Dilly Corned Beef and Cabbage

1	(2-1/2 to 3-1/2 lbs.) corned beef brisket
1	(3 lbs.) medium head cabbage
1/4	cup honey
3	tsp. Dijon mustard, divided
2	tbls. butter or margarine, melted
1	tbls. fresh dill, minced or 1 tsp. dill weed

Place brisket with its seasoning packet in a Dutch oven. Add enough water to cover. Cover and simmer for 2-1/2 hours or until tender. While cooking, cut cabbage into eight wedges. Remove brisket and place on a broiling pan; reserve cooking liquid in Dutch oven. Add cabbage wedges to liquid and simmer for 10 to 15 minutes or until tender. Combine honey and 1 tsp. mustard. Brush half the mixture on the meat and broil 4 inches from the heat for 3 minutes. Brush with remaining honey mixture and broil 2 more minutes or until glazed. Combine butter, dill and remaining mustard; serve over cabbage wedges and sliced corned beef. Yields 6 to 8 servings. Mrs. Joseph E. Bontrager, Clark, Mo.
Back to top

Betty's Corned-Beef Hash

4	cups potatoes, diced
1	medium onion, chopped
	Butter
	Water
	Salt
1	(12 oz.) can corned Beef

Place potatoes and onion in buttered skillet. Add small amount of water and salt to taste. Cook, covered, until tender. Add corned beef. Blend with potato masher; replace lid. Heat and serve. Yields 4 servings. Barbara Stallings, Green City, Mo.
Back to top

Corned-Beef Gelatin Salad

1	(3 oz.) pkg. lemon gelatin
1-1/2	cups hot water
2	tbls. vinegar
1/2	tsp. Kitchen-Klatter lemon flavoring
1	(12 oz.) can corned beef, cut in small pieces
1/2	tsp. salt
3	cups carrots, shredded
1	cup peas, drained
1	onion, minced
1	cup celery, diced
3	hard-cooked eggs, chopped
1	cup mayonnaise
1	tbls. horseradish, optional

Dissolve gelatin in hot water. Add vinegar and lemon flavoring; cool until syrupy. Add remaining ingredients. Pour in mold or 9 x 13-inch pan and chill until firm. If desired, 2 tablespoons of horseradish may be added to mayonnaise. Yields 6 to 8 servings. Marie Wheeler, Mound City, Mo.
Back to top

Corned Beef with Noodles

1	(5-3/4 oz.) package noodles with sour cream-cheese sauce mix
	Butter
	Milk
1	(12 oz.) can corned beef, cubed
1	(10 oz.) pkg. frozen peas, thawed
1	tbls. prepared horseradish
1	tsp. prepared mustard

In a 2-quart saucepan, cook noodles; drain and add butter, sauce mix and 2/3 cup milk per package directions. Add corned beef, peas, horseradish and mustard. Bring just to boiling; serve. Yields 4 servings. Susie S. Miller, Clark, Mo.
Back to top

Corned-Beef Pie

1	(1 lb.) can corned beef hash
1/2	cup ketchup
1	egg, slightly beaten
1	(12 oz.) pkg. lima beans, frozen
1/4	lb. sharp American cheese
2	tbls. milk

Combine corned beef hash, ketchup and egg. Press into bottom and sides of a greased 8 x 1-1/2 inch pie pan. Bake at 350º for 30 minutes. Cook lima beans according to directions on package and season to taste. Fill meat crust with lima beans. Melt American cheese in microwave. Gradually stir in milk; pour over lima beans. Serve warm. Yields 6 servings. Marlo Bockting, Morrison, Mo.
Back to top

Corned-Beef Casserole

1	(7 oz.) pkg. macaroni
3/4	lb. corned beef
1	(10-3/4 oz.) can cream of chicken soup
1	cup milk
1/4	cup cheese, cubed
1/4	cup onion, chopped
	Bread crumbs or potato chips, crushed

Cook and drain macaroni. Add remaining ingredients; top with buttered bread crumbs or crushed potato chips. Bake at 350º for 1 hour. Yields 4 servings. Arlene Schmiedeskamp, Quincy, Ill.
Back to top

Curried Corned Beef

1/4	lb. butter
1	onion, minced
1	clove garlic, minced
5	tbls. flour
1	tbls. curry powder
2	beef bouillon cubes
2	cups water
1	(12 oz.) can corned beef
1	(8 oz.) can mushrooms
	Rice, cooked

Melt butter; saute onions and garlic. Stir in flour and curry powder. Dissolve bouillon cubes in water and add to mixture; stir until thick. Add meat and mushrooms and serve over cooked rice. Yields 8 to 10 servings. Mary Lou Loesing, Boonville, Mo.
Back to top

Corned Beef and Cabbage

5	lbs. corned beef brisket, well-trimmed
2	cloves garlic, crushed
1	medium onion, quartered
1	medium head green cabbage, cut into 8 wedges

Place meat in a large kettle and cover with cold water. Add garlic and onion. Heat to boiling and reduce heat. Cover tightly and simmer for 3-1/2 hours or until tender. Place meat on warm platter and keep warm. Skim fat from liquid. Add cabbage to liquid and simmer, uncovered, for 15 minutes. Yields 10 to 12 servings. Dortha J. Strack, Cape Girardeau, Mo.
Back to top

Corned Beef and Cabbage

4 to 5	lbs. corned beef
	Cold water
4	cloves, whole
1	bay leaf
1	onion, whole
2	stalks celery, sliced
1	medium-sized head cabbage

Place corned beef in Dutch oven; cover with cold water. Add cloves, bay leaf, onion and celery. Bring to a boil over medium-high heat. Reduce heat to low and simmer for 5 minutes. With a metal spoon, skim off fat and meat particles. Cover tightly with vacuum control valve closed. Simmer 3 to 4 hours or until corned beef is tender. Add hot water during cooking if needed. Cut cabbage into wedges, removing center core. Place cabbage on top of meat. Cover and cook until cabbage is tender, 10 to 15 minutes. Remove cabbage with slotted spoon to allow for drainage. Remove corned beef and slice. Yields 6 servings. Mrs. Joni L. Miller, Clark Mo.
Back to top