|4 Ounce Pouch(resealable bag)||$8.49|
|1 Pound Bulk Bag(twist tie)||$16.99|
Description: Bay leaves from Turkey. Green to pale green. Not all leaves are whole.
Contains: Bay Leaves
Usage: Simmer in fish dishes, pickling, sauces, gravies, stews and soups.
Storage: Store in a cool dry place, away from heat, light, and humidity.
Tear off piece of heavy aluminum foil large enough to wrap the corned beef completely and lay the meat on it. Combine the bay leaves, garlic, mustard seeds, peppercorns, salt, red peppers, and coriander in a bowl. Rub the seasonings hard into the corned beef, covering all surfaces. Wrap the meat closely and enclose the package in a plastic bag. Tie the bag securely at the neck, refrigerate for 3-5 days, turning it daily. To cook: Leaving the coating of seasonings on the meat, place the corned beef in a large pot and cover it to a depth of 2" with cold water. Cook the meat at a barely perceptible simmer, partly covered, until it is very tender when pierced with fork. Cooking will take from 3-5 hours. Turn the meat occasionally and add boiling water, if needed, to keep the meat covered. Let the corned beef partially cool, uncovered, in the broth. It can be served warm, or it can be cooled completely, drained, wrapped, and refrigerated.
Submitted by: A J Lewis
Two Cheese French Onion Soup
Thinly slice onions. Sauté onions in butter with pepper. Sprinkle with flour and cook 1 minute. Add broth, water, and bay leaf. cook uncovered for 30-40 minutes. Toast bread. Arrange slices of toast on top of soup in individual bowls. Top with cheeses. Broil till melted.