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February II 2008:
Number 528
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In This Issue...
Life is a Cabaret: College hosts annual fundraiser
Stop drops and enroll: New law limits dropped courses
Scholar-in-Residence, poet Collins sets Feb. 27 lecture
Faculty and Staff Spotlight
The heat is on: Salsa Stand-Off cooks at Spring Creek
Campus Dates
Make a job fair work for you
College hosts free university pre-admission workshop
College News
Recipe of the Month -- Guinness Corned Beef
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About Cougar News
A newsletter for the students, faculty and staff of the Collin College. Published semi-monthly. For information or submissions, call 972.599.3142. Cougar News welcomes student and faculty submissions. Next deadline: March 1. All submissions are due by 5 p.m. on the due date. Photos cannot be returned. Text should be e-mailed to mrobinson@ccccd.edu or sent on disk. Please submit copy that is proofed, edited and saved in Word format. Cougar News staff: Lisa Vasquez, director; Mark Robinson, editor; Marcy Cadena-Smith, contributor; Sydney Portilla-Diggs, student correspondent; Nedal Ahmed, student correspondent; Nick Young, photographer and layout.

Recipe of the Month -- Guinness Corned Beef

By Meredith Pewitt
Special Contributor

Guinness Corned Beef

Ingredients 

4 pounds corned beef brisket

1 cup brown sugar

1 (12 fluid ounce) can or bottle Irish stout beer (e.g. Guinness)

 

1. Preheat oven to 300 degrees F. Rinse the beef completely and pat dry.


2. Place the brisket on rack in a roasting pan or Dutch oven. Rub the brown sugar on the corned beef to coat entire beef, including the bottom. Pour the bottle of stout beer around, and gently over the beef to wet the sugar.


3. Cover, and place in preheated oven. Bake for 2 1/2 hours. Allow to rest five minutes before slicing. Serve.


Meredith Pewitt is a Collin College culinary arts student.


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