On 8 Mar 2013 21:55:26 GMT, notbob > wrote:

> On 2013-03-08, Janet Bostwick > wrote:
> >
> > 4 medium potatoes, pared and sliced 1/4 inch thick (4 cups)
> > 4 cups coarsely shredded cabbage
> > 3 tablespoons butter
> > 2 tablespoons all-purpose flour
> > 1/4 teaspoon salt
> > 1 1/4 cups milk
> > 2 tablespoons Dijon mustard
> > corned beef -- either sliced leftover roast or thick sliced deli meat
> > or a can of corned beef, sliced.
> > Cook potato slices and cabbage in boiling salted water until nearly
> > tender. Drain; set aside. Meanwhile, in saucepan, melt butter; blend
> > in flour and salt. Add milk all at once. Cook and stir until
> > thickened and bubbly. Remove from heat; stir in mustard. Add the
> > drained vegetables. Turn half the vegetable mixture into a 2-quart
> > casserole; top with corned beef slices. Spoon remaining vegetable
> > mixture over all. Cover and bake in 350F oven for 25 - 30 minutes.
>
> It sounds disgustingly tasty in a PWT comfort food kinda way. I'm
> gonna hafta try it. But, it definitely needs some horseradish in
> there, somewhere.
>
Why not just eat it with horseradish on the side?

--
Food is an important part of a balanced diet.