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We hope you enjoy it as much as we enjoy bringing it to you.

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AN IRISH BLESSING

May the road rise to meet you,
May the wind be always at your back.
May the sun shine warm upon your face,
The rains fall soft upon your fields.
And until we meet again,
May God hold you in the palm of his hand.

May God be with you and bless you:
May you see your children's children.
May you be poor in misfortune,
Rich in blessings.
May you know nothing but happiness
From this day forward.

May the road rise up to meet you
May the wind be always at your back
May the warm rays of sun fall upon your home
And may the hand of a friend always be near.

May green be the grass you walk on,
May blue be the skies above you,
May pure be the joys that surround you,
May true be the hearts that love you.

 

                    

      

MOM'S CORNED BEEF DINNER

This is a delicious basic corned beef dinner, made
with a variety of spices and vegetables.
It can be cooked in a pot on top of the stove, in
a crock-pot, or (my favorite) roasted in the oven.


INGREDIENTS:

8 allspice berries
1 teaspoon black peppercorns
2 bay leaves, crumbled
2 fresh thyme sprigs or about 1/2 teaspoon dried leaf thyme
1 corned beef, about 4-6 pounds
3 cups beef broth
Water
1 medium onion, cut in 6 to 8 wedges
1 clove garlic, minced
2 1/2 to 3 pounds Yukon gold potatoes, washed and quartered
(peel if desired)
6-8 large carrots, halved and cut into 3-inch lengths
1 medium head green cabbage, cored and cut into wedges
Chopped fresh parsley, optional


PREPARATION:

Combine the allspice berries, peppercorns, bay leaves, and
thyme in a cheesecloth bag; tie tightly. (Some corned beef cuts come with a spice packet inside the package, You can substitute the pre-packed spice if you prefer.)

Put the corned beef in a 6- to 8-quart saucepan or Dutch oven; add beef broth, the seasoning bag, and add water just until the beef is covered.

Add garlic and onion. Bring to a boil; reduce heat to low, cover, and simmer for
2½ hours. Remove the corned beef to a platter, cover with foil, and keep warm.

Skim fat from the broth and add the potatoes and carrots to the broth (remove some of the broth if there is too much liquid). Bring to a boil; cover, reduce heat to medium-low and cook for 30 minutes. Add cabbage wedges and continue cooking for about 30 minutes, or until cabbage and vegetables are tender.

Slice the corned beef and serve with the vegetables. Sprinkle
parsley over the potatoes and cabbage, if desired.

I cook mine in the oven, I put all ingredients in a large roaster and cook at 350° for about 3 - 4 hours till meat & veggies are tender.

Serves 6-8 people

Seriously! Enjoy!!

 

   BLESS YOU & HAVE A GREAT SAINT PATRICK'S DAY !!  

 

gas buddy     tampa

 

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