1 Brisket of Beef 5-6 lbs with spices
1 head of Cabbage cut into wedges
water

Unwrap Brisket place in a LG pot add the packet of spices,Cover to the top of meat with Water.  Bring to a boil.
Reduce heat and simmer for 4-5 hrs until Meat is Tender; during the last 1/2 - 45 min add cabbage.
Drain slice & serve

Nettie's Buttered Parsley Potatoes

4-6 medium potatoes cut into 1/4's skins on.
salt to taste
fresh Parsley
1/2 stick butter

Boil Potatoes as U would for making mash potatoes, or until fork tender.  Drain place in a LG bowl with the butter & parsley, stir until butter is melted.

Clover Chip Cookies

1-1/4 cups (300 mL) firmly-packed brown sugar
3/4 cup (175 mL) Golden Crisco Shortening
2 tbs. (30 mL) milk
1 tbs. (15 mL) vanilla
1 egg
1-3/4 cups (425 mL) all-purpose flour
1 tsp. (5 mL) salt
3/4 tsp. (3.75 mL) baking soda
1-1/2 cups (375 mL) green candy-coated
chocolate pieces
1. Pre-heat oven to 375°F (190°C). Place sheets of foil on countertop for cooling cookies.
2. Combine brown sugar, shortening, milk and vanilla in large bowl.Beat at medium speed of electric mixer until well blended. Beat egg
into creamed mixture.
3. Combine flour, salt and baking soda. Mix into creamed mixture at low speed just until blended. Stir in candy-coated pieces.
4. Drop rounded tablespoonfuls  of dough 3 inches apart onto ungreased baking sheet.
5. Bake one baking sheet at a time at 375°F  for 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies.

DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.

Shamrock Sugar Cookies

1-1/4 cups  granulated sugar
1 cup  Golden Crisco Shortening
2 eggs
1/4 cup ) corn syrup or regular pancake syrup
1 tbs. vanilla
3 cups  all-purpose flour (plus 4 tbs., divided)
3/4 tsp baking powder
1/2 tsp.) baking soda
1/2 tsp.  salt

Icing:
1 cup icing sugar
3 to 5 tbs. ) water
Green food color

1. For cookies, combine sugar and shortening in large bowl. Beat at medium speed of electric mixer until well blended. Add eggs, syrup and vanilla. Beat until well blended and fluffy.
2. Combine 3 cups flour, baking powder, baking soda and salt. Add gradually to creamed mixture at low speed. Mix until well blended.
3. Divide dough into quarters. Wrap each quarter in plastic wrap. Refrigerate several hours or overnight.
4. Pre-heat oven to 375°F. Place sheets of foil on
countertop for cooling cookies.
5. Spread 1 tablespoon flour on large sheet of waxed paper. Place one quarter of dough on floured paper. Flatten slightly with hands. Turn dough over and cover with another large sheet of
waxed paper. Roll dough to 1/4-inch thickness. Remove top layer of waxed paper. Cut out with shamrock cookie cutter or hand-cut forms. Transfer to ungreased baking sheet with large
pancake turner. Place 2 inches apart. Roll and cut out remaining dough.
6. Bake one baking sheet at a time at 375°F for 5 to 9 minutes, depending on the size of your cookies. (Bake smaller,thinner cookies closer to 5 minutes; larger cookies closer to 9
minutes.) DO NOT OVERBAKE. Cool 2 minutes on baking sheet.
Remove cookies to foil to cool completely.
7. For icing, combine icing sugar and 3 tablespoons water.
Mix to blend well. Add additional water, a little at a time, if icing is too stiff. Add additional icing sugar if mixture is too thin. Divide
mixture into two small bowls. Add green food color, a few drops at a time, to achieve desired shade. Spread icing in thin layer on cooled
cookies. Place remainder of green and white icings in pastry bags fitted with small round writing tips. Alternatively, place in small resealable plastic bags. Snip very small hole off one corner 
of each bag. Pipe designs onto iced cookies.

Cookies N Mint Pie

Ingredients:

 1-1/2 cups miniature marshmallows
 1/4 cup milk
 1 HERSHEY'S Cookies 'n' Mint Chocolate Bar (7 oz.), 
broken into pieces and divided
 1 cup (1/2 pt.) cold whipping cream, divided
 1 packaged crumb crust (6 oz.)
 Few drops green food color (optional)
 

Instructions:
1. In medium microwave-safe bowl, place marshmallows and milk.
Microwave at HIGH (100%) 1 minute or until marshmallows are melted
and mixture is smooth when stirred. Cool completely.

2. Meanwhile, in small microwave-safe bowl, place half of candy pieces
and 2 tablespoons whipping cream. Microwave at HIGH 1 to 1-1/2 minutes or just until chocolate is melted when stirred; spread over bottom of crumb crust.

 3. In small bowl, beat remaining whipping cream until stiff; fold into marshmallow mixture. Chop remaining candy pieces; fold into whipped cream mixture with food color, if desired. Spread into crust over top of chocolate layer. Cover; refrigerate until firm. Garnish as desired. Cover; refrigerate leftover pie.