Corned Beef and Cabbage

1 large lean corned beef 4 large Yukon gold potatoes, peeled and quartered 8 large carrots, peeled and julienned 8 medium onions, peeled and sliced into small wedges 1 large cabbage, cut into small wedges Put corned beef in a roasting pan and add 1/2 inch water to bottom of the pan. Bake at 325…

See Recipe

Latkes (potato pancakes)

4 medium potatoes (about 1-1/2 pounds) 3 T. rendered chicken fat (schmaltz) 2 lightly beaten eggs 2 cloves garlic, finely minced 1/2 teaspoon salt 2 tablespoons cooking oil Sour cream (optional) Applesauce (optional) 1. Peel and finely shred potatoes. In a mixing bowl combine potatoes with chicken fat, eggs, garlic, and salt. Using 1/3 cup…

See Recipe

Irish Stew

1 lb lamb 3 lbs potatoes 1/2 lb carrots 1/2 lb parsnips 2 or 3 onions Olive oil 1 Tbsp light brown sugar 2 cups stock 4 bay leaves 1 1/2 tsp. basil Cut meat into 1-inch cubes. Brown the onions and the meat with a bit of oil. Slice up the carrots and parsnips…

See Recipe

Yummy Mexican Soup

1 can vegetable broth and 1 can water 1/2 a medium onion, minced (use the no more tears way) 1 clove garlic, minced 1/2 cup cilantro, chopped fine 1 bell green, diced 1 tomato, chopped 1 can black, or mixed chili beans, drained & rinsed 2 cups frozen corn 1/2 cup rice 2 tablespoons lime…

See Recipe

Pinto Beans Recipe

4 cups water 2 cups dried pinto beans 1 medium onion, chopped 1/4 cup olive oil 2 cloves garlic 2 thick slices of bacon 1 teaspoon cumin Mix water, beans and onion in 4-quart Dutch oven. Cover and heat to boiling; boil about 2 minutes. Remove from heat; let stand 1 hour. Add just enough…

See Recipe