Mark’s Corned Beef

One 3lb Corned Beef Brisket uncooked in brine

4-5 Stalks Celery cut into 1 inch pieces  

3-4 Carrots peeled and cut into 1 inch pieces

4-6 Red Potatoes cut in half

½ Head Cabbage cut into wedges

1 Spice packet

Salt/Pepper to taste

1 Cup Brown Sugar

2 Tbsp prepared mustard

In a large heavy pot combine corned beef with spice packet

Add water to cover and bring to boil

Reduce heat and simmer for 2 hours

Add potatoes, cook for 30 minutes

Add carrots, celery, cook 10 minutes

Add cabbage, turn off heat

Remove beef from pot

In a bowl, mix sugar with mustard

Spread mixture over beef

Place in hot oven at 350 degrees

Cook until mixture glazes over, about 10-15 minutes

Let stand 10 minutes, carve and serve with vegetables

Irish Soda Bread

1 Tbsp Shortening

½ Cup Sugar

2 Cups Buttermilk

½ tsp Baking Soda

1 Cup Raisins

1 Tbsp Baking Powder

4 Cup Flour

1 ½ tsp Salt

Using pastry cutter, cut shortening and sugar

In a bowl, combine buttermilk, soda and raisins and stir

Sift together flour, salt and baking powder

Mix together all ingredients in a bowl

Place on a greased pan, press out with your hands

Bake at 350 degrees for 45 minutes

Unco Willy’s Scones

3 ½ cups flour

1 cup sugar

½ tsp. salt

2 Tbs. baking powder

1 cup currents (small raisins)

½ cup butter (1 stick) softened

½ pint heavy cream

1 egg

1 tsp. vanilla

Sift together the flour, salt, baking powder and sugar……Cut butter in 1 tbs. pieces and with a hand mixer on low speed stir in butter until just blended. (The key to flaky scones is not to over mix them).

Slightly beat egg with heavy cream and vanilla. Lightly blend wet mixture into dry mixture.

Scoop large spoonfuls of mixture onto lightly greased cookie sheet.

Bake 30 minutes in a 350* oven.

When scones are golden brown, remove from oven, cool slightly and dust with powdered sugar.

Best served hot with butter and favorite jellies/jams. Yield 1 dozen scones.

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ENJOY!!!  - IT’S A PIECE OF CAKE!!