Wanted: Corned Beef and Cabbage

"I am just dying for a good corned beef and cabbage recipe for my St. Patty's day celebration." Megan

Megan must be pregnant if she is craving corned beef and cabbage!

I am sorry that I did not get this recipe out sooner. I know that if you look hard enough, you can still find corned beef.

Take the corned beef out of the package and place in a large soup pot. Add the little package of seasoning and cover with water. I let this boil slowly for about 5 hours. You will know that the meat is done when it shreds easily. Take the meat out and set aside to cool. to the pot of hot water, add peeled and cubed potatoes and cut up cabbage. Cook until done. While the potatoes are cooking, shred the corned beef and take out the fat.

When the potatoes and cabbage are done, you can either put the meat back in the pot or serve it on the side.

We always have a nice loaf of bread and don't forget to add vinegar to your soup.

Delaney's Rosemary Bread

2 teaspoons sugar
1 1/2 teaspoons dried rosemary
1 Tablespoon olive oil
1 1/4 cup flour
1/2 teaspoon salt
1 1/2 teaspoon yeast

In a small bowl, add the sugar and 1/4 cup water and microwave for 30 seconds. After the 30 seconds, add the yeast and let it set.
In another small bowl, add the rosemary and 1/4 cup of water. Microwave for 1 minute.

In a mixer, add the flour, salt, olive oil. Mix in the yeast and rosemary mixtures. Mix until it is elastic like.

Form into a ball and coat with olive oil. Let rise until it doubles about 1 hour.

With a cake pan full of water on the bottom rack, preheat the oven to 375 to create steam and keep the bread moist. (optional)

When the oven is heated, bake the bread at 375 for 20 minutes on a greased pan.