Corned Beef And Swiss Mini Pot Pies

This easy pot pie recipe is a fun and festive play on a Reuben sandwich. Make it a meal with a side of veggies or a side salad.

Ingredients:

8        oz thinly sliced cooked corned beef, coarsely chopped

1        cup shredded Swiss cheese (4 oz)

1        can (10 3/4 oz) condensed reduced-sodium cream of mushroom soup

1        tablespoon Dijon mustard

1        teaspoon caraway seed, if desired

1        can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated biscuits

Directions:

• 1 Heat oven to 375°F. Grease or spray 8 regular-size muffin cups with cooking spray.
• 2 In large bowl, mix corned beef, cheese, soup, mustard and caraway seed until well combined.
• 3 Separate dough into 8 biscuits. Press each biscuit to form 5 1/2-inch round. Place 1/3 cup meat mixture in center of each round. Gently pull edges up and around filling, and place into muffin cups. Pull edges of dough over filling toward center; pleat and pinch dough gently to hold in place, leaving some of the filling exposed.
• 4 Bake 20 to 22 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan.

Source: pillsbury.com

Reuben Dip

What happens when you mix the ingredients for a Reuben sandwich in a casserole? You wind up with this yummy hot dip. Serve the appetizer with rye crackers or party rye bread.

Ingredients:

• 1/2  pound diced corned beef
• 1  8  ounce package cream cheese, softened
• 1   cup shredded Swiss cheese
• 1   cup sauerkraut, drained well
• 1/2  cup sour cream
• 1   tablespoon ketchup
• 2   teaspoons spicy brown mustard
•  Rye crackers or rye bread

Directions:

1. Heat oven to 350 F. Grease a 1-quart casserole dish.

2. In a medium-size bowl, mix corned beef, cream cheese, Swiss cheese, sauerkraut, sour cream, ketchup and mustard. Spoon into the prepared casserole dish.

3. Bake at 350 F for 30 minutes, until hot and bubbly. Serve warm with rye crackers or bread.

Source: familycircle.com

Corned Beef And Cabbage Dinner

For many, corned beef and cabbage is a St. Patrick's Day tradition. Slow cooking tenderizes the brisket, which is the centerpiece of this one-dish meal.

Ingredients:

• 1  2 - 2 1/2 pound corned beef brisket*
• 1   teaspoon whole black pepper
• 2   bay leaves
• 3   carrots, quartered lengthwise
• 2   medium parsnips or 1 medium rutabaga, peeled and cut into chunks
• 2   medium red onions, cut into wedges
• 10 - 12   new potatoes (1 pound)
• 1   small cabbage, cut into 6 wedges (1 pound)

Directions:

1. Trim fat from meat. Place in a 4- to 6-quart pot; add juices and spices from package of beef. Add enough water to cover meat. Add pepper and bay leaves. Bring to boiling; reduce heat. Simmer, covered, about 2 hours or until meat is almost tender.

2. Add carrots, parsnips or rutabaga, and onions to meat. Return to boiling; reduce heat. Simmer, covered, for 10 minutes. Scrub potatoes; halve or quarter. Add potatoes and cabbage to pot. Cover and cook about 20 minutes more or until vegetables and meat are tender. Discard bay leaves. Remove meat from pot. Thinly slice meat across the grain. Transfer meat and vegetables to a serving platter. Makes 6 servings.

Note * If your brisket comes with an additional packet of spices, add it instead of the pepper and bay leaves called for in the ingredient list.

Source: betterhomesandgardens.com

Hearty Corned Beef Salad Mold

Ingredients:

1 Cup of Boiling Water
1 Pkg. (3 oz.) Lemon Jello
2 T. Vinegar
1 Can (12 oz.) Corn Beef
2 Med. Stalks of Celery Chopped (about 1 cup)
1 Med. Green Bell Pepper Chopped
1 Small Onion Finely Chopped ( about 1/4 cup)
2 Hard Cooked Boiled Eggs Chopped
1 Cup of Mayonnaise or Salad Dressing
2 t. of Horseradish
1/2 t. of Salt

Directions:

Bring water to a boil and pour over gelatin in a large bowl. Stir until dissolved, Stir in Vinegar; Refrigerate about 1 hour until slightly thickened. Break up corned beef with fork, stir corn beef and remaining ingredients into gelatin.

Refrigerate until set for at least 2 hours.

Unmold onto salad greens

(Can be stored in refrigerator for 48 hrs)

Serves: 8