Celebrity Recipes

olive

Many years ago, while I was still working as a journalist, I did a story about the favorite Jewish foods of celebrities. What fun that was! I remember that golf great Jack Nicklaus wrote to tell me how much he liked bagels, and TV legend Aaron Spelling told me he loved blintzes. I also heard from Dick Clark, Mr. “American Bandstand,” who sent me his recipe for brisket.
I’m a vegetarian, but everyone for whom I prepare this absolutely adores it. I use the same recipe for tofu, and it works well, too.

Dick Clark’s Brisket

2 packets onion soup mix
2 Tbsp. each oil (any kind), red vinegar, sugar, dry mustard and paprika
4 cloves garlic, minced

Mix all ingredients and spread on both sides of the meat. Wrap meat in foil so that it is thoroughly covered on all sides.
Refrigerate overnight.

The next day:
Slice four onions. Add to the meat, then reseal foil, making certain it’s tight.

Place in a 350-degree oven for four-five hours. Meat will be very tender!

Note: You should check on the meat about halfway into the cooking time. If necessary, add a bit of water, though probably the meat will be doing just fine in its own juices.

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