Corned Beef Hash Cakes, Baked Spaghetti, Cole Slaw, Peas And Carrots

Dinner

Corned Beef Hash Cakes

Baked Spaghetti

ColeSlaw

Peas And Carrots 

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CORNED BEEF HASH CAKES

Ingredients

1 small corned beef (6 oz)

4 to 5 medium size potatoes

1 small chopped onion

Seasonings (garlic salt and pepper)

Optional Seasonings:  Thyme, Curry, Parsley

Method

1.     Peel and cook potatoes until tender.

2.     Mash like mashed potatoes.

3.     Open corned beef and add to mashed potatoes.

4.     Sautee onions until tender.

5.     Mix all together and form about ¼ cup of mixture to form cakes.

6.     Roll cakes in flour.

7.     Pan Fry in sauce pan with a little vegetable oil.

8.     Serve hot or cold.

* * * * *

BAKED SPAGHETTI

Ingredients

2 cups cooked spaghetti (as package instructs)

1 can stewed tomatoes (14.5)

1 can tomatoes sauce (8 oz)

1 cup cheddar cheese

Seasonings (Garlic Salt and Pepper)

Optional:  Sautee onions

Method

1.     Cook spaghetti in boiling water until tender and drain.

2.     Add cheddar cheese.

3.     Add stewed tomatoes and tomato sauce.

4.     Mix all together.

5.     Spoon into buttered 8in dish.

6.     Sprinkle with cheese and (optional bread crumbs). 

7.     Bake in 350° oven until golden brown.

8.     Serve with your favorite vegetables and meats.

* * * * *

COLESLAW

Ingredients

2 cups ColeSlaw Mixture (Precut Bag)

2 heaping tablespoons Mayonnaise

Seasonings (Garlic Salt, Pepper, Sugar etc.)

Optional:  Pineapple bits or chunks

Optional:  Raisins

Method

Combine and mix all ingredients together.   (You might like to gradually add mayonnaise to incorporate the portion suitable to your liking). 

PEAS AND CARROTS

1 tin Peas and Carrots (15 oz)


Dinner prepared and done by ShirleyAnn Pearman
Photography by ShirleyAnn Pearman





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