Wednesday, March 10, 2010

A Meal Fit For A Saint...

St.Patrick's Day Potato Candy

2 tablespoons mashed cooked potatoes 1 tablespoon butter 1 teaspoon milk 1/2 cup confectioners' sugar 1 cup peanut butter Mix together potatoes, butter or margarine, and milk. Add enough powdered sugar to make a stiff dough. Roll out on a flat surface sprinkled with powdered sugar. Spread on a layer of peanut butter and roll up. Chill and slice.

Oven Roasted Corn Beef and Cabbage

Prep 20 min
Cook 2 1/2 hours or until meat fork tender
Serves 6-8


1-corn beef brisket (3 lbs)
8 small potatoes; peeled (leave whole)
8 carrots; peeled (leave whole)
1 large head cabbage; remove outer leaves and cut into 4 wedges
1 tablespoon of crushed garlic, sprinkle with onion powder
Water enough to cover corn beef brisket in a deep pan


1. Preheat oven 325 degrees
2. Place corn beef into center of pan fat side up, next arrange potatoes, carrots, and cabbage around brisket.
3. Sprinkle spice packet, garlic, dry onion powder over contents in pan. Next, pour water into pan covering brisket.
4. Cover with aluminum foil tightly around edges, place in oven at 325 degrees and bake 2 1/2 hours or until fork tender, remove foil return to oven to slightly brown about 10 minutes.

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