HERE’S TO IRELAND

This is a reprint of my 2022 article for this holiday describing my book Some Saint Patrick’s Day Recipes .I have one update to add, you’ll find it below under Corning Directions*.

Saint Patrick’s Day has changed over the past decades. Fewer people make it a point to wear green and dyed carnations aren’t sold on every corner. But local pubs still serve green beer and come dinner time most Americans make it a point to eat Irish. However, ‘eating Irish’ has changed a bit as well.

Corned beef, formerly a market staple, especially in winter, is now available for only a few weeks and the price is anything but the budget favorite Grandma loved.  Add to that the time it takes to cook and it’s obvious why the traditional Saint Patrick’s corned beef and cabbage dinner is no longer a given on that day, especially if it’s a weekday.

However there are new, delicious ways to enjoy Irish cuisine all year long. Soda Bread has become popular and is wonderful served with the Irish cheeses now in markets but, for me, the best Irish culinary import is Kerry Gold butter. It’s richer with more taste and proof of the old slogan: ”Butter makes everything better.” For anyone who’s ever tasted butter in Europe and noticed the difference, this brings back memories.

This book Some Saint Patrick’s Day Recipes covers everything from appetizers to coffee, even leftovers.  There are the traditional dinners, Corned Beef and Cabbage and Irish Stew, as well as a quick, fun 30 min. substitute and directions for ‘corning’ beef, and ham, which incidentally is an easy, fast process (see directions below). There are also plenty of recipes in which to use that delicious butter. Whatever your schedule or budget the book shows ways to ‘eat Irish’ not just on Saint Patrick’s Day but all year. A sampling of recipes is below and the book’s complete list of contents follows. Find the book on Kindle and on this site in the books section.

RECIPES

Parsley Pinwheels:
1 can Crescent Rolls
½ bunch of fresh parsley-stems removed and chopped
(1) 4oz package of cream cheese
Lemon Pepper
Garlic powder
Roll the roll dough out slightly to get rid of the perforations and make one rectangle. Spread with the cheese; sprinkle lightly with the lemon pepper and garlic, distribute the parsley evenly over the top. Roll up and cut into ½ -3/4 inch slices. Place on a baking sheet and cook according to package directions

Pea Soup with Mint: Serves 2 in bowls
Sauté a medium onion in 1Tbs. canola oil, then added 1lb. of frozen peas, 3 sprigs of fresh mint and 1qt. of chicken broth. After simmering these ingredients for 20 min. puree the soup. Usually no other seasoning is needed, but check for taste optionally adding salt and pepper. Serve hot or chilled. Garnish with sour cream and a sprig of fresh mint.

Classic Corned Beef and Cabbage: Serves 6 *See NOTE below for corning directions
4 lb. cut of corned beef
1 large or 2 small heads of cabbage- enough for a generous sized wedge per person
5-6 white potatoes-whole or halved- for number of servings -unpeeled
6 Peeled carrots, halved–optional
1 qt. or more of chicken broth—enough to cover the meat and potatoes in the pot
Reserve the seasonings from the corning wrapper. Trim all excess fat off the meat, rinse meat well and put it in a deep pot with the seasonings and enough broth to cover. Simmer until fork tender, about 1 1/2 hrs.
Add potatoes and carrots if using and cook another hour. Add cabbage about 45 min before serving.
Slice roast and serve hot with vegetables, pot liquid on the side. Store leftover meat in pot liquid.
ALTERNATIVELY: Put potatoes and carrots in a slow cooker. Top with beef, 3cups broth and seasonings. Cook on low 6 hr. Cut cabbage in 2 inch wedges, add to the cooker and cook on low 2 hr. more. Serve and store as above.

