Slow Cooker Old-World Corned Beef and Vegetables

Prep Time:15 min

Start to Finish:9 hr 15 min

Makes:10 servings

2 1/2 pounds medium new potatoes, (about 8), cut in half

2 cups baby-cut carrots

1 cup frozen small whole onions, thawed

1 corned beef brisket (3 to 3 1/2 pounds)

1/8 teaspoon pepper

1/2 cup water

1 tablespoon Worcestershire sauce

1 tablespoon cornstarch

2 tablespoons cold water

1. Mix potatoes, carrots and onions in 4- to 6-quart slow cooker.

2. Thoroughly rinse corned beef; discard seasoning packet. Place beef

on vegetables; sprinkle with pepper. Mix 1/2 cup water and the

Worcestershire sauce; pour over beef.

3. Cover and cook on low heat setting 8 to 9 hours or until beef and

vegetables are tender.

4. Remove beef and vegetables from slow cooker; cover to keep warm.

Pour juices from slow cooker into 1-quart saucepan; heat to boiling.

Mix cornstarch and cold water until smooth; stir into juices. Cook,

stirring constantly, until sauce has thickened. Serve sauce with beef

and vegetables.


Reuben Casserole

Prep Time:10 min

Start to Finish:30 min

Makes:9 servings

3 cups hot water

1 cup milk

1/4 cup margarine or butter

1 tablespoon yellow mustard

1 package (7.2 ounces) Betty Crocker roasted garlic mashed potatoes

1 package (6 ounces) sliced corned beef, cut into 1/2-inch pieces

1 can (14 1/2 ounces) sauerkraut , rinsed well and drained

2 cups shredded Swiss cheese (8 ounces)

1 tablespoon caraway seed, if desired

1. Heat oven to 350ºF. Grease square baking dish, 8x8x2 inches.

2. Heat hot water, milk and margarine to rapid boil in 3-quart

saucepan; remove from heat. Stir in mustard. Stir in 2 pouches

Potatoes and Seasoning just until moistened. Let stand about 1 minute

or until liquid is absorbed. Whip with fork until smooth.

3. Spread 1 1/2 cups of the potatoes in baking dish. Top with corned

beef. Spread sauerkraut over corned beef. Spoon remaining potatoes

over top; spread gently. Sprinkle potatoes with cheese and caraway


4. Bake uncovered about 20 minutes or until cheese is golden brown.


Barbecue Beef and Corn Shepherd's Pie

Prep Time:10 min

Start to Finish:30 min

Makes:6 servings

1 pound lean ground beef

8 medium green onions, sliced (1/2 cup)

1 cup barbecue sauce

1 can (11 ounces) Green Giant Mexicorn whole kernel corn with red and

green peppers, drained

1 can (4 ounces) Old El Paso chopped green chiles, undrained

1/2 package (7-ounce size) Betty Crocker Cheddar and bacon mashed

potatoes (1 pouch)

1 1/2 cups hot water

1/3 cup milk

2 tablespoons butter or margarine

1/2 cup shredded Cheddar cheese (2 ounces)

1 cup corn chips

1. Cook ground beef and 1/4 cup of the onions in 10-inch nonstick

skillet over medium-high heat, stirring occasionally, until beef is

brown; drain well. Stir in barbecue sauce, 3/4 cup of the corn and

the chilies. Heat to boiling; reduce heat to low to keep warm.

2. Meanwhile, cook potatoes as directed on package for 4 servings,

using 1 pouch Potatoes and Seasoning, hot water, milk and butter.

Stir in remaining onions and corn; let stand 5 minutes.

3. Spoon potatoes onto center of beef mixture, leaving 2 1/2- to 3-

inch rim around edge of skillet; sprinkle cheese over potatoes and

beef mixture. Cover and let stand about 5 minutes or until cheese is

melted. Sprinkle corn chips around edge of skillet.


Corned Beef Skillet Hash

Prep Time:25 min

Start to Finish:25 min

Makes:4 servings

2 cups chopped cooked corned beef brisket

1 1/2 cups chopped cooked potatoes (about 1 1/2 medium)

1 1/2 cups diced cooked beets (about 12 oz fresh beets)

1/3 cup chopped onion

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 cup shortening

Chopped fresh parsley, if desired

1. In large bowl, mix all ingredients except shortening and parsley.

2. In 10-inch skillet, heat shortening over medium heat until melted.

Spread beef mixture in skillet. Cook 10 to 15 minutes, turning

occasionally with wide spatula, until brown. Sprinkle with parsley.


Grasshopper Bars (Cookie Mix)

Prep Time:10 min

Start to Finish:1 hr

Makes:36 bars


1 pouch (1 lb 1.5 oz) Betty Crocker® double chocolate chunk cookie


1/3 cup vegetable oil

2 tablespoons water

1 egg


3 cups powdered sugar

1 package (3 oz) cream cheese, softened

1/4 cup butter, softened

2 tablespoons milk

1/4 teaspoon mint extract

3 to 4 drops green food color


1 oz unsweetened baking chocolate

1 tablespoon butter

1. Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking


2. In large bowl, stir all Bar ingredients until soft dough forms.

Press into pan; bake 15 minutes. Cool about 10 minutes.

3. In large bowl, stir all Frosting ingredients until smooth. Spread

over bars.

4. In small microwavable bowl, microwave all Glaze ingredients on

High 30 seconds; stir until smooth. Drizzle over frosting.

Refrigerate 30 minutes or until set. For bars, cut into 9 rows by 4

rows. Store covered in refrigerator.

Kelly in IL