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CORNED BEEF BAKE

4 medium potatoes, pared and
sliced 1/4-inch thick
(about 4 c.)
4 c. coarsely shredded cabbage
3 Tbsp. margarine
2 Tbsp. all-purpose flour
1/2 tsp. salt
1 1/4 c. milk
2 Tbsp. mustard
1 (12 oz.) can corned beef

Cook potatoes in salted water about 15 minutes. Add
shredded cabbage and cook 15 minutes more. Drain and set
aside. In saucepan, melt margarine. Blend in flour and salt.
Add milk slowly and cook until thickened. Remove from heat and
stir in mustard. Put half the potatoes and cabbage in 2 quart
casserole. Layer slices of corned beef. Add remaining pota-
toes and cabbage. Pour sauce over all. Cover. Bake at 350 degrees
for 25 to 30 minutes or until bubbly. Sprinkle with paprika.

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