Page 27 - Senior Scene April 2018
P. 27

from the kitchen of Good Housekeeping
Senior Scene® | April Issue
Corned Beef and Cabbage
Irish Soda Bread
A rich and tender rustic Irish quick bread -- the ideal din- ner companion for corned beef.
1/4 cup sugar
1 tablespoon baking powder 1 teaspoon salt
1 teaspoon baking soda
4 cups plus 1/2 teaspoon all-purpose  our
6 tablespoons cold marga- rine or butter
1 cup golden or dark seed- less raisins
1 1/2 cups buttermilk
1. Heat oven to 350 F. Grease large cookie sheet.
2. In large bowl, combine sugar, baking powder, salt, baking soda and 4 cups  our. With pastry blender or 2 knives used scissor-fashion, cut in margarine or butter un-
til mixture resembles coarse crumbs. With spoon, stir in raisins, then buttermilk just until evenly moistened.
3. With  oured hand, gently knead dough in bowl a few times until dough forms a ball (do not overmix, or bread will be tough). Place dough on cookie sheet; shape into a 7-inch round loaf (dough will not be smooth).
4. Sprinkle loaf with remain- ing 1/2 teaspoon  our. With sharp knife, cut 4-inch-long cross, about 1/4-inch deep, on top of loaf. Bake loaf 1 hour or until toothpick insert- ed in center comes out clean. Cool on wire rack. Makes 1 loaf, or 12 servings.
* Each serving: About 275 calories, 6g total fat (1g saturated), 6g protein, 49g carbohydrates, 2g  ber, 1mg cholesterol, 485mg sodium.
8-inch square cheesecloth 12 parsley stems
2 garlic cloves, crushed with side of chef’s knife
2 bay leaves
1 tablespoon black pepper- corns
1 corned beef brisket,  at (thin) cut (3 1/2 to 4 pounds)
1 1/2 pounds small red pota- toes, unpeeled and each cut into 1 1/2-inch chunks
1 pound carrots, cut into 2-inch pieces
1 small head green cabbage (about 1 1/2 pounds), cut into 8 wedges
1. In cheesecloth, wrap pars- ley, garlic, bay leaves and peppercorns; tie with string
and place in bottom of 5
1/2- to 6-quart slow cooker. Add corned beef; top with potatoes and carrots. Pour in enough water to cover meat. Place cabbage on top. Cover slow cooker with lid and cook on low setting 10 to 12 hours or until beef is very tender.
2. To serve, thinly slice corned beef across the grain; transfer to warm large platter with vegetables. Makes 8 main-dish servings.
* Each serving: About 440 calories, 25g total fat (8g saturated), 27g protein, 28g carbohydrates, 6g  ber, 125 mg cholesterol, 1,480 mg sodium.
For thousands of triple-tested recipes, visit our website at nder/. (c) 2018 Hearst Communications, Inc. All rights reserved
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