"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for Corned Beef & Cabbage Casserole, by Helen Sword, is from The Sword Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 pint sliced potatoes 1 c. sliced onion 1 pint chopped cabbage 1 T. sugar 1/2 stick butter or margarine (melted) 1 can cream of celery soup 1 can corned beef
Layer the above vegetables in a greased casserole dish. Break up corned beef sprinkle over the vegetables. Drizzle melted butter over all. Spread the celery soup over the top. Bake at 350 degrees for about an hour. Cover with foil.
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