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CORNED BEEF SQUARES AND CABBAGE 2 (12 oz.) cans corned beef, crumbled 1 c. milk 1 c. cracker crumbs 2 eggs, beaten 1/2 c. onion, coarsely chopped 1 Tbsp. horseradish 1 tsp. prepared mustard 1 medium head cabbage 1 (10 3/4 oz.) can cream of mushroom soup, undiluted 2/3 c. milk 1 tsp. dill seeds 1 tsp. mustard seeds Combine corned beef, milk, cracker crumbs, eggs, onion, horseradish and mustard, mixing well. Spoon into a greased 9-inch square pan. Bake at 350 degrees for 30 minutes. Cut cabbage into 9 wedges. Cover and cook 10 minutes in a small amount of boiling salted water. Drain cabbage well. Combine soup, milk, dill seeds and mustard in a small saucepan. Cook over medium heat, stirring constantly until mixture comes to a boil. Remove from heat. Cut corned beef mixture into 9 squares. Carefully arrange the cabbage wedges and corned beef squares on a serving platter. Then pour soup mixture over top. Yield: 9 servings. 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. |