Corned Beef and Cabbage with Tina Radcliffe

Corned Beef and Cabbage with Tina Radcliffe

Always a treat to be in the Café!  Once a year I wait until the corned beef is on sale and make this easy dinner.

This is all you need.

Add two cups of water, corned beef, vegetables and the little seasoning packet that comes with the meat. Layer in this order: the meat, onions, potatoes, carrots and end with the cabbage on top. I like the red cabbage because it’s pretty. I only use half a head and spread it on top to insulate my meal. Each layer gets a dusting of salt, pepper and garlic powder. I put it in the crock pot on 10 hours, or if you don’t have a settings feature, try low for 8 hours.

Since this recipe is that easy, and while we’re waiting for dinner, I want to share some cookbook finds.

 Weight Watcher’s 50^th Anniversary Cookbook just arrived to my house. I checked it out at the library first and was so impressed I bought it.

This is my next cookbook find: The Macaroon Bible.

I love macaroons!

I checked this out at the library and have ordered the book.

Here’s Danny Macaroons web site. You can make them yourself or order online.

Dinner is ready!

Enjoy!

Tina Radcliffe writes inspirational romance as for Love Inspired. Her next release, Stranded with the Rancher, will be available in September, 2014. You can also find her online in Seekerville where she’s teaching Self-Editing for Beginners in April 2014 and you can find her at My Critique Partner.

A Corned Beef St. Patrick's Day Weekend!

Happy St. Patrick's Weekend, folks! I'm sure most of you guys know that this meal is way more New England then Celtic, but it's become such a big tradition in the northern states, that we Irish cling to the melding of all these wonderful flavors in ONE BIG POT!!! 

Can you hit the "LOVE" button, please?????  :)  I'm repeating this from last year, and you can expect to see it again next year because March is Speedbo and St. Patrick's Day and Lent, so my time is limited.... One pot meals make the grade!

This is a no brainer, folks. I mean, really. Kav, for you, I'd suggest a lovely bit of bread (and I hate soda bread so I won't be suggesting that HERE, ever. I remember in James Beard's "Beard on Bread" cookbook, he said the same thing. I've loved him more, ever since!  ;)  Thank heavens for YEAST.... 

Corned beef round or brisket.
Six large potatoes
Six large carrots
1/2 head cabbage (if desired, my kids don't eat cooked cabbage)
One onion, if desired (I don't use the onion in this. I use it in beef stew where the meaty gravy takes on a nice oniony essence, but I think the onion overwhelms the other flavors in Corned Beef. So forget the onion. Really. Pretend I didn't even mention it, okay?)

Put the corned beef into a BIG POT. I like my big soup kettle, it's so old fashioned looking. Cover with water. Be sure to add in the little spice packet that comes with the corned beef (oh, they're a delicious addition!!!!) and the juices from the bag.  Do not think about what's IN those juices, just add 'em.

Bring to a boil. Cover and simmer for 3-4 hours, filling the home air with delightful scents and yumminess.

THEN:

Add the peeled potatoes and carrots, cut in halves or quarters. Cook for about 30 minutes more (more or less depending on how small your veggies are) Add the cabbage for the last ten minutes.

Remove veggies onto a platter. Place in 225 degree oven to keep warm while you slice the beef. It's easier to slice the beef across the grain.... 

Now you're scratching your head and saying "WHAT????"  That just means slice it on the diagonal. So instead of going back and forth across the meat, angle it on the cutting board and slice from the narrowest end up.  Easy peasy! I promise. Thin slices work well, but Dave and I.... sigh... we just dig in, so there is no fancy schmancy slicing being done at our house today! 

Happy St. Patrick's Day!!!!

This is a no brainer, folks. I mean, really. Kav, for you, I'd suggest a lovely bit of bread (and I hate soda bread so I won't be suggesting that HERE, ever. I remember in James Beard's "Beard on Bread" cookbook, he said the same thing. I've loved him more, ever since!  ;)  Thank heavens for YEAST....

Corned beef round or brisket.
Six large potatoes
Six large carrots
1/2 head cabbage (if desired, my kids don't eat cooked cabbage)
One onion, if desired (I don't use the onion in this. I use it in beef stew where the meaty gravy takes on a nice oniony essence, but I think the onion overwhelms the other flavors in Corned Beef. So forget the onion. Really. Pretend I didn't even mention it, okay?)

