Yield: 4 Servings
Measure | Ingredient |
---|---|
1 can | (12-oz) corned beef |
1 can | (15-oz) sliced white potatoes; drained |
1 can | (16-oz) tomatoes; cut up |
1 can | (16-oz) whole onions |
1 pack | (10-oz) frozen peas & carrots |
1 teaspoon | Salt |
½ teaspoon | Marjoram |
½ teaspoon | Thyme |
2 cups | Shredded Cheddar cheese |
Break apart corned beef in Dutch oven. Stir in potatoes, tomatoes (with liquid), onions (with liquid), frozen peas & carrots, salt, marjoram, & thyme. Heat to boiling, stirring occasionally. Reduce heat & cover tightly.
Simmer 30 minutes. Serve topped with cheese.
MRS JOSE (VALERIE) PICART
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .