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Corned Beef Salad Recipe

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This recipe for Corned Beef Salad, by , is from The Trail Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marie Simonson
Added: Wednesday, June 6, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 small pkg. lemon jello (can use sugar free)
1 C. boiling water
1 tsp. vinegar
1 12 oz. can corned beef
2 tbsp. dry minced onion
1 C. diced celery
1 tsp. dry mustard
1 tsp. worcestershire sauce
3 - 4 hard boiled eggs diced
3/4 C. miracle whip (can use light)

Directions:
Directions:
I use a glass bread pan to put this in. Boil the eggs. Mix jello, water and vinegar. Let set up till like soup consistency. About 45 min in the refrigerator.
Mix the miracle whip, worcestershire sauce, dried mustard, and minced onion. Add all the rest crumbling the corned beef with your fingers. Add to the set jello.
Make the night before or 3 or 4 hours ahead so it sets up.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
30-40 min.
Personal Notes:
Personal Notes:
You will either love or hate this recipe. It's one of Ed and my favorites and I take it with us in the motor home. It holds up really well for probably for a week.

 

 

 

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