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  • Reduced salt was: 3/5 Nat

    From Ruth Haffly@1:396/45.28 to Carol Shenkenberger on Sun Mar 17 17:08:27 2024
    Hi Carol,

    Re: Reduced salt was: 3/5 Nat
    By: Ruth Haffly to Carol Shenkenberger on Sat Mar 16 2024 09:56 am

    Hi Carol,

    Back again after a break of several days. An old friend of Steve's >
    family passed away unexpectedly in Pennsylvania last Saturday. The >
    funeral was Wednesday; we went up for it. The church house was packed >
    and even more people went thru the visitation line. One of the things
    he > always did with his grandkids was to split a package of Tasty
    Kakes so > at the lunch afterwardss, they had a big basket full of the
    Kakes, > replenished multiple times, with a note to take some and


    It's OK, not everybody likes everything. We never really had
    any until > we moved to this area and still don't have it that often;
    Steve just > wanted to try the new restaurant. CS> > CS> > > CS> I
    appreciate YOU and Steve, but nope on the cookery of India overall. CS>
    As we appreciate you--have to figure out where/when we can get
    together > sometime.

    Yes, but i'v gotten far less mobile in the past year, sorry to say.
    All those years of traipsing the world took their toll. I don't
    regret any of it but I'm walker headed.

    We've got a camper and are basically retired. (G) I've also got a cousin
    in your area, found that out when she came for my dad's funeral back in 2017--she teaches at one of the local community colleges.

    We checked several stores for corned beef this year, turned out Lidl not
    only had the best price but also the best looking ones. Ended up buying
    3 as they had a 10lb limit, tho ours ended up being slightly over. Due
    to this and that, one will be cooked as cb&c later this week, the other
    2 will be made into pastrami whenever Steve gets around to it but
    probably by the end of the week. Besides the cabbage, I usually add
    potatoes and carrots to the corned beef, making it on the order of a New England boiled dinner.

    ---
    Catch you later,
    Ruth
    rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


    ... OH NO! Not ANOTHER learning experience!

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)
  • From Carol Shenkenberger@1:275/100 to Ruth Haffly on Mon Mar 18 16:45:06 2024
    Re: Reduced salt was: 3/5 Nat
    By: Ruth Haffly to Carol Shenkenberger on Sun Mar 17 2024 05:08 pm


    Hi Ruth! We skipped the corned beef this year. Don kinda likes it but not that much and he's not fond of adding cabbage to it. He does like a little corned beep hash from time to time with breakfast.

    His Mom is is from an Irish family so he's been served a LOT of corned beef brisket and cabbage. He got tired of it by the time he was twenty. I got 1 on sale at this time of year for him and he mentioned it so we swapped the recipe about and ended up with something like pot roasted corned beef brisket stew. It's well liked here.

    I've never MM'ed it but here's how it goes.

    1 corned beef brisket, 2-3lbs
    2 cans of undrained corn
    3-4 yukon potatoes, cut to large bite size
    5 medium carrots cut lengthwise then to 1inch segments
    32oz beef broth
    1/2 cup red wine or rose
    Black pepper to taste
    1 cup mushrooms, sliced

    Start corockpot on high to hit simmer then reduce to low to maintain. It's started about dinner time and is ready by lunch next day having slow simmered all night the into the day.

    Tip, do not trim any fat off the corned beef brisket. (may trim servings later if desired).

    xxcarol
    --- SBBSecho 2.11-Win32
    * Origin: Shenks Express (1:275/100)