Recipes by Arlene

From the December 1969 issue of ”Better Homes and Gardens” magazine.

• 2 tsp. instant minced onion
• ⅔ cup water
• 1 12-oz. can corned beef
• 8 oz. braunschweiger
• ½ cup mayonnaise or salad dressing
• 1 tbsp. vinegar
• ½ tsp. dry mustard

Soften onion in water for five minutes.  Flake corned beef with fork; add braunschweiger, mayonnaise, vinegar, dry mustard and the onion mixture. Place about ½ cup mixture in blender container; cover and blend at medium speed until smooth. Remove from blender. Repeat with remaining mixture. Turn into 3½-cup mold or bowl and chill. When ready to serve, unmold onto serving plate. Sprinkle with parsley. Serve with crackers, rye bread rounds or crisp rye wafers.

• 8-oz. package of noodles
• 12-oz. can corned beef, diced
• 10½-oz. can cream of chicken soup
• ¼ lb American cheese, diced
• 1 cup milk
• ½ cupped chopped onions
• ¼ cup buttered crumbs or Ritz crackers

Cook noodles in boiling salted water until tender and drain. Add corned beef, cheese, soup, milk and onion. Pour into greased 2 quart casserole. Top with buttered crumbs. Bake in moderate oven at 350 degrees for 45 minutes. Serves 8-10.

Note: Substitute leftover Thanksgiving turkey for corned beef as another option.