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CORN BEEF SALAD |
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| This recipe comes from Miss Grace Jones, the Librarian at Snow Hill High School, when Lyd attended. |
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| Ingredients: |
1 Cup Mayonnaise
1 Can Corned Beef
1 Box Lemon Jell-O
1/4 t Red Pepper Flakes
1 bunch scallions
1 Medium Green Pepper
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1 Cup Diced Celery
2 Hard-Boiled eggs
1 Can Consommé + water to 2 cups
Dressing:
1/2 Cup Sour Cream
3 T Mayonnaise
2 T Horse Radish
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| Procedures: |
Add water to the can of consomme to make 2 cups of liquid.
Heat the consommé and water and dissolve the Jell-O in the mixture, and cool.
Add the mayonnaise and use an immersion blender (boat motor) to blend thoroughly.
Dice all the vegetables and blend into the mixture.
Shred the corned beef and blend into the mixture.
Dice the eggs and stir, gently, into the mixture.
Chill for several hours.
Dressing:
Blend all three ingredients and spread evenly on the surface before serving, or serve on-the-side.
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| Notes: |
2024-04-28: Served with roasted asparagus and a Shiraz.
2023-07-15: Kept the scallions, but deleted the onion. Added 1/4 teaspoon of red pepper flakes in the consommé/water while heating
2021-09-05: Made for the Labor Day weekend.
2021-07-03: Made with a large shallot instead of onion and scallions.
2013-05-04: Added to our cookbook.
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05/14/2024
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