This is a great recipe for a cold fall night. This is from a page I have saved from the Better Homes and Gardens, September 1986 issue ...
1 - 10 3/4 ounce can condensed cream of celery soup 1 - 10 3/4 ounce can condensed cream of chicken soup 1 1/2 cups milk 1 Tablespoon minced dried onion 2 teaspoons prepared mustard 1 - 12 oz can corned beef, cut up 1 egg beaten 1/2 of a 10 oz package corn bread mix 3 Tablespoons milk 2 Tablespoons dried parsley flakes In a 10 inch skillet mix the soups, the 1 1/2 cups milk, onion, and mustard. Stir in corned beef. Bring to boiling. In a small mixing bowl combine egg, corn bread mix, the 3 tablespoons milk, and parsley just till mixed. Drop batter from a tablespoon in 8 mounds onto boiling mixture. Reduce heat; cover .... Simmer 15 to 20 minutes. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
