Author: jluckern2019

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Old-Fashion Boiled Dinner
Old-Fashion Boiled Dinner 4 lbs. corned beef 1 medium turnip 2 Tbsp. sugar 6 to 8 carrots 1 tsp. pickling spice 2 medium onions 2 bay leaves 1 medium cabbage 4 to 6 fresh beets 7 to 8 potatoes, cut up Place corned beef, sugar, spice and bay leaves in large kettle. Bring to boil, boil for 5 minutes. Skim scum off top, turn down heat, simmer, cover until tender. Cook beets, turnip, carrots, onions and cabbage (add each vegetable according to allowed cooking time.) Add potatoes. Recommended cooking times: Corned beef 5 hrs; beets 2 1/2 hrs; turnips 2 hrs; onion, carrots and cabbage 1 hr; cut up potatoes 1/2 hr.
Instructions
  1. Place corned beef, sugar, spice and bay leaves in large kettle. Bring to boil, boil for 5 minutes. Skim scum off top, turn down heat, simmer, cover until tender. Cook beets, turnip, carrots, onions and cabbage (add each vegetable according to allowed cooking time.) Add potatoes.
Recipe Notes

Recommended cooking times: Corned beef 5 hrs; beets 2 1/2 hrs; turnips 2 hrs; onion, carrots and cabbage 1 hr; cut up potatoes 1/2 hr.

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Boiled Maine Lobster by Amy Rand
Delicious Lobster, fresh from the rocky Maine Coast. Ready to enjoy in our honored tradition.
Servings
Servings
Instructions
  1. Plunge lobster head first into boiling water and continue cooking for 20 minutes. Drain. Cut in half, lengthwise, removing stomach (just back of the head) and the intestines vein. Eat hot or cold with melted butter and lemon.

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