Eileen Dineen Reidy
- 4-5 lbs. corned beef
- 1 tbsp pickling spice
- 6 red potatoes
- 1 head cabbage
- 1 lb. salt pork
Put corned beef into large pot. Cover with water. Put pickling spice in tea strainer and hang onto side of pot. Boil slowly for about 4 hours. Boil salt pork separately and add to corned beef for the last hour. Remove meat. Add potatoes and cook for about 45 minutes. Add cut up cabbage and cook for about 25 minutes or until cabbage is tender.
(In the Reidy house, a Corned Beef & Cabbage dinner is not complete without Coleman’s mustard. Its a little spicy, but tastes great on corned beef’)
- Artichoke Fritatta
- Chili Dip
- Chip Dip
- Crab Mold
- Crab on Muffins
- Deviled Cheese Bites
- Marty’s Toasties
- Mexican Party Dip
- Olive Cheese Puffs
- Oyster Cracker Party Munchies
- Sausage Hors d’Oeuvres
- Shrimp and Crab Dip
- Spicy Herb Dip
- Stuffed Mushrooms
- Sweet and Sour Franks
- Tortilla Roll-Ups
- Vegetable or Chip Dip
- Aunt Helen Huser’s Chocolate Cookies
- Best Peanut Butter Fudge Ever Made
- Bohemian Brownies
- Brownies
- Brownies
- Brownies
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- Chocolate Crinkles
- Cinnamon Sheetcake
- Easy Fruitcake
- Frosted Nutmeg Logs
- German Butter Cake
- Grandma Dineen’s Brown Stone Cake
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- Molasses Sugar Cookies
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- Peanut Butter Chocolate Squares
- Peanut Butter Cups
- Pineapple Upside Down Cake
- Pumpkin Oatmeal Bites
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- Sour Cream Coffee Cake
- Sour Cream Softies
- Sturbridge Village (Massachusetts) Spice Cookies
- Toffee Cake
- Zucchini Brownies
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- Baked Ham and Cheese Stuffed Potatoes
- Barbecued Brisket
- Barbecued Meatballs
- BBQ Ribs
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- Corned Beef and Cabbage
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- Oriental Flank Steak with Spicy Garlic Sauce
- Steak-Bacon-Pickle
- Stuffed Mexican Meatballs
- All-Weather Barbecue Chicken
- Chicken and Broccoli with Rice
- Chicken and Cream Sauce
- Chicken Breasts and Cheese
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- Phoebe’s (Barnes, not Dineen) Chicken Stew
- Rice with Chicken
- Ricotta Stuffed Chicken Breasts
- Seven Minute Chicken
- Sonora Chicken Casserole