I’m going to do some with a St. Patrick’s Day theme. I have fixed this many times, and it is soo good.

CORNED BEEF SUPPER IN CROCK POT

1 small onion chopped

4 small carrots cut in chunks

2 medium potatoes cut into chunks 

1 corn beef brisket, about 1 pound or more

1/3 cup unsweetened apple juice

2 whole cloves

1 T brown sugar

1/2 T grated orange peel

1/2 t prepared mustard

2 cabbage wedges

Place onion in a three quart crock pot. Top with the carrots, potatoes and brisket. Combine the apple juice, cloves, brown sugar, orange peel, mustard and contents of spice pack. Pour over the brisket, cover and cook on high for 3 1/2 to 4 hours. Add cabbage. Cover and cook 20 to 30 minutes longer until vegetables are tender. Strain and discard the cloves. Serve pan juices with corned beef and vegetables. Makes about two servings. 

CABBAGE WITH MEAT SAUCE

1 pound pork sausage

1 green pepper chopped

1 cup chopped onions

1 cup tomato juice

1 can - 14 1/2 ounce diced tomatoes, undrained

2 T minced fresh oregano or 2 t of dry 

1/4 t salt

Dash pepper

1/4 cup butter or margarine

1 medium head cabbage thin sliced 

In a skillet cook the sausage, green peppers, and onion until sausage is brown. Drain. Stir in the tomato juice, tomatoes, oregano, salt and pepper. Simmer for one hour. Melt butter in Dutch oven. Saute the cabbage over medium heat until tender, about 15 minutes. Transfer to a serving platter. Top with the meat sauce. Makes four to six servings. 

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Before I close today, I’m sending lots of prayers for all who are sick and the virus that is going around. Like I always say live, laugh and love and remember to spend time with family and friends. God bless you all.