Corning Directions:

For Beef:

For 5-6 lbs. of beef –any cut—Allow to marinate 36 hrs. to 8 days- Adjust ingredient amounts according to the poundage of the cut being corned.
8 cups water
1 cup salt
3 Tbs. brown sugar
1 bay leaf
6 peppercorns
1 clove garlic-minced
¼ tsp. choice of any or all—whole allspice, paprika, ginger, mustard powder, nutmeg or mace.-I use all
Trim the meat of fat, wipe with a damp cloth and pierce all over with a fork. Place in a glazed ceramic, glass or enameled pan that fits comfortably and is deep enough to allow for full immersion in the brine. Put all the above spices and seasonings in 4 cups warm water and stir to dissolve the sugar and salt. Pour over the beef. Add enough water to cover the meat by 1 inch. Place a weighted plate on top and leave to marinate in a cool or cold place for at least 3 days, better 5-8. (Alternatively, place the meat and marinade in a plastic bag. Leave extra air space close, and put the bag in the bowl.
 With refrigerator space on the bottom shelf, it can be made all year.

Corning Ham:
1 ½ lb. lobe cut from a ham
Omit the water and salt from the above list of ingredients
Measure half quantities of the remaining spices and seasonings.
Mix those items and use them as a dry rub for the ham. Seal the ham in a plastic bag and refrigerate it for 5-7 days. Remove from plastic, leaving rub on, cover with broth and cook as for corned beef. The taste was close enough to corned beef to fool everyone who ate it, even sliced cold, and the price difference was well, the difference between beef and ham.

*Pork Butt or Boston Butt: I haven’t tested this as yet, but intend to before winter’s end. Unfortunately, all my pieces from this cut of meat are frozen. So here’s a chance for you to blaze a trail if you choose. The texture and grain of pork but are similar to that of beef brisket. The taste is sufficiently neutral to allow the corning to properly infuse it and I feel certain it would make an excellent substitute for corned beef.   Please check my post from Jan.19, 2023 to learn about pork or Boston Butt.

Corned Beef Hash: Serves 4-additional variations in the book
2 cups cooked corned beef—diced
2 cups boiled potatoes—leftover, or microwaved in jackets 2-3mins depending on size—diced
1 small onion—diced
½ cup milk or cream
Salt and pepper to taste
Combine all ingredients. The mixture can be formed into patties and browned in a pan, or spooned into individual greased casseroles. For casseroles use a spoon to make an indention in the center and bake in a 350deg. oven 30 min. until brown. Break an egg into each indentation and bake for @10min more. Serving hint; pass ketchup on the side.

A Light Lite Dessert: 1 scoop Lime sherbet per serving
green Crème de Menthe liqueur
Put a scoop of sherbet in each dessert dish. Poke a hole in the center with the handle of a wooden spoon and pour the liqueur in just to fill and slightly overflow. Serve at once.

Irish Coffee: Serves 1
5-6 oz. fresh, hot black coffee
11/2 oz. Irish whiskey
1 tsp. sugar
Sweetened whipped cream
Warm an 8oz goblet with very hot water. A mug will do. Pour in whiskey, fill with coffee, add sugar and stir to dissolve. Top with a generous glob of whipped cream. Garnish with a dash of cinnamon.

TABLE OF CONTENTS

Introduction –
Traditional Brisket Cut
“Flat” and “Point”
“Corning” Defined
General Cooking
Optional Corned Cuts
Use of a Slow Cooker
Cost
Home Corning
Ham
Canned Corned Beef
Canapes
First Courses
Entrees
Leftovers
Salads
Breads
Desserts
Finale
Corning Directions
Beef
Ham

SAINT PATRICK DAY ‘23

This is a reprint of my 2022 article for this holiday describing my book Some Saint Patrick’s Day Recipes .I have one update to add, you’ll find it below under Corning Directions*.

Saint Patrick’s Day has changed over the past decades. Fewer people make it a point to wear green and dyed carnations aren’t sold on every corner. But local pubs still serve green beer and come dinner time most Americans make it a point to eat Irish. However, ‘eating Irish’ has changed a bit as well.

Corned beef, formerly a market staple, especially in winter, is now available for only a few weeks and the price is anything but the budget favorite Grandma loved.  Add to that the time it takes to cook and it’s obvious why the traditional Saint Patrick’s corned beef and cabbage dinner is no longer a given on that day, especially if it’s a weekday.

