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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. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |