Ingredients:
1& ½ pounds of potatoes 
1 lb kale or 1 small head of cabbage 
8 TBS. Butter 
1 cup finely chopped leeks. 
½ cup finely chopped onions 
Salt and pepper to taste 
¾ cup of light cream 
1 TBS. Chopped parsley 

Instructions:
Wash, trim and blanch the kale or cabbage. 
Squeeze out excess water and chop very fine. 
Set aside for use later. 
Brown onions and set them aside, but keep them warm. 
Peel the potatoes and boil in salted water. 
Heat 2 TBS. Butter in a skillet and gently cook the leeks until they are just tender (probably 5-10 minutes) 
Add the chopped cabbage (or kale) to the leeks and sauté over high heat. Stir often. 
Allow excess moisture to cook off. 
Turn the heat down to low and add another 2 TBS. Butter. Cook for about 10 minutes longer. 
Season with salt and pepper. 
Meanwhile, when the potatoes are soft and tender mash them. 
Mix in the leek and kale (cabbage) mixture and 1 tsp. Salt. 
Gently heat the cream and add to the potatoes. Mix together thoroughly. 
Put in a hot dish in a mound shape, with a depression in the center of the mound. 
Add the browned onions and butter to the center, allowing it to spill out over the sides. 
Season with additional salt and pepper, if desired and sprinkle with parsley. 
 

Ingredients:
1 Corned Beef Brisket 4-5 lbs. 
2 onions 
3 whole cloves 
5-6 carrots 
Fresh parsley sprigs (about 4) 
6-8 whole black peppercorns 
3 lbs. Cabbage 
1 cup of sour cream 
1 TBS. prepared horseradish

Instructions:
Peel the onion and insert the whole cloves into them. 
Use a large stock pot with enough water to cover the corned beef, onions, parsley and peppercorns. 
Cover and bring to a gentle simmer until tender - about 3 hours. DO NOT BOIL. 
Peel carrots and cut into pieces about 3 inches in length. 
Cut and core cabbage into wedges and add cabbage and carrots to the pot.
Cover and simmer another 30 minutes until the cabbage is tender. 
While this is cooking combine the horseradish and sour cream. 
When the cabbage is tender serve the entire dish with some of the broth ladled over the top. 
Serve the horseradish sauce on the side. 

Apple Mash

Ingredients:
1 lb. of your favorite Apples (McIntosh, granny Smiths and Jonathans work best, but use what you like) 
2 lbs. potatoes 
1 TBS. White sugar 
2 ounces butter 

Instructions:
Peel potatoes. 
Cook in salted, boiling water. 
While the potatoes are cooking peel, core, and slice apples. 
Place in a pot with just a tablespoon of water, and the sugar. 
Cook the apples until they are soft. 
When the potatoes are cooked drain and mash. 
Mix in the apples and butter