Apartment Blog

If you plan on celebrating Saint Patrick’s Day this year, make sure you do so with traditional Irish foods.  Here’s a great recipes for Corned Beef and Cabbage that you can make this holiday!

Corned Beef & Cabbage with Horseradish Sauce

Serving Size: 8               
Categories: Beef, Irish                            

Ingredients (Amount & Measure)
——–  ————  ——————————–
   1      Onion
   4      Cloves-whole
   4      pounds Corned beef
   2      Parsley sprigs
   8      Peppercorns-whole
   2      pounds of Cabbage
   1      cup Sour cream
   1      tablespoon Prepared horseradish

Work Time: 15 minutes   
Total Time: 3 hours 45 minutes

Directions:
Peel onion and stick with cloves.  Put corned beef, onion parsley and peppercorns in a large pot and cover with water.  Cover, bring to a simmer and cook gently until tender, 2-1/2 to 3 hours.  Cut cabbage into wedges and core. Add to the pot, cover and simmer until tender, about 30 minutes. Combine sour cream with horseradish.  Serve the meat and cabbage with some of the broth ladled over all and the horseradish on the side.

Nutritional Value:
Per serving: 553 calories, 36g protein, 40g fat, 2808 mg sodium, 11g carbohydrates, 135 mg cholesterol.

*Exported from MasterCook*

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Source: http://fp.enter.net

This is an old family recipe of mine. Hope you enjoy as much as I do!! J

Perfect-Every-Time-Fudge

Item s you’ll need:

3 6oz. packages of semisweet chocolate chips

¼ teaspoon of salt

1 cup of butter

1 7 oz. jar of marshmallow cream

1 13 oz. can of evaporated milk

41/2 cups of sugar

1 cup of chopped walnuts

1 teaspoon of vanilla

Instructions:

Put chocolate, salt, butter and marshmallow cream into large bowl. Combine

evaporated milk and sugar in large saucepan; place over moderate heat. Bring to full rolling boil stirring constantly. Boil 15 minutes. If you use a candy thermometer, temperature should register 236 degrees. Pour milk mixture over chocolate mixture and beat until chocolate is melted and blended. Fold in nuts and vanilla. Spread into two greased 8×8 pans. Refrigerate until candy is firm. Cut into small squares-makes about 5 lbs of yummy goodness! J