1984 Greenwood Jaycees Recipe Book

Cookbook page 8

Corned Beef Potato Salad, Belgium Salad

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          Greenwood, Indiana 46142


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CORNED BEEF POTATO SALAD                                  JoAnn Mueller

4 c. cubed cooked potatoes
1 can (12oz.) corned beef,
   cubed
1/2 c. diced dill pickle
1/2 c. chopped celery
1/4 c. chopped onion
1/4 c. salad oil
2 Tbsp, wine vinegar
1/2 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. pepper
2/3 c. sour cream
2 Tbsp, horse radish
Crisp greens
Cherry tomatoes

In large bowl, toss potatoes, meat pickles, celery and onion. In covered
jar, shake oil, vinegar, salt, garlic powder and pepper. Pour over meat
mixture and toss. Cover, refrigerate at least 2 hours. Just before
serving, mix sour cream and horse radish. Pour over meat mixture and
toss. Season to taste. Serve on crisp greens and garnish with cherry
tomatoes. Serves 4 to 6.

BELGIUM SALAD                                             Janet Jackson

1 can peas
1 can french green beans
1 can shoe peg, small white
   corn
1 green pepper, diced
1 small onion, diced
1/2 c. celery
1/2 c. carrots or pimentos
1 c. vinegar
1 c. sugar
1 tsp. salt
1 tsp. pepper

Mix vegetables together. Mix vinegar, sugar, salt and pepper together
and heat. Pour over vegetable. Set for 24 hours before serving.


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