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Quicker Boiled Dinner

This faster version relies on cooked corned beef from the deli to reduce cooking time. It also eliminate peeling and cutting vegetables by using frozen sliced carrots, convenient packaged coleslaw mix and small red potatoes that don't need to be peeled.—Taste of Home Test Kitchen, Greendale, Wisconsin

4 ServingsPrep: 10 min. Cook: 40 min.

Ingredients

1 pound unsliced cooked corned beef
4 small unpeeled red potatoes, quartered
3 cups water
1 to 2 tablespoons pickling spices
1 teaspoon dried minced onion
1 teaspoon garlic salt
1/8 teaspoon dried thyme
2 cups frozen sliced carrots
4 cups coleslaw mix
Prepared horseradish or mustard, optional

Directions

In a large kettle, combine the corned beef, potatoes and water. Place
pickling spices in a double thickness of cheesecloth; bring up
corners of cloth and tie with string to form a bag. Add to kettle.
Stir in the onion, salt and thyme. Bring to a boil. Reduce heat;
cover and simmer for 10 minutes. Add carrots; cover and simmer for
10 minutes or until carrots are crisp-tender. Add coleslaw mix.
Bring to a boil. Reduce heat; cover and simmer 10 minutes longer or
until vegetables are tender.
Discard spice bag. To serve, thinly slice across the grain. Serve
with vegetables and horseradish or mustard if desired. Yield: 4
servings.

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Quicker Boiled Dinner (continued)

Nutrition Facts: 1 serving (4 ounces) equals 364 calories, 22 g fat (7 g saturated fat), 111 mg cholesterol, 1,802 mg sodium, 18 g carbohydrate, 5 g fiber, 23 g protein.