Brisket

1 Tbsp Liquid Smoke
1 tsp Celery Salt
1 tsp Worcestershire Sauce
1/2 tsp Garlic Salt
1 Tbsp Soy Sauce
1 tsp Pepper
1/2 tsp Onion Salt

Put all the above ingredients in a shaker or bowl; Mix until well blended. Line a 9" x 13" pan with aluminum foil. Place meat on the foil (fat side up). Pour or brush mixture over the top part of the meat and seal foil. Bake at 275 for 4-5 hours.

Hint: Make sure the aluminum foil is sealed well, it is what ensures a juicy, well seasoned brisket. If juices escape from the foil, the meat will be dry. This recipe works best if the meat can sit with marinade overnight.

Strawberry Roll

This recipe is for Heather...please enjoy! (And I am working on doing better at adding all of my secret recipes in a timely manner, lol)

Shortcake:
4 Eggs
1 tsp Vanilla
3/4 c Sugar
3/4 c Flour
1 tsp Baking Powder
1/4 tsp Salt

Filing:
Whip:
1 c Whipping Cream
1/4 c Sugar
1/2 tsp Vanilla
Stir into whipped ingredients:
2 c Fresh Strawberries, chopped into small pieces

Beat eggs and vanilla for 5 minutes. Gradually add sugar to mixture. Combine flour, baking powder, and salt into a separate bowl. Fold in egg mixture into the flour mixture. Pour into a jelly roll pan that has been lined in wax paper and greased. Spread batter evenly in pan and bake at 375 for 10-12 minutes, until lightly brown. Sprinkle a tea towel with powdered sugar. Flip shortcake onto tea towel, peel off wax paper, and allow to completely cool. Once cool, spread filling evenly over shortcake and roll up. Sprinkle powdered sugar on top of roll. Top with cool whip and sliced strawberries right before serving.