However there are new, delicious ways to enjoy Irish cuisine all year long. Soda Bread has become popular and is wonderful served with the Irish cheeses now in markets but, for me, the best Irish culinary import is Kerry Gold butter. It’s richer with more taste and proof of the old slogan: ”Butter makes everything better.” For anyone who’s ever tasted butter in Europe and noticed the difference, this brings back memories.

This book Some Saint Patrick’s Day Recipes covers everything from appetizers to coffee, even leftovers.  There are the traditional dinners, Corned Beef and Cabbage and Irish Stew, as well as a quick, fun 30 min. substitute and directions for ‘corning’ beef, and ham, which incidentally is an easy, fast process (see directions below). There are also plenty of recipes in which to use that delicious butter. Whatever your schedule or budget the book shows ways to ‘eat Irish’ not just on Saint Patrick’s Day but all year. A sampling of recipes is below and the book’s complete list of contents follows. Find the book on Kindle and on this site in the books section.

RECIPES

Parsley Pinwheels:
1 can Crescent Rolls
½ bunch of fresh parsley-stems removed and chopped
(1) 4oz package of cream cheese
Lemon Pepper
Garlic powder
Roll the roll dough out slightly to get rid of the perforations and make one rectangle. Spread with the cheese; sprinkle lightly with the lemon pepper and garlic, distribute the parsley evenly over the top. Roll up and cut into ½ -3/4 inch slices. Place on a baking sheet and cook according to package directions

Pea Soup with Mint: Serves 2 in bowls
Sauté a medium onion in 1Tbs. canola oil, then added 1lb. of frozen peas, 3 sprigs of fresh mint and 1qt. of chicken broth. After simmering these ingredients for 20 min. puree the soup. Usually no other seasoning is needed, but check for taste optionally adding salt and pepper. Serve hot or chilled. Garnish with sour cream and a sprig of fresh mint.

Classic Corned Beef and Cabbage: Serves 6 *See NOTE below for corning directions
4 lb. cut of corned beef
1 large or 2 small heads of cabbage- enough for a generous sized wedge per person
5-6 white potatoes-whole or halved- for number of servings -unpeeled
6 Peeled carrots, halved–optional
1 qt. or more of chicken broth—enough to cover the meat and potatoes in the pot
Reserve the seasonings from the corning wrapper. Trim all excess fat off the meat, rinse meat well and put it in a deep pot with the seasonings and enough broth to cover. Simmer until fork tender, about 1 1/2 hrs.
Add potatoes and carrots if using and cook another hour. Add cabbage about 45 min before serving.
Slice roast and serve hot with vegetables, pot liquid on the side. Store leftover meat in pot liquid.
ALTERNATIVELY: Put potatoes and carrots in a slow cooker. Top with beef, 3cups broth and seasonings. Cook on low 6 hr. Cut cabbage in 2 inch wedges, add to the cooker and cook on low 2 hr. more. Serve and store as above.

Corning Directions:

For Beef:

For 5-6 lbs. of beef –any cut—Allow to marinate 36 hrs. to 8 days- Adjust ingredient amounts according to the poundage of the cut being corned.
8 cups water
1 cup salt
3 Tbs. brown sugar
1 bay leaf
6 peppercorns
1 clove garlic-minced
¼ tsp. choice of any or all—whole allspice, paprika, ginger, mustard powder, nutmeg or mace.-I use all
Trim the meat of fat, wipe with a damp cloth and pierce all over with a fork. Place in a glazed ceramic, glass or enameled pan that fits comfortably and is deep enough to allow for full immersion in the brine. Put all the above spices and seasonings in 4 cups warm water and stir to dissolve the sugar and salt. Pour over the beef. Add enough water to cover the meat by 1 inch. Place a weighted plate on top and leave to marinate in a cool or cold place for at least 3 days, better 5-8. (Alternatively, place the meat and marinade in a plastic bag. Leave extra air space close, and put the bag in the bowl.
 With refrigerator space on the bottom shelf, it can be made all year.

