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 |
tb |
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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