Ingredients:
1 (11-ounce) package Stouffer’s Creamed Chipped Beef, cooked according to package directions
1 small head green cabbage, cut into 4 wedges
Methods:
1. Pour water in large skillet to 1/2-inch depth; heat to boiling. Place cabbage in water; cover. Cook until tender; drain. Season with salt and ground black pepper.
2. Place cabbage on dinner plates; spoon creamed chipped beef over cabbage.
Ingredients:
1 cabbage, coarsely chopped
1 onion, sliced
2 cups milk
4 tablespoons butter, divided use
1/2 teaspoon salt
1 cup instant potato flakes
1 large egg
1/4 teaspoon tarragon
1/2 teaspoon thyme
1/8 teaspoon ground black pepper
12 ounces corned beef
2 1/2 cups shredded Swiss cheese, divided use
1/4 cup dry bread crumbs
1/8 cup boiling water
Methods:
1. In a medium saucepan cook chopped cabbage and thinly sliced onion in a small amount of boiling water for 5 minutes, or until tender-crisp. Drain.
2. In a large saucepan combine milk, 2 tablespoons butter, and salt; bring to a boil. Remove from the heat and stir in instant potato flakes. Let stand for minute. Fluff with a fork then add egg, 1/2 cup shredded Swiss cheese, tarragon, thyme, and pepper; mix well.
3. In a 9-inch square baking pan, layer half the potato mixture, corned beef, the cabbage, and 2 cups shredded Swiss cheese; repeat the layers. Combine 2 tablespoon melted butter and bread crumbs; sprinkle over the cabbage mixture.
4. Bake, uncovered, at 350° (175°C) for 20 minutes.
Ingredients:
2 pounds stew beef, cut into 1/2-inch cubes
2 tablespoons all-purpose flour
1/4 cup vegetable oil
1 medium chopped peeled onion
1 clove garlic, minced
4 cups water
4 Maggi Instant Beef Bouillon
3/4 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/4 teaspoon ground black pepper
1 1/2 cups diced potato
1 cup diced carrot
1 medium green bell pepper, seeded and chopped
1 (8-ounce) package frozen peas, thawed and drained
2 (9-inch) pie crusts
Methods:
1. Lightly coat stew beef with flour. Heat oil in a large, heavy skillet over medium-high heat until a drop of water sizzles in the oil; add beef and brown, stirring frequently, about 10 minutes; transfer to paper towels to drain. Return skillet to heat.
2. Add onion and garlic, sautéing until lightly browned, 8 to 10 minutes. Carefully stir in water, bouillon cubes, salt, Worcestershire sauce and pepper. Return meat to skillet, reduce heat and simmer for about 1 1/2 hours.
3. Add potatoes, carrots and green pepper; simmer for another 20 minutes. Stir in peas.
4. Preheat oven to 450°F (230°C).
5. Line a 9-inch pie pan with one of the crusts, letting the edge drape over the side; using a slotted spoon, fill pie with beef filling. Add a little of the cooking broth to filling, if desired. Top with remaining crust, fold bottom edge up over top edge, crimp edge with a fork and cut a few small slits in top crust to allow steam to escape while cooking.
6. Bake for 10 minutes, then reduce temperature to 350°F (175°C) and bake for 30 more minutes.