CORNED BEEF & CABBAGE!

This easy & wonderful dish is not just for St. Patrick's Day, this is GREAT any time! Yes, it takes some time but it is still very easy!

1, 3 to 4 LB. Corned Beef ( this comes in a sealed packet with the beef already brined)
1 Medium size head of Cabbage Cored & cut into small sized wedges
6 Large Carrots peeled & cut into 2 or 3 inch lengths or 1 bag of baby carrots
1 Onion peeled & Chopped
8 to 10 Medium Potatoes Peeled
1 TBS Chopped Parsley
WATER
Place Corned Beef in a large pot or cook in a large electric roasting pan ( I used the electric roaster).
Cover with enough water that beef is completely covered. Place the spices that come with the beef in the pot too! Now bring to a boil & cover & let boil at a simmer for 2 hours! Now place the onion, carrots & potatoes in the pot & add more water if needed so everything is covered. Cook for 20 minutes. Now add the cabbage & add water if needed. Cover the pot & cook until cabbage is completely cooked soft.  Plate up on a serving platter like seen above. Serve with LOTS OF BUTTER, salt & pepper available so people can season as they wish. Serve this with a good hot bread , like Irish Soda Bread or Garlic Bread, we liked the garlic bread served with this! A good applesauce on the side & you have a GREAT SUPPER!  I served a bowl of the hot broth from the pot along side the dish for anybody that wanted to spoon it over their potatoes & cabbage! I sliced the beef into this slices cutting against the grain of the beef! This was a tender beef with great flavor & the veggies were wonderful! ENJOY !

                                                                                

What I will be making today!

TODAY'S KITCHEN ADVENTURE WILL BE good old fashioned CORNED BEEF & CABBAGE! So good on a FROSTY COLD night! I have NEVER made this dish but I am looking forward to it! BLOGGING IT LATER SO STAY TUNED!  HAVE A HAPPY & BLESSED SUNDAY FOODIES!

PIE CRUST for Double 9" Crust!

Crust
2 cup flour
1/4 tsp. salt
2 tsp. sugar
1/3 cup  cold butter
1/3 Cup Shortening
1/2 tsp. vanilla
4 to 5 tbs. cold water
Mix all dry together, cut in butter & shortening, until you have fine crumbs. Add cold water & stir only until dough holds together. Turn out on flour surface & roll out to fit a nine inch pie pan. Fold dough gently in half & lift into pie pan. Unfold & fit dough into pan. Crimp edges of crust. Line crust with a sheet of foil. Fill with about 2 cups of raw rice. Bake in 350 degree oven for 10 minutes to blind bake the crust. This allows crust to stay crisp & not get soggy for your finished pie. I do this with all my crusts & it makes a HUGE difference! Once crust is baked for 10 minutes remove from oven & carefully remove foil  & rice. This should easily come out with foil cradling the rice. Now prepare filling & topping. SIDE NOTE : Rice used for blind baking may be saved & used for many blind bakings. Crust trimmings may be used to make Roly Polys found on this Blog & ALWAYS made with crust trimmings if you are a GOOD Pa Dutch Baker !

Pretty Punch for Parties!

This punch is so pretty in the bowl & is very refreshing! It has a beautiful raspberry color with a seafoam green topping! 

1 Can Frozen Fruit Punch ( found in the frozen juice section of your super market)
2 Liters Chilled 7 UP ( or any lemon lime soft drink but 7 UP is less sweet & more lemon lime flavor )
1/2 tub of Lime Sherbert = to about 2 & 1/2 Cups
Place frozen punch in the bottom of your punch bowl. Pour in all of the 7UP! Now fold in the sherbert leaving some of the still frozen sherbert floating on top of the punch. I had 30 people at this party & served this punch, coffee, tea, bottled water & ice tea. We went through 4 bowls of this punch. The ladies LOVED THIS PUNCH!                                  

Chicken Taco Salad that is SIMPLE & AMAZING!

This is the chicken mixture that you use for the main part of this Taco Salad! I made this for 30 people for my daughter's baby shower & it was a HUGE SUCCESS! The recipe posted is for about 6 to 8 people after the recipe I will give the amounts needed for a crowd!


2 LB White boneless skinless chicken breast!
1 TBS Olive Oil
2 TSP Chili Powder
1 LB Frozen Peppers & Onion Mix
1, 15 oz. Can light red skinned Kidney Beans
1, 15 OZ Jar of your Favorite Salsa I use mild!
2 LB Bagged salad
3 Cups Shredded Cheddar Cheese
Sour Cream to Dollop on top of the Salad
Tortilla Chips
Hot Sauce
For Variation I sometimes use Black Beans & then add cooked rice to this about 1 & 1/2 Cups each! Corn is also good added to this dish about 1 cup frozen yellow corn added when you add the beans! You may also use Hamburger or Turkey Burger instead of Chicken!

Sautee chicken in olive oil until no longer pink. Add frozen pepper mix, salsa, beans & chili powder & cook until chicken shreds easily, about 1 hour. Pace Salad greens on individual serving plates & top with a handful of Tortilla Chips. Ladle the hot chicken mixture of the chips. Sprinkle with a generous amount of shredded cheese. Dollop with Sour Cream & serve allowing those who light hot sauce to add as they like! You can throw all of this in the crock pot & allow to cook on low for 6 to 8 hours & then plate up as directed!

