Recipes from the Potash Bros. Kitchen to You

5 lb. corned beef brisket
4 medium peeled onions
6 medium potatoes, peeled or not
6 peeled carrots
1 head green cabbage, quartered and cored

Place corned beef in a large pot of cold water and bring to boil.  Cover and simmer for 2 hours.  Add onions, carrots and potatoes and simmer 30-40 more minutes until potatoes are tender.  Remove meat and slice.  Arrange meat and vegetables on a platter.  Keep warm.  Turn up heat under pot.  When water boild, add cabbage.  Boil for 3-5 minutes and drain.  Place cabbage on the serving platter.  I like to serve this with a couple different mustards and green beer.

8 slices white bread cut in cubes
1 lb pork sausage, cooked, crumbled
1 1/2 c grated cheddar cheese
10 large eggs
2 c whole milk
2 tsp dry mustard
1 tsp salt
Pepper to taste

Grease a 13 x 9 glass baking dish.  Cover the bottom with bread cubes.  Top with sausage and cheese.  Beat the eggs with the milk, mustard, and salt.  Season with pepper and pour over the sausage misture.  Cover and refrigerate overnight.  In the morning preheat oven to 350 degrees.  Uncover and bake casserole until its puffed and the cetner is set, about 30 minutes.  Enjoy!

1 12 oz. bag fresh cranberries
1 cup sugar
1 cup water or juice
Zest from 1 orange
1/2 teaspoon kosher salt

Place all ingredients in a saucepan, bring to boil, stirring often.  Reduce heat to low & simmer until most of the cranberries “pop”, stirring occasionally, approximately 10 minutes.  Transfer sauce to a bowl. Cool, cover refigerate.  This can be made up to a week ahead!

I like to use apple juice in mine and add apples to it also.