Corned Beef

4-5-pounds corned beef brisket
1 Seasoning Packet from the brisket

For Cabbage Turnips and Potato’s

1 Cabbage
1 Large Turnip
1 Bag Small Red Potato’s
3-4 Strips Bacon
1/4 - 1/2 Cup Water
1/2 Stick Butter
1 tsp Sage
1 large spring of fresh thyme
1 Bay Leaf
Salt and pepper to taste

Carrots

1  Bag Carrots
1/2 Cup Sugar
1/2 Stick Butter

Corned Beef
Place your Brisket and Seasoning packet, in the Crock Pot or pot on the stove . Cover with water, put the lid on and set on high for Crock Pot and Medium High for stove method. When your brisket is done, it should be very tender and will have shrunk down some. Set aside and cover with foil.Tip: In the last hour this is cooking start preparing the rest of the dinner.

Potato’s and Turnips
Wash off your red potato’s and add whole to cooking pot with cold water.
On a cutting board cut Turnips in quarters and add to potato’s. Put in Bay leaf,  Salt/Pepper to taste and boil until fork tender. Drain the liquid, toss with butter and leave in pot covered to stay hot.

Cabbage
In a large pot or dutch oven add a little oil and bacon. Cook until crisp. Cut up cabbage in bite size pieces and add to pan.
Add Thyme, Sage, Salt & Pepper and water, cover and simmer on med to med low stirring occasionally for about 15 Minutes. You want your cabbage tender but not too soft.

Carrots:
Cut up carrots to small bite size pieces and place in small pot. You can also use baby carrots for this. Add butter and sugar stir well.. Cover and let simmer on Med for about 20 minutes. They will be sweet and a great side dish to the corned beef..

When you serve your brisket, you want to cut it against the grain to be sure it is tender. This means you look at what direction the lines are going and cut the opposite way. Ex: If the lines in the meat are going East to West., than cut North to South.

Plate up with 1/2 inch thick slices of brisket, add a good spoonful of the Potato’s and Turnips and than the carrots. It will make for a lovely plate and delicious meal!
Enjoy and Happy St. Patrick’s Day :}

St Paddys Day Items

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1 Loaf large french bread
1/2 lb Breakfast sausage
1/2 Package bacon
1/2 c Milk
4 lg Eggs
1/4 c Sugar
1 ts Cinnamon
1 1/2 ts Vanilla
1/2 lb Boiled ham (thinly sliced)
1 Package American Cheese

In a large skillet fry the bacon crisp, remove and fry the breakfast sausage.

On a cutting board, slice the bread into eight slices approximately 1 1/2″ to 2″ thick; then cut into each slice 3/4 of the way through to make a pocket.

Mix the milk, eggs, sugar, cinnamon and vanilla togeather into a batter in a mixing bowl; set aside.

Divide the bacon, sausage and ham into eight equal parts. Dip each piece of bread into the milk batter and submerge it so that both sides and edges are coated.
Open each piece and put in one portion of the bacon, and ham along with one slice of cheese and close the bread again.

Fry the stuffed batter-coated bread slices in a lightly oiled skillet until golden brown on the outside and the cheese is melted on the inside. Serve two slices to a plate with your favorite garnishes and condiments - fruit, maple syrup, confectioner’s sugar, honey.

Breakfast Plates
Breakfast Platters
Get the Perfect Valentines Gift

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2 c Vanilla Wafers, Fine Crush
1 c Ground Toasted Almonds
1/2 c Butter, Melted
1/2 c Sugar
12 oz Semi Sweet Chocolate Chips
1/2 c Milk
1 ea Env. Unflavored Gelatin
16 oz Cream Cheese, Softened
1/2 c Sour Cream
1/2 ts Almond Extract
1/2 c Heavy Cream, Whipped

In large mixing bowl, combine vanilla waver crumbs, almonds, butter and sugar; mix well. Pat firmly into 9-inch springform pan, covering bottom and 2 1/2 inches up the sides.
Set aside.

In a double boiler with simmering water, add chocolate chips; stir until smooth and melted. Set aside.

Pour milk into small saucepan; sprinkle gelatin over top. Let sit for 1 minute. Cook over low heat, stirring constantly until gelatin dissolves. Set aside.

In large bowl, combine cream cheese, sour cream, and melted chocolate chips; beat until fluffy. Beat in gelatin mixture and almond extract. Fold in whipped cream.
Pour into prepared pan. Chill until firm (about 3 hours).

Run knife around edge of cake to separate from pan; remove rim. Garnish with whipped cream and chocolate shavings, if desired. Makes 1 9-inch Cheesecake

Cheesecake Tip: To easily cut cheesecake, take a long strand of plain dental floss, stretch it taut, and gently press it through the cake. When you reach the bottom of the cheesecake, simply pull the floss out from underneath.

Perfect Valentines Day Gifts

Dessert Plates
Dessert Bowls
Dessert Dishes
Dessert Collectibles

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1 cup buttermilk
1 cup sour cream
1 cup mayonnaise
1 tsp Lemon Juice
1 Garlic clove ( Roasted or chopped fine)
1/8 tsp sugar
1 teaspoon salt
4 oz Danish Blue cheese

In a food processor or heavy-duty blender, combine all ingredients except the blue cheese. Blend until smooth.
Add blue cheese, and pulse quickly once or twice. Do not blend so you will have small chunks of blue cheese.
Serve in dipping bowl with hot wings, or over a salad.

