Gaelic Corned Beef
|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)|
|Caraway seed||1⁄2 Teaspoon|
|All purpose flour||3⁄4 Cup (12 tbs) (Pillsbury's)|
|Corn meal||1⁄4 Cup (4 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Cooking oil||3 Tablespoon|
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
Serving size: Complete recipe
Calories 1598 Calories from Fat 670
% Daily Value*
Total Fat 75 g115.8%
Saturated Fat 11.9 g59.6%
Trans Fat 0 g
Cholesterol 255.4 mg85.1%
Sodium 5749 mg239.5%
Total Carbohydrates 199 g66.3%
Dietary Fiber 17 g68.2%
Sugars 32.1 g
Protein 40 g79.1%
Vitamin A 34.4% Vitamin C 189.8%
Calcium 130.4% Iron 63.7%
*Based on a 2000 Calorie diet