Corned Beef and Cabbage

My friend Janet posted this on Facebook. I haven't tried it yet, but she's a great cook, so I assume it's yummy. We may try this for St. Patrick's Day this year, so I'll let you know...

2 C. water
2.5-3.5 lb. corned beef brisket
1/4 C. honey
2 T. Dijon mustard, divided
1 med. head cabbage, cut into 8 wedges
3 T. butter
1.5 tsp. chopped fresh dill, or 1/2 tsp. dried dill weed
spice packet--throw this away!

Place brisket in water in a Dutch oven, cover tightly, and cook 1 hour at 350 degrees. It is very important to cook the meat slowly because boiling it will cause the meat to become tough.

Turn brisket over and continue cooking 1.5-2 hours more or until meat is tender.

Remove brisket from cooking liquid and place, flat side up, on rack in broiler pan so that the surface of the meat is 3-4 inches from the heat.

Combine honey with 1 T. mustard and brush half of mixture over top of brisket and broil 3 minutes. Brush with remaining mixture and continue broiling 2 minutes or until brisket is glazed.

Meanwhile, steam cabbage 15-20 minutes or until tender.

Combine remaining 1 T. mustard with butter and dill, spread over hot cabbage wedges.

Carve brisket diagonally across the grain into thin slices and serve with cabbage.

Janet's Broccoli Grape Salad

This recipe is from my friend Janet.  I always double it when I make it for my family, and triple or quadruple it when I take it somewhere.  There's never any left.

1 bunch broccoli, cut up (peeled stalks, too!)
1 bunch green onion, chopped with a few tops
     (You can use a little white onion chopped very fine.)
3-4 C. seedless red grapes, halved
     (You can use Craisins or leave these out entirely.)
3 Tbsp. cooked, chopped bacon (opt.)
1/4 C. toasted sliced almonds
      (350 degrees for 3 minutes)

Dressing:
1 C. mayonnaise (not Miracle Whip!)
1/3 C. sugar
1 Tbsp. vinegar
      (apple cider, white wine, or rice vinegar are nice)

Put dressing and almonds on salad just before serving.

This has become a holiday favorite around here, usually as a side with the Popeye's chicken and biscuits that my in-laws bring on their way into town before any holiday gathering.  

Overnight French Toast

French bread (I’ve used all kinds of bread, including gluten-free)
8-12 eggs, depending on quantity of bread
3 C. milk
6 T. sugar
1 1/4 tsp. vanilla
6 T. butter
cinnamon

1) Grease a 9x13 pan. Cover the bottom (and mostly fill) with torn up bread.

2)  Mix together eggs, milk, sugar, and vanilla. Pour over bread.

3)  Chill 4-36 hours. (I usually do it overnight.)

4) Dot little pats of the butter, and sprinkle cinnamon (or cinnamon sugar for a fun treat!) all over the top before baking.

5) Do not preheat oven. Bake uncovered at 350 degrees until it is set up and the top has desired level of crispness, usually 45 min-1 hour.

6) Serve with maple syrup or butter and powdered sugar.

Baked Oatmeal

This is a birthday-morning favorite around here, from my great-cook friend Janet. Since the original recipe is in my husband's nearly illegible hand, and my kitchen helpers are having a hard time reading their father's handwriting, we are re-typing it here.

3 C. old-fasioned oats
2 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1/2 C. melted butter (This is 1 stick, although I use a bit less.)
1/2 C. brown sugar (The recipe originally called for 1 C., but I use half.)
2 eggs, beaten
1 C. milk
dried fruit (optional)

Stir together oats, baking powder, salt, and cinnamon, mixing well. Set aside. Melt butter in 8x12 pan (in oven or microwave); turn to coat bottom and sides. Pour remaining melted butter into a large mixing bowl and add brown sugar. Stir to mix well, then add eggs and milk and mix again. Stir in blended dry ingredients (and optional dried fruit, if desired), stirring to soak and coat well. Pour into buttered pan and bake at 350 degrees for 30 minutes.

We serve in bowls topped with cold milk. It does set up enough to serve on a plate like a casserole, if you prefer, but it will be crumbly as you eat it.