3 medium potatoes, cooked
1 large onion, diced
3 medium tomatoes
1 can corned beef
4 bell peppers
4 eggs
Olive oil
Salt and pepper, to taste

Brown onions and potatoes in oil. Add tomatoes, corned beef, salt, pepper andenough warm water to keep from burning. Simmer for 20 minutes. Cut off the tops of the bell peppers. Clean out seeds and remove center core. Parboil in salted water until tender limp. Drain. Fill peppers almost to the top with corned beef mixture. Bake at 350 degrees F for 20 minutes.

Five minutes before serving, drop raw egg in top of each pepper. Return to the oven until egg has set.

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1 small box lemon gelatin
1 cup boiling water
1 can corned beef, flaked
3 eggs, hardboiled and chopped
1 small onion, grated
1/2 cucumber, chopped
1 cup celery, chopped
1 cup salad dressing

Dissolve gelatin in boiling water. Cool.

Add remaining ingredients, adding salad dressing last. Chill to set.

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1 corned beef brisket
Brown sugar
1/2 teaspoon ground cloves
Orange juice

Boil brisket gently for 3 to 4 hours.

Preheat oven to 350 degrees F.

Place meat in a large cast iron skillet with 1/2 cup of meat broth. Make paste of brown sugar, cloves and orange juice. Cover brisket with sugar mixture. Bake for 30 minutes. Cut on the diagonal.

Serves 8 to 10.

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8 ounces cream cheese, softened
2 cups shredded Cheddar cheese
1 (12 ounce) can corned beef, drained and shredded
3/4 cup sweet pickle relish
3 tablespoons fresh lemon juice
2 teaspoons prepared horseradish
1 1/2 teaspoons prepared mustard
1/2 teaspoon Worcestershire sauce
1/2 teaspoon grated lemon peel
1 cup minced fresh parsley

Beat cream cheese and Cheddar cheese in a mixing bowl until blended. Stir in corned beef, pickle relish, lemon juice, horseradish, prepared mustard, Worcestershire sauce and lemon peel. Shape cream cheese mixture into a ball and wrap tightly in foil. Chill 30 for minutes.

Roll in parsley. Serve with assorted crackers and/or apple wedges.

Makes 12 to 15 servings.

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2 cups corned beef, ground
3 cups cold boiled potatoes, ground
1 onion, ground
Salt, to taste
Pepper, to taste
4 tablespoons shortening

Mix corned beef, potatoes, onion and seasonings together. If the mixture seems dry, moisten with a little milk or cream.

Heat shortening in skillet. Spread ground mixture evenly over skillet. Cook on medium low heat until hash is slightly brown on bottom.

Serves 4.

Corned Beef with Egg
After mixing corned beef ingredients, put into individual baking dishes. Make an indentation in the center of each and break and egg into the center. Put into the oven and bake for about 25 minutes at 325 degrees F.

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Refrigerate leftover corned beef. It makes a delicious sandwich when served on rye bread spread with spicy mustard and topped with Swiss cheese. For a Reuben, add a dab of sauerkraut.

1 (3 to 4 pound) corned beef brisket
1 onion, halved
2 ribs celery with tops
1 carrot, peeled
2 bay leaves
1 teaspoon black peppercorns
2 cloves garlic
4 to 6 new potatoes, peeled and quartered
4 to 6 carrots, peeled and cut into bite-size pieces
1 medium head cabbage, cut into wedges

Cover meat with cold water and add onion, celery, 1 carrot, bay leaves, pepper and garlic. bring to a boil; reduce heat and simmer about 3 hours or until meat is tender.

When fork pierces the meat easily, it is done. Leave in broth for an additional hour. Remove meat from broth. Boil potatoes, remaining carrots and cabbage in corned beef broth until tender, about 10 minutes.

When vegetables are done, serve on plate with several slices corned beef on top of vegetables.

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8 ounces egg noodles, salted, cooked
    and rinsed in cold water
1/4 pound sharp Cheddar cheese, grated
1 cup milk
3/4 cup buttered bread crumbs
1 (12 ounce) tin corned beef,
    broken into small pieces
1 can cream of mushroom soup
1/2 cup onions, chopped and saut?ed

Heat together soup, milk, onions and cheese. Mix with noodles and corned beef, then top with buttered bread crumbs. Bake 20 to 30 minutes at 300 degrees F.

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4 tablespoons sharp cheese, grated
2 tablespoons mayonnaise
1/4 pound cooked corned beef, chopped
6 tablespoons minced sweet pickle
2 teaspoons finely minced onion
1 teaspoon prepared mustard
1/4 teaspoon salt
1/8 teaspoon pepper

Blend cheese and mayonnaise until smooth and soft. Add remaining ingredients. Mix until all ingredients are well blended. Store in refrigerator.

Makes 12 sandwiches.

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1 (12 ounce) can corned beef (not chilled)
1 large roll Oscar Meyer braunschweiger
3 tablespoons instant onion
1/2 cup real mayonnaise (not salad dressing)
3 tablespoons vinegar
1 1/2 teaspoons dry mustard

Flake corned beef with a fork. Combine with remaining ingredients, blending until mixture is smooth. Put into a foil-lined bowl and cover. Refrigerate several hours or overnight before serving.

Turn out on a plate, and garnish with parsley or olive slices. Serve with crackers.

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Serves 50.

Serve with boiled potatoes and baby carrots.

24 pounds corned beef
4 quarts brown ale or any dark beer
5 quarts water
4 ounces Lipton onion soup mix
1 1/2 cups light brown sugar
2 tablespoons salt
1 teaspoon black pepper, ground
50 medium potatoes
50 carrots, peeled and diced
50 cabbage wedges, core included

Place corned beef in a large pot. Add ale, water, soup mix, sugar, salt and pepper. Bring to a boil. Cover , reduce heat and simmer. Remove meat from pot, cover with foil and keep warm.

Strain cooking liquid and return to pot. Bring to a boil, add potatoes, carrots and cabbage, and return to a boil. Cover and simmer for 15 minutes or until vegetables are tender. Remove vegetables with a slotted spoon and keep warm.

To serve, slice meat across the grain in thin slices, reheat in cooking liquid and serve with vegetables.

NOTE: For a stronger ale taste, ladle a small amount of cooking liquid over beef and vegetables when serving.

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