I can’t remember when we have had to mow the lawn so many times this late in the season. Usually by now the grass is brown and withered away. Not so this year. It is green and lush and needs to be mowed at least weekly if not more often. I hear various reasons why the crops are maturing so quickly such as there is a blight, too much rain, not enough rain, early planting, temperature changes and I suppose other reasons, which ever you choose. We all look forward to a nice fall and enjoy the changing colors. Speaking of colors the afghan looks better than I originally thought it would however, perhaps I should have done a bit more planning when changing colors. It does look bright and very fall like and of course it is warm. When you use leftover yarn sometimes you have to fudge a bit on the pattern. A granny square pattern is a good way to use up bits and pieces of yarn but I doubt a teenager would be very happy with one like that.
Brisket isn’t often on our menus in this area but the Texans often fix for meals and especially for parties and receptions. It needs to be cooked slow and at low temperature and ends up much like our barbecued meat. Needless to say it is very tasty with the right sauce on it. Grandson Matthew often cooks the brisket in a smoker overnight and regulates the temperature throughout the cook time. I prefer to put it in the crock pot and not have to watch it continually.
Tex-Mex Beef Barbecues
l fresh beef brisket (3 1/2 pounds)
l jar (18 ounces) hickory smoke-flavored barbecue sauce
1/2 cup finely chopped onion
l envelope chili seasoning
l tablespoon Worcestershire sauce
l teaspoon minced garlic
l teaspoon lemon juice
14 hamburger buns, split
Cut brisket in half; place in a 5-quart slow cooker. In a small bowl, combine the barbecue sauce, onion, chili seasoning, Worcestershire sauce, garlic and lemon juice. Pour over the beef. Cover and cook on high for 5-6 hours or until the meat is tender. Remove beef, cool slightly; shred and return to the slow cooker; heat through. Serve on buns. 14 servings.
Oven Roasted Carrots
2 pounds baby carrots 1 to 2 teaspoons dried thyme
4 small onions, quartered 1/2 teaspoon salt
6 garlic cloves, peeled 1/8 teaspoon pepper
2 tablespoons olive oil 2 teaspoons white vinegar
Place carrots, onions, and garlic in two greased 15 x 10 x 1 inch baking pans. Drizzle with oil and vinegar. Sprinkle with thyme, salt and pepper; gently toss to coat. Cover and bake at 450º for 20 minutes; stir. Bake, uncovered for 10 minutes; stir again. Bake 10 minutes longer or until carrots are crisp-tender. Yield: 8 servings.
Zucchini Cupcakes
3 eggs 2 teaspoons cinnamon
1-1/3 cups sugar 2 teaspoons baking powder
1/2 cup vegetable oil l teaspoon salt
1/2 cup orange juice l teaspoon baking soda
l teaspoon almond extract l/2 teaspoon ground cloves
2-1/2 cups all-purpose flour 1-1/2 cups shredded zucchini
Caramel frosting:
l cup packed brown sugar l teaspoon vanilla extract
1/2 cup butter, softened l-1/2 to 2 cups powdered sugar
1/4 cup milk
Beat eggs, sugar, oil, orange juice and almond extract. Combine dry ingredients; add to the egg mixture and mix well.
Add zucchini and mix well.
Fill muffin cups 2/3 full. Bake at 350º for 20-25 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack.
For frosting, combine the brown sugar, butter and milk in a saucepan; bring to a boil over medium heat. Cook and stir for 2 minutes. Remove from the heat; stir in vanilla. Cool to lukewarm. Gradually beat in powdered sugar until frosting reaches spreading consistency. Frost cupcakes. Yield: 1-1/2 to 2 dozen cupcakes.
