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CORNED BEEF AND CABBAGE SANDWICH SPREAD

CORNED BEEF AND CABBAGE SANDWICH SPREAD

A delicious way to use leftover corned beef

CORNED BEEF AND CABBAGE SANDWICH SPREAD

2 cups diced corned beef

1 cup chopped raw cabbage

1/2 cup swiss cheese, finely shredded

1/3 cup mayonnaise

1 teaspoon prepared mustard

1 teaspoon prepared horseradish

salt and pepper to taste

rye bread

Directions

In a food processor fitted with the steel blade, pulse the corned beef until chopped.   Place in a mixing bowl.  Pulse the raw cabbage until well chopped and add to mixing bowl with corned beef. Stir in the swiss cheese.  Add the remaining ingredients and stir until well blended and everything is evenly distributed.  Spread thickly on rye bread.  Serve with pickles on the side.

Yield:  4 sandwiches 

Just a few items to make this spread

finely shred swiss cheese

In the food processor pulse the corned beef until chopped

pulse the cabbage in food processor and

add to the bowl with corned beef and swiss cheese

stir until well blended

Add remaining ingredients and stir until everything is evenly distributed.

Spread thickly on rye bread.

serve with pickles on the side

An easy way to use leftover corned beef,

that doesn't need a lot of fussing.

CROCK POT Corned Beef and Cabbage with Cream Sauce

CROCK POT
Corned Beef and Cabbage with Cream Sauce

Happy St. Patrick's Day!

CROCK POT
Corned Beef and Cabbage with Cream Sauce

4 carrots, peeled and cut
3-4 pound corned beef brisket
3 cloves garlic, whole
2 bay leaves
1/2 teaspoon peppercorns
2 medium onions, quartered
2 cups water
1/2 cabbage, cut in wedges

Directions
Put all ingredients, except for cabbage in crock pot.
Place 1/2 of the carrots and onions on the bottom, then place the
brisket in the crock pot and top with remaining ingredients and 2 cups of water. Slow cook on low.

After 3 hours add cabbage wedges to crock pot and make sure the cabbage is covered with liquid.
At this time, remove garlic cloves from broth and crush them with a fork, then return to pot.

Cover and cook for another 3 hours on low or until meat is tender.

When ready to serve, strain the cabbage and season it heavily with black pepper. 
Remove the fat from the corned beef and slice.
Place sliced pieces of corned beef on plate and surround it with carrots and cabbage wedge.

Serve with Cream Sauce

Sauce
1 cup sour cream
2 tablespoons prepared horseradish
2 tablespoons Dijon mustard
1 teaspoon lemon juice
 freshly ground black pepper
salt

Directions
Combine sour cream, horseradish, mustard, and lemon juice in a medium nonreactive bowl.
Season with salt and freshly ground black pepper.
Cover and refrigerate until ready to serve.

peel and cut

place carrots, onion, bay leaves, garlic, peppercorns and

corned beef in crock pot

(I put half of the carrots and onions on the bottom of the crock pot)

add 2 cups of water, cover and slow cook on low

After 3 hours slice cabbage into wedges and crush garlic.

Place in crock pot and make sure the cabbage is covered in the liquid.

Add water if needed.

Cover and cook for another 3 hours.

Cut fat off of corned beef and slice.

Strain cabbage and season heavily with freshly ground black pepper.

Place slices of corned beef on dinner plate with carrots and cabbage wedge

serve with cream sauce

May you find your pot of gold!

Happy St. Patrick's Day

MINT MERINGUES WITH A KISS OF DARK CHOCOLATE

MINT MERINGUES WITH A

KISS OF DARK CHOCOLATE

simple and beautiful

Mint Meringues with a Kiss of Dark Chocolate

2 egg whites

1/8 teaspoon salt

1/8 teaspoon cream of tartar

1/8 teaspoon peppermint extract

7 drops green food coloring

1/2 cup sugar

1/3 cup miniature semisweet chocolate chips

1/2 cup dark chocolate (buttons) candy melts

Directions

In a bowl, beat the egg whites, salt, cream of tartar, extract and food coloring on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved, about 7 minutes. Gently fold in chocolate chips.

Drop by rounded teaspoonfuls onto parchment paper-lined baking sheets.  Bake at 250 degrees for 30-40 minutes or until firm to the touch. Turn oven off; leave meringues in oven for 1-1/2 hours. Remove to wire racks to cool completely.

Melt dark chocolate buttons in microwave for 45-60 seconds, stirring every 15 seconds. Transfer melted chocolate to a shallow dish.  Dip the bottom of each meringue in the melted chocolate and place on wax paper to set. Store in airtight container.

Yield:  2-1/2 dozens

Note:  Use a baking sheet that can fit all the meringues on it, unless you have two ovens.

Making meringue is so much fun

Be careful not to get any yolk with your egg white

Beat the egg whites, salt, cream of tartar, extract and food coloring

on medium speed until soft peaks form. 

Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved, about 7 minutes.

line baking sheet with parchment paper

Drop rounded teaspoonfuls of meringue on baking sheet.

Bake at 250 degrees for 30-40 minutes or

until firm to the touch

After baking, turn oven off; leave meringues in oven for 1-1/2 hours.

Remove to wire racks to cool.

Melt chocolate buttons in microwave for

45-60 seconds, stirring every 15 seconds.

stir with a spoon until smooth

Transfer melted chocolate to a shallow dish and dip the bottom of each meringue.

Give it a  kiss of dark chocolate

Place meringues on wax paper to set.

These light, minty meringues will melt in your mouth

Here's an idea...

Change the color or leave white and dip in different colors of candy melts. For more spirit, dip the candy coated bottoms in sprinkles. Change the flavor using a different extract.

KIWIFRUIT WITH ORANGE SAUCE AND CHOCOLATE LACE

KIWIFRUIT WITH ORANGE SAUCE

AND CHOCOLATE LACE

KIWIFRUIT WITH ORANGE SAUCE AND CHOCOLATE LACE

1/2 cup plain yogurt (substitute with fat free)

1 tablespoon frozen orange juice concentrate (partially thawed)

2 tablespoons semisweet chocolate chips

1 teaspoon shortening

4 kiwifruit, peeled and cut into 1/4 inch slices

Directions

In small bowl, mix yogurt and orange juice concentrate.  Spoon 2 tablespoons mixture onto each of the 4 dessert plates.  Arrange kiwifruit on yogurt mixture.

In 1 cup microwavable measuring cup, microwave chocolate chips and shortening uncovered  for 30-60 seconds, stirring every 15 seconds, until melted and smooth.  Carefully drizzle chocolate in thin lines over kiwifruit.

Cut kiwifruit in half and spoon out fruit

cut kiwi into 1/4 inch slices

mix yogurt and orange juice concentrate

place 2 tablespoons of mixture on each dessert plate

and arrange kiwifruit on yogurt mixture

Melt chocolate chips and shortening,

30-60 seconds in microwave.  Stir every 15 seconds,

until melted and smooth.

drizzle chocolate in thin lines over kiwifruit

It's FRUITastic!

KRAKELINGEN Dutch Cookie

KRAKELINGEN

Dutch Cookie

The Netherlands sweet pretzel cookie

KRAKELINGEN

1 pound butter, softened

4 cups flour

1/2 cup water

sugar

Directions

With a pastry blender, cut and blend butter and flour. Add water a little at a time until well blended. Cover dough with saran wrap or place in a ziploc bag, removing as much air as possible.  Refrigerate overnight.  Take about 1 tablespoon of dough and roll into the size of a pencil, join ends together.  Dip both sides in granulated sugar, and lay on ungreased cookie sheet, twisting into a figure eight.  Bake at 375 degrees for 12 minutes or until lightly brown on the bottom.

cut and blend butter, flour and water

dough will be sticky

cover with saran wrap or place in a ziploc bag and refrigerate overnight

take 1 tablespoon of dough and roll it out about

6 to 8 inches long

(rolls out nicely on cutting board)

join both ends together

dip both sides in sugar

lay on a cookie sheet and twist into a figure eight

and bake

after baking, place on a cool flat surface

You can shape these delicate cookies into pretzels, hearts, knots or bows

This is the Netherlands sweet pretzel.  The pretzel came from Europe.  I also learned that the saying "tying the knot" came from the pretzel. 

pretzel history

http://www.en.wikipedia.org/wiki/pretzel

While I was making this cookie, I thought about tying the knot.

You join two ends together

you cover it in sweetness

you then twist it together or knot it

and

you end up with something very delicate

My husband and I tied the knot in Hawaii

My Wooden Wedding Shoes

an engagement gift from my moeder

liefhebben

(love)

UITSMIJTER and UITSMIJTER MET KAAS

UITSMIJTER

and

UITSMIJTER MET KAAS

popular at breakfast and lunch

Uitsmijter Met Kaas

(with cheese)

Uitsmijter

UITSMIJTER

2 slices white bread, buttered
thinly sliced cold ham or roast beef
2 fried eggs, sunny side up
salt and pepper to taste

Gouda cheese optional (met kaas)

serve with sweet gherkin pickles

Directions
Cover two slices of white bread with butter. Place Gouda cheese on top, if desired.
Cover with thinly sliced cold ham or roast beef. Top with two fried eggs, sunny-side up.

Choose your white bread

butter it like my moeder would


cover with gouda cheese, if desired

cover with thinly sliced cold roast beef or ham

fry 2 eggs, sunny-side up

in butter

cover the  frying pan with a lid

 and it will give the yolk a nice thin layer

top with 2 fried eggs, sunny -side up

serve with sweet gherkin pickles

salt and pepper to taste

use imported gouda cheese

start your day with Uitsmijter and a kiss

my husband and I love to share this

eet smakelijk

(eat well and with taste)