Corn beef & Cabbage & Potatoes -- Hurray!

I love Corn beef & Cabbage & Potatoes -- This cooks all day --- and is oh so easy ---

1 pre-packaged corn beef -- with pickling spices included

Put this is a pan of water ---submerged - Boil this all day ---

Take out the corn beef --- set it on a baking pan --- on the upper layer coat with mustard - and then sprinkle with brown sugar -- But it into the oven -- boiler on -  Let the open -with the mustard get golden brown and bubbly.

Now with the left over stock - add potatoes and cut up cabbage -  I usually cut a head of cabbage into 6 to 8 pieces, and the potatoes are peeled and whole.  Cook until they are soft.

When serving a put vinegar and butter on the table and serve it all together.

We just love it.

St- Patrick days -- Yeah the first recipe --Green Popcorn

St. Patrick's Day Popcorn Recipe

Photo by: Taste of HomeSt. Patrick's Day Popcorn Recipe

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Everyone's eyes will be smilin' when they see this candy corn with an Irish twist. "The green color gives the snack instant holiday appeal," nods Karen Weber of Salem, Missouri.

This recipe is:

Quick

5St. Patrick's Day Popcorn Recipe

• Prep: 15 min. + cooling
• Yield: 24 Servings

1515

Ingredients

• 4 quarts popped popcorn
• 1 cup sugar
• 1/2 cup packed brown sugar
• 1/2 cup water
• 1/2 cup light corn syrup
• 1 teaspoon white vinegar
• 1/4 teaspoon salt
• 1/2 cup butter
• 8 to 10 drops green food coloring

Directions

• Place popcorn in a large roasting pan; keep warm in a 250° oven. Meanwhile, in a large heavy saucepan, combine the sugars, water, corn syrup, vinegar and salt. Cook and stir over medium heat until mixture comes to a boil. Cook, stirring occasionally, until a candy thermometer reads 260° (hard-ball stage).
• Remove from the heat; stir in butter until melted. Stir in food coloring. Drizzle over warm popcorn and toss to coat. Cool. Break into pieces. Store in an airtight container. Yield: 6 quarts.

SHHHHH! I'm making this for V-day - Pecan Pie

Pecan Pie -- Pirate’s Pantry - love this

1 c White corn syrup

1 c dark brown sugar

1/3 tsp salt

1/3 c. butter

2 tsp vanilla

3 eggs - slightly beaten

1 heaping cup whole pecans ------I use it to layer the pecans at least 2 deep in the pie pan

1 pie shell

Preheat oven to 350 degrees - 

Put the pecan in first to measure them -- then combine the other ingred. in a bowl. 

Then pour them over the pecans --- Yeah - remember this rises up during the backing process -- you do not want this stick mess --

Cook - 45 - 60 

Red beans & Rice -- Looks like Mardi Gras is coming

RED BEANS AND RICE - Pirates Pantry

1 lb. Red kidney Beans                      

1 meaty hambone

2 large onions, chopped                    

1 bell pepper, chopped

2 ribs Celery, chopped                       

2 cloves Garlic, finely chopped

Salt and Pepper to taste                     

Pinch of sugar

2 lbs. spicy sausage                            

1/4 cup Parsley, chopped

1 bay leaf (optional)

Soak beans overnight.  Rinse.  Cover with water and cook hambone, onion, bell pepper, celery, garlic salt, pepper, sugar and bay leaf.  While beans are cooking. Fry sausage in skillet.  Drain, fry until crisp, and set aside.  Cook beans until fork tender; then add fried sausage.  Just before serving, remove bay leaf and add parsley.  This recipe can be put in the freezer.  Serve over cooked rice and cornbread

This is truly wonderful -- My Husband, served a Mission in the Gulf States, tried to get this for me.  

His first try was a wash out plate of beans with every hot pepper you could try.  

So, when I found this -- Hurray!     I make this once a year -- I cut it down quite a bit, because our kids have left us.  

Enjoy

Hot Fudge Pudding Cake - - Can be made smaller

Hot Fudge Pudding Cake - -  Can be made smaller 

1 cup flour

3/4 cup sugar

2 Tbs. cocoa

2 tsp baking powder

1/4 tsp salt

1/2 cup milk

2 Tbs shortening- melted

1 cup chopped nuts

1 cup brown sugar -packed

1/4 cup cocoa

1 3/4 cup HOT water

Heat oven to 350 degrees.

In the mixing bowl -- combine the first 5 ing.  Stir in milk, shortening and nuts.

Pout batter into an ungreased pan 9 X 9 X 2.   

Stir together brown sugar, 1/4 c coca sprinkle over batter in the pan -

Pour on HOT Water,

Bake 45 min .  While hot, cup int pugging square ;  Invert to dessert plates and spoon sauce over each --Serve with Whipped cream

Deep Dish Pizza -- Chicago Style - Love it

Deep Dish Pizza

Crust
2 3/4 to 3 1/4 Cups Flour
1 pckg yeast
1 cup warm water
2 TBs oil
Cornmeal

Sauce -
1 lb sausage -
1 can (14 oz) cut tomatoes
1 cup water
2 tsp oregano
2 tsp thyme, crushed
1 clove garlic - minced
1/4 cup fresh slice mushrooms
1/2 medium onion sliced into rings
1 Tbs olive oil
2 cups mozzarella - cheddar cheese

Make the crust and push it into your pan -- as it is a deep dish pan - it can't be roll out

Next cook the sausage -- then add the remainder ingredients (except the mushroom, onions & cheese) -  cook until it becomes thick - about 12 -15 minutes --

Spoon this into the crust -- covering it all.  Then put the mushroom, onions & cheese on.

Bake for 15-20 minutes in a 375 degree oven.

Let it rest after it is cooked -15 minutes to set everything

When I had kids -  a double this recipe -- and I used 1 lbs sausage & 1 lbs hamburger -- we had to make things stretch

You will love this

SIX-WEEK BRAN - DATE MUFFINS -Iris Brown

Well -- it is the first of the year --- Time to make real food -- 

Time - to clean out our systems -- 

Time to clean out our Lives

Every year I make goals -- which sometimes comes true.  I love this recipe.  It can sit in your fridge- But mostly it is just darn good.  

SIX-WEEK BRAN - DATE MUFFINS - Iris Brown

3/4 cup butter                                      1 cup sugar

4 eggs                                                   5 cups flour

3 cups All Bran                                    2 cups 40% Bran Flakes

1 tsp. salt                                              5 tsp. soda

1 quart Buttermilk                               1 cup dates, chopped

1 cup chopped nuts

Cream butter and sugar.  Add eggs; beat well.  Blend and set aside flour, All bran, ands salt.  Dissolve soda into buttermilk and add alternately to creamed mixture with dry ingredients.  Blend in dates and nuts.  Drop by spoonfuls into greased muffin cups and bake at 375 degrees for 12 to 15 min or until doe.  Serve Hot.

Remaining batter may be stored up to six weeks in a covered bowl in the refrigerator.