Mrs. Nicholas' Corned Beef and Cabbage

PG tested

• Corned beef brisket, 4 to 6 pounds
• 1 onion, peeled and chopped
• 1-pound bag of carrots
• 8 small red potatoes
• 1/2 head of cabbage with outer leaves removed, cut into slices

Buy corned beef that comes with a seasoning package. Place beef in a big pot, cover with water and add the seasoning. Add chopped onion and bring to boil. Reduce heat to low, cover and cook for 2 hours, until meat is tender. Add carrots and potatoes. Cook 30 minutes until almost tender. Add cabbage and cook 20 minutes until cabbage is soft but not soggy. Remove meat and slice thinly across the grain to serve.

- Margaret Nicholas

Mrs. Nicholas' cheesy lime mold

PG tested

This looks best in a ring mold. It can also be made in a jelly roll pan and served in squares with a piece of cucumber and green pepper to garnish.

• 3-ounce package lime gelatin
• 1 1/4 cups water
• 3-ounce package cream cheese, cut in cubes and softened
• 1/2 cup mayonnaise
• 1 tablespoon lemon juice
• 1/4 medium green pepper

1 medium cucumber, peeled, halved lengthwise, deseeded and cut into pieces

Put gelatin and boiling water in a blender container; blend at medium speed until gelatin dissolves. Add cream cheese, mayonnaise and lemon juice. Blend until smooth. Add green pepper to blender until coarsely chopped. Chill until partially set, stirring occasionally. Turn into a 31/2-cup mold and chill until set. Top with cucumber pieces.

- Margaret Nicholas

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