Corned Beef Hash Cakes, Baked Spaghetti, Cole Slaw, Peas And Carrots
Dinner
Corned Beef Hash Cakes
Baked Spaghetti
ColeSlaw
Peas And Carrots
Ingredients
1 small corned beef (6 oz)
4 to 5 medium size potatoes1 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.
* * * * *
2 cups cooked spaghetti (as package instructs)
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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