A couple of quick reviews

[MrsReber]

I know someone else recently posted a review for this, but I wanted to add my review:

Beef brisket in beer from the Complete CL cookbook is excellent! I really enjoyed it and hubby liked it alot.

Lemon Flaxseed Loaf from April 2000 (I think this must be my favorite CL magazine). I made this last night. I hate seafood and was reading all the benefits of flaxseed. I think it's pretty tasty, but I think it makes a better breakfast bread than a dessert. Just my humble opinion!

[funnybone]

I finally ordered some flax seed from KA, as I have not been able to find it locally. I will have to try that recipe. I would think it would be better for breakfast as well - just the name of is doesn't sound like a dessert.

[MrsReber]

My husband calls it "colon bread" http://www.cookinglight.com/bbs/wink.gif. He says it's okay, but bland. I think someone else said it was bland, too. I find that I can't stop eating it, though. I probably added more lemon than was called for.

[carla m]

I laughed out loud because of your husbands' nickname of this recipe!

Originally posted by MrsReber:
My husband calls it "colon bread" http://www.cookinglight.com/bbs/wink.gif. He says it's okay, but bland. I think someone else said it was bland, too. I find that I can't stop eating it, though. I probably added more lemon than was called for.

[Curleytop]

Originally posted by funnybone:
I finally ordered some flax seed from KA, as I have not been able to find it locally. I will have to try that recipe. I would think it would be better for breakfast as well - just the name of is doesn't sound like a dessert.

Flaxseed is available in many grocery stores.
Red Mill is the brand. It comes in a foil bag. Trader Joe carries it. You can find it in Whole Foods and Ralphs. It might be in the cereal or in the baking isle.
This flaxmeal is ground, and needs to be kept in the fridge in the dark. I tried putting flax in my oatmeal ....but I think I might be allergic to it.

[makedah]

Originally posted by MrsReber:
My husband calls it "colon bread"

That's hilarious. I'll have to use that sometime...

[trodman]

Can you please post the Beef Brisket in beer? It sounds good! Thanks!
Is the Complee CL cookbook, the thin one in the magazine section?

Tracie

[MrsReber]

Trodman- Sorry! My computer at home is not responding to me so I was unable to post the recipe. Have to have hubby help me check the connections ( I can't move the desk away from the wall!) Of course, I didn't think to bring the recipe with me to work. The recipe is in the Complete CL cookbook- it's a regular hardcover cookbook.

[Julia1Pin]

Did a search (upper right hand corner), and here it is:

1 (4-pound) beef brisket
1/2 tsp black pepper
1 cup sliced onion, separated into rings
1/2 cup chili sauce
3 tbls brown sugar
2 garlic cloves, crushed (I used the garlic press)
1 (12oz) beer
21/2 tbls all-purpose flour
1/4 tsp salt
1/2 cup plus 2 tbls water
Black pepper (optional)

1. Preheat oven to 350.
2. Trim fat from brisket; place in a 13x9-inch baking dish. Sprinkle top of brisket with 1/2 tsp pepper; arrange onion rings over brisket.
3. Combine chili sauce, brown sugar, garlic, and beer, and pour over brisket. Cover, and bake at 350 for 3 hours. Uncover, and bake an additional 20 minutes or until brisket is tender. Place brisket on a serving platter, reserving cooking liquid. Set brisket aside, and keep warm.
4. Pour 11/2 cups cooking liquid into a small saucepan. Place flour and salt in a bowl. Gradually add water, blending with a whisk; add to saucepan. Bring to a boil, and cook 2 minutes or until gravy is thickened, stirring constantly.
5. Serve gravy with brisket. Sprinkle with pepper, if desired. Yield: 11 servings (serving size: 3 ounces brisket and 3 tablespoons gravy).

Calories 229 (27% from fat); Fat 6.9g (sat 2.3g, mono 3.1g, poly 0.3g); Protein 30.7g; Carb 9.7g; Fiber 0.5g; Chol 82mg; Iron 3mg; Sodium 326mg; Calc 18mg