By Mary Hunt

Everyday Cheapskate





Twenty-one years ago, on March 17, I surprised my staff by bringing a homemade meal to the office to celebrate St. Patrick’s Day. It was such a hit that I’ve done a repeat performance every year since. The menu is simple: Corned Beef and Cabbage, potatoes and carrots, Irish Soda Bread and lime Jell-O with pears.



Irish Soda Bread



4 cups all-purpose flour

1 cup granulated sugar

1 teaspoon baking soda

2 teaspoons baking powder

1/2 teaspoon salt

3 eggs

1 pint sour cream

1 cup dried currants (OK to use raisins)

Preheat oven to 325 F. Grease two 8-by-4-inch loaf pans. Mix the flour, sugar, baking soda, baking powder and salt. Add the eggs, sour cream and currants, and mix until just combined. The batter will be very thick. Distribute batter evenly between the two pans.

Bake loaves at 325 F for one hour. Best when served hot right out of the oven, with butter.





Corned Beef and Cabbage



1 corned-beef brisket or beef round

potatoes

carrots

cabbage

Cook’s notes: Corned beef that is already brined with just the right spices and seasonings is available in early March, so I wouldn’t bother trying to do that yourself.

Use your judgment to decide how much of these ingredients you need depending on how many you will be feeding. My experience is, you’ll need more than you think because it’s just that good.

Place the corned beef into a large stockpot full of water, over high heat, adding the contents of the spice packet if one comes with the beef. Bring to a boil, and quickly turn the heat down to the lowest simmer setting. Cover.

Cook for five to six hours. Do not allow to come to a full rolling boil at any time in the cooking process. During the last hour, add peeled, cut potatoes and peeled, cut carrots, and turn the heat up to medium-low.

About 10 minutes before serving, cut the cabbage into wedges and add to the pot. Cover and allow to cook on medium-high until cabbage is just tender. Remove vegetables to a large bowl or serving platter.

Slice the beef (it will nearly fall apart), and arrange in the middle of the vegetables. Ladle a bit of the broth over all and serve immediately.

Watch carefully that the carrots and potatoes do not become mushy. At the low temperature, about one hour will be required. Check often. The cabbage is best when just barely tender, not mushy.

Without fail, I can count on the simple ingredients in this meal to be on sale just when I need them.

When you see corned beef, potatoes, cabbage and carrots on sale this week, stock up. Corned beef in its original sealed plastic freezes well for up to six months. This is a meal you will want to repeat often.

You’re on your own for the green Jell-O.





Mary Hunt is the founder and publisher of Debt-Proof Living newsletter and Debt-Proof Living Web site (www.debtproofliving.com). You can e-mail tips or questions to cheapskateunitedmedia.com or mail to Everyday Cheapskate, P.O. Box 2135 Paramount, CA 90723.

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