Open can of beef; break apart.
Place in 2-quart saucepan with onion and enough water just to cover, cook until onions are tender then add salt and pepper and tomatoes.
Let simmer for 25 minutes. Serve with mashed potatoes.
Prepare jello and let cool.
Add mayonnaise and sour cream and beat with egg beater.
Add corn beef that has been broken into small pieces.
Add celery and green pepper.
Chill until firm.
Heat oven to 350 degrees.
Crumble up corn beef.
Mix all of the above.
Add cheese in cubes.
Add to buns.
Wrap in aluminum foil.
Heat for 20 minutes.
Make Jello and set aside to cool.
Break corn beef apart with a fork and add chopped vegetables, eggs, salt and mayonnaise.
Mix all with Jello and garnish with chopped pimento and chill until set.
In a deep frying pan, heat the oil. Shred the corn beef into the skillet.
Add the beans and half of the water from the beans. Add the spices and cook on medium heat until hot. If too dry, add more of the bean water. Adjust the seasoning if required.
Serve with crusty bread.
dd the piles of corned beef and start browning them, giving
arge bowl.
Add can of corned beef and the garlic to
In a large bowl, combine hash, tomato sauce, green pepper, 2 TBS onion, Worcestershire sauce, salt and pepper. Set aside.
In another bowl, combine the cornbread mix, flour, milk and eggs just until moistened.
Add 1 cup cheese and the remaining onion.
Spread batter into a greased 13 x 9-inch pan.
Spread hash mixture evenly over top.
Sprinkle with remaining cheese.
Bake, uncovered, at 375\u00b0F for 35 minutes or until corn bread layer is golden brown and pulls away from the sides of the pan.
In large skillet, brown hamburger and onions; drain off fat. Add diced potatoes, cream-style corn, beef broth, salt and pepper. Mix well.
Cover and cook over low heat for 20 to 25 minutes, stirring occasionally.
Makes 4 servings.
Empty all cans into a 2 Quard casserole dish except the corned beef. Stir until mixed up.
Add seasonings, stir.
Use a fork to break pieces of the corned beef and sprinkle over top of casserole.
Bake at 350 for 20 minutes.
ackage directions.
Divide ground beef in half and make two
Crumble corn beef into casserole dish.
Mix in undrained beans.
Stir in catsup to make a tomato sauce.
Add additional catsup, salt and pepper to taste.
Heat in microwave until hot. Serve with corn muffins and rice.
Mix all ingredients.
Add enough water to
keep it from sticking.
Cook until potatoes are done.
asserole dish. Toss the corned beef with the tomato puree and
Blend cream cheese, butter and flour.
Chill 1 hour.
Shape into small balls and place in ungreased 1 3/4 inch muffin cups. Press dough on bottom and sides.
Mix mayonnaise, chilli sauce, kraut, corn beef and Swiss cheese and fill cups.
Sprinkle with paprika.
Bake at 300\u00b0 until brown.
Yields about 5 dozen.
Layer sauerkraut, noodles, onions and corn beef.
Mix Miracle Whip, mustard and cheese.
Spread evenly over beef.
Pour soup over all, mix lightly.
Sprinkle cracker crumbs over top.
Heat oven to 400 degrees.
Grease 12 muffin cups well and press about 2 tablespoons of hash in 6 muffin cups.
Make a deep indentation in center of hash.
Break an egg into eash hash cup and sprinkle with salt and pepper.
Prepare corn bread mix according to package directions using the egg and 1/3 cup of milk.
Fill remaining 6 muffins cups with batter; about 2/3 full.
Bake 15 to 20 minutes or until muffins are golden brown and eggs are desired doneness.
uart casserole dish, layer cabbage, corn beef and soup mixture, ending with
Mix all ingredients together and put on hamburger buns.
Wrap each sandwich in foil and put in oven for 15 to 20 minutes at 375\u00b0.
Makes 12 sandwiches and you can double the recipe.
(Use cookie sheet.)
Shape into ball and chill.
Serve with crackers.