nd cut the thinly sliced deli corned beef into strips.
Remove the
For the corned beef, I find the biggest corned beef I can locate
Heat oven to 350\u00b0F
Spread each slice of bread with 2 teaspoons spicy brown mustard.
To assemble each sandwich, layer 1 slice bread, 2 slices corned beef, 1/4 cup coleslaw and 1 slice cheese.
Place sandwiches onto ungreased baking sheet and bake for 8 to 10 minutes or until cheese is melted.
ieces of thinly sliced corned beef. Heat the corned beef over a medium heat
Melt butter in large frying pan over Medium heat.
Add potatoes and onions.
Brown, stirring occasionally.
Add black pepper.
While potatoes are browning, chop corned beef into 1/4\" dice (or smaller).
When potatoes are slightly brown, add corned beef, and salt.
Raise the heat to high and saute until corned beef is slightly crisp around the edges, stirring often.
remove from heat and serve (Top with fried egg).
In a large saucepan, combine broth, garlic, caraway seed and pepper; heat to a boil.
Add cabbage and carrots.
Reduce heat to medium-low.
Cover and simmer 15 to 17 minutes or until vegetables are tender.
Place corned beef over vegetables in pan.
Cover and remove from heat.
Let stand 5 minutes or until corned beef is heated through.
Arrange corned beef and vegetables on large serving platter; spoon remaining cooking liquid over top.
Makes 4 servings.
Mix together the corned beef, onion, mustard, mayonnaise, and horseradish.
br>Add in the cabbage, corned beef, caraway seeds; saute for 4
large bowl, combine the corned beef, Swiss cheese, and salad dressing
Slice corned beef into tiny pieces.
Mix all ingredients together.
Chill overnight.
Best served with squares of rye bread.
inutes.
Stir in the corned beef, 1 teaspoon salt, 1/2
ook until softened.
Add corned beef, hash browns, seasoning, pepper, green
Saute the peppers and red onion in a skillet sprayed with cooking spray just until soft (5-10 minutes.).
Add the green onion, corned beef, hash browns, seasoning, worcestershire, and beef broth.
Cook over medium heat, stirring occasionally, until the hash browns are golden brown (15-20 minutes).
Fry the eggs to desired doneness in a seperate skillet.
To serve, place hash brown mixture on a plate and top with a fried egg.
Preheat oven to 350\u00b0; prepare 12 regular muffin cups with foil or silicone liners.
Heat a skillet over med-high heat, add the olive oil and onions, then add potatoes.
Add salt and pepper and thyme, and cook, stirring occasionally, about 15 minutes.
Stir in corned beef and divide mixture among the cups, pressing down into the bottoms.
Place contents of 1 egg on top of each cup, and bake for 12 minutes, until whites are set.
Rinse corned beef thoroughly in cold water. Throw
Grind onion and bell pepper in blender, or chop very fine. Heat corned beef just lukewarm.
Mix onion, pepper and corned beef.
Add mayonnaise to make spreading consistency.
Salt and pepper to taste.
Spread on bread of your choice.
Chop corned beef into small pieces.
Mix with first four ingredients.
Shape into ball, roll in pecans.
Chill before serving.
qually divided amounts of the corned beef strips. Top with equal amounts
Break the corned beef in small pieces.
Dice the cheese to make 1 cup.
Mix all ingredients together and spread on bread or buns.
Put on a cookie sheet. Bake at 375\u00b0 for 12 to 15 minutes until heated and cheese bubbles.
Break corned beef apart with fork.
Add mayonnaise, mustard and relish.