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