Recipe - Corned Beef Stew

1 cn (12oz) corned beef
1 cn (15oz) cut or sliced up white
potatoes; drained
1 cn (16oz) tomatoes; cut up
1 cn (16oz) whole onions
1 pack (10oz) frozen peas &
carrots
1 teaspoon Salt
One half teaspoon Marjoram
One half teaspoon Thyme
2 cup Shredded Cheddar cheese

Break apart corned beef in Dutch oven. Stir in potatoes, tomatoes (with
liquid), onions (with liquid), frozen peas & carrots, salt, marjoram, &
thyme. Heat to boiling, stirring occasionally. Reduce heat & cover tightly.
Simmer 30 minutes. Serve topped with cheese.

MRS JOSE (VALERIE) PICART

From the The Bliss of Cooking Returns, Fort Bliss Officers Wives Club,
Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.