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Corned Beef and Cabbage

2-pound well-trimmed corned beef bone-less brisket
1 small onion, cut into fourths
1 clove garlic, crushed
1 small head green cabbage, cut into 6 wedges

Place beef brisket in Dutch oven. Add enough cold water just to cover beef. Add onion and garlic. Heat to boiling; reduce heat. Cover and simmer about 2 hours or until beef is tender. Remove to warm platter; keep warm. Skim fat from broth. Add cabbage. Heat to boiling; reduce heat. Simmer uncovered 15 minutes. 6 Servings

Irish Stew

2 pounds boneless shoulder of lamb, in 11/2-inch cubes
2 tablespoons shortening
2 cups boiling water
1 cup 1/2-inch carrot slices
1 cup cubed white turnip
1 potato, peeled and cubed
1 onion, sliced
Salt and freshly ground pepper

Take care to trim off most of the lamb fat. Melt the shortening in a heavy pot, add the lamb cubes, and brown them well on all sides. Stand back while you pour the boiling water over the lamb-- it will sizzle and sputter. Cover and simmer for 1 hour. Add the carrots, turnip, potato, onion, and salt and pepper to taste. Cover and simmer 30 minutes more. Taste, correct for seasoning, and serve.

Emerald Salad

1 (1 pound) can sliced peaches (plus syrup)
2 (3 ounces) packages lime gelatin
2 cups boiling water
1 cup cold water
1 red maraschino cherry
1 cup halved and seeded fresh grapes
(or 1 8 3/4 ounce can grapes, drained)
Lettuce
Cottage cheese

Drain peaches, saving syrup. Add enough water to syrup to make 1 cup. Dissolve gelatin in the boiling water. Add cold water and the peach syrup. Chill until jelly-like. Place 1 cup of the gelatin mixture into a 6-cup salad mold. Press 12 peach slices into gelatin, forming a sunburst. Place a cherry in center. Dice remaining peaches. Add peaches and grapes to remaining gelatin. Pour into mold. Chill until firm. Unmold onto chilled seving plate. Surround with lettuce cups filled with cottage cheese.
Serves 8 to 10.

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