"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

CORNED-BEEF TURNOVERS WITH MUSHROOM SAUCE Recipe

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This recipe for CORNED-BEEF TURNOVERS WITH MUSHROOM SAUCE, by , is from Edna's Clippings, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Edna Owen
Added: Thursday, June 22, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 - 7 oz can Corned Beef
1 c condensed cream of mushroom soup
1 small onion, grated
2 sprigs parsley, chopped
pepper



Pastry:
1 1/2 c flour
evaporated milk (undiluted)
1/3 c milk
1/2 tsp Worcestershire sauce

Directions:
Directions:
Mince beef and add 1/4 of soup, the onion, parsley and pepper to taste. Roll pastry in a 16" x 8" rectangle and cut into eight 4" squares. Spoon meat mixture on one corner of each square, moisten edges with water and fold over in triangles. Crimp edges with fork and brush with evaporated milk. Put on baking sheet and bake in hot oven 425 about 20 minutes. Mix remaining soup with 1/3 c milk and the Worcestershire sauce. Heat and serve as sauce for turnovers.

Number Of Servings:
Number Of Servings:
4

 

 

 

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