Find Recipes Instantly! (Type the Recipe name or any Ingredient) Corned Beef Ball 1 (8 ounce) package cream cheese, softened 2 cups shredded Cheddar cheese 1 (12 ounce) can corned beef 2 teaspoons prepared horseradish 1 1/2 teaspoons prepared mustard 1 1/2 teaspoons Worcestershire sauce 3 tablespoons lemon juice 3/4 cup sweet pickle relish Directions 1 Combine cream cheese, Cheddar cheese, corned beef, horseradish, mustard, Worcestershire sauce, lemon juice, and sweet pickle relish in a medium size bowl. Using an electric mixer, mix at a medium speed until mixture is smooth. Shape the mixture into a ball. Refrigerate until ready to eat. Makes 6 servings Corned Beef On Toast 2 tablespoons butter 2 tablespoons all-purpose flour 1/4 tablespoon salt 1 1/2 cups milk 8 ounces corned beef Directions 1 In a saucepan over medium heat, melt the butter. Stir continuously while adding the flour and milk. Continue stirring until the mixture thickens slightly. Place the corned beef into the mixture and, stirring continuously, cook five minutes, or until the beef is hot. Makes 4 servings Green Onion Wraps 12 green onions 12 slices corned beef 1 (8 ounce) package cream cheese, softened Directions 1 Trim the green onion stalks so that only a small amount of green remains. 2 Fold the corned beef slices in half to form triangles. Spread the slices with equal amounts of cream cheese. Place the green onions on the cream cheese. Roll the corned beef slices so that the green onion stalks stick out slightly. Serve chilled. Makes 12 - wraps Mock Sliders 12 ounces corned beef, chopped 1 (8 ounce) container sour cream 1 (1.25 ounce) envelope dry onion soup mix 2 (8 ounce) packages dinner rolls 1 (16 ounce) jar dill pickle slices, drained Directions 1 In a medium bowl, mix together corned beef, sour cream and dry onion soup mix. 2 Cut rolls in half horizontally. Spread bottoms with the corned beef mixture. Replace tops. 3 Microwave 30 to 45 seconds on high heat, until hot and moist. Top with dill pickle slices before serving. Makes 24 miniature burgers Reuben Hot Dish 2 (10.75 ounce) cans condensed cream of mushroom soup 1 1/2 cups milk 1/4 cup finely chopped onion 12 ounces deli sliced corn beef 3 tablespoons prepared mustard 2 (16 ounce) cans sauerkraut, drained and rinsed 1 (8 ounce) package uncooked egg noodles 2 cups shredded Swiss cheese 2 tablespoons butter, melted 3/4 cup cubed rye bread Directions 1 Preheat oven to 250 degrees F (120 degrees C). Arrange bread cubes in a single layer on a baking sheet. Toast until dry. Crush, and reserve. Increase oven temperature to 350 degrees F (175 degrees C). 2 In a medium bowl, mix together the soup, milk, onion, beef, and mustard. Set aside. 3 Spread sauerkraut evenly in the bottom of a lightly greased 9x13 inch baking dish. Spread uncooked noodles over sauerkraut. Spoon soup mixture over noodles, and sprinkle with cheese. In a small bowl mix, mix melted butter with rye bread crumbs; sprinkle mixture on top of cheese. 4 Cover, and bake in preheated oven for 50 minutes. Remove cover, and bake an additional 10 minutes.