Piquant Chicken(Serves 4)

• 4 whole chicken breasts or equivalent amount cut-up chicken pieces
• 1 1/2 c. dry red wine
• 1/2 c. salad oil
• 2 cloves garlic, sliced
• 1/2 tsp. oregano
• 1/2 c. soy sauce
• 4 Tbsp. water
• 2 tsp. ground ginger
• 2 Tbsp. brown sugar
• 4 lb. brisket *
• 2 Tbsp. salad oil
• 1 clove garlic, peeled and chopped
• 6 oz. tomato paste
• 1/2 c. cider vinegar
• 2 Tbsp. Worcestershire sauce
• 1/4 tsp. pepper
• 2 medium onions, sliced
• 8 oz. tomato sauce
• 2/3 c. packed light brown sugar
• 1 Tbsp. salt
• 1 tsp. dry mustard
• 2 bay leaves
• 2 1/2 lb. stewing beef, cut in cubes
• 2 medium onions, sliced
• 1/2 c. pale dry sherry
• 1 can cream of mushroom soup

1. Place beef cubes in single layer in large, ovenproof casserole.
2. Spread soup over cubes.
3. Distribute sliced onions over soup/beef mixture.
4. Pour sherry over top.
5. Cover and cook for 2 hours at 325u0b0.
6. Stir and then cook for at least 1 more hour or until meat tests fork-tender.
7. Serve over rice or noodles.

chicken breasts, red wine, salad oil, garlic, oregano, soy sauce, water, ground ginger, brown sugar, brisket, salad oil, clove garlic, tomato paste, cider vinegar, worcestershire sauce, pepper, onions, tomato sauce, brown sugar, salt, dry mustard, bay leaves, stewing beef, onions, pale dry sherry, cream of mushroom soup

Taken from www.cookbooks.com/Recipe-Details.aspx?id=432573 (may not work)