For a fast side dish, cook an acorn squash, sliced, in the microwave on high for 6 minutes.

1 (4 to 5 lb.) fresh beef brisket
1 (1 1/2 oz.) envelope regular onion soup mix
1/4 c. ketchup
2 tbsp. Worcestershire sauce
1/2 tsp. ground cinnamon
1/2 tsp. bottled minced garlic
4 tsp. all purpose flour

Place beef in a 3 1/2 to 4 quart crockery cooker. Combine 2 cups water with soup mix, ketchup, Worcestershire, cinnamon, garlic, and 1/4 teaspoon pepper. Pour over beef. Cover; cook on a low heat setting 8 to 10 hours. Remove beef; keep warm. Pour cooking liquid into a glass measure. Skim off fat. Transfer 3/4 cup liquid to a moisture and vapor proof container. Cool slightly. Seal, label, and freeze up to 6 months.

For gravy: In a small saucepan, stir 1/4 cup cold water into flour. Stir in another 3/4 cup cooking liquid. Cook and stir until bubbly. Cook 1 minute more. Slice beef thinly across the grain. Transfer half to a moisture and vaper-proof container. Seal, label, and freeze up to 6 months. Serve remaining beef with the hot gravy. Makes 2 meals (8 to 12 servings total).

To serve frozen meat: Thaw meat and cooking liquid. Warm meat in a covered baking dish in a 350 degree oven 20 minutes. For gravy: In a small saucepan, stir together the 3/4 cup cooking liquid, 1/4 cup cold water, and 4 teaspoons all purpose flour. Cook and stir until bubbly. Cook 1 minute more.

Nutrition information per serving: 290 calories, 37g protein, 7g carbohydrates, 12g fat, 113mg cholesterol, 694mg sodium. U.S. RDA: 18% riboflavin, 35% niacin, 27% iron, 32% phosphorus.