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Creamed Chipped Beef On Toast

Submitted by: Lisa

Dried beef in a white sauce with a pinch of cayenne makes an American standard to serve over toast.

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Mom's Easy Creamed Chipped Beef on Toast

Submitted by: Muffin Mom N Garlic Girl

Home Town: Palmerton, Pennsylvania, USA

Living In: Melbourne, Florida, USA

A simple sauce made with milk, flour, and butter combines with deli-style roast beef to make a quick and tasty meal to be served over toast.

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Jane Fry of Lancaster, Pennsylvania shares this fast-to-fix dish that makes a hearty breakfast or light lunch. A creamy sauce prepared in the microwave coats convenient packaged dried beef and is served over toast.

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Corned Beef Roast

Submitted by: LUVNGMOM

Instead of cooking your corned beef on the stovetop, try it in the oven! Plan on 1 hour of roasting time per pound of beef.

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Glazed Corned Beef

Submitted by: CANMAD7

This apricot sweet sauce really brings out the flavor in corned beef. It is great to serve the sauce over cooked carrots also!

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Corned Beef and Cabbage II

Submitted by: ORIGINALSYN

My mother has been making corned beef and cabbage this way for years. She has no idea where the recipe came from but it is absolutely the best. Easy and quick...Enjoy!

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Lucky's Lucky Corned Beef and Cabbage

Submitted by: luckysnightmare

A nice bowl of Lucky's corned beef and cabbage will bring you luck on St. Patrick's Day or any cold day. Serve in a big bowl with bread of your choice. I like Irish soda bread with it.

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Slow Cooked Corned Beef for Sandwiches

Submitted by: SDK999

Living In: Midland, Pennsylvania, USA

This is an excellent recipe for party sandwiches. I always make 2 (and sometimes 3) briskets because it goes so fast.

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Glazed Corned Beef with Lentils

Submitted by: Karena

Brisket is simmered on top of the stove with vegetables and pickling spices, then topped with a honey mustard glaze, and baked in the oven. Lentils seasoned with chili sauce are a highly recommended accompaniment.

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Corned Beef and Cabbage

Submitted by: Karen Waters

'I first tried this fuss-free way to cook traditional corned beef and cabbage for St. Patrick's Day a few years ago,' reports Karen Waters of Laurel, Maryland. 'Now it's a regular in my menu planning. This is terrific with Dijon mustard and crusty bread.'

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