CORNED BEEF SQUARES AND CABBAGE

2 cans (12 ounces each) corned beef, crumbled
1 cup milk
1 cup cracker crumbs
2 eggs, beaten
1/2 cup coarsely chopped onion
1 tablespoon horseradish
1 teaspoon prepared mustard
1 medium head cabbage
1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted
2/3 cup milk
1 teaspoon dill seeds
1 teaspoon mustard seeds

Combine first 7 ingredients; mix well. Spoon into a greased 9-inch- square pan.

Bake at 350 degrees F for 30 minutes.

Cut cabbage into 9 wedges; cover and cook 10 minutes in a small amount of boiling, salted water. Drain cabbage well.

Combine soup, milk, dill seeds, and mustard seeds in a small saucepan; cook over medium heat, stirring constantly, until mixture comes to a boil. Remove from heat.

TO SERVE:
Cut baked corned beef mixture into 9 squares. Carefully arrange the cabbage wedges and corned beef squares on a serving platter, then pour soup mixture over top.

Regina Cash, Anniston Council (Book 1)

Makes 9 servings
Source: Best of the Best from Calling All Cooks Cookbook Compiled by AT&T TelecomPioneers of Alabama

Category:  Main Dishes, Beef and Other Meats
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