Celebrate St. Patrick’s Day with a Corned Beef and Cabbage Dinner. This year I’m cooking a corned beef recipe I found at What a Crock! by mjpuzzlemom. I’ve adapted it to use Watkins products. Serving sliced corned beef with cabbage wedges, carrots, and potatoes makes a complete meal. Add Irish Soda Bread and bake some Chocolate Mint Meringues or Oatmeal Shortbread for a sweet ending to your meal.

Sugar-Glazed Corned Beef
1 (2 to 3 lb) corned beef roast
1 cup water
1/4 cup Watkins Meat Magic
1 teaspoon Watkins Onion Flakes
1/4 cup soy sauce
1/2 cup brown sugar

Remove all fat from the corned beef and put beef into the slow cooker. Add water.
In a small bowl, mix meat magic, onion flakes, soy sauce, and brown sugar.

Spoon half of the glaze mixture on the corned beef and refrigerate the remaining glaze.

Cook corned beef on low for 6 to 8 hours until tender.

Heat remaining glaze mixture in sauce pan a few minutes before removing beef from slow cooker.

Spoon glaze mixture over meat.

Slice corned beef and serve with cooked wedges of cabbage, potatoes, and carrots.

Tip
For more flavorful vegetables add Watkins Chicken Soup Base to the cooking water. Place vegetables in a bowl or on a platter and sprinkle with salt and Watkins Black Pepper. Serves 4-6.

Chocolate Mint Meringues
3 egg whites
3/4 teaspoon Watkins Vanilla Extract
3/4 cup sugar
1/4 cup Watkins Baking Cocoa
Chocolate Mint Glaze (recipe follows)

1. Heat oven to 300 degrees F. Cover cookie sheet with parchment paper.
2. Beat egg whites and vanilla in large bowl on high speed of mixer until foamy. Beat in sugar, 1 tablespoon at a time, beating until stiff glossy peaks form. Sift about half of cocoa over egg whites; gently fold just until combined. Repeat with remaining cocoa.
3. Spoon mixture into pastry bag fitted with large star tip; pipe 1-inch diameter stars onto prepared cookie sheet. If you don’t have a pastry bag, place teaspoonfuls of meringue on parchment paper.
4. Bake 25 to 30 minutes or until dry. Cool slightly; peel paper from cookies. Cool completely on wire rack. Line tray or cookie sheet with wax paper.
5. Prepare Chocolate Mint Glaze. Dip half of each cookie into glaze; place on prepared tray until set (refrigerate, if desired). Store, covered, in refrigerator. Makes 6 dozen 1-inch cookies.

Chocolate Mint Glaze

Place 1 cup Chocolate Chips or Semi-Sweet Chocolate Chips and 4 teaspoons shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl.

Microwave at MEDIUM (50%) 1 minute or until chips are melted and mixture is smooth when stirred. Stir in 4 to 6 drops of Watkins Peppermint Extract. Use immediately.

Oatmeal Shortbread
1 cup all-purpose flour
3 tablespoons sugar
1/2 cup butter
1 teaspoon Watkins Vanilla
1/3 cup quick-cooking rolled oats

In a medium mixing bowl combine flour and sugar. Using a pastry blender cut in butter until mixture resembles fine crumbs and starts to cling. Stir in vanilla and rolled oats. Form mixture into a ball and knead until smooth.

To make shortbread wedges
On an ungreased cookie sheet pat or roll the dough into an 8-inch circle. Make a scalloped edge. Cut circle into 16 wedges. Leave wedges in the circle. Bake in a 325 degree F oven for 25 to 30 minutes or until bottom just starts to brown and center is set. Cut circle into wedges again while warm. Cool on the cookie sheet for 5 minutes. Transfer to a wire rack and let cool. Makes 16 wedges.

To make shortbread rounds
On a lightly floured surface roll the dough to 1/2-inch thickness. Use a 1-1/2-inch cookie cutter to cut 24 rounds. Place them 1 inch apart on an ungreased cookie sheet and bake in the 325 degree F oven for 20 to 25 minutes. Makes 24 rounds.

To make shortbread strips
On a lightly floured surface roll dough into an 8×6-inch rectangle about 1/2 inch thick. Using a knife, cut into twenty-four 2×1-inch strips. Place 1 inch apart on an ungreased cookie sheet. Bake in the 325 degree F oven for 20 to 25 minutes. Makes 24 strips.

Enjoy!
Eleisia
http://www.watkinsonline.com/eleisiawhitney

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