Corned Beef and Cabbage

This is the easiest meal to make. There is really nothing to do but cook it as long as you purchase the pre-seasoned corned beef. I've done both and the pre-seasoned beef is easiest and best tasting.

Pre-seasoned corned beef (when you put the corned beef into the water make sure you use all the juice from the bag and cut open the seasoning pack and include in the water)
1 head of cabbage
8 medium potatoes

In a large pot fill the pot halfway with water. Place the corned beef in first. Cut the cabbage up into quarters and place into the pot. Bring this to a boil and then simmer for three hours. Peal the potatoes and then include them into the pot when the three hours have passed. Continue cooking at a simmer for four more hours making sure the water is still covering everything. When ready cut the meat across the grain then place the corned beef in another pot with a 1/4 pound stick of butter.
rain the pot with cabbage and potatoes and add two 1/4 pound sticks of butter. Use salt and pepper to taste and cover both until the butter melts. Serve.

SOS

It is best to use mild to medium ground sausage but you can use chopped meat instead. Additionally I prefer using corn starch as a thickening agent but you can use flour. The difference is use the corn starch directly in the cold milk before putting it in the pan, with flour you spread it on after the milk has warmed.

1lb ground mild/medium sausage
4 cups of milk
corn starch
garlic salt
1/2 a medium onion
bacon grease
pepper
2 to 3 shots of hot sauce

Brown sausage in a large skillet keeping the grease
Chop onion and add to the mix -- continue to brown for a few minutes until onions soften
Put three cups of milk in the skillet
Put 4 teaspoons of cornstarch in last cup of milk and mix then add to warmed milk in skillet
Add garlic salt, pepper, hot sauce and simmer until it thickens -- sometimes it is best to begins thickening and then turn it off for about ten minutes then reheat for a thicker sauce

Great on toast or scrambled eggs