Corned Beef and Cabbage

Ingredients:

3 pounds of corned beef brisket with spice packet
5 carrots, cut into 3 inch pieces
10 small red potatoes, cut in half
1 small rutabega, cut in pieces
1 large head of cabbage, cut into small wedges
1 stick of butter
Thyme (Sprig of fresh or equivalent dried)
2 Bay Leaves

Instructions:

Place corned beef in a large pot and cover with water. Add spice packet along with thyme and bay leaves. Bring to a boil then reduce to a simmer. Cover and simmer 3 hours (an hour per pound) or until tender.

Add carrots, potatoes, and rutabega (I used two small turnips instead) and cook until tender, about 40 minutes. Remove meat and add cabbage. Let meat rest for 15 minutes while cabbage cooks for 15 minutes.

Use a slotted spoon to take vegetables out of broth. Add butter to the broth.

Slice meat across the grain and drape across the vegetable. (I placed cabbage on a plate with the meat over it and put the root veggies in a bowl of their own.)

Drizzle some broth over the meat and vegetables.

Garnish with parsley (I didn't but it would be good if you did, I'm sure!)

Source:

Today Show

Lemon Baked Fish

1 Lb Haddock or Flounder Fillets — Fresh Or Frozen

1 Tbsp Butter or margarine

4 teaspoon Lemon juice

1 teaspoon Lemon rind — grated

1/8 teaspoon Salt

1 Dash Pepper

1/8 teaspoon Rosemary

If frozen thaw the fish overnight in the refrigerator. Turn on oven and allow to preheat to
350º F (moderate). While the oven is preheating: Assemble all necessary ingredients to
work area. Grate the lemon rind and place in a bowl. Cut the lemon and squeeze. Measure
4 tsp and place in a bowl. Measure butter, salt, pepper and Rosemary and add to bowl.
Microwave or place in oven until butter is melted. Mix well. Divide the fish into 6 servings
and place in a single layer in a baking dish. Pour the butter seasoning mixture evenly over
the fish. Bake for 25 minutes or until the fish flakes easily.

Herb Seasoned Rice

Ingredients for Seasoning:

• 1/2 c. dried parsley
• 1 tbsp. dried whole basil
• 1 tbsp. (scant) dried onion powder
• 1 tbsp. dried dill weed
• 2 tsp. seasoned salt
• 1 tsp. garlic powder
• 1/2 tsp. lemon peel
• 1/2 tsp. ground black pepper

Instructions:

• Place ingredients in a jar and shake

Other Ingredients

• 2 chicken bouillon cubes
• 2 cups water
• 1 tsp to 1 Tbsp. lemon juice (depending on preference. I just used a few squirts from my lemon juice bottle)
• 1 Tbsp. butter
• 1 cup uncooked rice

Instructions:

• Dissolve the bouillon cubes in 1 cup of water. (I heated the water and bouillon in the microwave to help dissolve them faster.)
• Melt the butter
• Combine 1 cup of uncooked rice, 1 cup of water, the cup of bouillon water you just made, the melted butter, the lemon juice, and 3 tablespoons of the seasoning mix in a saucepan.
• Bring to a boil, reduce heat, cook until liquid is absorbed and rice is tender. 

Ham and Cheese Rolls

Ingredients:

• Sliced Sandwich Ham
• Refrigerated Crescent Rolls
• Cheddar Cheese
• Butter Spread
• Brown Sugar

Instructions:

• Separate the pieces of the crescent rolls and spread butter on each roll
• Lay two pieces of ham and some cheese on each roll and roll them up starting at the fat end going toward the skinny end (like a crescent roll!)
• Brush the tops with melted butter and brown sugar
• Bake until they are slightly browned
• Brush the tops with melted butter and brown sugar again

Notes:

I put the cheese in one of the folded pieces of ham so it wouldn't ooze out the ends.

Source:

My mind :)

Simple Squash and Sausage

Ingredients:

1/2 pound smoked sausage, cut into 1/4-inch slices
1 tablespoon olive oil
1 medium zucchini, cut into 1/4-inch slices
1 medium yellow summer squash, cut into 1/4-inch slices
2 tablespoons apricot preserves

Instructions:

In a large skillet, saute sausage in oil until lightly browned; remove and keep warm. Iin the same skillet, saute zucchini and yellow squash until crisp-tender. Return sausage to the pan. Stir in preserves. Cook and stir until heated through.

Notes:

I used strawberry preserves since I didn't have apricot on hand and it was still delicious. I also didn't stir in the preserves in the pan. I added them at the end once we had already dished out the food onto the plates.

Source:

Taste of Home 5,10,20 Cookbook. 

Feather-Light Overnight Rolls

Ingredients:

• 1 cup water
• 1 cup butter (2 sticks)
• 3/4 cup sugar
• 2 tsp salt
• 1 cup cold water
• 2 (.25 oz) packages yeast
• 1/2 cup warm water
• 4 eggs, beaten
• 7 1/2 cups flour

Instructions:

In a 6-quart pan brig the 1 cup water to a boil. Add the 1 cup butter, sugar, and salt. Remove from heat. Add the 1 cup cold water. Dissolve yeast in the 1/2 cup warm water (not hot). When first mixture is luke-warm, add yeast mixture and beaten eggs. Stir briefly. Add flour and stir together. cover pan with lid and refrigerate overnight. When ready to roll out, divide dough in thirds. Lightly flour surface of bread board. Roll each third out in a large circle about 1/2 inch thick. Spread dough lightly with butter. Cut dough into wedges and roll each up, beginning at the wide end, to form a crescent shape. Place on 3 greased baking sheets (about 12 rolls per sheet). Let rise about 4 hours. Bake at 400 F for 12 minutes. Makes 3 to 4 dozen rolls. 

If doing ahead, freeze after dough has been shaped into crescent rolls and placed on cookie sheets. Once frozen, put into plastic freezer bags until ready to use. To use, return them to cookie sheets and let rise about 6 hours or until light. Proceed with previous baking instructions. 

Notes:

I half this recipe right now because there are only two of us eating it. It is true to the number of rolls it makes. Halving the recipe made 2 dozen rolls. 

Source:

The Essential Mormon Cookbook 

Chicken Noodle Soup

Ingredients:

• 1 small stewing chicken (2-3 pounds)
• 3 tsp salt
• 1/8 tsp pepper
• 2 chicken bouillon cubes
• 1/2 medium onion, chopped
• 1/4 tsp dried marjoram
• 1/4 tsp dried thyme
• 1 bay leaf
• 1 cup diced carrots
• 1 cup diced celery
• 1 1/2 cups noodles

Instructions:

1. In a large soup pot, combine 2 1/2 quarts water, chicken, salt, pepper, bouillon, onion, marjoram, thyme, bay leaf, carrots, and celery. Cover and bring to boil, skimming off foam. Reduce heat and simmer, covered, 1 1/2 hours or until chicken is tender
2. Transfer chicken to a plate. When cool enough to handle, remove skin and bones and cut meat into chunks. Skim fat from stock and bring to boil. Add noodles and cook 8 minutes or until tender. Return chicken to pot and heat through. Remove bay leaf before serving. 

Notes:

I usually end up doubling the recipe because I can never find a 2-3 pound chicken. I half the amount of salt and double the amount of bouillon. 

Source:

Readers Digest The Ultimate Soup Cookbook p. 93