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Corned Beef Spread for molding

In the 1950s corned beef molds were quite popular at parties.  Of course, they used fresh cooked corned beef briskets to make their molds.  My mother didn't like it because it used Knox gelatin.  Some people upgraded it lemon jello, but my mother made this for us in the 1970s.  It is really good.
She didn't always put in the eggs, but I like it with the eggs.
It is perfect for St. Patrick's Day!

8 ounces cream cheese, softened
½ lb corned beef, cooked and broken into small pieces or 1 can of corned beef
1 tablespoon Dijon mustard
1 tablespoon prepared horseradish
2-3 green onions, sliced into small rings
1 rib of celery, diced
4 tablespoons mayonnaise
¼ teaspoon black pepper
a dash or two of Worcestershire sauce
2 boiled eggs, diced (optional)


Spray mold or loaf pan  with cooking spray.
In food processor, combine cream cheese, corned beef, mustard, horseradish, pepper, and Worcestershire sauce,  and mayonnaise.  Pulse until all ingredients are fully combined, then add the green onions, celery,  and eggs and pulse only until onions, celery and eggs are incorporated (not long) and then press into mold. Cover with lid or Saran wrap.
Chill the mold least 6 hours. To serve, unmold onto serving dish filled with lettuce or lined with crackers to serve.


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