Corned Beef And Macaroni Salad Recipes

Steps:

• Cook the pasta according to package directions; drain and rinse in cold water. Place in a large bowl; add the beef, green pepper, celery, onion, red pepper, pickle and green onions. , For dressing, in a large bowl, dissolve bouillon in water. Stir in the milk, mayonnaise, sour cream, dill and pepper. Toss with pasta mixture. Cover and refrigerate until ready to serve.

Steps:

• Dissolve bouillon in boiling water. Cut spaghetti noodles in half and add to boiling water until done.
• Over medium heat empty can of corned beef onto a skillet. Add spaghetti sauce to meat. Stir until heated; corned beef will come apart and a thick sauce will form. If desired, add Italian seasoning, garlic powder, dry onion, or any other spices.
• Once noodles are done, drain and combine with corned beef sauce.

Steps:

• Mix together all ingredients except for the crumbs. Put into a greased 1 1/2 QT casserole dish. Top with the buttered crumbs and bake at 350*F for 35 to 40 minutes until bubbly and lightly browned.

Steps:

• In a large frying pan cook corned beef on med heat to melt the fat off then set aside to cool.
• Once cooled, dice both the bell pepper and the onion and mix into the corned beef with a large wooden spoon.
• Then add the coleslaw mix the same way.
• Then add the horseradish and salt and pepper to taste.
• Finally add in the mayo.
• It's like with chicken or tuna salad, everyone likes a different consistency, so use the mayo to achieve desired viscosity.

Steps:

• Cook macaroni in salted water until al dente. Drain, rinse, and oil lightly, and set aside. Cut tips off asparagus at an angle. Cut remaining tender part of asparagus into same-size pieces; blanch and drain. Plunge into ice water. Drain again and set aside.
• Cook corn in salted water until tender, about 5 minutes. Rinse to cool.
• In a blender, combine 1 cup of the corn along with lemon juice, vinegar, mustard, sugar, and salt and pepper to taste; blend until smooth. Slowly blend in oil. Add scallions and 1/4 cup of the chervil leaves. Adjust seasonings.
• Toss together macaroni, asparagus, remaining corn and chervil, capers, and the dressing.

Steps:

• Preheat oven to 375°F WHITE SAUCE: In a small, heavy saucepan, melt 6 tablespoons of butter over low heat. Blend 6 tablespoons of flour into the melted butter. Add 3/4 teaspoon of salt. Cook over low heat, stirring, for 3 to 4 minutes. Cooking for this length of time will minimize 'flour' taste. Slowly add 3 cups of milk, stirring constantly and continue cooking slowly until smooth and thickened. Add the 3 cups of Velveeta Cheese and stir until melted and smooth. CASSEROLE: Take a 2 1/2 quart casserole dish and spray it with cooking spray then add 1/2 of the macaroni. Crumble 1 can of corned beef over macaroni and sprinkle 1/2 of the onion on top of that along with 1/8 teaspoon of salt and 1/2 teaspoon of pepper.. Now make another layer of macaroni and place the 2nd can of corned beef and the rest of the onion on top as before. Sprinkle the last 1/8 teaspoon of salt and the 1/2 teaspoon of pepper. Now pour the white sauce over casserole and poke holes through casserole with a knife so that the sauce permeates the casserole. Add cayenne pepper at this time if desired and top with the crumbled crackers. Place in the preheated oven for 30 minutes to complete dish.