                                                                                 

AMOUNTS FOR 30 PEOPLE:
15 LBS Chicken Breast Boneless skinless!
4 LBS Frozen Pepper Onion Mix
2 TBS Chili Powder
2, 24oz  Jars of Salsa
3, 15 oz Jars of Light Skinned Red Kidney Beans
8LBS, Salad Mix
9 Cups Cheddar Cheese
Sour Cream to Dollop
Tortilla Chips about 4 Big Bags 
Hot sauce
Cook like directed , I used a large Electric Roasting Pan as seen in the photo & let it cook on 350 degrees about 5 hours stirring every 1/2 hour & then kept it on warm during the party! 
  

 
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Red Hot Cinnamon Sugar Cookies!

Remember the red hot little candies called Red Hots? I found them & baked them into a sweet crispy sugar cookie & they are a sure FIRE FUN cookie to add to your repertoire! Crispy light & sweet with a HOT HOT HOT of Red Hots! It took me awhile to fine them but they are available now during apple season & in some bulk candy sections of grocery stores. If you LOVE these little candies you will LOVE these cookies!

1 Cup Butter Softened
1 Cup Granulated Sugar
1 Cup Powdered Sugar
1 Cup Vegetable Oil
2 Eggs
2 Tsp Vanilla
4 & 1/3 Cup Flour
1 Tsp Salt
1 Tsp Baking Soda
1 Tsp Cream Of Tartar
1 & 1/2 Cups Red Hots Cinnamon Candies
Frosting, Powdered Sugar & Sanding Sugar for tops of cookies!
 
Cream butter, add sugars & beat again. Add oil & beat. Beat in eggs & vanilla. Stir the flour, baking soda, salt & cream of tartar together & then gradually add to your creamed mixture beating well. Stir in by hand the Red Hots. Preheat oven to 375 & spray your baking sheets. Roll a heaping TBS of dough into a ball & IF using sanding sugar roll dough ball in the sugar . Place dough balls on your prepared sheets. Lightly press down using the heel of your hand. Bake about 12 minutes or until lightly brown. Remove from oven & cool! Coat cookies with either the powdered sugar or frost with frosting if you did not use sanding sugar. Makes 4 dozen nice sized cookies.   NOTE: DO NOT CHILL THE DOUGH before baking or you will have a dry crumbly mess.  These are a FUN cookie light & crispy with a crunchy spicy Red Hot candies studding each bite! Great for kids parties & of course any Patriotic Holiday! 

                                                                                                        

Chicken Pie !

This pie is the main course for a good meal! Light & flaky crusts with hearty chunks of chicken, vegetables & thick gravy nestled between the top & bottom crusts! So Amish & So GOOD!

 Crust
2 cup flour
1/4 tsp. salt
2 tsp. sugar
2/3 cup  cold butter
 4 to 5 tbs. cold water

Mix all dry together, cut in butter until you have fine crumbs. Add cold water & stir only until dough holds together. Turn out on flour surface & roll out to fit a nine inch pie pan. Fold dough gently in half & lift into pie pan. Unfold & fit dough into pan. Crimp edges of crust. Line crust with a sheet of foil. Fill with about 2 cups of raw rice. Bake in 350 degree oven for 10 minutes to blind bake the crust. This allows crust to stay crisp & not get soggy for your finished pie. I do this with all my crusts & it makes a HUGE difference!

                                                                            
 
Once crust is baked for 10 minutes remove from oven & carefully remove foil  & rice. This should easily come out with foil cradling the rice. Now prepare filling & topping. SIDE NOTE : Rice used for blind baking may be saved & used for many blind bakings. Crust trimmings may be used to make Roly Polys found on this Blog & ALWAYS made with crust trimmings if you are a GOOD Pa Dutch Baker !

Filling :
4 Peeled Diced Potatoes
1 Onion Chopped
1 Rib Celery Chopped
2 Carrots Peeled & cut into coins
2 Cups of Frozen Mixed Vegetables
1 TBS Chopped Fresh Parsley
2 Cups Diced Cooked Chicken
1 & 1/2 Cups Chicken Gravy

Place potatoes, carrots, celery & onion in lightly salted water & cook until carrots & potatoes are fork tender. Once tender add the frozen vegetables & cook about 3 minutes longer. Once they have cooked for 3 minutes drain.
Meanwhile cut up about 2 cups of cooked meat ( for this recipe it is chicken). Add the drained vegetables and parsley. Add salt & pepper to taste. Stir in the gravy. Pour filling into your blind baked crust. Cover with the top crust or lattice crust whichever you prefer. Bake at 350 degrees for 1 hour. Let pie sit for about 10 minutes then slice & serve ! As I said this is very good with chicken or beef too so just use each meats gravy. If you do not have gravy you could use bought gravy and one can of a cream soup that you like. It will not taste as homemade but still pretty good ! 
                                                           

As you can see this is a PACKED FULL & MEATY Pie! DIG IN!