| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Beef, Cabbage | 4 | Servings | |
INGREDIENTS
| 7 | Ounce can corned beef | |
| 1 1/4 | c | Shredded cabbage |
| 1/4 | c | Grated carrots |
| 1/4 | c | Thinly sliced green onions |
| 1 | c | Small pasta shells, cooked |
| drained rinsed and | ||
| cooled | ||
| 1/2 | c | Mayonnaise |
| 3 | T | Pickle relish |
| 1/2 | c | Chopped pecans |
INSTRUCTIONS
Crumble canned corned beef. Place in bowl with cabbage, carrots, green onions and shells. Blend mayonnaise with pickle relish. Add to salad and blend. Sprinkle with pecan pieces. Cover and chill until serving time. Recipe By : Home Cooking Magazine/bobbi744@sojourn.com Posted to MC-Recipe Digest V1 #232 Date: Tue, 01 Oct 1996 14:01:19 -0400 From: Robertal Banghart <bobbi744@sojourn.com> NOTES : Can easily be doubled.=20
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Nutrition (calculated from recipe ingredients)
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Calories: 4950
Calories From Fat: 3376
Total Fat: 374.6g
Cholesterol: 1293.6mg
Sodium: 29292.5mg
Potassium: 7220.6mg
Carbohydrates: 18.9g
Fiber: 2.5g
Sugar: 7.1g
Protein: 351.7g