Grandma’s English Recipes

2 teaspoons butter
1 (15 ounce) can chicken broth
1 head cabbage, cored and coarsely chopped
1 pinch salt and pepper to taste

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4 1/2 pounds corned beef brisket
5 black peppercorns
1/2 teaspoon garlic powder
1 onion, peeled and left whole
2 bay leaves
1 pinch salt
1 small head cabbage, cored and cut into wedges
6 large potatoes, quartered
4 large carrots, peeled and sliced
1/4 cup chopped fresh parsley
2 tablespoons butter

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2 tb super fine sugar
2 lb cabbage
1/2 ts celery seed
1 cup Mayonnaise
1/2 ts salt
1/2 cup sour cream
pinch white pepper
2tb vinegar

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1 pound lean ground beef
1/2 teaspoon garlic salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
Celery — chopped
16 ounces kidney beans — drained
1/2 chopped head cabbage
28 ounces tomatoes
1 can water in empty tom. can
4 beef bouillon cubes
Chopped parsley
In a Dutch oven, brown beef. Add all remaining ingredients except parsley; bring to boil.Reduce heat & simmer, covered for 1 hour. Garnish with parsley. Yield 3 qts. chopped & liquid reserved.

3 large unpeeled, potatoes, boiled
4 cups cabbage, chopped, parboiled and drained well
1 small onion, chopped
4 slices bacon, cut up and fried

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