Thursday, March 12, 2009

St Patty's Day is coming~are you ready?




Corned Beef and Vegetables
1 (about 4 1/2 pounds) corned-beef brisket, trimmed
20 whole black peppercorns
5 teaspoons of all spice
5 cloves garlic, unpeeled
2 bay leaves
4 pounds all-purpose potatoes, peeled and quartered
1 pounds carrots, peeled
1 medium (about 3 pounds) head green cabbage~chopped
Directions
1.
Prepare Corned Beef and Vegetables: In 8-quart Dutch oven or 
sauce pot, place brisket, peppercorns, allspice, garlic, bay leaves, and enough water to cover; heat to boiling over high heat. Reduce heat to low; cover and simmer 2 hours 30 minutes.
2.
Add quartered potatoes, whole carrots, and whole parsnips to Dutch oven; heat to boiling over high heat. Reduce heat to low; cover and simmer 30 minutes or until meat and vegetables are tender. With tongs and slotted spoon, transfer meat and vegetables to platter; cover and keep warm.
3.
Add cabbage to liquid in Dutch oven; heat to boiling over high heat. Reduce heat to low; cover and simmer 5 minutes or until cabbage is tender.
4.
Drain cabbage and add to platter with meat. Thinly slice meat and serve with vegetables . Garnish with chopped parsley.


Iced Shamrock Cookies
2 c. shortening
2  1/2 c. sugar
1 1/2 t. orange peel
1 1/2 t. vanilla
1/4 c. orange juice
6 c. flour
1 1/2 t. baking powder
3/4 t. salt

*Cream shortening, sugar, orange peel and vanilla together.
*Add eggs and mix well. 
*Add orange juice~mix again.
*Sift flour, baking powder and salt together. Then add to creamed mixture.
*Chill for 2 hours.
Cut into shamrock shapes.

Frosting
1 c. powered sugar
2T. soft butter
3~4 drops of green food coloring
peppermint extract to taste~you could use whatever flavor you wish!

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