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Corned Beef & Cabbage
2 lb. corned beef brisket w/ seasoning packet
½ c. water
aluminum foil
6 medium red potatoes, cut in half
1. Put the brisket in the pot. Add the water, and top the brisket with the
seasoning packet.
2. Loosely crumble pieces of aluminum foil to surround the brisket (this will
keep the potatoes from getting greasy).
3. Add potatoes on foil and onion on top of the brisket.
4. Cook on SLOW COOK LOW for 8 hours or HIGH for 3 ½ - 4 hours. Meat is
done when internal temperature reaches 160°. Chop the cabbage into
wedges and add on top of the meat and potatoes. Continue cooking until
cabbage is tender.
5. When serving, sprinkle the potatoes with parsley. Make sure your guests
have salt & pepper and a variety of mustards to choose from.
Serves 6
Stuffed Baked Apples
6 large baking apples (we used Jonathan)
⅔ c. walnuts, chopped
½ c. raisins
5 T. soft butter
1. Core the apples starting from the stem side – leave ½" intact on the
blossom side to hold the stuffing.
2. In a medium bowl, combine walnuts, raisins, butter, brown sugar, cloves
and salt. Mix well. Stuff apples with this stuffing and place in slow
cooker pot.
3. Add orange juice to the pot. Cook on SLOW COOK LOW for 2 hours.
Check for tenderness of apples and allow more time if needed.
Serves 6
14
RECIPES
Ginnys.com
½ large onion, sliced
½ head cabbage
parsley, chopped
salt & pepper
½ c. brown sugar
¼ t. ground cloves
pinch salt
1 c. orange juice
800-544-1590
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