Ken's Brisket

1 10-12 pound brisket trimmed (1/8" fat)

1 recipe of Ken's Sauce

1 large onion, sliced

1 Granny Smith Apple, sliced

1 12 ounce jar Chili Sauce

1 12 ounce can of beer

Tony's Chachere's Seasoning

Marinate brisket for 10-12 hours in Ken's Sauce.  Drain meat, season with Tony Chachere's Seasoning.  Cover with sliced onion and apples.  Cover with beer and chili sauce.  Bake at 350 degrees for 2 1/2 hours covered.  Remove cover test with meat thermometer until internal temperature is 170 degrees.  Return brisket to oven and cook 20-30 minutes uncovered.  Let rest for approximately 10 minutes and slice.

Ken's Sauce

1 cup apple juice

3/4 cup brown sugar

3/4 cup wine vinegar

3/4 cup dry red wine

1 cup beer

3/4 cup lemon juice

4 tablespoon Worchestire Sauce

2 tablespoon Soy Sauce

1 teaspoon minced garlic

Zucchini Squash Relish

10 cups squash (skin also)

4 large onions

4 green peppers (Anaheim is best)

4 red peppers or 4 ounces diced pimentos

salt

2 1/2 cups cider vinegar

4 cups sugar

2 tablespoons cornstarch

1 tablespoon turmeric

1 tablespoon nutmeg

2 teaspoons celery seed

1/4 teaspoon pepper

Grind or shred in a food processor squash, onions, and peppers.  Sprinkle with salt and let stand several hours or overnight.  Rinse in cold water and drain well.  Bring squash mixture and rest of ingredients to a boil.  Simmer for 30 minutes, stirring often.  Pour into jars and seal.  Yield:  about 5 pints.  This tastes very much like bread and butter pickles.

Quick and Easy Jambalaya

1 pound smoked sausage, sliced

1 cup fresh Creole mix (garlic, onion, and celery)

1 box Jambalaya Mix

Brown sausage with creole mix.  Cook until tender.  Add Jambalaya Mix and simmer 20-25 minutes.  Add seasoning to taste.