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CATEGORY CUISINE TAG YIELD
Meats French Meat 6 Servings

INGREDIENTS

4 c Potatoes; pared, raw, thinly sliced
1/2 ts Salt
1 c Water
1 sm Head cabbage (1-1/2 lbs) trimmed & cut into 6 wedges
1 cn (12-oz) corned beef
1/2 c Mayonnaise or salad dressing
1 tb Prepared mustard
1 tb Bottled thin French dressing

INSTRUCTIONS

Combine potatoes with salt and water ina large frying pan; cover. Heat to
boiling. then cook 5 minutes; push to center of pan.
Arrange cabbage wedges around edge of pan; cover. Simmer 10 minutes or
just until cabbage and potatoes are tender and liquid is absorbed; remove
from heat.
Cut corned beef into 6 even slices; arrange on top of potatoes.
Mix mayonnaise or salad dressing, mustard and French dressing in a cup;
drizzle part over corned beef. Serve warm from the skillet with remaining
dressing. A great main dish served witha salad and cornbread. Serves 6.
From <A Taste of Louisiana>.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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