Note- Roasted garlic is delicious in this recipe and not as sharp as raw garlic. Either way this is delicious and a family favorite with hot wings!
Enjoy!

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4 to 5 pounds chicken wings
Salt (if desired)
4 cups vegetable oil
4 Tablespoons butter or margarine (1/2 stick)
5 Tablespoons Louisiana-brand hot sauce or Tabasco sauce

On a cutting board, chop off the tip of each chicken wing, and save in freezer for another recipe for broth or soup. Chop the wing in half (cutting at the joint) to make 2 pieces and sprinkle with salt if desired.

Heat the oil over high heat in a deep skillet, Dutch oven, or deep fryer until it starts to pop and sizzle (around 375 degrees ).
Cook half the batch of chicken wings 10-12 minutes or until they’re golden and crisp, stirring occasionally.
Drain on paper towels and cook the remaining wings.

Melt the butter or margarine over medium heat in a heavy saucepan, add the hot sauce.
Stir well. At this point you could add a Tablespoon of Honey for added great flavor.

Put the chicken wings in a mixing bowl and pour the butter hot sauce mixture over them. Toss them well to coat each one. ( You could use a Tupperware type container with a lid and toss them that way too)
Place the chicken on a warm serving platter,, add celery sticks and a dipping bowl with Blue Cheese Dressing, Ranch Dressing or both.

Yield: 8 to 10 servings

Buffalo Chicken Wings are traditionally served with blue cheese dressing and celery sticks.

Jerseys
Football Cards
Football Helmets
Football NFL

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Sauce for Wings

1/4 cup butter
1 cup chopped onions
1 cup chopped green peppers
1-1/4 cup ketchup
1/3 cup cider vinegar
1/4 cup honey
1/4 cup sweet molasses
1 tsp. liquid smoke
1/4 tsp. onion powder
1/4 tsp. chili powder
1/2 tsp. salt

Wings
2 tsp. salt
1/2 tsp. pepper
20 chicken wing - with the tips removed
4 cups vegetable oil for deep frying.

In a medium saucepan, mix the ketchup, vinegar, honey, molasses, liquid smoke, onion powder, chili powder and salt together.
Bring to a boil over medium heat, stirring constantly. Reduce heat and simmer, uncovered, for about 15 minutes; set aside.
Preheat the oil in a deep fryer to 350º. Salt and Pepper the wings. Deep fry the wings, about 6 to 8 at a time for about 10 minutes or until light golden brown.
Drain on a paper towel lined cookie or baking sheet. Add wings to mixing bowl and half the sauce. Toss with spoon until all wings are coated
Put on platter with remaining sauce in a bowl on the side.

Football Jerseys
Football Cards
Football Helmets
Football NFL

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1/4 cup butter
1 cup chopped onions
1 cup chopped green peppers
1 cup chopped celery
1/4 cup flour
4 cans (16 oz. each) tomatoes, un drained
1 pint oysters, un drained
1 pound Andouille or Smoked Sausage
1 pound crawfish shells and all
1 pound shrimp, peeled and de Veined
2 tsp. garlic powder
1 tsp. cumin
1/2 tsp. crushed red pepper

5 cups hot cooked rice

1/2 cup thinly sliced green onions
File’ ( a custome seasoning for Gumbo) Found in most grocery stores.

Salt and Pepper to taste.

Melt the butter or margarine in large or soup pot. On a cutting board chop the onions, green peppers and celery and add to soup pot.
Stir in the flour and stir constantly over medium heat for 1 minute as the rue thickens..
Add the tomatoes and bring to a boil. Reduce heat and simmer gently for 20 minutes.
Stir in the seafood and all the seasonings. Simmer for about 10 minutes so as not to overcook the seafood.
Sprinkle with the sliced green onions. Serve over hot cooked rice with a few drops of hot sauce and a sprinkle of File’ on top.
Makes 10 to 12 servings

Soup Bowls
Soup Tureens
Gumbo on Ebay

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1 lb. ground beef
1 large onion, chopped
2 cups shredded Monterey Jack cheese
1 cup shredded Cheddar cheese
2 cans (16 oz. each) refried beans
1 pkg.(1-1/4 oz.) taco seasoning mix
1 cup sour cream
1 cup chunky taco sauce - mild, medium or hot
1 can (4 oz.) green chiles, sliced
1 cup sliced black olives
1/2 tsp. ground cumin
tortilla chips

In a large skillet, brown the ground beef and onions. Drain well. Add the taco seasoning mix and cumin; stir and set aside.
In a mixing bowl combine the refried beans and Monterey Jack cheese and mix well.
Spread the bean mixture in a shallow 10″ x 15″,  oblong or oval baking dish.
Cover with the ground beef/onion mixture. Spread the chunky taco sauce over the beef.

Top with the Cheddar cheese.
Scatter green chilies and black olives, over the cheese.(At this point, you may made ahead and refrigerated until party time, but do not freeze.)

Bake in a preheated oven, uncovered, at 400º for 20 to 25 minutes or until thoroughly heated through.
Place the baking dish in the center of a large tray or platter, surrounded by a generous supply of tortilla chips.
Serve with sour cream and/or guacamole on the side.

Wrap up in container and take to tailgate party!

Football Jerseys
Football Cards
Football Helmets
Football NFL

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