Dinner
Corned Beef Hash Cakes
Baked Spaghetti
ColeSlaw
Peas And Carrots
Ingredients
1 small corned beef (6 oz)
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
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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