This is an old recipe from the 50's and early '60s. It sure came in handy when there was too much month left at the end of the money! *LOL* Of course, it's great for after-work or after-shopping fatigue, too.
Serves: 4
Prep.Time: 20 minutes
1 tablespoon butter or margarine
1 cup coarsely chopped onion
1 carrot -- thinly sliced
1 rib celery -- thinly sliced
1 clove garlic -- minced
1 large potato -- peeled and diced
Salt and pepper to taste
Dash cayenne -- optional
1/8 teaspoon dried thyme
2-1/2 cups chicken broth
1 can corned beef (12 oz.) -- cut in chunks
In a large saucepan, heat butter or margarine; saute onion, celery, carrot and garlic until soft, about 5 minutes, sprinkling with a little salt and pepper to bring out the flavors. Add potato, cayenne and thyme; toss to coat. Add broth; bring to boil and cook over medium heat, partially covered 10-12 minutes or until vegetables are tender. Add corned beef; mix well and heat through, about 5 minutes, stirring occasionally. Serve hot.

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Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved