German Red Cabbage

Ingredients:

• 2 tbsp. bacon drippings
• 4 cups shredded red cabbage
• 2 cups cubed pared apple
• 1/4 cup brown sugar
• 1/4 cup vinegar
• 1/4 cup water
• 1-1/4 tsp. sugar

Directions:

1. Heat drippings in a skillet, add remaining ingredients and a dash of pepper. Cover tightly, and cook over low heat stirring occasionally.
2. For crisp cabbage, cook 15 minutes. For tender cabbage, cook 25 to 30 minutes.

Makes 4 to 5 servings

Submitted by Jan Luepke

Slow-Cooker Corned Beef

Ingredients:

Beef and Vegetables

• 4 medium red potatoes, unpeeled, cut into 1-inch pieces
• 4 medium carrots, cut into 1-inch pieces
• 1 medium onion, cut into 6 wedges
• 1 corned beef brisket with seasoning packet (2 to 2 1/2 lb)
• 1 (12 oz) can beer or nonalcoholic beer
• Water
• 8 thin wedges cabbage

Sauce

• 1/4 cup applesauce
• 2 tbsp. Dijon mustard

 Directions: 

1. Spray 5- to 6-quart slow cooker with cooking spray. In cooker, place potatoes, carrots and onion. Top with corned beef; sprinkle with contents of seasoning packet. Add beer and enough water to just cover corned beef.
2. Cover; cook on Low heat setting 10 to 12 hours.
3. Remove corned beef from cooker; place on serving platter and cover to keep warm. Add cabbage wedges to vegetables and broth in cooker. Increase heat setting to High. Cover; cook 30 to 35 minutes longer or until cabbage is crisp-tender.
4. Meanwhile, in small bowl, mix sauce ingredients.
5. To serve, cut corned beef across grain into thin slices. With slotted spoon, remove vegetables from cooker. If desired, skim fat from juices in cooker. Serve vegetables with juices and corned beef with sauce.

Submitted by Pat Reilly from http://www.bettycrocker.com/menus-holidays-parties/mhplibrary/recipes/this-slow-cooker-corned-beef-recipe-is-pure-gold

New Netherlands Cole Slaw

First introduced to America by the Holland Dutch when they settled in New York in 1624. They called it "koolslaa." It was their "great salad dressed with vinegar." 

Ingredients:

• 1/4 cup mild vinegar
• 1 tbsp. sugar
• 1 tsp. salt
• 1/4 tsp. pepper
• 1/2 tsp. mustard
• 1 tbsp. butter
• 1 egg, slightly beaten
• 2 tbsp. cream
• 3 cups finely shredded cabbage

Directions:

1. Heat vinegar, sugar, salt, pepper, mustard, and butter in a saucepan. Add some of the hot mixture to the egg; stir into hot vinegar mixture in saucepan. Cook until mixture thickens and boils. Remove from heat. Beat in cream.
2. Pour hot mixture over shredded cabbage. Chill and serve cold.

Submitted by Anna Restivo from Betty Crocker's Picture Cook Book, published in 1950