SANDWICH WEEK - SIDE O' SLAW

I made this yesterday to go with dinner, then had it for lunch today. Whenever I am out to lunch and order a sandwich, I always choose coleslaw as my side dish. Over the years I have had some great ones, good ones and "get off my plate" ones.

It really is all a matter of taste. Some of us like our slaw with more mayonnaise, some with a more vinegary bite. I like to somehow find the right balance between the two. This recipe knocked it out of the park for both me and my husband. I shredded my own cabbage and carrots which proved tedious, so if you just want to get the slaw in a bag, I used about 5-6 cups for this recipe. Always season to your taste.

Ingredients:

1 head green cabbage, shredded

1 head red cabbage, shredded

3 carrots, shredded

1 tsp minced shallot

1 cup mayonnaise

3 tbl white vinegar

2 tbl canola oil

2-1/2 tbl sugar

1/2 tsp celery salt

2 tsp salt

2 tsp pepper

Mix cabbage, carrots and shallot in a big bowl. In another bowl whisk remaining ingredients. Taste the dressing. You may want more salt, pepper, mayo or vinegar to your taste. When you have the right flavor for you, pour the dressing over the vegetables. Mix thoroughly and serve immediately. Store leftovers in an airtight container in your refrigerator.

LOVE THE SLAW!

ENJOY!

CROCKPOT CORNED BEEF AND CABBAGE

Why slave over the boiled dinner when you don't have to. You can toast to the Irish with your guests instead. This recipe calls for the brisket to cook on low for 10-12 hours, so adjust your timing if you cook it at a higher speed.

Ingredients:

2-3 lb corned beef brisket with seasoning packet (serves 8)
6 carrots chunked
2 onions chopped
12oz beer
2 tbl yellow mustard
1/4 cup brown sugar
1 cup water
8 wedges of cabbage

In a 4-6 quart crockpot, combine carrots and onions. Rinse the brisket and pat it dry and place on top of the vegetables. Pour beer over the brisket. Combine brown sugar and water until mixed through and pour this over the brisket. Spread seasoning packet and mustard on top of the brisket. Cook on low for 10-12 hours.

Remove brisket to a baking sheet, cover with foil and keep warm in a 200 degree oven. Place cabbage into the crockpot with the other vegetables and juices. Cook for about 30-40 minutes until the cabbage is crisp tender.
Serve beef and vegetables with a little of the cooking juices on top.

BOILING MADE EASY!
ENJOY!

IRISH BACON AND CABBAGE

It's coming..It's coming,.....Saint Patty's Day and all the greatness of an Irish "boiled" dinner. Bring it up a notch with this great recipe for bacon-cabbage.

Ingredients:

3 thick slices of bacon diced

1 head of cabbage cored and wedged

3 tbl unsalted butter melted

2 tsp nutmeg

2 cups water

1/2 cup red wine vinegar

salt

pepper

Preheat broiler

Place cabbage in a large pot. Add water and bring to a boil. Simmer over low heat until tender about 15 minutes. Meanwhile, cook bacon in a saute pan, drain and set aside. Drain the cabbage and place in a baking dish. Drizzle with the melted butter and sprinkle with bacon and nutmeg. Broil until the top layer of the cabbage is lightly browned, about 5 minutes. Season with vinegar, salt and pepper.

LUCK O' THE IRISH!

ENJOY!