Put the corned beef into a BIG POT. I like my big soup kettle, it's so old fashioned looking. Cover with water. Be sure to add in the little spice packet that comes with the corned beef (oh, they're a delicious addition!!!!) and the juices from the bag.  Do not think about what's IN those juices, just add 'em.

Bring to a boil. Cover and simmer for 3-4 hours, filling the home air with delightful scents and yumminess.

THEN:

Add the peeled potatoes and carrots, cut in halves or quarters. Cook for about 30 minutes more (more or less depending on how small your veggies are) Add the cabbage for the last ten minutes.

Remove veggies onto a platter. Place in 225 degree oven to keep warm while you slice the beef. It's easier to slice the beef across the grain.... Now you're scratching your head and saying "WHAT????"  That just means slice it on the diagonal. So instead of going back and forth across the meat, angle it on the cutting board and slice from the narrowest end up.  Easy peasy! I promise. Thin slices work well, but Dave and I.... sigh... we just dig in, so there is no fancy schmancy slicing being done at our house today!

 So Amazingly Delicious!  Yes, these are the real St. Patrick's day pics.... and then THIS HAPPENED A LITTLE AFTER MIDNIGHT!!!

Congratulations to Hearthside Kennels "Thistle Rock Heart o' Hearthside" call name "Sadie" on the birth of four adorable Golden Retriever puppies!!!  Way to go, Sadie!!!!

:)

Who needs sleep when you're surrounded by puppies, kittens and babies?????

NOW:

GRAHAM CRACKER CREAM PIE

This is an Allegany County dessert that I featured in my April 2011 Love Inspired release: "Reunited Hearts". (I LOVE THAT STORY!!!)

 The credit goes to the Texas Hot restaurant in Wellsville New York because that's where I first had this amazing bit of DELICIOUSNESS!!!!

Here's what you're going to need:
Graham Crackers.
Cinnamon
Sugar
Butter
Milk
Eggs (4 eggs, separated, whites in one bowl, yolks in another)
Vanilla
Corn Starch

I think that's it. I'll add other stuff if I discover I've forgotten something but you won't know because you'll just think I was smart and remembered it all, right?   ;)


First, Graham Cracker Crust:

1 1/2 cups finely crushed graham crackers (I just crush mine on the counter with my trusty rolling pin!)
1/3 cup sugar
1/2 teaspoon cinnamon
1/3 cup melted butter

Mix first three ingredients. Add melted butter, mix again. Press into 8 or 9 inch pie pan. (If using a DEEP pie pan, you might want to double the recipe, use what you need and keep the rest in a freezer bag for garnishing things at a later date.) Bake at 350 degrees until golden brown, about 7-9 minutes. Cool.

In the meantime, make the custard filling, my fave custard recipe from the old Cream Corn Starch box. I've shared this before, it's a family favorite for layer cake filling, for cannolis, for trifle.... Just a great vanilla pudding that doesn't separate quickly.

Melt in saucepan:

1/2 cup butter

Remove from heat. Add in:

1 1/3 cups sugar mixed with 1/2 cup cornstarch (mixing the sugar and cornstarch ahead of time prevents lumps!)
Mix with butter. Then add:

3 Cups Milk
4 egg yolks

Whisk well. Cook over medium to medium high heat, stirring constantly. I'm reading Mia Ross's Hometown Family right now (she's got RUTHY in the book, LOL!!!!) and I read while I'm stirring because otherwise I'll walk away and burn the pudding. This has happened often.

When pudding comes to a boil, boil for one minute. Remove from heat. Add two teaspoons vanilla. Whisk in well. Pour into pie shell.  Set aside.

To make meringue:

4 egg whites
6 Tablespoons sugar, more or less
Beat egg whites until stiff peaks form, adding sugar one tablespoon full at a time as mixture thickens. Pile onto pie, smoothing to edges, making sure meringue touches crust all around. Top with meringue. Bake at 350 degrees until meringue is golden brown and looks dry, about 7-10 minutes.  Ovens vary so just kind of keep an eye on it, but it's delightfully simple.

Remove from oven. Cool. Chill.

This is an old-fashioned great tasting people pleasing pie. One worthy of a book! And I'm so glad that Trent and Alyssa got to share a piece of it in Reunited Hearts.... While she was pretending to just wander by... and he just happened to be having lunch with a coworker.... I love how us girls think, LOL!