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Gaelic Corned Beef

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  Cabbage 4 Cup (64 tbs), shredded or chopped
  Condensed cream of celery soup 10 1⁄2 Ounce (1 Can)
  Canned corned beef 1⁄2 Ounce, crumbled (1 Can)
  Milk 1⁄2 Cup (8 tbs)
  Salt 1 Teaspoon
  Caraway seed 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Parsley 1 Teaspoon
  Pimiento 1 Teaspoon
  Drop biscuits 6
  All purpose flour 3⁄4 Cup (12 tbs) (Pillsbury's)
  Corn meal 1⁄4 Cup (4 tbs)
  Baking powder 1 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Milk 3 Tablespoon
  Cooking oil 3 Tablespoon
  Egg 1

Combine cabbage, soup, corned beef, milk, salt, caraway seed and pepper in 2-quart casserole.
Bake at 400° for 30 minutes.
Remove from oven.
Increase oven temperature to 425°.
Drop Biscuits by teaspoonfuls in crisscross rows.
Bake uncovered at 425° for 15 to 20 minutes until golden brown.
Garnish top with sprigs of parsley and pieces of pimiento alternately between biscuits.
Drop Biscuits: Combine flour, corn meal, baking powder and salt in mixing bowl.
Combine milk, oil and egg.
Add to dry ingredients all at once, stirring only until dry ingredients are moistened

Recipe Summary

Main Dish
Cook Time: 
15 Minutes

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