Corned Beef And Slaw On Rye Recipe
Ingredients
| Shredded cabbage | 3 1/2 Cup (16 tbs) | |
| White vinegar | 1/2 Cup (16 tbs) | |
| Caraway seed | 1 Teaspoon | |
| Onion | 1/3 Cup (16 tbs), chopped | |
| Salt | 1/2 Teaspoon | |
| Few grains pepper | ||
| 12 to 16 thin slices cooked corned beef | ||
| 4 slices dark rye bread | ||
| Dairy sour cream | 1 Cup (16 tbs) (Horseradish Sauce:) | |
| Prepared horseradish | 1 Tablespoon (Horseradish Sauce:) | |
| Dash Worcestershire sauce | ||
| Few grains salt | ||
Directions
1. Put cabbage, vinegar, caraway, onion, salt and pepper into a 1 1/2-quart glass casserole. Cover with an all-glass lid or plastic wrap. Cook in microwave oven 9 minutes at HIGH; stir once.
2. Put corned beef slices into a shallow glass baking dish. Cover dish with waxed paper. Heat in microwave oven 7 to 8 minutes at BAKE, or until warm.
3. Put 3 or 4 slices corned beef on each rye bread slice. Top each with hot slaw.
4. Combine ingredients for sauce. Serve sauce with sandwiches.
2. Put corned beef slices into a shallow glass baking dish. Cover dish with waxed paper. Heat in microwave oven 7 to 8 minutes at BAKE, or until warm.
3. Put 3 or 4 slices corned beef on each rye bread slice. Top each with hot slaw.
4. Combine ingredients for sauce. Serve sauce with sandwiches.
Chef
