Corned Beef Extra
1 (3-1/2 lb.) corned beef
Water to cover
3 tbsp. sugar
3 tbsp. white or cider
vinegar
1 tbsp. pickling spice
1 small cabbage
12 small red new
potatoes
Place corned beef in a large pot and cover with water, bring to a boil, reduce heat to medium low and simmer for 5 minutes.
Remove beef and discard water, wipe out the pot, put beef back in and cover with fresh water, add sugar, vinegar and pickling spice. Bring to a boil. Reduce heat and simmer for two hours or until tender, remove meat and wrap in foil, strain broth and return back to pot and bring to a boil over medium heat. Add cabbage and cook for 30 minutes, add potatoes after 10 minutes until done. Serve sliced corned beef, cabbage and potatoes. Makes six servings.
Stuffed Mushrooms
1 lb. sweet Italian
sausage, casing
removed
1/4 cup grated Parme-
san cheese (plus more
for sprinkling)
1/2 cup Italian bread
crumbs
1/4 cup (1/2) stick salted
butter
1 lb. large mushrooms
In large skillet fry small pieces of sausage over medium heat, add cheese, bread crumbs and butter until butter melts. Remove from heat. Preheat oven to 350°, clean mushrooms and remove stems, chop stems fine and add to sausage mixture, mix well.
Arrange mushroom caps in a baking dish, stuff each one with 1 tbsp. of mixture. Sprinkle each one with Parmesan cheese. Bake for about 15 minutes or until mushrooms have softened and tops are brown, drain on paper towels. Makes 12 to 18 servings.
Great Granola
2 cups old-fashioned
rolled oats
2 cups rolled wheat
flakes
1 cup shredded coconut
2/3 cups roasted peanuts
2/3 cups sunflower seeds
1/2 cup coconut oil
1/2 cup honey
1 tsp. vanilla extract
1/3 cup sesame seeds
1/3 cup wheat germ
1 cup raisins
Preheat oven to 350°. Mix oats, wheat flakes, coconut, peanuts and sunflower seeds in large bowl. In small saucepan heat oil, honey and vanilla slightly. Pour over dry ingredients, spread mixture thinly on cookie sheet, bake stirring often for 25 to 30 minutes. Cool, add raisins, store in airtight container. Makes 8 cups.