Dublin dinner

Yield: 6 Servings

Measure Ingredient
4 cups Potatoes; pared, raw, thinly sliced
½ teaspoon Salt
1 cup Water
1 small Head cabbage (1-1/2 lbs) trimmed & cut into 6 wedges
1 can (12-oz) corned beef
½ cup Mayonnaise or salad dressing
1 tablespoon Prepared mustard
1 tablespoon Bottled thin French dressing

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, .

Similar recipes