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Full Online Book HomeLearning KitchenCasseroles - Beef - Corned Beef Casserole
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Casseroles - Beef -  Corned Beef Casserole Post by :chrisknight Category :Learning Kitchen Author :Unknown Date :December 2011 Read :1727

Click below to download : Casseroles - Beef - Corned Beef Casserole (Format : PDF)

Casseroles - Beef - Corned Beef Casserole

1 corned beef brisket, about 4 pounds
6 medium red potatoes
8 cloves
1 large cabbage, halved
1 tablespoon freshly ground pepper
1 teaspoon each: onion powder, garlic powder
1 pound carrots, thinly sliced
3/4 pound Swiss cheese, sliced
1/2 pound sliced rye bread

Simmer corned beef in large Dutch oven according to package directions, about 3 hours. Remove to cool. Add potatoes, cloves, cabbage, pepper, onion powder and garlic powder to Dutch oven with remaining liquid; add additional water to cover. Heat to boil; reduce heat, simmer until potatoes are tender, about 30 minutes. Remove potatoes and cabbage to cool.

Add carrots to liquid in Dutch oven; simmer until carrots are tender, about 10 minutes. Remove carrots to cool. Let brisket, potatoes, cabbage, carrots and cooking liquid cool to room temperature. (At this point, pan can be covered and refrigerated overnight, if desired.)

Heat oven to 350 degrees. Thinly slice corned beef; set aside. Slice potatoes in 1/4-inch slices; set aside. Remove cabbage core, set leaves aside. To assemble, layer in following order in greased 13-by-9-inch pan: 1/2 of the cabbage, all the carrots and corned beef, 1/2 of the potatoes, 1/2 of the cheese and all the rye bread. Pour over 1 cup cooking liquid. Finish layering with remaining potatoes and cabbage; top with remaining cheese. Cover pan. Cook until liquid is absorbed, about 2 hours, removing cover during last 10 minutes to brown cheese.
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Casseroles - Beef -  Daisy's Casserole Casseroles - Beef - Daisy's Casserole

Casseroles - Beef -  Daisy's Casserole
2 lb. ground beef 1 c. diced celery 1/4 c. green pepper, diced 3/4 c. onion, chopped 1 (28 oz.) tomato juice 1 (16 oz.) can tomatoes 1 c. Velveeta cheese, cubed 1/2 c. green olives, chopped 1/2 tsp. salt 1/4 tsp. pepper 1 (6 oz.) pkg. egg noodles 2 c. Cheddar cheese, shredded 1 (8 oz.) can sliced mushrooms 1 (8 oz.) can sliced water chestnuts 1/2 c. black olives, chopped Brown beef; pour off grease. Add celery, green pepper and onions; saute with beef. Add tomato juice, chopped tomatoes, Velveeta cheese, green olives, pepper, salt, noodles, mushrooms, water chestnuts

Casseroles - Beef -  Cooking Light Spaghetti Pie Casseroles - Beef - Cooking Light Spaghetti Pie

Casseroles - Beef -  Cooking Light Spaghetti Pie
1 pound ground round 1/4 teaspoon salt 1/4 teaspoon black pepper 2 cans tomato sauce with garlic -- (8-ounce) 1 1/2 cups low-fat sour cream 1/2 cup chopped green onions 1/4 cup (2 oz.) 1/3 less-fat cream cheese -- softened 4 cups hot cooked spaghetti (about 8 ounces uncooked pasta) Cooking spray 1 1/3 cups shredded reduced-fat extra-sharp cheddar cheese -- (about 5 ounces) Preheat oven to 350 degrees. Cook meat in a large nonstick skillet over medium heat until browned, stirring to crumble. Drain well, and return meat to pan. Stir in salt, pepper, and tomato sauce. Bring to a