[Home]  [GFCF Recipes]  [Frugal Weight-Loss]  [Food Storage]  [Christian Womanhood]  [Archives]  [Links]   [Contact Maggie]  [Maggie's Blog]  [Old Fashioned Education]  [Prairie Homemaker] Colonial Corned Beef—Canned Veggies  1 or 2 - 12-ounce cans of corned beef 29 ounce can whole new potatoes 15 ounce can whole baby carrots 15 ounce jar Cocktail Onions, optional 2 or 3 - 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.   [Home]  [GFCF Recipes]  [Frugal Weight-Loss]  [Food Storage]  [Christian Womanhood]  [Archives]  [Links]   [Contact Maggie]  [Maggie's Blog]  [Old Fashioned Education]  [Prairie Homemaker] GFCF = Gluten Free & Casein Free The Christian Counter © FrugalAbundance 2007-2008  :-)  And above all things have fervent charity among yourselves: for charity shall cover the multitude of sins.  Use hospitality one to another without grudging.  As every man hath received the gift, even so minister the same one to another, as good stewards of the manifold grace of God.--1 Peter 4:8-10