Poppyseed Chicken

4 Chicken breasts or what ever you prefer

1 cup Sour Cream 

2 Tablespoons Lemon juice

2 teaspoons Worchestershire sauce

2 teaspoons celery salt

1 teaspoons paprika

2 cloves garlic, minced

1/2 teaspoon salt

1/4 teaspoon pepper

1 1/2 Ritz crackers, crushed

1/2 cup butter, melted

2 Tablespoons poppy seeds

Preheat oven to 350 degrees.  Pat chicken dry.  Mix the next 8 ingredients together in medium bowl.  Put chicken into bowl making sure they are completely covered in mixture.  Put in refrigerator overnight. (I also do this in the morning if I forget to do it the night before and it turns out the same)  

Put crushed Ritz crackers in a shallow pan.  Dredge chicken through crushed crackers and put on sprayed cookie sheet of glass pan.  Use a 1/4 cup of the melted butter and drizzle over chicken.  Bake for 45 minutes.  Take remaining melted butter and pour over chicken, sprinkle poppyseeds over chicken and return to oven for an additional 15 minutes.

Beef Brisket

1 large beef brisket

4 to 6 onions - sliced

1 package of Lipton's onion dry soup mix

1 to 1 1/2 cups beef broth.

Preheat oven to 300 degrees. Tear off large sheet of aluminum heavy foil, place in pan. Put brisket into pan, sprinkle dry soup mix over the top. Layer sliced onions onto brisket. Pour hot broth over all. Seal the aluminum around brisket so that no steam gets out. Let cook for 5 to 6 hours.