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Crockpot Traditional Corned Beef and Cabbage
- 1 4 to 5-lb. corned beef
- 1 head cabbage, chopped into six wedges (remove core)
- 10 potatoes, washed
- 1 16-oz. bag of baby-cut carrots
- 1/2 sliced onion
Put 1 c. water in the crockpot. Place cabbage wedges on the bottom of the crockpot. Then lay corned beef, fat side down, on cabbage. Then put in onions, potatoes and carrots. Cook on high all day. Before serving corned beef, slice it against the grain
Louie's Corned Beef Hash
- 1 lb. chopped cooked corned beef
- 1 package frozen Ore-Ida Potatoes O'Brien (28 oz. size)
- 1/2 stick butter
- Dash of ground cloves
- 1/2 t. garlic powder
Melt some butter in a large frying pan on the stove top. Add thawed potatoes, cooked corned beef, cloves and garlic powder. Let fry until golden brown. Serves six to eight.
- 1/2 c. chopped onion
- 1/4 c. chopped celery
- 3 T. butter
- 1/4 c. all-purpose flour
- 3 c. water
- 4 cubes beef bouillon
- 1 large cooked corned beef, chopped
- 1 c. sauerkraut, drained
- 3 c. half and half
- 1 c. shredded Swiss cheese
In a large saucepan, cook onion and celery in butter until tender. Stir in flour until smooth. Gradually stir in water and bouillon and bring to a boil, stirring constantly. Reduce heat to low and simmer for five minutes. Stir in cooked corned beef, sauerkraut, half and half and cheese. Cook for 30 minutes or until thickened.
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