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.
Cut corn beef into small pieces and mix with cream cheese. Roll into a ball.
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.
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.
inutes.
Stir in corned beef, horseradish and potatoes; mix well
dd the piles of corned beef and start browning them, giving
br>Add can of corned beef and the garlic to potatoes
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.
Slow boil Corn Beef Brisket about 3 hours or
ater and then add in beef brisket making sure the the
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.
arge saucepan, combine broth, water, corn, oregano, bay leaf, thyme, tomato
arge soup pot, place corned beef brisket and all the spices
Cook beef, drain and set aside.
Brown uncooked rice in butter in a large skillet. Stir in water, carrots or corn, beef bouillon, parsley, onion, salt and basil. Bring to a boil. Reduce heat, cover and simmer 5 minutes.
Stir in browned beef.
Put in a 1 1/2 quart casserole. Cover and bake at 325\u00b0 for 45 minutes. Sprinkle with cheese. Bake, uncovered, 5 minutes longer.
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.
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.
Unroll crescent roll dough and separate into triangles. Place one slice corn beef across wide end of triangle. Spread 2 tbsp sauerkraut on corned beef. Top with two strips of Swiss cheese. Add dab of Thousand Island dressings. Roll up, beginning at wide end of triangle. Preheat oven to 375\u00b0 while arranging sandwiches on an un-greased baking sheet. Put baking sheet into oven for 10-15 minutes. Check sandwiches. Do they look brown? Good! Transfer to a large plate plate and eat all eight!
Leave cream cheese at room temperature. Mix with onions that are chopped real fine.
Cut up corn beef with scissors and mix in. Add Accent and Worcestershire sauce.
Roll ball in chopped pecans.
Refrigerate.