"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
This recipe for CRUNCHY CORNED-BEEF AND POTATO SALAD, by Edna Owen, is from Edna's Clippings,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 c diced cooked corned beef 2 c sliced cooked potatoes 1 c sliced celery 1 c minced onion 1 unpeeled red apple, finely chopped 1/3 c chopped sweet pickles 2 hard-cooked eggs, coarsely chopped 1/3 c pitted black olives 1/2 c French dressing 1 tsp prepared mustard
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