Mustard-Glazed Corned Beef
Marlene Maurer • Lakewood, Colo.
1 piece Center-cut corned beef brisket
8 Red or white onions, peeled, cut 1-inch wide
18-24 Baby carrots, rinsed, peeled
18-24 Yukon Gold potatoes, cut 1 to 1-1/2 inches wide, scrubbed
1 t. Black peppercorns
1 t. Whole allspice
6 Whole cloves
1 dried bay leaf
2 c. Golden ale or wheat beer
1 head Green cabbage, cored, cut into 6-8 wedges
1/2 c. Sweet-hot mustard
Trim and discard most of the fat from the surface of the brisket. Rinse meat thoroughly under cool water, massaging to release salty brine. In a 5-quart or larger electric slow cooker, combine onions, carrots, potatoes, peppercorns, allspice, cloves and bay leaf. Lay meat, fattiest side up, on vegetables. Add beer. Cover and cook until brisket is very tender when pierced, about 8-9 hours on low, 6-7 hours on high. Turn meat over halfway through cooking. Transfer brisket, fattiest side up, to a pan. Drain juice from cooker into a 5- to 6-quart pan. Turn slow cooker to low to keep the vegetables warm. Meanwhile, spread fatty side of brisket with mustard and broil about 6-inches from heat until surface sizzles, about 3 minutes. Transfer corned beef, mustard side up, to a large platter. Spoon vegetable mixture and cabbage around meat. Pour cooking juices into platter. Slice brisket across the grain.
Sharon Raasch • Imperial, Neb.
2 slices Rye bread
1 Tbsp. Butter, softened
2 oz. Corned beef, thin sliced
2 oz. Sauerkraut
1 slice Mozzarella cheese
Heat medium skillet over medium heat. Butter bread on one side and place, buttered side down, in skillet. Layer corned beef, sauerkraut and mozzarella on bread. Top with remaining slice of bread. Cook, turning once, until bread is browned, sandwich is heated through and cheese is melted. Serve immediately.
Green Bean Salad with Feta
Tamra Palmer • Elizabeth, Colo.
12 oz. Green beans
1 medium Red onion, chopped
2 medium Tomatoes, diced
4 Tbsp. Fresh cilantro, chopped
2-1/2 oz. Feta cheese, crumbled
1 t. Dried oregano
2 Tbsp. Red wine
1/2 c. Extra virgin olive oil
Black pepper to taste
Place beans in steamer, and cook about 5 minutes or until tender. Remove from heat, and place in a bowl. Add onion, cilantro, tomato and feta cheese. Sprinkle oregano and black pepper over top. In a small bowl, mix wine and olive oil. Pour over salad, and toss lightly. Transfer to platter and serve.
Gloria Girard, Hammond, Ind.
1 (20 oz) can Crushed pineapple, undrained
1 (3.4 oz) pkg. Pistachio instant pudding
1-1/2 c. Cool Whip
1 c. Miniature marshmallows
Combine ingredients. Refrigerate for 1 hour.
Key Lime Pie
Marcey Dyer • Pierce, Colo.
4 Egg yolks
1 (14 oz) can Sweetened condensed milk
1/2 c. Fresh lime juice
2 t. Lime zest
8 oz. Whipped topping
1 (9-nch) Graham cracker crust
Place the egg yolks, milk, lime juice and lime zest in a medium bowl and mix on high speed for about 3 minutes or until thick. Pour the filling into crust and bake for 15 minutes or until the center is set but still giggles when shaken. Let cool to room temperature. Cover with whipped topping and garnish with lime slices.
Lime Gelatin Salad
Joyce Ramey • Greeley, Colo.
1 pkg. Lime flavored gelatin
1 c. Boiling water
1 (8 oz) pkg. Cream cheese, softened
1/2 t. Vanilla extract
1 (15 oz) can Mandarin oranges, drained
1 (8 oz) can Crushed pineapple, drained
1 c. Lemon-lime soda
1/2 c. Pecans, chopped
1 (8 oz) carton Whipped topping, divided
Dissolve gelatin in water. In a mixing bowl, beat cream cheese until fluffy. Stir in gelatin mixture and beat until smooth. Stir in vanilla, oranges, pineapple, soda and pecans. Chill until mixture mounds slightly dropped from spoon. Fold in 3/4 of the whipped topping. Pour into a 13-by-9-inch dish. Refrigerate for 3-4 hours or until firm. Cut into squares and garnish with remaining whipped topping.