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  • Corned Beef, Guinness & Cabbage


    ~ 4 to 5 Lb. Corned Beef Flats or Rounds
    ~ 2 Cups Water
    ~ 1 12 Oz. Bottle Guinness
    ~ 2 Tbsp. Dijon Mustard, Divided
    ~ 1 Large Cabbage, Cut Into 8 Wedges
    ~ 3 Tbsp. Butter or Margarine
    ~ 1/2 Tsp. Dried Dill
    ~ 1/4 Cup Honey


    In a deep pan or dutch oven, place corned beef, water and beer to cover meat. Cover pan and simmer 1 hour. (Do not boil.) Turn meat over and simmer another hour. Remove meat and cook cabbage for 15 minutes. Place beef on a rack in a broiler pan. Blend all other ingredients and boil for 3 minutes. Reserve some baste for cabbage. Placed drained cabbage wedges around the meat and and brush with baste sauce. Broil about 2 or 3 minutes. Remove, let meat rest about 10 minutes. Carve meat across the grain.


    Written on Saturday, 11 March 2017 00:00 in Cooking with Janet Recipes
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  • Lenten Respite

    I could have wealth beyond my dreams, But where is the joy in that?

    And I could travel the seven seas, But I would always come back.

    Everyone could know my name, And there would be no peace.

    I could have undying love, And heartaches still increase.

    No, if I were wealthy beyond my dreams ( And where is the joy in that?)

    It wouldn’t buy friendship such as yours-- And there IS Joy in that!

    And to that let us add:

    May your day be touched by a bit of Irish luck, brightened by a song in your heart,

    and warmed by the smiles of the people you love.

    Think Spring