I have been realizing for a long time that I need to go back and clean up my old recipes. For those who have been reading PIE from the beginning, God Bless You…I mean it. My writing was not good three years ago. It was borderline embarrassing, actually. Slowly, a few a day, I’m going back and fixing a few typos and putting ingredients in bold, for instance, to make them easier to read. It seemed like no big job until I looked and realized I now had over 300 posts on PIE, most of which are recipes.
I also realized that this means that some of my best (though perhaps not my most artfully written) posts are way at the bottom of the pile and you may have missed them altogether. So, here and there I will be posting some of these sorts of “remember these recipes” posts. For those who were not exposed to these the first time around, they are truly some of my favorites and I hope that you too like them. In this installment, I am putting together three of my all time favorite recipes. First up is another classic “Cynthia” recipe. Cynthia, as you may remember from my recent meatloaf post, is my mother-in-law. And, she passed away in the Fall. But this was her “feed the boys” recipe and many people out there still sing the praises of Cynthia’s brisket. This is “MOM BRISKET” writ large. It is baked in the oven or in a crock-pot until it falls apart. I’ve spent so much time with brisket purists lately I’m afraid I’ll need to DUCK when they read “put the FLAT cut brisket in the CROCK-POT” as that is just a dirty, low-down, meat sin where many are concerned. Well, this has a BBQ sauce of sorts cooked right along with the beef, but it is not, I repeat not, barbecue brisket. My friend Steave used to shudder any time I used the terms brisket and oven in the same breath. God rest his soul, too. But still, purist or not, there is a place for this in your recipe book. It is like a saucy pot roast. There isn’t a thing wrong with that. This one is called Saucy, Sweet, Sloppy, Hot, Delicious Brisket. (Click on the bold title to be redirected to the recipe.)
On the side, you should enjoy Blue Cheese Cole Slaw, which has the distinct honor of being amongst the easiest recipes on the site. In fact, the greatness to ease ratio is so high, that it might be a top ten all time favorite of mine. Plus my daughter loves it, which makes it a perennial hit with me. She looks so very young in the photo in the post that I am stunned looking at it and looking at her today.
Finally, wrap up the meal with Cracker Pie. It is made with Ritz crackers. It is so very simple and so very good. This recipe is fun because after I posted it the first time three years ago, my mom and her friends did a little bit of sleuthing to find out where it actually came from. Turns out it was originally made with Saltines and came to Wichita Falls via Missouri and that I’m friends with the daughter of the person who brought the recipe to Wichita Falls, though I didn’t know it at the time. There were about 10 degrees of recipe card separation there to figure out before we put all of those pieces together. It is a fun story and the easiest of pies.
Fact is, I’m having a lot of fun in the real world (as my last two posts probably hinted), and my kiddos are in a “high attention” zone. And the sun is shining and I want to go outside. So going back through these old posts is good for me. I’ll have a new recipe for you soon, I promise. But I hope you don’t mind a little reminiscing here and there, too. I’m coming up on PIE’s third birthday, and doing a little soul searching about what it was, what it is, what I want to be when I grow up, and what it costs in terms of dollars and missed opportunities, to continue to do things the way I am doing them. The likely answer is that I tweak here and there and keep doing everything just the same as before. But every now and again it makes sense to take a long look at a project and assess where it has been and where it is going. Have a happy week friends!!