Ahhhhh....Corned Beef

[Captain Karrot]

There is a small pub in Dublin, Ohio called the Dublin Village Tavern. They have something that they call "Irish Egg Rolls". Basically it is corned beef, kraut, and swiss cheese in a wonton wrapper which is then fried, just like an egg roll. It is served with 1,000 island dressing to dip it in. Gotta tell ya, it is brilliant! Served with some Smithwicks, and you have a feast!

[Bugbear]

There is a small pub in Dublin, Ohio called the Dublin Village Tavern. They have something that they call "Irish Egg Rolls". Basically it is corned beef, kraut, and swiss cheese in a wonton wrapper which is then fried, just like an egg roll. It is served with 1,000 island dressing to dip it in. Gotta tell ya, it is brilliant! Served with some Smithwicks, and you have a feast!

That sounds good too! I would use ranch or blue cheese dressing though.

Usually I'm quite a bit too lazy to do all that. I don't know, I'm not a cook.

[SteveB]

Leftover corned beef??? Never heard of the concept.
Sunday dinner = Large stock pot over medium gas. 1-1/2 gallons water, brisket(s), leeks, allow to cook for two hours then add parsnips, turnip, carrots and cook for three quarters of an hour, add potatoes, cook for another half hour, add quartered cabbage, cook for forty minutes, remove brisket(s) to cutting board to cool for ten minutes. Cut up brisket, remove pot from gas and scoop out veggies onto plates, add corned beef, serve and eat. Pour juice through strainer into clean container. Makes great soup or gravy stock.
---- Steve

[Joe Gondek]

Thus I appeared at the Pub in all my "Patrician" splendour. being the only lone who knew the Feast had been transferred. So I was quite a Kilted hit.

Someone muttered 'The Church should stay out of it, changing holidays' . The crowd howled, reminding him it is SAINT Patrick, a Catholic Bishop & Patron Saint of Ireland that we are commemorating.

The best part of the holiday being transferred is that it gives you TWO DAYS to drink instead of one

[arrogcow]

Grape leaves sound interesting. What leftovers we have (not much usually) almost always ends up in quesadillias.

Adam