CRNBFCAB.TXT                                                     D-11




                CORNED BEEF AND CABBAGE

  1 can corned beef                  1 medium head cabbage
  salt and pepper to taste           1 1/2 cups water

 1. Shred cabbage by slicing into 1/4 inch cuts.  Place in a large
    skillet.

 2. Add the water.

 3. Salt well and pepper lightly.

 4. Cover and bring to a boil and reduce heat to steam cabbage.  After
    cabbage has cooked for about 10 minutes.  Add the corned beef.
    Stir.

 5. Cover and cook until cabbage is tender (about 15 - 20 more minutes).

 Serve with cornbread.


 CRNBFCAS.TXT



                    CREAMY CORN AND BEEF CASSEROLE

  1 pound ground chuck               1 10 3/4 oz can tomato soup
  1 small onion, choppped            1 16 oz can creamed corn
  1/2 tsp salt                       1/4 tsp pepper
  2 cups raw elbow macaroni(8 oz)    1/2 cup grated cheddar cheese
  1 1/2 cups water

 1. Preheat oven to 350 degrees. Lightly butter a 1 1/2 quart casserole.

 2. In a large skillet, brown meat and onion, drain.

 3. Stir in tomato soup, water, macaroni, salt, and pepper.  Bring to a
    boil, stirring often.

 4. Reduce heat, partially cover, and simmer 6 minutes.

 5. Stir in the corn and pour into the casserole.

 6. Cover tightly and bake 15 minutes.

 7. Remove cover, sprinkle with cheese, and bake uncovered until cheese
    melts, about 15 minutes.