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CORNED BEEF HORSERADISH TERRINE Recipe

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This recipe for CORNED BEEF HORSERADISH TERRINE is from CUP OF LOVE, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 packages (3 oz each) cream cheese
1/2 cup (1/4 lb) cold butter or margarine, cut into chunks
1/4 cup chopped parsley
2 to 3 tbsp prepared beet horseradish, drained
1/2 to 3/4 lb cooked corned beef, fat-trimmed and thin sliced

Directions:
Directions:
Mix cream cheese, butter, parsley, and horseradish to taste until smooth. Lightly oil a 3 by 5 inch loaf pan. Line with 1 layer of corned beef slices, neatly overlapped from one rim across bottom to the other rim (with ends extending over rim). Line ends of pan with corned beef slices, overlapping the bottom and pan rim. Dot 1/3 cup cheese mixture onto meat in pan bottom; gently spread level. Cut 2 or 3 corned beef slices to fit pan and lay neatly onto cheese mixture. Repeat to make 3 more layers, ending at the rim with cheese mixture. Cut 2 or 3 corned beef slices to fit pan and lay on cheese mixture to cover. Fold meat at pan rim neatly over filling; pat gently to make level. Wrap airtight. Chill until firm enough to slice, at least 4 hours or up to 2 days. Unwrap terrine; invert a flat plate onto pan. Holding plate and pan together, turn over and lift pan off. Pat loose pieces of corned beef pack in place. With sharp knife, cut terrine into 8 to 10 equal slices. Serve with baguette slices on plates.

Number Of Servings:
Number Of Servings:
8 - 10 servings
Personal Notes:
Personal Notes:
For the neatest results, buy wide, thin slices of corned beef cut to order at a deli.

 

 

 

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