Apple Glazed Brisket

(Recipe provided by Linda Lujan, to whom it was given

several years ago by the late Karen McKenzie)

Large brisket

(optional-1 onion, 2 lg cloves garlic, 10 whole cloves)

1 jar 10 oz apple jelly

1/3 c. dry white wine

3 T spicy brown mustard

3 T minced green onion

1 1/2 t. salt

3/4 t. cracked black pepper

3/4 t. curry powder

3/4 t. parsley

Marinate overnight. Roast using preferred method. 275 °-

325° for at least 6 hours, or until tender. Glaze the last 1 hour.

(This recipe appeared in the Summer/Fall 2008 GCLPO Newsletter.)