Season chops with salt and pepper. Heat oil in saucepan wide enough to hold all chops in a single layer. Brown on both sides. Spoon off any melted fat and add enough water to cover chops. Bring to a boil and add parsley, bay leaf, peppercorns, thyme and rosemary enclosed in cheesecloth. Lower heat and simmer. Meanwhile, peel potatoes and shape into bite sized rounds. Chop trimmings from potatoes into small pieces. Add potatoes, trimmings, cabbage, onion, well-rinsed leek, white onions and celery to chops and liquid. Simmer 20 minutes then add peas. Add a little more water if needed during cooking. Simmer 10 minutes more or until potatoes are tender. Add more seasoning, if needed. Garnish with parsley and serve.

In a large saucepan, combine the sugar, vinegar, oil, water, salt,
pepper and pepper flakes if desired. Cook and stir over medium heat
until mixture comes to a boil. Cook 2 minutes longer or until sugar
is dissolved. Cool to room temperature, stirring several times.

In a large salad bowl, combine the coleslaw mix, tomatoes, onion,
peppers and pickle relish. Add the dressing and toss to coat. Cover
and refrigerate overnight. Serve with a slotted spoon. Yield: 10-12
servings.

Place corned beef in large stockpot. Sprinkle spices over meat, then add enough water to cover. Bring to a boil, reduce heat, cover and simmer until beef is tender, about 3 hours. Drain.

About 40 minutes before beef is finished, boil a large pot of water and cook potatoes and carrots. Add cabbage about 10 minutes before you’re ready to serve as it doesn’t need to cook long. Drain vegetables. Arrange meat and vegetables on a platter and serve with your favorite mustards.

*You can buy a brisket that comes with a spice packet. If you do, then you do not need to use the mustard seeds, caraway seeds, peppercorns and coriander in the recipe.

1 bag shredded cabbage
2 pkgs. Oriental Ramen Noodles, crushed (reserve seasoning packets for dressing)
1 bunch green onions, chopped
1 small bag sunflower seeds

Dressing:
1/2 cup sugar
1/2 cup olive oil
1/3 cup cider vinegar

Mix oil, vinegar, and packages of seasoning ahead of time and chill. Just before serving, toss cabbage, noodles, onions and sunflower seeds with the dressing.

1 med. Onion, chopped fine
1 cup Sugar
1 Green Pepper

Add sugar to onion, stir, cover and put in fridge.
Chop green pepper, wrap in foil and refrigerate.

Dressing:
1 cup Salad Oil
1 tsp. Salt
1/2 cup Vinegar
1 tsp. Celery Salt

Just before ready to serve, mix up dressing and mix slaw all together.

- From Nana’s Recipe Collection

Dressing:
1/2 cup Vinegar
1/8 tsp. Prepared Mustard
1 tsp. Salt
1/2 cup Oil
1 tsp. Celery Seed

Boil dressing for 3 minutes. Pour over prepared vegetables. Let stand in refrigerator overnight.

Use this slaw on your favorite barbecued sandwich.

- From Nana’s Recipe Collection

Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook for 15 to 20 minutes, or until tender.

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, crumble and set aside. In the reserved drippings, saute the cabbage and onion until soft and translucent. Drain the cooked potatoes, mash with milk and season with salt and pepper. Fold in the bacon, cabbage, and onions, then transfer the mixture to a large serving bowl. Make a well in the center, and pour in the melted butter. Serve immediately.

Cook bacon until crisp. Remove from skillet and crumble. Add vinegar, sugar and salt to bacon drippings in the skillet. Add crumbled bacon, heat thoroughly. Remove from stove. Toss cabbage and parsley in the hot dressing.

- From Nana’s Recipe Collection

Combine soy sauce, water, sugar, vinegar, garlic and ground ginger.  Add beef to marinade.  Cover and refrigerate for 2 hours.  In wok, or 12 inch skillet, heat oil, add mushrooms, saute 2 minutes, add cabbage, saute 5 minutes.  Add beef and marinade, stir fry 5 minutes.  Add bean sprouts and chestnuts, cook 5 minutes longer.  Serve over rice. 

-From Nana’s Recipe Collection

Dressing:
1/2 cup mayonnaise
1 tablespoon sweet pickle relish
1 tablespoon prepared mustard
1 1/2 tablespoon honey
Salt and pepper

Combine all dressing ingredients, adding salt and pepper to taste, and refrigerate until ready to serve.

Combine cabbage, almonds, cranberries, celery, green onions, and green pepper in a large bowl.

Pour dressing over slaw just before serving. Stir well.

Notes: You can purchase already shredded cabbage in bags in the produce section at the grocery store. This really cuts down on time and effort, without adding too much extra expense (which is worth it).