Hi there,

I am going to paraphrase an old Irish song, if your Irish come into the kitchen, I’m going to share dinner with you.

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BRISKET

Ingredients:

• One large beef brisket (5-8 lbs; about 1/2 lb per person + extra 2 lbs w leftovers)
• 2 bottles Heinz Chili Sauce
• 1 envelope dry onion soup mix
• 1/2 bottle red wine
• 2-3 large onions sliced

Directions:

• put the brisket in the bottom of your slow cooker
• add all of the ingredients.
• cook 10 hours on high

Special Note: As you can see this is a super easy way to make brisket. I always serve this with some horseradish on the side. If you don’t have 10 hours just cook over the course of two days. Cook one day for 5 and the next day for 6. Add the extra hour to allow the slow cooker to come up to the right temperature.

ROASTED CABBAGE

Instructions

• Preheat the oven to 425 degrees F. Coat a sheet pan with cooking spray.
• Place the cabbage pieces in a single layer on the pan. Drizzle the olive oil over the top. 
• Season the cabbage with the salt, pepper and garlic powder.
• Bake for 20 minutes or until cabbage is browned and tender.
• Drizzle the lemon juice over the top. Sprinkle with parsley, then serve.

NANCY’S STACKED POTATOES

Stacked potatoes
Spray a 12 cup muffin tin lightly with cooking spray. Preheat oven to 375
Slice  scrubbed Yukon Gold potatoes very thin ( use a mandoline if you have one)
In a small bowl mix 2T butter and 2T olive oil; add minced garlic, herbs of choice minced finely. Salt and Pepper 1/4 t each.
Add potato slices to bowl and stir to coat.
Begin layering potatoes in each tin.
Try to have 8-10 slices in each.
Bake for 30 minutes, remove from oven and sprinkle with Parmesan cheese( if desired)
Return to oven . Bake for 15 more minutes until desired crispness is reached.
Spoon each stack onto a plate and serve immediately. 

Items Used In These Recipes

Yum