On 3/8/2013 4:55 PM, 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.
>
> nb
>
Maybe you can mix the horseradish with the dijon mustard?