Corning Ham:
1 ½ lb. lobe cut from a ham
Omit the water and salt from the above list of ingredients
Measure half quantities of the remaining spices and seasonings.
Mix those items and use them as a dry rub for the ham. Seal the ham in a plastic bag and refrigerate it for 5-7 days. Remove from plastic, leaving rub on, cover with broth and cook as for corned beef. The taste was close enough to corned beef to fool everyone who ate it, even sliced cold, and the price difference was well, the difference between beef and ham.

*Pork Butt or Boston Butt: I haven’t tested this as yet, but intend to before winter’s end. Unfortunately, all my pieces from this cut of meat are frozen. So here’s a chance for you to blaze a trail if you choose. The texture and grain of pork but are similar to that of beef brisket. The taste is sufficiently neutral to allow the corning to properly infuse it and I feel certain it would make an excellent substitute for corned beef.   Please check my post from Jan.19, 2023 to learn about pork or Boston Butt.

Corned Beef Hash: Serves 4-additional variations in the book
2 cups cooked corned beef—diced
2 cups boiled potatoes—leftover, or microwaved in jackets 2-3mins depending on size—diced
1 small onion—diced
½ cup milk or cream
Salt and pepper to taste
Combine all ingredients. The mixture can be formed into patties and browned in a pan, or spooned into individual greased casseroles. For casseroles use a spoon to make an indention in the center and bake in a 350deg. oven 30 min. until brown. Break an egg into each indentation and bake for @10min more. Serving hint; Pass ketchup on the side.

A Light Lite Dessert: 1 scoop Lime sherbet per serving
green Crème de Menthe liqueur
Put a scoop of sherbet in each dessert dish. Poke a hole in the center with the handle of a wooden spoon and pour the liqueur in just to fill and slightly overflow. Serve at once.

Irish Coffee: Serves 1
5-6 oz. fresh, hot black coffee
11/2 oz. Irish whiskey
1 tsp. sugar
Sweetened whipped cream
Warm an 8oz goblet with very hot water. A mug will do. Pour in whiskey, fill with coffee, add sugar and stir to dissolve. Top with a generous glob of whipped cream. Garnish with a dash of cinnamon.

TABLE OF CONTENTS

Introduction –
Traditional Brisket Cut
“Flat” and “Point”
“Corning” Defined
General Cooking
Optional Corned Cuts
Use of a Slow Cooker
Cost
Home Corning
Ham
Canned Corned Beef
Canapes
First Courses
Entrees
Leftovers
Salads
Breads
Desserts
Finale
Corning Directions
Beef
Ham

SAINT PATRICK’S DAY RECIPES

Saint Patrick’s Day has changed over the past decades. Fewer people make it a point to wear green and dyed carnations aren’t sold on every corner. But local pubs still serve green beer and come dinner time most Americans make it a point to eat Irish. However, ‘eating Irish’ has changed a bit as well.

Corned beef, formerly a market staple, especially in winter, is now available for only a few weeks and the price is anything but the budget favorite Grandma loved.  Add to that the time it takes to cook and it’s obvious why the traditional Saint Patrick’s corned beef and cabbage dinner is no longer a given on that day, especially if it’s a weekday.

However there are new, delicious ways to enjoy Irish cuisine all year long. Soda Bread has become popular and is wonderful served with the Irish cheeses now in markets but, for me, the best Irish culinary import is Kerry Gold butter. It’s richer with more taste and proof of the old slogan:”Butter makes everything better.”

This book Some Saint Patrick’s Day Recipes covers everything from appetizers to coffee, even leftovers.  There are the traditional dinners, Corned Beef and Cabbage and Irish Stew, as well as a quick, fun 30 min. substitute and directions for ‘corning’ beef, and ham, which incidentally is an easy, fast process (see NOTE below recipe). There are also plenty of recipes in which to use that delicious butter. Whatever your schedule or budget the book shows ways to ‘eat Irish’ not just on Saint Patrick’s Day but all year. A sampling of recipes is below and the book’s complete list of contents follows. Find the book on Kindle and on this site in the books section.

