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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