Page 38 - March Banner 2018_Neat

Page 38 March 2018 The Catoctin Banner Newspaper www.TheCatoctinBanner.com Published by www.EPlusPromotes.com

Tickling Our Tastebuds

by Denise Valentine

Hello, everyone! As we look forward to the month of March, and the
much-anticipated spring-like weather, I look forward to St. Patrick’s Day.
There really are no “frills” and no presents associated with this holiday,
just good food and green beer. I have always been told that corned beef
and cabbage are typical ingredients in many Irish recipes.
When I hear corned beef and cabbage, I automatically think of a
Reuben sandwich. I know it has sauerkraut on it, but that’s fermented
cabbage. I was looking through some of the church cookbooks that I’ve
collected and came across the perfect recipe to share with you for St.
Patrick’s Day.
The recipe was submitted by Shirley Brown and found in a cookbook
from Jacob’s Church in Fairfield, Pennsylvania. I hope you enjoy this
recipe—and all the other many great Irish recipes—this St. Patrick’s Day.

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Corned Beef Cabbage Bake

Ingredients

¼ cup of butter, cubed 2 cups shredded Swiss cheese
4 cups shredded cabbage ½ cup Thousand Island salad dressing
¾ cup chopped onion 2 tubes buttermilk biscuits
12 ounces corned beef

Directions

Melt butter in skillet, stir in cabbage and onion. Cook for 8–10 minutes.
Set aside.

Mix corned beef, cheese, and salad dressing.
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Press biscuits over the bottom and up the sides of a 9 x 13 pan.
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Put cabbage over the biscuits.
Top with corned beef mixture.

Bake at 350 degrees for 25 minutes.