Italian Salad Dressing

• 1 Cup Rice Vinegar
• 1/4 Cup Olive Oil
• 2 Packets Good Seasons Italian Dressing Mix
• 1 Tbsp Worcestshire Sauce
• 2 Tbsp Honey

1. Add all ingredients except Olive Oil in a blender and mix well, while mixing slowly add Olive Oil until well mixed.
2. Refridgerate before serving.

French Salad Dressing

• 1 Cup Rice Vinegar
• 1/4 Cup Olive Oil
• 2 Packets Good Seasons Italian Dressing Mix
• 1 Tbsp Worcestshire Sauce
• 2 Tbsp Honey
• 1 Cup Heinz Ketchup

1. Add all ingredients except Olive Oil in a blender and mix well, while mixing slowly add Olive Oil until well mixed.
2. Refridgerate before serving.

Honey Mustard Clove Corned Beef

• 3-4 lb Hummel Corned Beef Brisket or Point Cut
• 1 Jar Grey Poupon Stone Ground Mustard.
• 1/2 cup+ Honey
• Whole Cloves or Ground Cloves

Note - When using Whole Cloves after cooking you should remove the cloves, unless your guests realize they can eat the clove, but most won't eat it.

1. Preheat oven to 350 degrees F
2. Boil Corned Beef in Dutch Oven to 155 to 160 degrees.
3. Remove from water, reserve water for potatos and carrots
4. Place Corned Beef in Reynolds Wrap Envelope. Place Envelop in baking dish.
5. Mix contents of Mustard, Honey and Cloves Together to make a sauce.
6. Pour source over Corned Beef and Bake until 180 degrees.

Don't worry, you cannot overcook Corned Beef!

Colcannon

This recipe is called Colcannon and it is a mixture of Potato and Cabbage. It is also a Vegetarian Dish for those individuals that don"t eat meat! Leftovers can be formed into a pattie and fried creating potato pancakes for breakfast! Also known in England as "Bubble and Squeek"!


•3-4 medium potatoes, peeled and quartered
•3 tbsp. 1% milk
•1/4 tsp. salt or to taste
•1/8 tsp. pepper or to taste
•2 cups shredded and chopped cabbage or cole slaw mix
•2 tbsp. Fat Free butter
•1/4 cup Scallions, bulbs and greens

1. Cook potatoes in a pot of boiling water until tender. Drain, reserving water.
2. Place the hot potatoes in a large bowl.
3. Add chopped cabbage to the reserved potato water. Cook 6-8 minutes or until tender
4. Meanwhile, fry the onions in the butter or margarine.
5. When they are cool enough to handle, mash potates with a hand masher or fork. Add the fried onions and cabbage.
6. Add milk, salt and pepper and beat until fluffy.

Buffalo Grilled Shrimp

• 1/3 Cup Canola Oil
• 4 Cloves Garlic, chopped fine
• 1/4 Cup white vinegar
• Salt
• Black Pepper
• 1 lb Jumbo Shrimp peeled and deveined
• 10 oz FRANKS Red Hot
• 1/4 lb Butter (1 Stick)

1. In a bowl, whisk oil, garlic and vinegar together. Season with salt and pepper.
2. Add the shrimp, toss well, cover and refriderate 30 minutes.
3. Heat grill to medium high
4. In a saucepan over medium heat combine pepper sauce and butter. Reduce heat to keep warm
5. Remove shrimp from marinade and grill 2 minutes per side.
6. Toss the cooked shrimp with the sauce in a large bowl.
7. Serve on a platter. Garnish with Celery Sticks

443 Calories, 374 Fat Calories, 124 mg Chloresterol, 9g protein, 0g fiber, 2459g sodium