IT'S A RECIPE!

HAPPY ST. PATRICK'S DAY!

INGREDIENTS:

1 CORNED BEEF BRISKET

10 RED POTATOES QUARTERED

1 BAG OF BABY CARROTS

1 WHITE ONION

2 CLOVES OF GARLIC

SALT & PEPPER

4-5 CUPS OF WATER

1 HEAD OF CABBAGE

DIRECTIONS:

IN A CROCK POT ADD THE POTATOES, CARROTS, ONION, GARLIC, SALT & PEPPER.

ADD THE BRISKET & WATER.

TURN THE CROCK-POT ON HIGH & COOK 4-5 HOURS.

IN THE LAST HOUR ADD THE CABBAGE.

**I DO NOT USE THE SEASONING THAT COMES WITH THE CORNED BEEF**

I SERVE THE CORNED BEEF WITH CREAMY HORSERADISH SAUCE!  

DELICIOUS & EASY!

MY WAY RUEBAN RECIPE!  WE ALWAYS HAVE THESE THE DAY AFTER ST. PAT'S DAY WITH THE LEFTOVER CORNED BEEF!!!

INGREDIENTS:

WHITE OR WHEAT BREAD

BUTTER

SWISS CHEESE

SAUERKRAUT

LEFT OVER CORNED BEEF

1000 ISLAND DRESSING

SALT & PEPPER

DIRECTIONS:

ADD BUTTER TO ONE SIDE OF TWO PIECES OF BREAD.

PILE ON THE CORNED BEEF, SAUERKRAUT,  2 SLICES OF SWISS CHEESE, 1000 ISLAND DRESSING, SALT & PEPPER.

PLACE THE SANDWICH ON A PANINI PRESS FOR 2 MINUTES.

THAT'S IT!  

SERVE WITH CREAMY HORSERADISH SAUCE.....SO YUMMY!!!