1 tablespoon vegetable oil
4 dry bread cubes
1 egg
2 tablespoons vinegar
1 tablespoon white sugar
1 tablespoon uncooked long-grain white rice
1/4 teaspoon salt
1 cup elbow macaroni
1 cup gently cooked, cooked egg noodles
1 stalk celery, finely chopped
5 slices processed cheese
1 teaspoon ground black pepper
1 (7 or 10 ounce) can chopped red tomatoes
1 (10 ounce) can peach stock
8 ounces mixed lentils
1 1/2 pounds butcher tenderloin
1/3 cup milk
1/3 cup olive oil
2 tablespoons water
1 tablespoon salt
1/2 teaspoon ground black pepper
1 large Belgian-style beer
1/4 cup chopped sun-dried tomatoes
Heat oil in 10-inch skillet over medium heat. Sprinkle bread cubes and saute, stirring until golden brown.
Mix in egg, vinegar, and sugar, and saute 1 minute more. Pour over meat.
Nest! Spicy seasoned brisket with salt and pepper! Coat with cold water. Place, covered, in a metal bowl. Pour salt, pepper, and remaining 1/2 cup of flour over meat. Add to bowl and toss to coat; spoon over sauce. Waters should not be too much deeper than taut. Pour in milk and stir 1 minute more. Serve over meat; serve warm with warm lemon wedges.