Dublin Sunday Corned Beef and Cabbage

5 pounds Corned beef brisket
1 large Onion stuck with 6 whole cloves
6 Carrots, peeled and sliced
8 Potatoes, peeled and cubed
1 teaspoon Dried Thyme
1 small Bunch Parsley
1 head Cabbage (about 2 lbs) cut in quarters

Horseradish Sauce:

1/2 pint Whipping Cream
2 - 3 Tablespoons prepared horseradish

Put beef in a large pot and cover with cold water.
Add all other ingredients except cabbage and bring to a boil with the lid off the pot.
Turn to simmer and cook for 3 hours.
Skim fat from top as it rises.
Remove the thyme, parsley and onion.
Add cabbage.
Simmer for 20 minutes until cabbage is cooked.
Remove the meat and cut into pieces.
Place on center of a large platter.
Strain the cabbage and season it heavily with black pepper.
Surround the beef with the cabbage, carrots and potatoes.
Serve with horseradish sauce.

Horseradish Sauce: Whip cream until it stand in peaks.
Fold in horseradish.

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Noodle Kuchen

7 eggs
1 cup sugar
16 ounces cottage cheese
2 cups sour cream
2 cups milk
2 teaspoons vanilla
1 cup golden raisins
1/2 cup butter
1 pound broad egg noodles, cooked

Topping:

1/4 cup crushed cornflakes
2 teaspoons cinnamon
1/4 cup sugar sour cream to garnish

Mix eggs and sugar.
Add cottage cheese, sour cream, milk, vanilla, and raisins.
In separate bowl, add butter to warm noodles, stirring until melted.
Combine noodles with cottage cheese mixture.
Pour into 9 x 13 glass pan.
Refrigerate overnight.
Preheat oven to 350.

To make topping, combine cornflakes, cinnamon, and sugar.
Sprinkle over top of kugel.
Bake 1 hour.

Let dish set for about 5 minutes before serving.
Cut into squares and garnish with sour cream.

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Mulligatawny Soup

3 Tablespoons Butter
1 Tablespoon Vegetable Oil
1 large Onion, chopped
2 Stalks celery, sliced thinly
3 Carrots, diced
1 1/2 Tablespoons Curry powder
2 Tablespoons All-purpose flour
5 cups Chicken stock
2 Tablespoons Long grain white rice
2 Tomatoes; peeled & chopped
8 ounces Chicken; cooked & diced
1 small Apple; cooked, peeled, cored & diced Salt to taste
Fresh celery leaves

Heat butter and oil in a saucepan.
Add onion, celery and carrots; cook gently 5 minutes.
Stir in Curry Powder and flour and cook 1 minute.
Stir in stock and bring to a boil; add rice and stir well.
Cover and simmer 20 minutes, stirring occasionally.
Add tomatoes, chicken, apple and salt.
Cover again and simmer 15 minutes.
Garnish with celery leaves and carrot strip, if desired, and serve hot.