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Somethin' Good is Always Cookin' (Recipes)

Colcannon

1 small corned beef
5 pounds potatoes, peeled and cut into same size pieces
1 head cabbage, cut into quarters
1 small bag of small carrots
1 butch of scallions, chopped
chopped parsley leaves, for garnish
2 sticks butter
salt and pepper to taste
shredded cheddar cheese (optional)

Cook corned beef per package direction in a large pot. Remove cooked corned beef from water and let cool (reserving the liquid).

Add to this large pot the quartered cabbage, quartered onions, and carrots. Cook until tender, yet firm enough to cut into small pieces later. Drain and let cool.

Place potatoes in another pot with enough water to cover. Bring to a boil and cook for 15 to 20 minutes or until tender, yet firm enough to cut into small pieces later. Drain and let cool.

Cut and chop scallions. Sauté in 2 tablespoons of oil.

Now that all ingredients are cooked and cooled; cut them into bite-size pieces.

In large mixing bowl, combine cabbage and carrot with 1 stick of melted butter and salt and pepper. Add the chopped potatos and scallions.

Spray a 9x13 baking dish with cooking spray. Put the cabbage mixture in dish. Cut 1 stick of butter in small pieces and scattered them on top and sprinkle with parsley. You can add cheddar cheese, if you want.

At room temperature, reheat casserole in a 325º degree oven. I usually look at it after about 45 minutes to see if it is done; I usually let it cook for 1 hour.

Drusilla's Health and Wellness Recipes
Homemade Salt-free Herb Blend

This is an all-purpose, salt-free herb blend you can make yourself. Buy generic dried herbs—they are just as good as the major name brands. Store herbs in clean and dry recycled glass jars with screw bands or zip-closure freezer bags. Herbs stay fresher stored in air-tight containers. Herbs and spices can be stored for several years, but they lose flavor after about two years. Older herbs are not harmful, but you may need to use more to get adequate flavor. Improperly stored herbs and spices pick up off flavors and become musty. Discard and buy herbs and spices in smaller quantities.
1 tablespoons dried, crumbled oregano leaves
1 teaspoons dried, crumbled marjoram leaves
1 teaspoon, dried basil leaves
1 teaspoons dried, crumbled thyme leaves
1 tablespoons onion granules or powder
1 teaspoon rubbed sage
½ teaspoons ground black pepper, more if you like
1 tablespoon paprika
½ teaspoon cayenne pepper, optional
2 teaspoons garlic granules or powder

Combine the first 4 herbs. Crush in a mortar and pestle, or a spice grinder; or rub between your fingers, if these dried herbs are in large pieces.

Combine remaining 6 herbs and spices and mix until fine and well blended. Put some in a shaker with large holes (holes in a salt shaker may be too small).

Sprinkle on fish, chicken, vegetables, beef or pork. This seasoning is also great on tossed salads, eggs, sandwiches and baked potatoes with yogurt topping. This recipe makes about ¼ cup. It can easily be doubled or tripled.


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