Recipe - Claires Savory London Broil

1 London broil or top of rib
1 cn Whole berry cranberry sauce
1 Envelope onion soup mix
1 Rectangular pan large enough
to fit roast
Heavy duty aluminum foil

From: hindi@juno.com

Date: Fri, 9 Aug 1996 15:20:25 PST
Brisket is always better made in advance. It gives the meat time to absorb
the juices and flavoring of the gravy. I have found that almost anything
you cook and serve in sauce, ie meatballs, will freeze and reheat really
well.
My Mom has a nofail recipe that can be made with top of rib or london
broil,or even brisket if you win the lottery! Note yo all the overworked
archivers, I don't think i've posted this, but my ISP isn't letting me
check: (

Rip a piece of foil large enough to totally enclose the meat. Lay it in
the pan. Put One half the can of cranberry sauce and One half the onion soup mix on
the foil Put the meat on the foil Put the remaining cranberry sauce and
soup mix on the meat. Bring the ends of the foil over the meat and seal
shut. Bake at 450 for 1 One half 2hrs depending on the size of the meat.

JEWISHFOOD digest 310

From the Jewish Food recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.