As much as I enjoy corned beef, I really don’t make it that often and am so looking forward to enjoying a pot of mouth-watering tender corned beef with flavored potatoes, cabbage and carrots on St. Patrick’s Day. I like to cook a larger corned beef roast so I have leftovers to make Baby Reuben Sandwiches that freeze well. They are a nice treat to have on hand in the freezer.
St. Patty’s Corned Beef
1 medium onion, cut into wedges
4 medium potatoes, peeled and
1 pound baby carrots
3 cups water
3 cloves garlic, minced
1 bay leaf
2 tablespoons sugar
2 tablespoons cider vinegar
1/2 teaspoon pepper
3 pounds corned beef brisket,
rinsed and trimmed
1 small head cabbage, cut into
Place the onion, potatoes and carrots in a 5-quart slow cooker. Combine water, garlic, bay leaf, sugar, vinegar, pepper and contents of spice packet; pour over vegetables. Top with brisket and cabbage. Cover and cook on low for 8 to 9 hours or until meat and vegetables are tender. Remove bay leaf before serving.
Baby Reuben Appetizers
1 16 ounce package cocktail rye
1/2 pound thinly sliced corned beef
8 ounces drained sauerkraut
8 ounces thinly sliced Swiss Cheese
Enough butter to fry the sandwiches
Spread half of the bread slices with mustard. Top with sliced pieces of corned beef, covering the bread completely but not extending over the edge. Spread about one teaspoon sauerkraut over the meat. Place two thin slices of Swiss cheese over the sauerkraut. Top with remaining bread. In large skillet, melt about four tablespoons butter or margarine. Sauté sandwiches over moderate heat a batch at a time; do not crowd. When underside is golden brown turn and brown other side. Add additional butter as needed. If not serving immediately, place on cookie sheet and freeze. Sandwiches may be frozen up to three months. Reheat frozen. Before serving, bake at 400 degrees for about 10 minutes or until heated through and bubbly. Serve with thousand island dressing on the side.
Key Lime Dessert
Serving size: 6
1/2 cup butter
1 cup flour
2 tablespoons powdered sugar
1/2 cup walnuts, chopped
8 ounces cream cheese, softened
14 ounces sweetened condensed
1/3 cup Key Lime juice or concen-
trated lime juice
1/2 teaspoon vanilla
Combine flour, butter and powdered sugar. Mix with a fork until crumbly. Add walnuts. Press into a 9- by-13 inch pan. Bake at 350 degrees for 12-15 minutes or until golden brown. Cool. Beat cream cheese until fluffy. Continue beating, gradually adding sweetened condensed milk. Stir in lime juice and vanilla. Pour over cooled crust. Refrigerate until firm, 3-4 hours. Top with sweetened whipped cream when ready to serve.
GARY’S TIP: Whipping cream sweetened with a teaspoon of honey instead of sugar will stay whipped all day.
FOOD FOR THOUGHT: Knowledge without action is just like snow on a hot stove.