Maureen Savage

Suppertime

This recipe was given to my mother from her mother.

3 lbs. bottom round brisket

3 onion slices, slice the onions in rings and place cloves in them.

6 cloves

8 whole black peppers

2 bay leaves

1⁄2 tsp. dried rosemary

3 cloves of garlic

2 green bell pepper rings

1 stalk celery

1 carrot, pared

Few springs of parsley

1 head cabbage

Place brisket in large deep kettle; cover with water.

Add onion slices (studded with cloves)*, whole peppers, bay leaves, rosemary, garlic, green bell pepper rings and celery. Tie parsley and carrot together with string and add to water. Bring to a boil, then cover and reduce heat. Simmer brisket for 5-6 hours or until fork tender.

Wash cabbage; cut into quarters or sixths; trim off core, leaving enough to hold cabbage intact.

Add needed amount of potatoes and carrots for last 30 minutes or cooking.

About 15 minutes before meat is done, skim excess fat from top of liquid; arrange cabbage on meat; simmer covered 15-20 minutes. Serve steaming hot!!!

Serves 4-5

Shepherd’s Pie

Maureen Savage

Suppertime

I made up this recipe. I researched different Shepherd’s Pie Recipes and then came up with my own. Shepherd’s pie can be made with various kinds of meats.

2 lbs. ground beef

1⁄2 onion, diced

1 tsp of garlic, minced

1⁄2 cup flour

1 carrot, diced

1⁄2 cup peas

2 cups beef stock

Place ground beef in a deep pan with onions and garlic, and brown meat. (Note: if you use lean meat you might want to add a tablespoon of olive oil while browning.) Once meat is browned, reduce heat and add flour, then stir like crazy. You want the flour to soak up the liquid without becoming lumpy. Continue to stir as the flour cooks, about 5 minutes. Then add carrots, peas and beef stock. Stir again so that the flour is smooth and not lumpy. Let simmer for 1 hour so that the gravy can thicken.

Serve topped with mashed potatoes.