Keep instant mashed potatoes and canned corn beef on hand and you can whip up this hearty spread in a few minutes – a great treat for unexpected guests or impromptu entertaining. Card 47 also includes a recipe for Cornish Potato Salad and three drink recipes featuring beer.
Beer ‘N’ Stout
Fill pilsner glass 3/4 up with beer; add stout to desired flavor. The more stout, the more pungent the brew. Make an Ale ‘N Stout by substituting ale for beer.
1 jigger brandy
Pour brandy into 6-ounce wine glass and swirl to coat sides of glass. Fill with stout.
Quick Corned Beef and Mashed Potato Spread
- 1 12- ounce can corned beef
- 3 cups mashed potatoes
- 1 cup dairy sour cream
- 3 tablespoons parsley chopped
- 1/4 cup baby gherkins chopped
- 1/2 teaspoon dillweed
- 3 tablespoons onion finely chopped
- 3 tablespoons celery diced
- 1 teaspoon salt
- 1/4 teaspoon pepper
Crumble corned beef or dice into 1/4-inch cubes. Combine with mashed potatoes.
Blend in sour cream and add remaining ingredients. Transfer mixture to serving bowl and chill.
Serve with wholewheat crackers and sliced cucumbers, if desired; to serve as a salad, scoop onto lettuce cups.
For Cornish Potato Salad substitute 6 cups cooked, sliced potatoes for the mashed and serve on lettuce cups.