Personal Pizza Stuffed Meatloaves

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Irish Soda Bread

Ingredients

4 cups all-purpose flour

4 tablespoons white sugar

1 teaspoon baking soda

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup margarine, softened

1 cup buttermilk

1 egg

1/4 cup butter, melted

1/4 cup buttermilk

Directions

Preheat oven to 375 degrees F (190 degrees C).

 Lightly grease a large baking sheet.               

In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine. Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet. In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Use a sharp knife to cut an 'X' into the top of the loaf.

Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean, about 30 to 50 minutes. You may continue to brush the loaf with the butter mixture while it bakes.

Corned Beef and Cabbage

Ingredients:

8 allspice berries

1 teaspoon black peppercorns

2 medium bay leaves, crumbled

2 fresh thyme sprigs or about 1/2 teaspoon dried leaf thyme

1 corned beef, about 4 pounds

3 cups beef broth

Water

1 large onion, cut in 6 to 8 wedges

1 medium clove garlic, minced

2 1/2 to 3 pounds Yukon gold potatoes, washed and quartered (peel if desired)

4 large carrots, halved and cut into 3-inch lengths

1 small head Savoy cabbage or green cabbage, cored and cut into 6 to 8 wedges

Chopped fresh parsley, optional

Preparation:

Combine the allspice berries, peppercorns, bay leaves, and thyme in a bouquet garni bag, or fashion a small bag from a double piece of cheesecloth. Tie the bag tightly to keep the herbs and spices inside.Put the corned beef in a 6- to 8-quart saucepan or Dutch oven; add beef broth and the bouquet garni bag. Add enough water to cover the corned beef brisket. Add garlic and onion. Bring to a boil; reduce heat to low, cover, and simmer for 2 hours. Remove the corned beef to a platter, cover with foil, and keep warm in a very low oven or warming drawer.
 
Skim fat from the broth and add the potatoes and carrots to the broth (remove some of the broth if there is too much liquid). Bring to a boil; cover, reduce heat to medium-low and cook for 10 minutes. Add cabbage wedges and continue cooking for about 20 minutes, or until cabbage and vegetables are tender.