Three sweet offerings from the oven


April 14, 1993|By Ellen Hawks | Ellen Hawks,Staff Writer

A barbecue, an impossible pie and a corn souffle are spicy, sweet offerings from the oven.

Hannah Miller of Salisbury asked for a recipe for "an oven-baked brisket barbecue," and Jessica Lawrence of Baltimore responded with the recipe.

Lawrence's oven-baked brisket barbecue

Serves 8 to 10.

1 beef brisket, 7 to 9 pounds

1 teaspoon minced garlic

1 teaspoon celery seeds

3 tablespoons ground black pepper

1 teaspoon ground ginger

4 bay leaves crumbled

1 12-ounce can tomato paste

1 cup dark soy sauce

1/2 cup Worcestershire sauce

1 cup dark brown sugar

2 medium onions, thinly sliced

1 to 3 tablespoons beer or wine (optional)

Heat oven to 350 degrees. Tear off two large pieces of aluminum foil, enough to completely enclose and seal the brisket.

Place meat on the double sheets of foil and rub all sides with a generous teaspoon of garlic. Combine celery seeds, pepper, ginger and crushed bay leaf and sprinkle on all sides. Mix tomato paste, soy sauce, Worcestershire sauce and brown sugar and smear mixture all over the meat. Score fat side of the brisket and put onions on top. Wrap and carefully seal in the foil.

Place fat-side-up on a rack in a roasting pan and cook for 4 hours. Then open the foil to expose the onions covering the top and cook for one more hour. Remove meat to a heated plate and keep warm.

De-grease sauce and put in pan to reduce liquid on medium heat. Add water, beer or wine. To serve, slice thinly diagonally on the grain and top with sauce.

* Katherine Fahey of Baltimore asked for a crustless coconut pie. Helen Leonard of Catonsville was one of many who responded with the recipe for "impossible pie."

Leonard's impossible pie

1/4 cup margarine

1/2 cup Bisquick

1 cup sugar

4 eggs

1 teaspoon vanilla

2 cups milk

1 cup flaked coconut, canned or fresh

Mix all ingredients except coconut in a blender on low speed for 3 to 5 minutes. Pour into greased 9- or 10-inch pie pan and let

stand for about 5 minutes. Sprinkle top with the coconut and bake in a 350-degree oven for 50 minutes. Serve warm or cool.

* Jerry Barkdoll of Baltimore was looking for a corn souffle recipe and two were chosen, One came from Amy Hahn in Bel Air; the other fromJoyce S. Finn in Pasadena.

Hahn's corn pudding

Serves six.

1 cup unsalted butter melted and slightly cooled

1 8 1/2 -ounce box corn bread mix

1 1.1-pound can of corn kernels drained

1 1.1-pound can cream-style corn

1 cup sour cream

Combine corn bread mix, corn kernels, creamed corn, sour cream and butter. Mix with a spoon until well blended. Spread mixture evenly in a 3-quart shallow baking dish or pan, which can be used for serving and which has been generously greased with melted butter.

Place pan in center shelf of oven and bake at 350 degrees for 50 to 55 minutes or until top is golden and crusty and a knife inserted in center comes out clean. Let cool 5 to 10 minutes before serving.

Finn's corn pudding

Serves 4 to 6.

4 eggs

2 cups cream-style corn

3 tablespoons flour

1 teaspoon salt

-- of pepper

1 cup milk

Beat eggs, corn, flour, salt and pepper together and blend in milk a little at a time. Pour into greased 1 1/2 -quart casserole and bake at 350 degrees for 50 to 60 minutes.

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