Corned Beef Salad Food

CORNED BEEF SPREAD

Steps:

• In a large bowl, combine the mayonnaise, sour cream, onion, dill, seasoned salt and corned beef. Cover and refrigerate until serving. Serve with bagel wedges or rye bread.

CORNED BEEF SANDWICHES

Steps:

• In a large bowl, combine the mayonnaise, chili sauce, sauerkraut, corned beef and Swiss cheese. Spread over 15 slices of bread, about 1/3 cup on each; top with remaining bread. Lightly butter the outside of sandwiches. Toast on a hot griddle for 4-5 minutes on each side or until golden brown. Serve with Thousand Island dressing if desired.

CORNED BEEF MOLDED SALAD

Steps:

• Dissolve jello in boiling water.
• Slowly blend the vinegar and mayonnaise together till smooth and then slowly add to the jello mixture stirring all the while.
• Chill till partially set.
• While waiting for the jello to set, break up the corned beef into small pieces in a large bowl.
• Add the eggs, celery, green pepper, onion, and salt. Chill till set.

MJ'S CORNED BEEF SALAD

Steps:

• In a large frying pan cook corned beef on med heat to melt the fat off then set aside to cool.
• Once cooled, dice both the bell pepper and the onion and mix into the corned beef with a large wooden spoon.
• Then add the coleslaw mix the same way.
• Then add the horseradish and salt and pepper to taste.
• Finally add in the mayo.
• It's like with chicken or tuna salad, everyone likes a different consistency, so use the mayo to achieve desired viscosity.

VEGETABLE SIDE DISHES FOR NEW FASHIONED CORNED BEEF

Steps:

• Peel and cut the potatoes into quarters or eighths, depending on their size. Bring a large pot of salted water to a boil. Add potatoes and carrots and simmer for 20 to 25 minutes or until tender, but not falling apart. In a separate pot, in a vegetable steamer, steam cabbage wedges for 8 to 10 minutes or until just done, but still a bright green and crispy. To serve, drain meat, cut it into slices and set slices on a platter. Surround meat with cooked potatoes, carrots and cabbage. Season vegetables with coarse salt and pepper. Garnish potatoes and carrots with parsley. Serve with accompaniments or sauce (see recipe below)
• Possible accompaniments mustard, sour pickles, horseradish or horseradish sauce .