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New England Boiled Dinner

Ingredients
5 carrots, cut into 2 inch pieces
10 small boiling onions, peeled
1/2 cup maple syrup
2 quart water
2 1/2 lb cured corned beef brisket
3 baking potatoes, peeled and quartered
1 small green cabbage, cored and cut into wedges

Directions
Trim fat from brisket. Place in a large stockpot; add water. Bring to a boil, cover and reduce heat, simmering 2 hours or until tender. Preheat oven to 400 degrees. Remove brisket from pot. Set cooking liquid aside. Place brisket in a large baking dish coated with cooking spray. Drizzle with syrup. Bake, uncovered, at 400 for 20 minutes. Add onions, carrot, potato, and turnip to liquid in pot; bring to a boil over high heat. Cover; reduce heat to medium. Cook 25 minutes. Add cabbage; cook 5 minutes or until vegetables are tender. Drain; place on a serving platter. Cut brisket across grain into thin slices, and place on serving platter; drizzle with drippings from baking dish. Serves 5 From The Complete Cooking Light Cookbook Traditionally served for lunch (referred to dinner in our parts), this New England Boiled dinner provides a good meal before heading back out into the fields or barn to work.

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Roasted Garlic

Ingredients
seasonings
1/2 teaspoon olive or or butter per clove
garlic bulbs

Directions
Roasting garlic mellows the taste of raw garlic into a savory spread that is delicious served warm on bread or vegetables. Trim off top of garlic bulb exposing the tips of the cloves. Discard loose skin. Sprinkle with 1/2 tsp. olive oil or butter and season to taste. Cover and bake at 300 degrees for 60-75 minutes until soft. Or microwave on high for 60-65 seconds.

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Roasted Carrots and Parsnips with Shallots

Ingredients
1 lb carrots (WPF chantenay carrot is perfect)About 5 large
1 lb parsnips(4 large)
3 tablespoon extra-virgin olive oil
1 1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1/4 cup unsalted butter, softened
2 tablespoon minced shallots
2 tablespoon finely chopped fresh chives
1 1/2 teaspoon finely chopped fresh rosemary
1 1/2 teaspoon chopped fresh thyme
1 clove garlic, finely chopped

Directions
Heat the oven to 450 degree F. Cut the carrots and parsnips into 2×1/4inch matchsticks. Put them in a large bowl; toss with the oil. Sprinkle with the salt and pepper and toss again. Transfer the vegetables to a 10×15 inch Pyrex dish and roast, stirring every 15 minutes, until the vegetables are nicely browned…40-45 minutes. Meanwhile, combine the butter, shallot, chives, rosemary, thyme, and garlic in a small bowl and stir well. Add the butter to the roasted vegetables and toss to coat. Serve immediately. Fine Cooking, March 2005

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Carrot Almond Cake

Ingredients
1 teaspoon orange zest
3 tablespoon ground almonds or 3 T flour
1 1/2 cup maple syrup
6 eggs, seperated
1 1/2 cup steamed, pureed carrots
1 teaspoon salt
2 teaspoon cardamom
Cream cheese frosting

Directions
Preheat oven to 350 degrees. Butter a 9-inch cake pan. Combine the carrot puree with the egg yolks, then the maple syrup. Mix in the almonds, zest, salt, and cardamom. Beat egg whites in a separate bowl until stiff, then fold them gently into the carrot mixture. Spread in a greased pan. Bake until springy, about 40 minutes. Cool. Frost if desired. From the Maine Organic Farmers and Gardeners Assoc. Newspaper, March-May 2005

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Garlic-Onion Tomato Pizza

Ingredients
parsley
oregano
6-8 plum tomatoes
8 Large garlic cloves
2 medium red or yellow onions
sprinkling of cornmeal
Wood Prairie Farm Pizza Dough Mix
pepper
1 1/2 cup shredded Mozzarella
1/4 cup Romano cheese

Directions
Prepare one Wood Prairie Farm pizza dough mix. Let it rise once and punch it down. Sprinkle cornmeal on 2 14′ pizza pans. Roll out dough into 2 circles. Prick with a fork. Bake at 450 degrees for 4-5 minutes. Thinly slice 2 medium red or yellow onions. Halve 8 large garlic cloves. Broil 3-4 from the heat until softened and lightly browned. Cut 6-8 plum tomatoes into eighths and seed. Broil the tomatoes for 2 minutes on each side. Finely chop garlic. Arrange onions, tomatoes and garlic on the crusts. Sprinkle with oregano, parsley, pepper and 1 1/2 cup shredded mozzarella cheese and 1/4 cup grated Romano cheese. Bake at 450 degrees for 8-9 minutes until cheese is melted.

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Crisp Roasted Parsnips

Ingredients
1-1 1/2 lb parsnips, peeled
3 tablespoon olive oil
2 generous pinches cayenne pepper (optional)
1/4 teaspoon salt;; more to taste
2 large garlic cloves, minced

Directions
Position an oven rack on a lower-middle rung; heat the oven to 450 degrees. Cut the parsnips into matchsticks 2 inches long and a scant 1/2 inch thick. Dump the matchsticks onto a rimmed baking sheet large enough to fit them in a single layer. Sprinkle the olive oil, cayenne or herbs, and salt over all; toss to mix and coat well. Roast for 15 minutes, stirring once or twice. Sprinkle with the garlic, stir well, and continue roasting until the parsnips are well browned, about another 15 minutes. Let cool slightly, taste for salt, and serve. Note: These are tasty eaten just like fries, sprinkled with a little malt vinegar. Serves 4.

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Shepherd’s Pie

Ingredients
6 tablespoon butter
3 tablespoon flour
1 cup stock
4 cup finely chopped roasted leg of lamb (or ground lamb, or beef, browned)
2 large cloves garlic, minced
1 large onion, minced
1 teaspoon fresh rosemary and thyme, chopped
salt and pepper, to taste
diced carrots
rutabaga
4 cup mashed potatoes

Directions
Melt butter and cook for 5 minutes with flour, stirring constantly. Slowly add stock and cook until thickened. Add meat, garlic, onion, and herbs. Add carrots and rutabaga. Spread in a 2 quart casserole, covering with 4 cups mashed potatoes. Bake for 40 minutes at 350 degrees.