Ingredients
1 medium onion, cut into wedges
4 large red potatoes, quartered
1 pound baby carrots
3 cups water
3 garlic cloves, minced
1 bay leaf
2 tablespoons sugar
2 tablespoons cider vinegar
1/2 teaspoon pepper
1 corned beef brisket with spice packet (2-1/2 to 3 pounds), cut in half
1 small head cabbage, cut into wedges

Directions
Place the onion, potatoes and carrots in a 5-qt. slow cooker. Combine the water, garlic, bay leaf, sugar, vinegar, pepper and contents of spice packet; pour over vegetables. Top with brisket and cabbage.

Ingredients
4 C. whole wheat flour
1 C. bread flour
1/3 C. rolled oats
1 tsp. baking soda
1 tsp. salt
2 1/2 C. buttermilk

Directions
Preheat oven to 425 degrees.
Lightly grease two baking sheets. In a large bowl, stir together whole wheat flour, white flour, rolled oats, baking soda and salt.
Gently mix in the buttermilk until a soft dough is formed.
Knead very lightly. Divide dough into 4 pieces; form into rounded flat loaves.
Mark each loaf with an 'X' and place on prepared baking sheets.

Bake in preheated oven until golden brown, about 30-45 minutes.

Ingredients:
1 1/2 pounds small red potatoes
4 garlic cloves, peeled
1 (4 lb.) corned beef brisket with seasoning packet, rinsed, trimmed
2 whole cloves
1 small onion
24 baby carrots
1 small white cabbage, cut into 8 wedges

Preparation:
Arrange potatoes and garlic on bottom of slow cooker. Place corned beef on top of vegetables and sprinkle with seasoning from packet. Push cloves into onion and add to cooker. Add enough water to just cover meat; cover and cook
on low until tender, 6 hours and 30 minutes to 8 hours.

4 cups chopped cabbage
1 cup sliced celery
1/2 cup chopped onion
1/4 cup butter or margarine
8 ounces mostaccioli noodles (cooked & drained)
1 can corned beef (crumbled)
1/2 cup milk
1/2 teaspoon dry mustard
1/2 teaspoon caraway seed
1/8 teaspoon pepper
1 cup shredded Swiss cheese

Directions:
Preheat oven to 350 degrees. Sauté cabbage, celery and onion in butter. Add remaining ingredients and mix well.
Spoon into 2 quart casserole. Cover.

Bake 45-50 minutes until heated.

1 1/4 cup Firmly-packed brown sugar
3/4 cup shortening
2 tablespoons Milk
1 tablespoon Vanilla
1 Egg
1 3/4 cup All-purpose flour
1 teaspoon Salt
3/4 teaspoon Baking soda
1 1/2 cup Green candy-coated chocolate pieces

Directions:
Pre-heat oven to 375F (190C). Place sheets of foil on countertop for cooling cookies.

Combine brown sugar, shortening, milk and vanilla in large bowl.
Beat at medium speed of electric mixer until well blended. Beat egg into creamed mixture.

Combine flour, salt and baking soda. Mix into creamed mixture at low speed just until blended.

Ingredients
1-1/2 cups boiling water
1 package lime gelatin
1 small package cream cheese, softened
1 medium apple, chopped
1/2 cup nuts, finely chopped
1 small can crushed pineapple with juice
12 pecan halves

Procedure
In a large bowl stir boiling water into gelatin until dissolved.  Add cream cheese and beat at medium speed with electric mixer until the cheese is dissolved.  Add apples, nuts, and pineapple; pour into mold.

Cover; chill until partially set.  Stir then place pecan halves on top of salad for decoration.

Serves: 8.

Ingredients
1 pkg. white cake
1 pkg. Jello*
1 pkg. coconut

Procedure
1 heaping tablespoon of Jello into a jar or container and shake. Set aside. Add rest of Jello to cake mix and then mix and bake according to the directions on the cake box. When done frost with white frosting and sprinkle with coconut.

*You can use different colored and flavored Jello for different seasons. Use orange for Halloween, red for Christmas, green for St. Patty's Day, red for Valentine's Day, etc.

from Mary Poppins 2

Ingredients
1 cup sugar
Juice from 12 fresh squeezed limes
6 cups cold water

Procedure
In a half-gallon jug, mix sugar, lime juice, and water. Serve over ice.
Makes 8 glasses.

 
Ingredients
1 Lg Can Limeade frozen concentrate
1/4 C. Honey
1 Large Can Pineapple juice
1-2 liter Bottle ginger ale
Green Food coloring
Ice ring made ~~ with ginger ale or pineapple juice- garnish with maraschino cherries and pineapple.

Procedure
Mix all together in punch bowl.
May add sherbet if desired.

Ingredients
1 medium head cabbage, cored
1-1/2 cups chopped onion, divided
1 tablespoon butter
2 cans (14-1/2 ounces each) Italian stewed tomatoes
4 garlic cloves, minced
2 tablespoons brown sugar
1-1/2 teaspoons salt, divided
1 cup cooked rice
1/4 cup ketchup
2 tablespoons Worcestershire sauce
1/4 teaspoon pepper
1 pound lean ground beef
1/4 pound bulk Italian sausage
1/2 cup V-8 juice, optional
Procedure
In a Dutch oven, cook cabbage in boiling water for 10 minutes or until outer leaves are tender; drain. Rinse in cold water; drain.