1/2 lb.  grape or cherry tomatoes

1/2 lb. fresh green beans, ends trimmed & cut into 2″ lengths

6 fresh basil leaves, torn

1/4 c.  red onion, diced

1 T. red wine vinegar

1/4 c. olive oil

salt & pepper to taste

Place green beans in a microwave safe bowl. Microwave until beans are tender (approx 2 mins depending on the microwave). Place hot beans into a bowl of ice water to stop the cooking. Drain and cool. Cut tomatoes in half . Combine tomatoes, beans, red onion and basil in a bowl. Pour vinegar and oil over them and toss to cover. Add seasoning to taste. Serve at room temperature or chilled.

12 graham crackers

1 1/2 stick butter (no substitutes)

1/2 c. sugar

1 c. sliced almonds

2 T. sesame seeds (optional)

Place graham crackers in a jelly roll pan 15 1/2 x 10 1/2 “. This is the only size pan to use because the crackers fit perfectly. Combine the butter and sugar in a pan. Boil for 2 minutes until the mixture begins to thicken. Spread mixture over crackers. Sprinkle with nuts and seeds. Place pan in a 350 degree oven for 15 minutes until the butter bubbles and turns golden. Do not over brown. Cut while still warm. Cool on a wire rack.  Tip: The recipe says butter – no substitutes. I tried a healthier version of butter, trying to make this alittle healthier for me. It didn’t work. I guess they are correct when they say no substitute for butter.

This recipe is from Mom in 2008.

Cooking Corned Beef in the crock pot ensures the meat will be extremely tender. It also allows the juices from the beef brisket to combine with the vegetables to make them especially succulent. This recipe is as basic as you can get, but it delivers a consistently tender brisket.

INGREDIENTS:

• 6 Carrots (cut into 1″ slices)
• 2 Medium Onions (cut into quarters)
• 3 pound corned beef brisket
• 1 cup water
• 1 small head of cabbage (cut into wedges)

DIRECTIONS:

1. Put carrots, onions, beef brisket, and water in the slow cooker in the order listed.
2. Cook on LOW for about 8 hours.
3. Add Cabbage Wedges to the slow cooker, turn on HIGH then continue cooking for another 2 to 3 hours.

SUGGESTIONS:

• Enjoy with Boiled Potatoes or Irish Soda Bread
• If you don’t have 10 hours until dinner you can speed up the cooking time by cooking on LOW for 4 hours and then on HIGH for 4 hours.
• Trim any additional fat around the brisket AFTER cooking to cut fat while ensuring the meat stays moist and delicious.

Typical Irish Soda Bread recipes require buttermilk to provide the extra lactic acid to activate the baking soda. Instead we add a little lemon juice to give the recipe enough acid to help the bread rise.

INGREDIENTS:

• 4 1/2 cups flour
• 2 Tbsp Splenda (substitute Sugar if you prefer)
• 1 tsp Salt
• 1 1/4 tsp Baking Soda
• 4 Tbsp Margarine
• 1 cup Raisins
• 2 Tbsp Caraway Seeds
• 1 egg equivalent of egg beater
• 2 cups low-fat Lactaid Milk
• 2 1/2 Tbsp Lemon Juice

DIRECTIONS:

1. Preheat overn to 425°. Combine Lactaid Milk and Lemon Juice and set aside for 5 minutes.
2. Mix together 4 cups of flour, Splenda, salt, and baking soda into a large mixing bowl.
3. Using your fingers (or a pastry knife) work the butter into the flour mixture until it is fully mixed in. Stir in the raisins and caraway sees.
4. Create a well in the mixture of dry ingredients then add the egg beater and milk mixture. Combine together with a spoon until dough is too stiff to stir. Sprinkle hands with flour and gently knead the dough into a ball. The mixture may be sticky, if it is add more flour until you can work with it.  Do not over knead the mixture, it will still be pretty sticky (like shortcake biscuit dough).
5. Transfer dough to a floured surface and knead the bread a few more times. Shape bread into a round loaf, then place into a lightly greased cast iron skillet (or a baking sheet).
6. Cut 1″ deep slits into the loaf to form an X in the top of the bread. Lightly sprinkle a few caraway seeds on top and bake in a 425° oven for 35 – 45 minutes. You can tell the bread is done when you can insert a toothpick into the center and it comes out clean or when you tap on the loaf and it sounds hollow.

SUGGESTIONS:

• If the top of the loaf gets too dark while baking put tin foil on the top.
• Remove bread from oven and let cool for 5 to 10 minutes. Server warm for best results.
• Serve with Corned Beef and Cabbage for a delicious Irish Dish.

1/3 c. brown sugar

1 t. mustard

2 t. worchester sauce

1 t. soy sauce

2 t. margarine, melted

2 cans of whole water chestnuts, 8 oz each

1 lb. bacon

Cut each slice of bacon into thirds. Wrap around a whole water chestnut and secure with a toothpick. Put in a bowl with a tight lid. Mix all the other ingredients. Pour over chestnuts. Secure lid and shake the bowl to spread marinade evenly over chestnuts. Let soak overnight, shaking occasionally. The next day, put the chestnuts in a baking dish (on a rack so the bacon grease can drip to the bottom of the pan). Bake for 40 mins at 375 degrees, turning half way through. Then broil to crisp up the bacon if needed.