Mix together: 1 (2.5 oz.) package Budding Corned Beef 1 (4oz.) package cream cheese ½ cup sour cream (or enough real mayonnaise to make spreadable) 3 tablespoons chopped chives 1 teaspoon soy sauce Drop a teaspoon of mixture into the middle of any soft, moist bread (crust removed). Fold to make a triangle. Press edges together. Recipe from Janet Demler. CORNED BEEF ROLLS 1 ( 3 oz.) package sliced Buddig Corned Beef 1 (8 oz.) package cheese Spread cream cheese on a slice of corn beef; roll up and cut in 1-inch slices. OPTION: After spreading cheese on corned beef, wrap it around a dill pickle, Slice about 1/4 inch thick. Recipe from Ron Lewis. CRACKER JACKS in roaster pan: 6 quarts popped corn 1 (13 oz.) can salted peanuts Mix together and bring to boil. Simmer 5 minutes: 2 brown sugar 1 cup butter 1/2 cup pancake syrup or dark corn syrup 1/2 teaspoon salt Remove from heat and add:
Mix together: 1 (2.5 oz.) package Budding Corned Beef 1 (4oz.) package cream cheese ½ cup sour cream (or enough real mayonnaise to make spreadable) 3 tablespoons chopped chives 1 teaspoon soy sauce Drop a teaspoon of mixture into the middle of any soft, moist bread (crust removed). Fold to make a triangle. Press edges together. Recipe from Janet Demler. CORNED BEEF ROLLS 1 ( 3 oz.) package sliced Buddig Corned Beef 1 (8 oz.) package cheese Spread cream cheese on a slice of corn beef; roll up and cut in 1-inch slices. OPTION: After spreading cheese on corned beef, wrap it around a dill pickle, Slice about 1/4 inch thick. Recipe from Ron Lewis. CRACKER JACKS in roaster pan: 6 quarts popped corn 1 (13 oz.) can salted peanuts Mix together and bring to boil. Simmer 5 minutes: 2 brown sugar 1 cup butter 1/2 cup pancake syrup or dark corn syrup 1/2 teaspoon salt Remove from heat and add:
DorothyCookbook.docx