Marinated Olives:
1/2 cup oil
2 teaspoons dried Cracked Rosemary
1 clove garlic, minced
1 teaspoon Cracked Pepper
Olives of choice
Combine oil, garlic, rosemary, and pepper.   Stir olives into marinade.  Refrigerate for several days stirring daily.
May be kept for several weeks for best flavor.

Corned Beef
4-5 pound corned beef
8 Bay Leaves
5 large cloves garlic, chopped
1 tablespoon mustard seeds, bruised
2 teaspoons Cracked Black Pepper
1 tablespoon coarse (kosher) salt
3 dried hot Red Peppers (about 1 1/2" long) seeds removed, crumbled; or 1 teaspoon Crushed Red Pepper
1/2 teaspoon Ground Coriander

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