| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Dutch |
Meat |
4 |
Servings |
INGREDIENTS
| 1 |
cn |
(12-oz) corned beef |
| 1 |
cn |
(15-oz) sliced white potatoes; drained |
| 1 |
cn |
(16-oz) tomatoes; cut up |
| 1 |
cn |
(16-oz) whole onions |
| 1 |
pk |
(10-oz) frozen peas & carrots |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Marjoram |
| 1/2 |
ts |
Thyme |
| 2 |
c |
Shredded Cheddar cheese |
INSTRUCTIONS
Break apart corned beef in Dutch oven. Stir in potatoes, tomatoes (with
liquid), onions (with liquid), frozen peas & carrots, salt, marjoram, &
thyme. Heat to boiling, stirring occasionally. Reduce heat & cover tightly.
Simmer 30 minutes. Serve topped with cheese.
MRS JOSE (VALERIE) PICART
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club,
Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“Religion: a mirage. Jesus: reality”