Ingredients:

3 pounds corned beef brisket
5 medium potatoes, scrubbed, unpeeled, sliced into 1 inch chunks
1 large onion - cut into wedges
1 head of cabbage - cut into wedges
4 cups apple juice
1 cup brown sugar
1 tablespoon Dijon mustard

Procedure:

Place meat, potatoes, onion, and cabbage in a slow cooker. Sprinkle with the seasoning packet that came packaged with the corned beef. Combine apple juice, brown sugar, and mustard in a medium bowl. Pour over the vegetables and meat. Cover and cook on high for 6 to 6 1/2 hours or on low for 10 to 12 hours. The meat and vegetables should be very tender. Remove the meat and vegetables from the slow cooker. Thinly slice the meat across the grain and serve with the vegetables. Serve with crusty bread if desired. Makes 8 servings.

Ingredients:

1 lb. potatoes, sliced
2 medium parsnips,peeled and sliced
2 medium leeks
1 cup potato or soy milk
1 lb. kale or cabbage
1/2 tsp. mace (optional)
2 garlic cloves, minced
a pinch of salt
a pinch of pepper
2 tbsp. margarine (soy)
1 bunch parsley

Procedure:

Cook the potatoes and parsnips in water until tender. While these are cooking,chop leeks (greens as well as whites) and simmer in the milk until soft. Next, cook the kale or cabbage and have warm and well chopped. Drain the potatoes, season with mace,garlic, salt and pepper, and beat well. Add the cooked leeks and milk (be careful not to break down the leeks too much). Finally, blend in the kale or cabbage and margarine. The texture should be that of a smooth-buttery potato with well distributed pieces of leek and kale. Garnish with parsley. Colcannon is also made by cooking layered vegetables, starting with potatoes, in a slow-cooker during the day. Drain vegetables, blend with milk and margarine as above and garnish with parsley. Makes 4 servings.

Ingredients:

2 tsp. ground white pepper
1 tsp. ground ginger
1 tsp. sage
1 tsp. mace
3 oz salt
6 oz. bread crumbs -plain
10 lbs. fat pork butt (if lean add 1 lb. fat back)
2 cups ice water.

Procedure:

Grind meat-1/2 medium 1/2 fine add spices and mix very well. Stuff into small casing links or make into compact pattys. Leave overnight in Fridge before freezing. Fry till golden brown.

Ingredients:

1/4 lb. Butter
1 pound beef chuck cut into 1×2 inch pieces
1 large sweet onion-sliced thin
a bouquet garni:thyme,sage,parsley,bay leaf,
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup beef stock
1 pint guinness stout
4 medium potatoes(1 lb peeled)
2 tablespoons parsley
large manly sweet carrots.

Procedure:

Heat butter in skillet brown the beef in batches-set beef aside. Cook onion in hot fat for 3 minutes-just softened,return meat to pan add bouquet garni,salt,pepper,stock and stout and bring the mixture to a boil.Cook stew uncovered in preheated 350 degree F. oven for about one hour add potatoes and bake e for 45 minutes till all is tender.add salt and pepper to taste. Thicken sauce with butter and flour.Garnish with parsley.