Corned Beef And Slaw On Rye
|Shredded cabbage||3 1⁄2 Cup (56 tbs)|
|White vinegar||1⁄2 Cup (8 tbs)|
|Caraway seed||1 Teaspoon|
|Chopped onion||1⁄3 Cup (5.33 tbs)|
|Corned beef slices||16 (8 Ounces, Thin Slices)|
|Dark rye bread slice||4|
|Dairy sour cream||1 Cup (16 tbs)|
|Prepared horseradish||1 Tablespoon|
|Worcestershire sauce||1 Dash|
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 1 1/2 -quart glass baking dish. Cover dish with waxed paper. Heat in microwave oven 1 to 1 1/2 minutes at High,
or until warm.
3. Combine ingredients for sauce.
4. Put 3 or 4 slices corned beef on each rye bread slice. Top each with hot slaw.