Grandmother Wren’s Pantry will resume posting on Wednesday, April 1
Not sure what to do with the corned beef leftover from your St. Patrick’s day dinner?
Here’s an Old New England Recipe for Red Flannel Hash
6 medium beets, cooked
4 medium potatoes, cooked
3 tablespoons butter
1 tablespoon cream
1 cup of chopped cooked corned beef
(I like to chop up any leftover cabbage and add that too)
Chop the potatoes and the beets, mix with the corned beef and season with salt and pepper. Place two tablespoons of butter in a heavy fry pan, add the mixture and moisten with a little hot water. Cover the pan and cook slowly. When nearly ready to serve, add the cream, mixed with a tablespoon of butter. Brown quickly and serve.
1. Decorate Your Kitchen for Spring with Minimal Spending
2. How To Give Your Kitchen a Spring Clean-up – from About.com
3. Plant a One Pot Indoor Herb Garden
5. Make Windchimes from old silverware
6. Here’s a recipe for a Spring Salad (no, you don’t have to grow it first!)
7. Make a new Spring Tablecloth and Napkins
8. Or make some No Sew Spring Curtains from an inexpensive tablecloth ( buy two and you won’t have to make one!)
9. Check out my last week’s TT on Thrifty Creativity and make yourself a new kitchen rug
10. Butterfly Candle Holders for your table (or pansies, or roses, or birds?)
11. A Slide Show of Simple Spring Crafts ( I’d stay away from that Teapot Lamp, but maybe it’s just me?)
12. Nice recipes for Kitchen Sachet Bags
13. Make your own Cleaning Solutions for Spring Cleaning
Visit Other Thursday Thirteeners - Click Here
Tags : Spring Kitchen tips, Thursday 13
Red Cabbage
1 three-pound red cabbage, shredded
1 cup chopped apple
3 tablespoons butter
1/2 cup brown sugar
2 tablespoons flour
1/4 cup cold water
1/4 cup vinegar
Boil cabbage in boiling salted water for 15 minutes. Drain. Melt butter in a heavy skillet, add flour and blend. Then add sugar, water and vinegar, and stir until thick. Mix in cabbage and chopped apple. Cover and let simmer for 45 minutes. Serve at once.
Five Minute Cabbage
1 pint shredded cabbage
1 cup milk
1/3 cup thin cream
1 tablespoon butter
1 tablespoon flour
salt and pepper
Cook the cabbage five minutes in the milk. Add the cream, the blended butter and flour, and the seasoning and cook rapidly for five minutes. The result is a dish of superior flavor and texture.
Boiled Cabbage
Cabbage being among the “strong” vegetables is cooked in a generous amount of water in an uncovered vessel for at least fifteen minutes. Serve with ham or season with butter, salt and pepper. Cook only until tender.
from Old Recipes of New England
Tags : five minute cabbage in milk recipe, how to boil cabbage, simmered red cabbage recipe