RECIPES

Parsley Pinwheels:
1 can Crescent Rolls
½ bunch of fresh parsley-stems removed and chopped
(1) 4oz package of cream cheese
Lemon Pepper
Garlic powder
Roll the roll dough out slightly to get rid of the perforations and make one rectangle. Spread with the cheese; sprinkle lightly with the lemon pepper and garlic, distribute the parsley evenly over the top. Roll up and cut into ½ -3/4 inch slices . Place on a baking sheet and cook according to package directions

Pea Soup with Mint: Serves 2 in bowls
Sauté a medium onion in 1Tbs. canola oil, then added 1lb. of frozen peas, 3 sprigs of fresh mint and 1qt. of chicken broth. After simmering these ingredients for 20 min. puree the soup. Usually no other seasoning is needed, but check for taste optionally adding salt and pepper. Serve hot or chilled. Garnish with sour cream and a sprig of fresh mint .

Classic Corned Beef and Cabbage: Serves 6 *See NOTE below for corning directions
4 lb. cut of corned beef
1 large or 2 small heads of cabbage- enough for a generous sized wedge per person
5-6 white potatoes-whole or halved- for number of servings -unpeeled
6 Peeled carrots, halved–optional
1 qt. or more of chicken broth—enough to cover the meat and potatoes in the pot
Reserve the seasonings from the corning wrapper. Trim all excess fat off the meat, rinse meat well and put it in a deep pot with the seasonings and enough broth to cover. Simmer until fork tender, about 1 1/2 hrs.
Add potatoes and carrots if using and cook another hour. Add cabbage about 45 min before serving.
Slice roast and serve hot with vegetables, pot liquid on the side . Store leftover meat in pot liquid.
ALTERNATIVELY: Put potatoes and carrots in a slow cooker. Top with beef, 3cups broth and seasonings. Cook on low 6 hr. Cut cabbage in 2 inch wedges, add to the cooker and cook on low 2 hr. more. Serve and store as above.
NOTE: Corning Directions:

For Beef:

For 5-6 lbs. of beef –any cut—Allow to marinate 36 hrs. to 8 days- Adjust ingredient amounts according to the poundage of the cut being corned.
8 cups water
1 cup salt
3 Tbs . brown sugar
1 bay leaf
6 peppercorns
1 clove garlic-minced
¼ tsp. choice of any or all—whole allspice, paprika, ginger, mustard powder, nutmeg or mace.-I use all
Trim the meat of fat, wipe with a damp cloth and pierce all over with a fork. Place in a glazed ceramic, glass or enameled pan that fits comfortably and is deep enough to allow for full immersion in the brine. Put all the above spices and seasonings in 4 cups warm water and stir to dissolve the sugar and salt. Pour over the beef. Add enough water to cover the meat by 1 inch. Place a weighted plate on top and leave to marinate in a cool or cold place for at least 3 days, better 5-8 . (Alternatively, place the meat and marinade in a plastic bag. Leave extra air space close, and put the bag in the bowl.
 With refrigerator space on the bottom shelf, it can be made all year.

Corning Ham:
1 ½ lb. lobe cut from a ham
Omit the water and salt from the above list of ingredients
Measure half quantities of the remaining spices and seasonings.
Mix those items and use them as a dry rub for the ham. Seal the ham in a plastic bag and refrigerate it for 5-7 days. Remove from plastic, leaving rub on, cover with broth and cook as for corned beef . The taste was close enough to corned beef to fool everyone who ate it, even sliced cold, and the price difference was well, the difference between beef and ham.

