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
n the center of each beef patty, using your thumb (this
rinder, grind garlic cloves with corn meal in small batches until
Mix beef broth and beef stew meat in a large pot over medium heat. Bring broth to a simmer, reduce heat to low, and cook beef at a simmer until tender, about 45 minutes.
Stir corn, green beans, tomato sauce, and tomato paste with the beef. Pour tomato-vegetable juice cocktail into the pot; season with garlic powder, onion powder, salt, and pepper. Bring the mixture to a boil, reduce heat to low, and cook for 5 hours.
Preheat oven according to corn bread instructions. Brown the ground beef; drain. In a 13 x 9-inch pan, layer the ground beef, beans and stewed
tomatoes. Cover with corn bread batter and bake until the corn bread is done. Serve topped with shredded cheese.
In a heavy skillet over medium heat, brown the cubed round steak, using cooking oil or spray, if necessary.
In crock-pot, put together browned beef and Soup Starter according to package directions.
Allow to cook on low all day.
(To conserve time, brown the beef the night before and refrigerate.)
About 30 minutes before serving, add the bouillon cubes and canned vegetables.
Stir well and allow to heat thoroughly before serving.
Serve with hot rolls or corn bread.
Partially cook celery, onion, peas or corn and carrots. Drain.
Put part of each vegetable in casserole, then pour some of your homemade dried beef gravy (or frozen creamed chipped beef, thawed) over it and continue with layers.
Sprinkle Cheddar cheese on top.
Bake for 1/2 hour at 325\u00b0.
Serves 4 to 6.
Boil water and add salt, sugar and garlic.
Stir until salt and sugar are dissolved.
Put water mixture in fridge/ freezer until cool.
Place brisket in large plastic bag and add mixture.
Refrigerate for 24 hours, flipping every 4-6 hours.
Afterwards, you have corned beef and can cook to any preference! This way is a great way to have corned beef without artificial additives.
Place meat, washed bones and 1 1/2 quarts of water in kettle. Simmer 1 hour and 30 minutes.
Remove bones.
Add salt, pepper, cabbage, carrots, string beans, celery and onions; simmer 1 hour and 30 minutes.
Add potatoes, peas, tomatoes, corn, pot herbs and thyme.
Add parsley and pepper.
(Tie parsley and pepper together, if desired, and discard later.)
Simmer 1 hour more.
Yields 8 servings.
ash the cure off the beef and soak the meat in
ater.
Add the chopped corn kernels to the masa mixture
opcorn.
Combine brown sugar, corn syrup, butter, salt and water
Brown meat and chopped onion in melted shortening.
Add seasoning and tomatoes.
Cover and simmer over low heat for 15 minutes, then add kidney beans.
Pour meat mixture into a greased 1 or 1 1/2-quart casserole.
Top with corn bread mixture, spreading with a wet knife.
Bake in hot oven (425\u00b0) for 20 minutes.