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Corned beef
Judy Kohn, Wautoma

Corned Beef
Small red potatoes
Brussels sprouts
Small carrots
Pearl onions (in the frozen isle)
2-inch celery pieces
Chopped parsley

Follow directions on corned beef package and add vegetables when tender. Cook vegetables until just tender. Note: You can prepare dish in the slow cooker on high. Keep warm until ready to serve. Serve corned beef with mustard sauce.

Mustard Sauce

Mustard Sauce
1 Tbsp. cornstarch
2 tsp. sugar
1 tsp. dry mustard
1/2 tsp. salt
1 cup water
1 Tbsp. butter
1/4 cup vinegar
1 tsp. horseradish
2 egg yolks, beaten

Mix cornstarch, sugar, mustard, and salt; add water. Stir over low heat until it thickens; boil for one minute. Remove from heat and mix in butter, vinegar, horseradish, then egg yolks. Cook until thickened. Serve with corned beef.

 


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