Corned Beef Hash: Serves 4-additional variations in the book
2 cups cooked corned beef—diced
2 cups boiled potatoes—leftover, or microwaved in jackets 2-3mins depending on size—diced
1 small onion—diced
½ cup milk or cream
Salt and pepper to taste
Combine all ingredients. The mixture can be formed into patties and browned in a pan, or spooned into individual greased casseroles. For casseroles use a spoon to make an indention in the center and bake in a 350degree oven 30 min . until brown. Break an egg into each indentation and bake for @10min more. Serving hint; Pass ketchup on the side.

A Light Lite Dessert:1 scoop Lime sherbet per serving
green Crème de Menthe liqueur
Put a scoop of sherbet in each dessert dish. Poke a hole in the center with the handle of a wooden spoon and pour the liqueur in just to fill and slightly overflow. Serve at once.

Irish Coffee: Serves 1
5-6 oz. fresh, hot black coffee
11/2 oz. Irish whiskey
1 tsp. sugar
Sweetened whipped cream
Warm an 8oz goblet with very hot water. A mug will do . Pour in whiskey, fill with coffee, add sugar and stir to dissolve. Top with a generous glob of whipped cream. Garnish with a dash of cinnamon.

TABLE OF CONTENTS

Introduction –
Traditional Brisket Cut
“Flat” and “Point”
“Corning” Defined
General Cooking
Optional Corned Cuts
Use of a Slow Cooker
Cost
Home Corning
Ham
Canned Corned Beef
Canapes
First Courses
Entrees
Leftovers
Salads
Breads
Desserts
Finale
Corning Directions
Beef
Ham

SOME SAINT PATRICK’S DAY RECIPES

SOME SAINT PATRICK’S DAY RECIPES

Saint Patrick’s Day has changed over the past decades. Fewer people make it a point to wear green and dyed carnations aren’t sold on every corner. But local pubs still serve green beer and come dinner time most Americans make it a point to eat Irish. However, ‘eating Irish’ has changed a bit as well.

Corned beef, formerly a market staple, especially in winter, is now available for only a few weeks and the price is anything but the budget favorite Grandma loved.  Add to that the time it takes to cook and it’s obvious why the traditional Saint Patrick’s corned beef and cabbage dinner is no longer a given on that day, especially if it’s a weekday.

However there are new, delicious ways to enjoy Irish cuisine all year long. Soda Bread has become popular and is wonderful served with the Irish cheeses now in markets but, for me, the best Irish culinary import is Kerry Gold butter. It’s richer with more taste and proof of the old slogan:”Butter makes everything better.”

This book Some Saint Patrick’s Day Recipes covers everything from appetizers to coffee, even leftovers.  There are the traditional dinners, Corned Beef and Cabbage and Irish Stew, as well as a quick, fun 30 min. substitute and directions for ‘corning’ beef, and ham, which incidentally is an easy, fast process (see NOTE below recipe). There are also plenty of recipes in which to use that delicious butter. Whatever your schedule or budget the book shows ways to ‘eat Irish’ not just on Saint Patrick’s Day but all year. A sampling of recipes is below and the book’s complete list of contents follows. Find the book on Kindle and on this site in the books section.

RECIPES

Parsley Pinwheels:
1 can Crescent Rolls
½ bunch of fresh parsley-stems removed and chopped
(1) 4oz package of cream cheese
Lemon Pepper
Garlic powder
Roll the roll dough out slightly to get rid of the perforations and make one rectangle. Spread with the cheese; sprinkle lightly with the lemon pepper and garlic, distribute the parsley evenly over the top. Roll up and cut into ½ -3/4 inch slices. Place on a baking sheet and cook according to package directions

Pea Soup with Mint: Serves 2 in bowls
Sauté a medium onion in 1Tbs. canola oil, then added 1lb. of frozen peas, 3 sprigs of fresh mint and 1qt. of chicken broth. After simmering these ingredients for 20 min. puree the soup. Usually no other seasoning is needed, but check for taste optionally adding salt and pepper. Serve hot or chilled. Garnish with sour cream and a sprig of fresh mint.

