This recipe looks so good!

I figure we must have a basic corned beef and cabbage favorite, so I

was looking for something a bit different, and found one. I am making this one for St. Patrick's
day!

The recipe below is for the crock pot, or you can simmer it on the stove top for 2 1/2 to 3 1/2
hours.

1 corned beef brisket

1 quart apple juice
1 cup brown sugar
1 tbsp prepared mustard
8 small red potatoes
2 medium carrots, pared and cut into chunks
1 onion, peeled and cut into eighths
1/2 head cabbage, cut into chunks

Place all ingredients in a large crock pot (cut meat in half if necessary): stir to mix. Cook on high
for 4 to 5 hours or on low for 8 to 10 hours. Remove meat and vegetables and some of the
cooking liquid. Slice meat thinly across the grain. Serve with vegetables and some of the liquid.
Makes 6 servings

Crockpot Recipe Chili con Carne!

4 pounds ground beef

3 tablespoons shortening
2 cups chopped onion
2 garlic cloves -- crushed
4 tablespoons chili powder
3 beef bouillon cubes -- crushed
1 1/2 teaspoons paprika
1 teaspoon oregano
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 cup beef stock
1 can tomatoes -- 28 ozs.
1 can tomato paste -- 8 oz.
4 cans red kidney beans -- 1 lb cans

Heat shortening in skillet and brown beef, discard fat. Combine all ingredients in removable liner,
stirring well. Place liner in crockpot base. Cover and cook on low 8-10 hours; high 4-5 hours or
auto 6-7 hours.