Apricot Glazed Corned Beef with Sauteed Cabbage and Colcannon: 3 cups water 2 tablespoons sugar 2 tablespoons cider vinegar 2 cloves garlic, peeled and smashed 1 (3 pound) corned beef brisket with pickling spices 1/2 cup apricot preserves 2 tablespoons brown sugar 2 tablespoons dijon mustard 2 tablespoons grainy mustard low for 8 hours
KILLER ARTICHOKE BREAD:Ingred:1/4 cup butter; 3 garlic cloves, minced;1 (14-ounce) can marinated artichoke hearts, drained well and chopped;1 cup (4 ounces) shredded Mozzarella cheese;1/2 cup (2 ounces) shredded Cheddar cheese; 1 cup grated Parmesan cheese;1/2 cup sour cream;1 French bread loaf (about 12 ounces);Salt and freshly ground black pepper; OINK! OINK! OINK! OINK!
Killer Artichoke Bread...garlic bread meets artichoke dip. Delicious! Used part of a baguette, would work with lots of different breads and minor adjustments to flavor!