Recipe - Dublin Dinner

4 cup Potatoes; pared, raw, thinly
cut or sliced up
One half teaspoon Salt
1 cup Water
1 small Head cabbage (1One half lbs)
trimmed & cut into 6 wedges
1 cn (12oz) corned beef
One half cup Mayonnaise or salad dressing
1 tablespoon Prepared mustard
1 tablespoon Bottled thin French dressing

Combine potatoes with salt and water ina large frying pan; cover. Heat to
boiling. then cook 5 minutes; push to center of pan.

Arrange cabbage wedges around edge of pan; cover. Simmer 10 minutes or
just until cabbage and potatoes are tender and liquid is absorbed; remove
from heat.

Cut corned beef into 6 even slices; arrange on top of potatoes.

Mix mayonnaise or salad dressing, mustard and French dressing in a cup;
drizzle part over corned beef. Serve warm from the skillet with remaining
dressing. A great main dish served witha salad and cornbread. Serves 6.

From A Taste of Louisiana. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.