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© FrugalAbundance
2007-2011
GFCF Means
Gluten
Free & Casein Free |
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Colonial Corned Beef—Canned Veggies
- One or two 12-ounce cans of corned beef
- 29 ounce can whole new potatoes
- 15 ounce can whole baby carrots
- 15 ounce jar Cocktail Onions, optional
- Two or three 15-ounce cans cabbage
- Black & Cayenne Pepper to taste
Open up all of the cans. Drain off the liquid from all of the
vegetables except the cabbage. If possible, rinse the potatoes and
carrots. Pour the cabbage into the bottom of a deep skillet. Slice
the corned beef and place it in the center of the cabbage. Arrange
the potatoes, carrots and onions around the corned beef. Sprinkle the
peppers lightly over all. Place the lid on the skillet. Heat over a
low flame for about 20 minutes. The vegetables and corned beef should
be heated throughout. Scoop into bowls and serve. Makes 6 servings.
If your crew is especially hungry or if you are serving up to 8
people then use 2 cans of corned beef, add more potatoes and use 3
cans of cabbage. Serve with a hot muffins and applesauce or canned
apple pie filling or stewed dried apples.
Per Serving (excluding unknown items): 431 Calories; 14g Fat
(29.2% calories from fat); 29g Protein; 48g Carbohydrate; 13g Dietary
Fiber; 73mg Cholesterol; 1816mg Sodium. Exchanges: 2
Grain(Starch); 3 Lean Meat; 4 Vegetable; 1/2 Fat. |
