1 cup freshly brewed hot coffee
1 tbsp sugar (white or brown)
3 tbsp Irish whiskey
Pour hot coffee into heated mug. Stir in sugar until completely dissolved. Stir in whiskey. Add in heavy cream by pouring over the back of a spoon. If the sugar is dissolved, the cream should float on the top. Drink through the cream.
Slow-Cooker Corned Beef and Cabbage
4 large carrots cut into strips
10 baby red potatoes, quartered
1 onion, peeled and cut into small pieces
4 cups water
1 (4 pound) corned beef brisket w/spice packet
6 ounces beer
1/2 head cabbage, coarsely chopped
Place carrots, potatoes, and onion into slow cooker. Pour water over vegetables. Place corned beef on veggies and pour beer over the corned beef. Sprinkle spice packet over corned beef. Cover and cook on high for 8 hours. Add cabbage for the final hour of cooking.
St. Patty’s Day Runzas
For the Filling:
4 cups finely shredded green cabbage
1/2 pound ground beef
1/2 cup finely chopped onion
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped red bell pepper
4 cloves minced garlic
Salt & pepper to taste
3-4 Tbsp coconut oil or bacon fat
For the Dough:
4 1/3 cups flour
2 1/4 tsp dry active yeast
1 cup milk
1/4 cup sucanat or sugar
1/3 cup butter or coconut oil
1 tsp salt
To make the filling In a large skillet, brown beef and onions. Add oil, peppers and garlic, and sauté until tender. Throw in cabbage and cook until it turns golden brown. Add salt and pepper to taste, then set aside to cool.
To make dough:
Combine yeast and 2 cups of the flour in a mixing bowl. Heat milk, sugar, butter, and salt in a saucepan to 110-115 degrees, until butter is just melted. Be careful not to overheat. Add warm liquid mixture to flour mixture, along with eggs. Using mixer, beat on low speed for 30 seconds, then high speed for 3 minutes. Stir in remaining flour. Knead 6-8 minutes until smooth and elastic. Place dough in a warm place and allow to rise for 1 hour.
To make runza:
Punch down risen dough. Roll out into a rectangular shape ¼ inch thick. Cut dough into 4”x4” squares. Flatten squares a little more and add a large spoonful of filling onto each square. Pinch together 4 corners of square. Flip over and place onto a baking stone or tray, allow to rise 30 minutes. Place in 375 F oven and bake for 30 minutes until golden brown. Serve warm with a dollop of sour cream.
Source: The Prairie Homestead, Jill Winger