MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Hobo Potatoes
Categories: Potatoes, Vegetables, Pork
Yield: 8 Servings

2 c Potatoes; scrubbed, in 1/4"
- cubes
1 lg Onion; chopped coarse
1/2 c Thin sliced carrot
1 lb Smoked sausage or kielbasa
2 tb Oil or butter
Water
1/2 ts Salt
1/8 ts Pepper

Prepare your fire and place a grill over it.

Find a clean #10 can (or wash one) and put the veggies
in it. Cover with water and set on the grill over the
fire to cook. Once the potatoes are about half-cooked

Place potato mixture on an 18" x 18" square of heavy
duty foil. Top with sausage and dot with oil/butter.
Wrap securely with double fold seal. Place on grill
4" to 6" from medium high coals. Cook 25-30 minutes
or until vegetables are tender, moving packet around
on grill occasionally.

Open packet carefully and share with tour travelling
companions.

AT HOME: In a nice-sized microwave dish with a venting
cover, combine potatoes, onions, carrots and water.
Cover and microwave on HIGH for 5-6 minutes or until
vegetables are hot and just beginning to cook, stirring
once. Drain. Stir in salt and pepper.

You can boil the vegetables on the range in the about 2
cups of water -- but the microwave method is faster and
gives the same result. I use Russet potatoes.

You can substitute 8 slices of bacon; crisp cooked and
crumbled for the sausage. Or with the sausage.

Uncle Dirty Dave's Kitchen

MMMMM

... You are far too smart to be the only thing standing in your way.
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* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Brisket & Potato Kugel
Categories: Beef, Potatoes, Vegetables, Chilies, Herbs
Yield: 7 servings

1 tb Extra virgin olive oil
2 lb Beef brisket; in 1" pieces
pn Salt
2 Yellow onions; minced
1 tb Tomato paste
1 ts Light brown sugar; firm
- packed
1 cl Garlic; minced
2 c Chicken stock
1/4 ts Chile flakes; or more
1/3 c Canola oil
Salt
3 lb Russet potatoes; peeled, in
- 2" pieces
7 lg Eggs; beaten

Heat olive oil in an 8 qt. saucepan over medium-high;
season brisket with salt and pepper and cook, turning as
needed, until browned, 8-10 minutes. Reduce heat to
medium and add half the onion; cook until onion is soft
and caramelized, 6-8 minutes. Add tomato paste, brown
sugar, and garlic; cook 3 minutes more. Add stock and
chile flakes and bring to a simmer; reduce heat to low,
cover, and cook until meat is falling apart, about 2
hours. Set aside.

Set oven @ 375ºF/190ºC.

Place canola oil in a 7" x 11" baking pan and put in
oven. Bring a large pot of salted water to a boil; cook
potatoes 3-5 minutes. Drain and rinse potatoes under
cold water; pulse in a food processor until chunky.
Transfer potatoes to a bowl with remaining onion, the
eggs, salt, and pepper. Remove pan from oven and place
half potato mixture on the bottom, then the brisket,
then top with remaining potatoes. Bake until golden and
bubbling, about 1 hour 15 minutes.

By: Eli and Max Sussman

Yield: serves 6 - 8

RECIPE FROM: https://www.saveur.com

Uncle Dirty Dave's Kitchen

MMMMM

... England: You'd better like peas, potatoes and sausage.
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* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)