Name: Dublin Dinner
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

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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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