Corned Beef Salad Food

CORNED BEEF SPREAD

Corned Beef Spread image

This recipe comes from a friend, who loves to cook...just like me! The spread is always well received at parties when served alongside wedges of onion bagels. -Pam Reul, Owatonna, Minnesota

Provided by Taste of Home

Categories Appetizers

Time 10m

Yield 4 cups.

Number Of Ingredients 7

Ingredients

2 cups mayonnaise
2 cups sour cream
1 medium onion, finely chopped
2 tablespoons dill weed
1 teaspoon seasoned salt
2 cups diced cooked corned beef
Onion bagels, split and cut into wedges or snack rye bread

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.

Nutrition Facts :

CORNED BEEF SANDWICHES

Corned Beef Sandwiches image

My daughter shared this recipe with me. It's become a favorite of our entire family.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 15 servings.

Number Of Ingredients 8

Ingredients

3/4 cup mayonnaise
3 tablespoons chili sauce
1 can (14 ounces) sauerkraut, rinsed and well drained
12 ounces shredded deli corned beef
2 cups shredded Swiss cheese
30 sliced rye bread
1/2 cup butter, softened
Thousand Island salad dressing, optional

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.

Nutrition Facts :

CORNED BEEF MOLDED SALAD

Corned Beef Molded Salad image

All I can say about this is that I really like it. I can't leave it alone. It is a strange mixture of things but if you like them all, you might like this.

Provided by Mimi in Maine

Categories < 4 Hours

Time 1h20m

Yield 7 serving(s)

Number Of Ingredients 10

Ingredients

2 (3 ounce) packages lemon Jell-O gelatin
3 1/2 cups boiling water
1/4 cup cider vinegar
2 cups mayonnaise
1 (12 ounce) can corned beef
6 eggs (hard cooked and finely chopped)
2 cups finely chopped celery
2 tablespoons green peppers (finely chopped)
2 tablespoons onions (finely chopped)
1 teaspoon salt

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.

Nutrition Facts : Calories 546.9, Fat 36, SaturatedFat 7.7, Cholesterol 246.3, Sodium 1559.6, Carbohydrate 39.9, Fiber 0.6, Sugar 26.3, Protein 17

MJ'S CORNED BEEF SALAD

Mj's Corned Beef Salad image

Sounds a little weird, but I catered to the Masters golf tournament in Augusta once and everyone there loved it.

Provided by Blayke Humphrey

Categories Meat

Time 15m

Yield 4 quarts, 24 serving(s)

Number Of Ingredients 8

Ingredients

2 (12 ounce) cans corned beef
1 (15 ounce) package pre-made coleslaw mix (without dressing)
1 medium vidalia onions or 1 medium other sweet onion
1 green bell pepper
mayonnaise
salt
pepper
1 tablespoon horseradish

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

Vegetable Side Dishes for New Fashioned Corned Beef image

Provided by Food Network

Categories side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 5

Ingredients

2 pounds new or all purpose potatoes
1 pound carrots, peeled and cut into 1 inch lengths
Half of a cabbage cut into 4 serving sized wedges
2 tablespoons chopped fresh parsley
Salt and freshly ground black pepper

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 .

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