March 16, 2008

Happy St. Pats!

Tonight was our annual St. Patrick's Day dinner. Another successful dinner party to mark the books.

The menu consisted of:
Corned Beef
Cabbage and Apple
Irish Soda Bread
Irish Cream Bundt Cake

Here are my favorite recipes:

Corned Beef and Cabbage


1 (5 1/2 pound) corned beef brisket
2 tablespoons pickling spice
1 large orange, sliced in rounds
2 stalks celery, sliced
1 large onion, sliced
1/2 cup cold water
6 tablespoons margarine, divided
1 large head cabbage, cored and sliced
1 cup Golden Delicious apples, cored and quartered with peel
1/4 cup cold water

Preheat the oven to 300 degrees F (150 degrees C). Line a 9x13 inch roasting pan with aluminum foil, leaving enough extra extending over the sides to cover and seal in the roast.

Rinse the brisket, and pat dry. Rub with pickling spice, and place in the prepared roasting pan. Arrange celery, orange and onion slices on and around the roast. Pour in 1/2 cup of water, and wrap aluminum foil up over the roast tightly, making sure the ends are sealed.

Bake for about 4 hours in the preheated oven, or until meat is tender.

About 45 minutes before the roasts time is up, heat 3 tablespoons of margarine and 1/4 cup of water in a large pot. Add cabbage and apples, cover, and simmer over low heat for about 30 minutes. Occasionally shake the pot so that nothing sticks to the bottom. Serve with remaining margarine and sliced corned beef.


    2 1/2 pounds potatoes, peeled and cubed
    4 slices bacon
    1/2 small head cabbage, chopped
    1 large onion, chopped
    1/2 cup milk
    salt and pepper to taste
    1/4 cup butter, melted

    Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook for 15 to 20 minutes, until tender.

    Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, crumble and set aside. In the reserved drippings, saute the cabbage and onion until soft and translucent. Putting a lid on the pan helps the vegetables cook faster.

    Drain the cooked potatoes, mash with milk and season with salt and pepper. Fold in the bacon, cabbage, and onions, then transfer the mixture to a large serving bowl. Make a well in the center, and pour in the melted butter. Serve immediately.


      No comments:

      Post a Comment

      Comments make me smile! Thank you for your love :)