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Briscuit Recipe

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This recipe for Briscuit, by , is from The Katz Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Randy Silberman
Added: Wednesday, December 5, 2007


Lipton's onion soup, 1 bag per briscuit
Garlic and Herb seasoning blend

Gravy: keep as is or
Mushrooms and flour.

Cut off all fat from briscuit.
For each briscuit, cover pan with 1/2 bag of Lipton's,
seasonings, and rosemary.
Dot both sides of briscuit with butter
Put briscuit on layer of spices, and cover with same other 1/2
of same seasonings.
Wet bottom of pan with any wine. Manischevitz works great.
Cover tightly with foil. No water. If want mushroom gravy, fry in
butter or margaring, add garlic salt, and place around briscuit
to cook. Cook 375 degrees til fork tender, about 2 hours.

Gravy: Combine 1 tsp butter or margarine, 1 tsp flour and cook
1 minute. Strain juice from pan and slowly add it until thick. If
need more, dissolve bullion cube and add to sauce.

Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
Delicious and tender.




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