4 pounds corned beef brisket
6 medium-sized potatoes
1 small head cabbage
Put beef in a large sauce pot; cover with cold water. Cover sauce pot and bring to boiling over high heat. Reduce to medium and cook 2 1/2 hours, or until beef is almost tender. Scrub potatoes and pare a ring around center of each (see picture). Cut cabbage into sixths. Put cabbage and potatoes in sauce pot with beef. Bring to boiling and cook, covered, 1 hour longer, or until meat is tender. Makes 6 servings.
1 can (10 1/2 oz.) cream of asparagus soup
1/3 cup milk
1/8 teaspoon rosemary
2 cups cooked, cut green beans
2 cups cooked, diced potatoes
1 can (12 oz.) corned beef
Set oven for moderate, 350°.
Mix together soup, milk, rosemary, green beans and potatoes in a bowl. Divide among 4 individual casserole dishes.
Cut corned beef into cubes and divide equally among casseroles. Bake 20 to 25 minutes or until sauce bubbles. Garnish with parsley, if desired. Makes 4 servings.
Published by – COOKINDEX- Division of H.S. Stuttman Co.,Inc., New York ©Copyright 1956 Tested Recipe Institute, Inc. New York