WITH IRISH CLASSICS AND GREEN -TIN TED TREATS

SlowCookerCornedBeef and Cabbage

Preptime:10minutes

Cooktime:8hours

Servings:12

•8smallred potatoes

•2cupsbabycarrots

•1 small onion, quartered

•1 corned beef brisket (4 pounds ), rinsed and trimmed

•2tablespoonsM cCormickM ixed PicklingSpice

•1 teaspoon McCormick Minced Garlic

•1/2head cabbage,cored and cutinto wedges

Place potatoes, carrots and onion in slow cooker. Place corned beef brisket over vegetables. Sprinkle with pickling spice and minced garlic. Add enough water (about 8 cups) to just cover meat. Cover.

Cook 7 hours on high. Add cabbage. Cover. Cook 1-2 hours on high or until cabbage is tender-crisp.

Remove corned beef brisket to serving platter. Slice thinly across grain. Serve with vegetables.

Tip: For best results, do not remove cover while cooking in slow cooker.

SavoryIrishCheese Soda Bread

Preptime:10minutes

Cooktime:40minutes

Servings:12

•21/2 cups flour

•1/2cupsugar

•11/2 teaspoons baking powder

•1/2teaspoon bakingsoda

•1/2teaspoon salt

•2 teaspoons McCormick Car away Seed

•1 teaspoon McCormick Garlic Powder

•1/4 teaspoon McCormick Red Pepper, Ground

•1/2 cup shredded Irish Cheddar cheese

• 2 eggs

•11/4cupsbuttermilk

Preheat oven to 350˚F. Mix flour, sugar, baking powder, baking soda, salt and seasonings in large bowl. Stir in cheese. Set aside. Mix eggs and buttermilk in medium bowl. Add to dry ingredients; stir until well blended. Spread in lightly grease 9-inch round cake pan.

Bake 30-40 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan. Cool completely on wire rack.

Tip: Make muffins instead of bread. Prepare dough as directed and divide among 12 greased muffin cups. Bake 2025 minutes or until toothpick inserted in center comes out clean.