Gerry Worth’s Chopped Liver Beer Brisket
2-3 large onions, chopped
Oil or chicken fat
1 pound chicken livers
2-3 hard-boiled eggs
This longtime friend
of Gerry’s lives in
Manchester, New
Hampshire, and
has graciously shared
her brisket recipe.
1. Sauté onions in oil over medium heat until brown.
Remove onions and add chicken livers to pan. Sauté until 10- to 12-pound beef brisket
slightly pink in the center. Save the oil in the pan. Garlic powder
2. Chop onions and livers in chopping bowl or blender. 2 12-ounce cans beer
Chop in eggs. The texture should be between chunky and
2 bottles chili sauce
smooth. Add oil saved from pan while chopping the mixture
1 packet of onion soup mix
to keep it moist. Additional oil and salt can be added to taste.
2 large onions, sliced
3. Chill. Garnish with chopped egg and serve with crackers
or on toast. Makes 8 servings.
1. Preheat oven to 350°F.
2. Sprinkle the brisket with
Elisa Harris’ Hanukkah Noodle Pudding garlic powder to taste. Place
brisket in a roasting pan.
Our testers raved about this New York City Costco member’s
noodle dish. In fact, seconds were had by all.
3. Mix beer, chili sauce and
onion soup mix. Pour over
8-ounce package egg noodles brisket. Strew sliced onions
1/4 pound unsalted butter around brisket.
2 eggs, separated
4.
Cover with foil and
11 teaspoon vanilla extract bake until tender. Check
8 ounces sour cream after 3 hours. Continue
8 ounces cottage cheese cooking until done. It
serves a crowd.
Pinch salt
Cinnamon
11 tablespoon lemon juice
1/4 cup sugar
11 8-ounce can crushed pineapple in its own juice, drained
Raisins (optional)
TOPPING
22 cups frosted or plain corn flakes
3-4 tablespoons unsalted butter, melted
1. Preheat oven to 350°F.
2. Boil egg noodles according to package directions. Drain.
Immediately add butter to noodles so that butter melts.
3. Add 2 egg yolks, vanilla, sour cream, cottage cheese, salt,
lemon juice, sugar, pineapple and raisins. Beat egg whites.
Fold into noodle mixture.
4. To make topping, put cereal into a plastic bag. Pour butter
over cereal. Add cinnamon and crunch plastic bag to crumble
cereal. If using plain corn flakes, add 2-3 tablespoons sugar.
5. Grease an 8-inch square baking pan. Pour in noodle
mixture. Sprinkle cereal over top. Bake 50-60 minutes,
or until done. Makes 8-12 servings.
