes in lightly salted water until tender, 2. Meanwhile, combine mayonnaise, mustard, vinegar and chives in a salad bowl. 3. When potatoes are cooked, drain them well and put into the salad bowl while still hot. 4. Season with salt and pepper and then toss them into the mayonnaise mixture. 5. Cool to room temperature, cover and refrigerate. Adjust seasoning when ready to serve and transfer to a more decorative bowl and sprinkle with a few shopped chives. Source: Victoria Times Colonist ************************************************* (Potaje de Lentejas y Patatas) 3 cups of presoaked lentils 4 medium potatoes - cut into large dice 2 slices of stale bread 3 cloves garlic vinegar salt Put lentils in large pot, cover with water and begin to boil. As soon as lentils have begun to cook do the following: In a frying pan with 1/2 inch of oil brown the garlic and then add the bread and fry until brown. Remove garlic before it's too dark. Put browned bread and garlic into a mortar and grind to a paste. During the early part of cooking the lentils add the paste from the mortar to the lentils together with the oil that's left in the pan After about half an hour and before lentils are tender, add the diced or quartered potatoes, salt and finish cooking until all is tender. Check and correct salt and a dash of vinegar before serving. Source: A cook friend from Mallorca. ********************************************** Serves 4 - 6 Ingredients 2 lbs (900 grams) medium potatoes peeled and sliced into 1/4 inch (3mm rounds) 1 1/3 cups (300 ml) cream 2 cloves garlic, peeled and minced salt & pepper 1) Preheat oven to 400F (375 for convection) 2) Generously grease an 8 x 10 x 2 in (25 x 20 x 5 cm) ovenproof baking dish. Arrange half the potatoes in the dish, and add salt & pepper. 3) Pour the cream into a jug, add the minced garlic and mix well. Pour half the mixture over the potatoes. 4) Cover with the rest of the potatoes, add more salt & pepper and the rest of the cream. 5) Cover the dish with greased paper and cook for 30 minutes. Remove the paper and cook for another 50 minutes or until the potatoes are golden and tender. Source: "The New Cook" by Mary Berry ***************************************** 1/2 lb pork ribs or smoked pork chop 1/2 lb chickpeas 3/4 lb potatoes - quartered or cut in large dice a piece of frying chorizo, cut into rings 1 large ripe tomato - diced 1 large onion - finely chopped a bit less than 1/2 lb thick noodles a bit of paprika and yellow powdered food colouring or saffron garlic - 2 or 3 cloves Note: original recipe calls for salt pork ribs which must be soaked overnight to remove salt. I find it much easier to use a Kassler or other smoked pork chop with bone in. I find the salt pork too salty when I make it. The chickpeas are also soaked overnight in water with 1 teasp bicarbonate and rinsed well next day. Rancho Canario started as a humble dish, originally a meal served by the poor. But nowadays it is a popular and tasty dish much appreciated by tourists and locals alike, when it is well made. Preparation: 1) If using salt pork ribs, soak them the day before and overnight in several changes of water, the same with the chickpeas if using dried. 2) Next day, put ribs and chickpeas in a large pot, cover with water and put on to boil. Half an hour later add the potatoes. 3) But before adding potatoes make the following 'sofrito': fry together the diced tomato, onion, garlic and chorizo, adding the paprika and saffron or yellow food colouring. Set aside. 4) Once potatoes have been added and the pot begins to boil again, add the 'sofrito' and stir. When potatoes are nearly done, add the thick noodles and cook for the time noted on the package. 5) Remove from flame, let rest a few minutes and serve. Some folks like to add cummin, mashed together with the garlic. Source: "Cinquenta Recetas Fundamentales de la Cocina Canaria" ********************************************* ....my way of doing them. 4 potatoes (more or less according to the size of your dish)- peeled and sliced into 1/2 cm rounds 1 onion - sliced finely into 1/2 rings white sauce - make about 2 cups of a medium, not-too-thick white sauce - or enough to barely cover prepared casserole butter salt & pepper grated parmesan or cheddar cheese 1) Preheat oven to 155 C (300 F). Slice potatoes and arrange 1/3 of them in bottom of a buttered casserole dish. 2) Slice onions and arrange 1/3 of them on top of potatoes, dot with a little butter and a little pepper. 3) Continue steps 1 and 2 until casserole is 3/4 full, Finishing with a layer of onions on top. 4) Make white sauce - not too thick and pour over casserole until barely reaching top of potato-onion mixture. Pepper and a bit of salt. Sprinkle with grated cheese. For a stronger onion flavour I sometimes add 1 or 2 TBS Knorr dry onion soup mix to the white sauce when I begin to make it. 5) Put in oven about 1 hour or until potatoes are soft when tested with knife and top is golden. ****************************************** Ingredients for 4 servings: 3 medium potatoes 3 large eggs 1 onion salt 1/2 teasp & pepper to taste olive oil Italian parsley, chopped (optional) I use a 7-inch non-stick pan as it's easy to fill, making a nice high and rounded tortilla which is easy to flip over. 1. Slice potatoes lengthwise once, then slice both pieces thinly into half moons. Chop onions into 1/4 rings. 2. Coat the bottom of the pan with oil and when hot add potatoes. Keep turning so they do not burn or go brown. When golden, remove from pan and set aside in large bowl. NOTE: Some folks prefer to gently boil or steam the potatoes for 5 - 10 minutes rather than fry them. I've seen it done both ways and I also like to do this. 3. Put chopped onion in pan, if necessary add a little more oil and sauté until soft, without being dark brown. Remove from pan and add to potatoes in bowl. 4. Beat the eggs in a small bowl, add salt & pepper and chopped parsley, and pour over potato & onion mixture in bowl. Turn gently to coat all. 5. Add 2 TBS oil to pan and when hot, pour in the egg, potato and onion mixture. Run the edge of a sharp knife or spatula around the rim of the pan while the egg is setting to loosen the edges. I also poke it several times in the middle to let some of the runny egg seep down to the pan. Don't let it get too dark or burn. 6. When the edges are set and the middle is still half runny hold a plate over the top and flip pan and all over on to the plate and gently slide it back into the pan. Don't overcook as the centre should still be juicy. 7. Let cook a minute or two more on that side, then slide it out onto a plate. 8. Cut into wedges as a luncheon dish, or into small squares with toothpicks to be served on a buffet or as a tapa. Or keep it whole to take on a picnic. The edges should be fat and firmly rounded. If you've never tried making one before, start with a small non-stick pan and when you're an expert move up to a larger pan. A small 7 inch pan will make a nice luncheon omelette for two. ********************************************* SharonCb