4 pounds Corned Beef Brisket
1/2 cup Onion — chopped
2 cloves Garlic
2 Bay leaves
1 Head cabbage — cut into wedges

Placed corned beef  in crockpot, barely cover with water. Add onion, garlic and bay leaves. Cover and cook on LOW for 9 to 10 hours. Lift corned beef out of pot, turn to HIGH and add cabbage into broth. Cover and cook 15 to 20 Mins. Remove and serve.

1 corned beef brisket
1 large head cabbage (preferably savoy)
8 peppercorns
6 cloves garlic, whole peeled
4-5 parsnips
1-2 turnips
2 bay leaves
1 pound carrots, peeled
6 large potatoes
1 stalk celery, thinly sliced
3 whole cloves
1/2 tsp Old Bay seasoning
1/4 tsp black pepper, ground

Wash brisket. Make small X slits in the meat and insert garlic and cloves pieces.

Place the meat into a stockpot (at least 8 quarts). Cover the meat with water. Add bay leaves, peppercorns, Old Bay, 2 carrots and sliced celery. Bring to a boil, skim off foam and reduce heat to a simmer. Simmer 2-3 hours, or until meat is nearly tender.

Meanwhile, prepare vegetables. Quarter the cabbage, peel potatoes, carrots, turnips and parsnips. Slice vegetables into 2 inch chunks.

During last half hour, add remaining vegetables and cook until tender.

Drain and serve with yellow mustard.

4 large eggs, hard boiled
1/2 cup mayonnaise
4 tablespoons finely chopped celery
2 tablespoons minced red onion
1/4 cup chopped dill or bread & butter pickles
salt and pepper to taste

Stir together the mayonnaise, celery, onion and pickles.
Add peeled and chopped hard boiled eggs.
Spread on bread and enjoy!

1 lb. bacon cooked and crumbled
8 hard boiled eggs, sliced
1 lg. or 2 med. onions, sliced
1 can Campbell’s Cheddar cheese soup
2 c. crumbled potato chips
2 tbsp. butter or margarine

Saute onion in butter or margarine until tender. In 2 quart casserole or 9 x 13 inch pan alternate layers of the mixture. (Dilute cheese soup with 1/2 can milk.) Saving a few chips to put on top. Bake at 350 degrees for 20 minutes. You can also use sausage rather than bacon, if you prefer!

9 hard boiled eggs, peeled
1/2 c. chopped onions
1/4 c. shredded pimentos
1/4 c. shredded green pepper
1/2 c. mustard
1 tbsp. salt
6 c. boiled potatoes, cubed
1/2 c. shredded dill pickles
1/4 c. shredded celery
1 c. mayonnaise
1 tbsp. paprika

Cut 6 boiled eggs in half; remove yolk. Place yolks in bowl and mix with 1 teaspoon pickles, 1 teaspoon mustard, 1 tablespoon mayonnaise, dash of salt; stiff eggs with the yolk mixture. Set eggs aside. Mix potatoes with remaining ingredients. Add eggs (flaked with fork) last. Top with paprika and arrange deviled eggs around top of salad for decorative look.

8 hard boiled Easter Eggs!
4 slices cooked ham, cut in thin strips
1 cup Swiss cheese, grated
1 tablespoon butter, melted
seasonings to taste
3 cups thin white sauce
(To make White Sauce: scald 1 pint of milk. Melt 3 tablespoons of butter in a saucepan. Add half a teaspoon of salt, 4 tablespoons of flour, and let cook for one minute, stirring constantly. Add the milk little by little, stirring gently until it boils. Let it boil for 3 minutes.)

Mix hard-boiled eggs with the white sauce. Mix ham with the eggs, seasonings and sauce. Place in a baking or pudding dish. Sprinkle grated cheese on top. Pour the melted butter on the top. Bake in moderate oven for about 10 minutes, until a nice brown crust is formed.

1 tablespoon vegetable oil
1 tablespoon butter
1 cup chopped celery
1/4 cup chopped green bell pepper
1/4 cup finely chopped onion
1 can (10 1/2 ounces) condensed cream of celery soup
1/2 cup milk
1 cup shredded mild Cheddar or American cheese
4 hard cooked eggs, chopped

6 pimento-stuffed olives, sliced
In a large skillet over low heat, melt butter with vegetable oil; add chopped celery,
green pepper, and onion. Sauté vegetables until tender; add soup, milk, and cheese
and heat until cheese is melted. Add hard cooked eggs and olives; heat through.
Spoon creamed egg mixture over toast.