Slow-Cooked Corned Beef and Cabbage Dinner

INGREDIENTS

Dinner
2	lb. small red potatoes
1 1/2	cups fresh baby carrots
1	medium onion, cut into 8 wedges
1	(2 to 2 1/2-lb.) corned beef brisket with seasoning packet
2	cups apple juice
	Water
8	thin wedges cabbage
Horseradish Sauce
1/2	cup sour cream
1/4	cup mayonnaise
2	tablespoons prepared horseradish
2	teaspoons Dijon mustard

DIRECTIONS

1.	Place potatoes, carrots and onion in 5 to 6 1/2-quart slow cooker. Top with corned beef brisket; sprinkle with contents of seasoning packet. Add apple juice and enough water to just cover brisket.
2.	Cover; cook on low setting for 10 to 12 hours.
3.	About 40 minutes before serving, remove beef from slow cooker; place on serving platter and cover to keep warm. Add cabbage wedges to vegetables and broth in slow cooker. Increase heat setting to high; cover and cook an additional 30 to 35 minutes or until cabbage is crisp-tender.
4.	Meanwhile, in small bowl, combine all horseradish sauce ingredients; mix well.
5.	To serve, cut corned beef across grain into thin slices. With slotted spoon, remove vegetables from slow cooker. Serve corned beef and vegetables with sauce.

Shamrock Mint Cupcakes

INGREDIENTS

1	box (1 lb 2.25 oz) chocolate fudge cake mix with pudding
	Water, vegetable oil and eggs called for on cake mix box
1	cup creme de menthe or mint baking chips (from 10-oz bag)
1/2	teaspoon peppermint extract
1	container (12 oz) fluffy white whipped frosting
24	large green gumdrops

DIRECTIONS

1.	Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes, scraping bowl occasionally. Stir in baking chips. Divide batter evenly among muffin cups, filling each 3/4 full.
2.	Bake 21 to 26 minutes or until toothpick inserted in center of cupcake comes out clean. Cool in pan 10 minutes. Remove cupcakes from pan; cool completely, about 45 minutes.
3.	Stir peppermint extract into frosting until well blended; spread on cupcakes. To garnish each cupcake, cut 1 gumdrop into 4 slices. Place 3 rounds on cupcake to make shamrock leaves; press remaining round into thin strip and place below leaves for stem.
High Altitude (3500-6500 ft): Follow High Altitude cake mix directions for cupcakes.

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Corned Beef Biscuit Sandwiches

INGREDIENTS

2	Pillsbury® Grands!® frozen Southern Style Biscuits (from 25-oz bag)
2	oz thinly sliced cooked corned beef, coarsely chopped
2	tablespoons finely shredded Swiss cheese
2	teaspoons Thousand Island dressing
1	teaspoon butter or margarine, melted
1/8	teaspoon caraway seed

DIRECTIONS

1.	Heat oven to 375°F. Place biscuits on microwavable plate. Microwave uncovered on Medium (50%) 45 to 50 seconds, turning over halfway through microwave time. (Biscuits should still be cold for easier handling.)
2.	On lightly floured surface, roll or press each biscuit into 5-inch round. Place half of corned beef on half of 1 biscuit round, 1/2 inch from edge. Top with 1 tablespoon cheese and 1 teaspoon dressing. Repeat with remaining biscuit round. Carefully fold to enclose filling. Press edges to seal.
3.	Brush tops of biscuits with butter; sprinkle with caraway seed. Bake 14 to 16 minutes or until golden brown.

Irish Potatoes and Cabbage

INGREDIENTS

3	tablespoons margarine or butter
2	cups purchased coleslaw blend (from 16-oz. pkg.)
1/2	cup chopped onion
1 3/4	cups water
3/4	cup milk
1/2	teaspoon salt
2	cups mashed potato flakes
1/2	lb. sliced cooked corned beef, chopped (about 2 cups)
2	oz. (1/2 cup) shredded Cheddar cheese

DIRECTIONS

1.	Melt margarine in large nonstick skillet over medium heat. Add coleslaw blend and onion; cook 5 to 7 minutes or until crisp-tender, stirring occasionally.
2.	Add water, milk and salt. Bring to a boil. Remove from heat; stir in potato flakes until moistened. Add corned beef and cheese; mix well. Spread evenly in skillet.
3.	Return skillet to medium heat; cover and cook 8 to 10 minutes or until thoroughly heated and golden brown on bottom. If desired, invert onto serving plate; sprinkle with additional cheese.

High Altitude Directions

7 Days Of Irish Cooking Day1 : Irish Sugar Cookies

INGREDIENTS

1	roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1/4	cup all-purpose flour
1/4	cup green sugar

DIRECTIONS

1.	Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in flour until well blended. Work with half the dough at a time; refrigerate remaining dough until needed.
2.	Shape dough into 70 (3/4-inch) balls; reserve 7 balls. Roll each of the remaining balls in green sugar. To form each shamrock, place 2 balls with sides touching and 1 ball on top on ungreased cookie sheets. For stems, divide each reserved ball into 3 pieces. Roll each piece into ball, then in green sugar; shape into a triangle. Place 1 triangle pointed side up at bottom of each cookie between 2 balls for stem.
3.	Bake 10 to 12 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
High Altitude (3500-6500 ft): No change.

High Altitude (3500-6500 ft):