|
Moo Pals Web Sites |
|
Moo Pals Personal Web Pages |
|
Lisa Wadzinski's Mary's Moo Moos |
|
Features her collection of Mary's Moo Moos. Stop by for a visit and please don't forget to put your brand in her guest book. |
|
James and Janet Meachum are selling some of the duplicates of their collections. |
|
Come visit Melody & Steve's "Moo Page" and the rest of their cow-lection |
|
A Little bit of This and a Little Bit of That, Come on in... have a sit down I'm so happy you stopped by! |
|
Deb Foltyn highlights Mary Rhyner-Nadig's Other Collections This Little Piggy tm, Mary's Henhouse, & many more. Booklets of all of Mary's Designs now available, + Calico Kittens & My Blushing Bunnies |
|
A 3rd edition of the "Mary's Moo Moos Cow-lectibles List" is available while supplies last. To order please click above link or E-mail Deb & Carrie |
|
Several home pages had to be removed, because we could no longer access them. If you had a page removed in error Please email me by clicking here Thanks! Deb :) |
|
Home Contest Winners Latest Releases New Moos Links to Ranches Moo Pals Pages Moo-sages / News MHC Web Site Archives |
|
Fellow Moo Pals add your Home pages here, get MOO-re exposure Click here to Email Carrie & Deb |
|
© by Deb :) |
|
|
|
Corned Beef and Cabbage A traditional St. Patrick's day Feast Prep Time: 10 Minutes Cook Time: 5 Hours 25 Minutes Ready In: 2 Hours 35 Minutes Servings: 5 "This traditional Irish dish is the centerpiece for many a St. Patrick's Day table. Pre-seasoned corned beef - available at most grocery stores - takes a while to simmer. With potatoes, carrots and cabbage for a hearty and satisfying dish." Ingredients 3 pounds corned beef brisket with spice packet 10 small red potatoes 5 carrots, peeled and julienne 1 large head cabbage, cut into small wedges Place the corned beef in water to cover with the peppercorns or mixed pickling spices (in supermarkets, these often come packaged with the corned beef). Cover the pot or kettle, bring to a boil, reduce heat and simmer 5 hours or until tender, skimming occasionally. During the last hour, add the carrots and onions and cover again. During the last 15 minutes, add the cabbage. Transfer meat and vegetables to a platter and brush the vegetables with the melted butter. Traditionally served with boiled parsley potatoes, cooked separately. Slice meat across the grain |
