I have 2 recipes that I'd like to share.
This is a really great homemade corned beef - you know how expensive those can be - even on sale.
you can use either a venison/game roast , a beef brisket or any other tough cut of meat you might have.
2 -3 lb meat roast
2 quarts spring or distilled water
1/2 cp canning salt
1/2 cp tenderizing salt like Mortons Tenderquick
3 tbs. sugar
2 tbs pickling spices
8 peppercorns ( if not in the pickling spice
1 or 2 minced garlic cloves
place meat in large glass or pottery bowl. also can use a freezer bag if you have one big enough that will seal tightly
combine the rest of the ingredients and heat to just boiling. cool and then pour over the meat
regrigerate 4 or 5 days turning meat occasionally. rinse with cold water and discard brine.
to cook: place in dutch oven and cover with cold water. heat to boiling - drain - cover with water again, and simmer until tender 3 - 4 hours
add potatoes, carrots, onion, and cabbage for the last 45 minutes. if you would like you could add a tbs of pickling spice to the pot while cooking.
this an excellent vintage cake recipe:
Grandma's Vinegar Chocolate Cake
4 1/2 cp flour - 3 cp sugar - 1 1/2 tsp salt - 3 tsp soda - 9 T cocoa - 3 t vanilla - 3 t vinegar - 3 cp cold water - 1 stick butter or marg. melted
sift all dry ingredients - mix vinegar, vanilla,and water add to dry ingred. mixing well. add melted butter and mix well. pour into a Large baking pan and bake 350 until done. makes a large cake
while warm top with:
Chocolate Icing:
2 c sugar - 3/4 cp cocoa - 1/2 cp butter - 1/2 cp milk
combine all in saucepan and heat slowly until boiling. boil 5 minutes, then beat until spreading consistency - spread on cake and enjoy
This is a really great homemade corned beef - you know how expensive those can be - even on sale.
you can use either a venison/game roast , a beef brisket or any other tough cut of meat you might have.
2 -3 lb meat roast
2 quarts spring or distilled water
1/2 cp canning salt
1/2 cp tenderizing salt like Mortons Tenderquick
3 tbs. sugar
2 tbs pickling spices
8 peppercorns ( if not in the pickling spice
1 or 2 minced garlic cloves
place meat in large glass or pottery bowl. also can use a freezer bag if you have one big enough that will seal tightly
combine the rest of the ingredients and heat to just boiling. cool and then pour over the meat
regrigerate 4 or 5 days turning meat occasionally. rinse with cold water and discard brine.
to cook: place in dutch oven and cover with cold water. heat to boiling - drain - cover with water again, and simmer until tender 3 - 4 hours
add potatoes, carrots, onion, and cabbage for the last 45 minutes. if you would like you could add a tbs of pickling spice to the pot while cooking.
this an excellent vintage cake recipe:
Grandma's Vinegar Chocolate Cake
4 1/2 cp flour - 3 cp sugar - 1 1/2 tsp salt - 3 tsp soda - 9 T cocoa - 3 t vanilla - 3 t vinegar - 3 cp cold water - 1 stick butter or marg. melted
sift all dry ingredients - mix vinegar, vanilla,and water add to dry ingred. mixing well. add melted butter and mix well. pour into a Large baking pan and bake 350 until done. makes a large cake
while warm top with:
Chocolate Icing:
2 c sugar - 3/4 cp cocoa - 1/2 cp butter - 1/2 cp milk
combine all in saucepan and heat slowly until boiling. boil 5 minutes, then beat until spreading consistency - spread on cake and enjoy
