Title: Fruit Nut Bran Bread
Categories: Breadmaker Bread
Yield: 1 Servings

		XKGR41A Don Fifield
2 1/4	c	Bread Flour
2	tb	Brown sugar
1	tb	Dry milk
1	ts	Salt
1	tb	Butter
1/4	c	Bran flakes (4/5 oz)
3	tb	Toasted bran
1/4	c	Sliced almonds (4/5 oz)
1/4	c	Dried fruit bits (1 2/5 oz)
1	c	Water
1	ts	Dry yeast

Place all ingredients (except liquids and yeast) inside the bread pan. Add liquid ingredients. Close cover and place dry yeast into the

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Posted to the mm-recipes mailing list by "William J. Scherer"

Hi all, Well here's my vote for the best Corned Beef and Cabbage recipe. I got this from a USenet group last year. We think it *fab* in St. Paul, MN. Please excuse the fact that it isn't formatted. I didn't time to do the formatting. Bill

Corned Beef & Cabbage 1 3/4 lbs onions 2 1/2 lbs carrots 6 lb corned beef brisket or round, spiced or unspiced 1 cup malt vinegar 6 oz Irish stout 1 tablespoon mustard seed 1 tablespoon coriander seed 1/2 tablespoon black peppercorns 1/2 tablespoon dill seed 1/2 tablespoon whole allspice 2 bay leaves 3 lb cabbage, rinsed 2 1/2 lb small red potatoes 1/2 cup coarse grain mustard 1/2 cup dijon mustard To serve 12, use a 14 to 20 quart pan. Coarsely chop enugh onions and carrots to make 1 cup each. In pan, place onions and carrots, corned beef with any liquid, vinegar, stout, mustard seed, coriander, peppercorns, dill, allspice and bay leaves. Add water to barely cover beef. Cover pan and bring to a boil over high heat. Simmer until meat is tender when pierced, 2 1/2 to 3 hours.

Meanwhile, cut remaining onions into wedges. Cut remaining carrots into 2-inch lengths; halve them lengthwise if large. 2-inch lengths; halve them lengthwise if large. Cut cabbages in half through cores, then into wedges. Scrub potatoes. Add onions, carrots and potatoes to tender corned beef, place cabbage on top. Cover and return to simmering over high heat; reduce heat and simmer until cabbage is tender when pierced, 15 to 20 minutes. With a slotted spoon scoop out vegetables onto warm serving dishes. Using tongs and a slotted spoon, remove beef to a cutting board; cut off and discard fat, slice meat across the grain and place on warm platters. Serve meat and vegetables with coarse-grain and dijon mustards.

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