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)|
|Cooked corned beef slices||16 (thin)|
|Dark rye bread slice||4|
|For horseradish sauce|
|Dairy sour cream||1 Cup (16 tbs)|
|Prepared horseradish||1 Tablespoon|
|Worcestershire sauce||1 Dash|
|Salt||To Taste (few grains)|
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.