Classic Corned Beef and Cabbage: Serves 6 *See NOTE below for corning directions
4 lb. cut of corned beef
1 large or 2 small heads of cabbage- enough for a generous sized wedge per person
5-6 white potatoes-whole or halved- for number of servings -unpeeled
6 Peeled carrots, halved–optional
1 qt. or more of chicken broth—enough to cover the meat and potatoes in the pot
Reserve the seasonings from the corning wrapper. Trim all excess fat off the meat, rinse meat well and put it in a deep pot with the seasonings and enough broth to cover. Simmer until fork tender, about 1 1/2 hrs.
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Slice roast and serve hot with vegetables, pot liquid on the side. Store leftover meat in pot liquid.
ALTERNATIVELY: Put potatoes and carrots in a slow cooker. Top with beef, 3cups broth and seasonings. Cook on low 6 hr. Cut cabbage in 2 inch wedges, add to the cooker and cook on low 2 hr. more. Serve and store as above.
NOTE: Corning Directions:

For Beef:

For 5-6 lbs. of beef –any cut—Allow to marinate 36 hrs. to 8 days- Adjust ingredient amounts according to the poundage of the cut being corned.
8 cups water
1 cup salt
3 Tbs. brown sugar
1 bay leaf
6 peppercorns
1 clove garlic-minced
¼ tsp. choice of any or all—whole allspice, paprika, ginger, mustard powder, nutmeg or mace.-I use all
Trim the meat of fat, wipe with a damp cloth and pierce all over with a fork. Place in a glazed ceramic, glass or enameled pan that fits comfortably and is deep enough to allow for full immersion in the brine. Put all the above spices and seasonings in 4 cups warm water and stir to dissolve the sugar and salt. Pour over the beef. Add enough water to cover the meat by 1 inch. Place a weighted plate on top and leave to marinate in a cool or cold place for at least 3 days, better 5-8. (Alternatively, place the meat and marinade in a plastic bag. Leave extra air space close, and put the bag in the bowl.
 With refrigerator space on the bottom shelf, it can be made all year.

Corning Ham:
1 ½ lb. lobe cut from a ham
Omit the water and salt from the above list of ingredients
Measure half quantities of the remaining spices and seasonings.
Mix those items and use them as a dry rub for the ham. Seal the ham in a plastic bag and refrigerate it for 5-7 days. Remove from plastic, leaving rub on, cover with broth and cook as for corned beef. The taste was close enough to corned beef to fool everyone who ate it, even sliced cold, and the price difference was well, the difference between beef and ham.

Corned Beef Hash: Serves 4-additional variations in the book
2 cups cooked corned beef—diced
2 cups boiled potatoes—leftover, or microwaved in jackets 2-3mins depending on size—diced
1 small onion—diced
½ cup milk or cream
Salt and pepper to taste
Combine all ingredients. The mixture can be formed into patties and browned in a pan, or spooned into individual greased casseroles. For casseroles use a spoon to make an indention in the center and bake in a 350degree oven 30 min. until brown. Break an egg into each indentation and bake for @10min more. Serving hint; Pass ketchup on the side.

A Light Lite Dessert:1 scoop Lime sherbet per serving
green Crème de Menthe liqueur
Put a scoop of sherbet in each dessert dish. Poke a hole in the center with the handle of a wooden spoon and pour the liqueur in just to fill and slightly overflow. Serve at once.

Irish Coffee: Serves 1
5-6 oz. fresh, hot black coffee
11/2 oz. Irish whiskey
1 tsp. sugar
Sweetened whipped cream
Warm an 8oz goblet with very hot water. A mug will do. Pour in whiskey, fill with coffee, add sugar and stir to dissolve. Top with a generous glob of whipped cream. Garnish with a dash of cinnamon.

TABLE OF CONTENTS

Introduction –
Traditional Brisket Cut
“Flat” and “Point”
“Corning” Defined
General Cooking
Optional Corned Cuts
Use of a Slow Cooker
Cost
Home Corning
Ham
Canned Corned Beef
Canapes
First Courses
Entrees
Leftovers
Salads
Breads
Desserts
Finale
Corning Directions
Beef
Ham