Corned Beef and Cabbage
2 pounds red potatoes, quartered 8 whole cloves
1 pound carrots, cut into 3 inch pieces 6 whole peppercorns
2 celery ribs, cut into 3 inch pieces 1 bay leaf
1 small onion, quartered 2 cups reduced-sodium 1 corned beef brisket with spice beef broth
packet (3 to 3 1/2 pounds) Prepared horseradish
1/2 small head cabbage, thinly
sliced
In a 6 quart slow cooker, combine potatoes, carrots, celery and onion. Add corned beef (discard sauce or save for another use). Place cloves, peppercorns and bay leaf on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string. Place in slow cooker. Pour broth over top. Cook, covered, on low 8-10 hours or until meat and vegetables are tender, adding cabbage during the last hour of cooking. Discard spice bag. Cut beef diagonally across the grain into thin slices. Serve beef with vegetables and horseradish.
Potato and Cheese Casserole
1 can condensed cream of celery soup
1 cup shredded Cheddar cheese
1/2 cup milk
Generous dash pepper
1 large clove garlic, minced
4 cups thinly sliced potatoes
1 cup thinly sliced onions
In medium bowl, stir soup until smooth. Add cheese, milk, pepper and garlic; stir until well blended.
In 2-quart microwave-safe casserole, arrange 1/2 of the potatoes, 1/2 of the onions and 1/2 of the soup mixture. Repeat layers.
Cover with lid; microwave on HIGH 23 minutes or until potatoes are tender, rotating dish 3 times during cooking. Let stand, covered 5 minutes. Makes 6 servings
