Week of 3/11/2002

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Old-Fashioned Corned Beef and Cabbage
Don’t forget to save some of the leftovers for sandwiches...

1 orange
20 whole cloves
1 4 1/2 lb. corned beef brisket, rinsed
4 tsp. caraway seeds

3 lb. new, small red or Yukon Gold potatoes, peeled if desired
2 1/2 lbs. large carrots, peeled, cut crosswise into 2-inch lengths
1 large head green cabbage, halved lengthwise,
each half cut into 8 wedges
Chopped fresh parsley
Assorted mustards

Stud orange with cloves. Place in very large pot. Add corned beef (and spice packet if included with corned beef), 2 teaspoons caraway seeds and enough water to cover. Bring to boil. Reduce heat to medium-low, cover and simmer until beef is tender, about 3 hours 45 minutes. Drain, reserving 3 cups cooking liquid.

Meanwhile, bring large pot of salted water to boil. Add 2 teaspoons caraway seeds, then potatoes and carrots. Cook until potatoes are almost tender, about 40 minutes. Add cabbage; cook until just wilted, about 8 minutes. Drain. Keep warm.

Slice corned beef; arrange on platter. Surround with vegetables. Sprinkle with parsley. Serve, passing cooking liquid in sauceboat and mustards separately. Serves 8.

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Smoked Salmon and Horseradish Spread
This make-ahead appetizer is just the ticket for easy entertaining!

8 oz. smoked salmon
1 8-oz. package cream cheese, room temperature
1 Tbls. prepared horseradish
1 Tbls. mayonnaise
1 Tbls. fresh lemon juice
2 Tbls. chopped fresh parsley
Assorted crackers

Blend first 5 ingredients in processor until salmon is finely chopped. Transfer to bowl. Mix in parsley. Season with pepper. (Can be made 2 days ahead. Cover; chill.)
Place bowl on platter. Serve with crackers.

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Chocolate Chip Cheesecake
Extremely rich...ultra delicious! The perfect dessert dish.

1 1/2 cups finely crushed oreo cookies
1/4 cup sweet butter, melted
1 tsp. unbleached all-purpose flour
1 cup mini semisweet chocolate chips
3 packages (8 ounces each) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
3 large eggs, beaten
2 tsp. pure vanilla extract

Preheat the oven to 300?. In a small bowl, combine the crushed cookies and melted butter, stirring to blend well. Press the cookie crumb mixture evenly over the bottom of an ungreased 9-inch springform pan. Set aside.

In a small bowl, mix the flour and 1/2 cup of the chocolate chips. Set aside. In a medium bowl, beat the cream cheese until fluffy. Gradually add the milk and beat until smooth. Stir in the eggs and vanilla extract, mixing well. Stir in the flour mixture and blend well.

Pour the batter into the prepared pan. Sprinkle the remaining 1/2 cup chips evenly over the top. Bake for 1 hour, or until the top is lightly brown. Cool the cake in the pan.
When the cake is thoroughly cooled, remove the side of the pan and slice the cake.
Makes 12 small slices. Store leftovers in the refrigerator.