Recipes

[forrestwolf]

HOW TO PLAY THE GAME:

1. The first player of the month starts the game by posting their choice of recipe. At the end of the text, she or he types their name (so we can give credit where credit is due) and "the next ingredient: xxxx. (The x’s represent that person’s choice of any ingredient that can be included in a recipe.).

2. Throughout the game, the next poster in line must use the ingredient that the person ahead chose. If you can, highlight the ingredient and/or put it in capital letters anywhere that it is used throughout the recipe. That does make it easier for everyone to see how the game works. If you aren’t that familiar with your word processor, don’t sweat it. We are more interested in your ideas than your formatting skills.

3. Because of time or system delays, some duplicate posts occur to the same ingredient. The next poster generally responds to the first post for that ingredient.

I usually make this in the pressure cooker, but it can be made in the oven, top of the stove, pressure cooker, or slow cooker..............Pick your vessel...............

Favorite Corned Beef and Cabbage Recipe

Ingredients

1 corned beef brisket with spice packet (4 to 6 pounds)

2 tablespoons brown sugar

2 to 3 bay leaves

16 to 24 small potatoes, peeled

8 to 12 medium carrots, halved

1 large head cabbage, cut into wedges

Minced fresh parsley, optional

HORSERADISH SAUCE:

3 tablespoons butter

2 tablespoons all-purpose flour

1 to 1-1/2 cups cooking liquid (from brisket)

1 tablespoon cider vinegar

1 tablespoon sugar

1/4 cup horseradish

SOUR CREAM AND MUSTARD SAUCE:

1 cups (8 ounces) sour cream

2 tablespoons Dijon mustard

1/4 teaspoon sugar

Directions

Place brisket in a large Dutch oven; cover with water. Add brown sugar and bay leaves. (If spice packet is enclosed with brisket, add it also.) Bring to a boil. Reduce heat; cover and simmer for 2 hours.

Add potatoes and carrots. Return to boiling. Reduce heat; cover and simmer 30-40 minutes or until meat and vegetables are just tender. If your Dutch oven is not large enough for cabbage to fit, remove potatoes and carrots and keep warm (they can be returned to cooking liquid and heated through before serving).

Add cabbage; cover and cook about 15 minutes or until tender. Discard bay leaves. Remove cabbage and meat.

Strain and remove about 1-1/2 cups cooking liquid. Let meat stand a few minutes. Slice meat across the grain. Serve with Horseradish Sauce or Sour cream and Mustard Sauce. Garnish with parsley if desired.

Horseradish Sauce: In a small saucepan, melt butter. Blend in flour. Add 1 cup cooking liquid; stir until smooth. Add vinegar, sugar and horseradish. Cook and stir over medium heat until thickened and bubbly. Adjust seasoning with additional vinegar, sugar or horseradish if needed. Thin sauce if necessary with the remaining cooking liquid. Yield: about 1-1/2 cups.

Sour Cream and Mustard Sauce Combine all ingredients in a small bowl. Mix until well blended. Yield: 1 cup.

NEXT INGREDIENT: CABBAGE