Recipe - Mrs. Ringles Brisket

6 pound Brisket
2 tablespoon Prepared mustard
1 pack Onion soup mix
5 New potatoes

Place brisket fat side up in crockpot. Do not add any liquid. Cover with
mustard and dry soup mix. Cook on low overnight.

Skim mustard and onion seasoning from brisket; mix with liquid. Remove
brisket from crockpot and allow to cool. Peel off fat; discard. Slice or
shred meat. Save juices and seasoning to thicken and make gravy. Divide
meat and gravy in half; freeze in 1 gallon bags.

To serve: Thaw and heat. Prepare new potatoes. Heat 1 cup salted water to a
boil; add potatoes. Cover and heat until tender; drain. Serve with brisket
and gravy.

Suggestion: 1 bag for Hot Brisket Sandwiches and 1 bag for Mrs. Ringle's
Brisket.

Once a Month Cooking, Mimi Wilson and Mary Beth Lagerborg

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini