Corned Beef and Cabbage

Corned Beef and Cabbage

CORNED BEEF & CABBAGE

Ingredients: Large beef brisket, corned Dozen or more small onions, peeled 2 pounds of potatoes, at least One head of cabbage, cut into large wedges Some water

Condiments: Hot mustard Horseradish

“Cover half the onions and the brisket with water in a large pot with a steady lid; put the pot on the back of the stove and simmer slowly for several hours. When the meat is penetrable by a dull fork in the hand of a weak small child, then your work is nearly done. Put the brisket on a warm platter and boil the cabbage wedges in the pot liquid 15 minutes. At the same time, boil the potatoes and the rest of the onions in a separate pot of water, 10 minutes or so. Add the onions and potatoes to the platter, and serve all with a glasheen of stout or whiskey. You’ll have a noisy party soon enough.

"“Corned beef and cabbage is a dish with roots in New England, rather than in Ireland. Imagine if you can the amazement of the American cousins when they visit the ould sod and discover that no one there has much opinion of corned beef on St. Patrick’s Day. Still, it is a grand dish if eaten once a year on the Seventeenth of March, particularly if stout and whiskey are served." ~ Martin Finnucane

Easy Blackberry Cobbler

EASY BLACKBERRY COBBLER

3 c. blackberries 3/4 c. sugar
1 c. flour
1 c. sugar
2 tsp. baking powder
1/2 c. milk
1/4 lb. butter

Melt butter in 8 x 8 pan.

Mix blackberries and 3/4 cup sugar.

Mix flour, 1 cup sugar, baking powder, and milk.

Pour mixture into melted butter; spread evenly.

Pour berry mixture on top.

Cake should cover the berries and be golden brown when done.
Bake at 350 degrees for about 25-30 minutes.

Serve warm with milk on top or ice cream.

Payday Extravaganza aka Splurging

Standing Rib Roast
with YORKSHIRE PUDDING
compliments of Jake Horowitz, Thanks Jake!
If the English can do this, you can, too.
Important. Read the label to determine the weight of the roast. Multiply the weight by 17 minutes for rare, 19 minutes for medium rare, 21 minutes for medium, and so forth. 28 minutes for well done. (Some very agreeable people overcook their roast beef . Just fancy.) Weight x Minutes = Total Time in Oven. Pre-heat the oven to 550 F. Wipe the roast with a damp cloth, and dust with salt and handmilled pepper. Set roast, bone side down, in a roasting pan. Put the roast in the hot oven and start the clock. After fifteen minutes, turn down the thermostat to 300 F. Do not open the oven door to have a little peek. There’s not much to see, and you’ll spoil the effect of the oven gradually cooling to 300 – it should not happen all at once. For the last ten minutes, raise oven temp to 450 F. At the end of allotted time, take the temperature of the thickest part of the roast: 140 for rare, 150 for medium rare, 160m for medium, 170 for medium. Or don’t take the temperature (living on the edge). You’re not done yet. Remove roast to a warm platter, cover with foil tent for 25 minutes before carving. Do not touch it with a knife for twenty-five minutes.

While you wait, your 450 F. oven is ready to bake Yorkshire Pudding: make a batter of 1 cup flour, 1 cup milk, 2 eggs, pinch salt. Put 1/2 cup pan drippings from the roast in a baking pan; or use the roasting pan if it’s not too big. Pour the batter over the drippings and bake 25 minutes at 450 F. It will become big and brown, and will oddly resemble a mammoth pop-over. Cut the Yorkshire pudding into large pieces and serve with the roast; horse radish, roasted Brussells sprouts and potatoes and shallots, and a pint of bitter are recommended. Have a good time.

SPAM & Pineapple Love

1 can SPAM

1 small can pineapple slices

(better in syrup, but own juice healthier)

Whole cloves

Slice Spam loaf into serving slices, not cutting all the way through. On each slice put in whole cloves across the top. Place a pineapple slice between each slice. Pour pineapple juice over loaf and bake. 350 for about 20 minutes.

Remove cloves and serve.

RECESSION MENU ALERT!

In these hard times of high living costs the recipes being featured will hopefully help you get creative in the kitchen with cheap grocery items that you may have never experienced! ENJOY!

Recession Menu Salmon Cakes

1 can salmon, drained

1 small onion grated

1 small potato grated

1/2 cup red pepper chopped

2 eggs

1/4 cup Panko crumbs

salt pepper garlic powder to taste

2 T. Old Bay Seasoning
fresh squeezed lemon or lime juice

Mix all ingredients and chill in refrigerator for an hour or better over night to reduce liquid. When ready to prepare, form a ball and squeeze out any liquid then form into patty and dredge in Panko crumbs. Place in skillet with olive oil over medium high heat. Let brown completely on one side. Turn one time. Serve with cocktail sauce: 1/2 cup catsup, lemon/lime juice and horseradish to desired "heat".

Good served with quick slaw.

2 cups cabbage shredded

(red works well too for a change)

1/2 onion grated

salt

pepper

Packet of Splenda

1/4 cup vinegar

1/4 cup mayonnaise

Mix and chill. Can also add celery seed.

Recession Menu Tuna Casserole

Everyone remembers the old Tuna noodle casserole that saved all our budgets as young wives. A can of tuna, a can of soup, some peas, some noodles and leftover potato chips for the topping! For some reason it all worked. We get those old cravings some times, but thankfully we've been able to up the ante a little bit and make it a little more healthy and a little more interesting.

REVISED Glen Lennox Tuna Casserole

1 Cup Noodles of choice (New whole grain make it a little

healthier)

2 T Butter (Smart Balance)

3 T Flour

1/2-3/4 cup skim milk

1 large can chunk white tuna in water (2 "packets")

1 cup green peas

1 cup Gruyere cheese grated

Topping of choice

Cook noodles according to directions, place in colander. In pot met butter and stir in flour to make "paste" and just enough to cook flour to remove "raw" taste. Add milk and bring to thickened consistency. Add tuna, noodles, peas that are just run under some hot water in colander. When mixed thoroughly, add cheese until it melts. You can actually serve this like this or you can put in casserole dish, top with some crushed cracker crumbs, or French onion rings, and a little more cheese. Bake in 350 degree oven just to melt and brown the cheese on top.

Serve with arugula salad and viola! dinner!

Leftovers are even great chilled!

Stuffed Chicken Breast and Couscous

4 split chicken breasts with skin
1 small pkg. goat cheese "log"
8-10 fresh basil leaves, or rosemary or cilantro or a combination of your choice!
Salt, pepper, garlic powder

Slide fingers under skin of chicken to loosen.
Season breasts with salt, pepper, garlic powder.
Slice goat cheese into little rounds
Put two under skin of chicken (depending on size of split breasts. If smaller, just put one "round")
On top of the cheese spread fresh herb leaves over cheese.

Bake at 350 for about 45-55 mins until brown.

Couscous

1 1/4 cup water
1 cup Couscous
2-3 Bay leaves
1/2 tsp. Cinnamon
salt pepper

Bring water, bay leaves, salt, pepper, cinnamon to boil.
Stir in Couscous, cover and remove from heat.
Can also use broth instead of water for more flavor.