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CATEGORY CUISINE TAG YIELD
Meats, Dairy Meat 4 Servings

INGREDIENTS

2 lb Cabbage, chopped
1 12-oz corned beef diced
1 11-oz cheddar cheese soup
1 5-oz evaporated milk
3 T Grated onion
1 T Mustard
1/2 t Salt

INSTRUCTIONS

Boil cabbage in small amount of water until tender, 5-8 minutes.
Drain. Alternate layers of cabbage and beef in 2-quart casserole.
Combine rest of ingredients and pour over beef. Bake at 350 for 45
minutes.  MRS CHARLES DUFFEL (MYRTIS)  MARVELL, AR  From the book <High
Cotton Cookin'>, Marvell Academy Mothers Assn,  Marvell, AR  72366,
ISBN 0-918544-14-9, downloaded from Glen's MM  Recipe Archive,
http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
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Calories: 186
Calories From Fat: 64
Total Fat: 7.4g
Cholesterol: 26.8mg
Sodium: 476.5mg
Potassium: 681mg
Carbohydrates: 23.4g
Fiber: 5.9g
Sugar: 16.8g
Protein: 9.4g


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