Fans of good food will cheer when you bring out these full-flavored, hearty sandwiches! Made of tender corned beef and a special sweet and spicy seasoning, they're always a hit.
-Rita Reifenstein, Evans City, Pennsylvania
WHEN I was child, every Saturday night was Red Flannel Night. Grandpa and I wore our red flannel underwear to supper and Grandma, the cook, dressed in a long calico dress and sunbonnet. We’d eat Red Flannel Stew spooned over fluffy Southern style biscuits. Grandma learned to make the stew from earlier generations.
Corned beef gets a touch of sweetness with a maple syrup glaze. Even people who say they don't care for corned beef will ask for seconds when served this one. This recipe was passed down from my great-grandmother.—Gayle Macklin, Vail, Arizona
Teacher, Corona Foothills Middle School, Vail, Arizona
This recipe has been a favorite in our family for more than 50 years. My kids still request it when they come to visit, and it was one of the first recipes they called long distance to ask for after they got married.—Jeri Butters, Englewood, Florida
With its elegant flavor and lovely appearance, you'd never guess how easy it is to prepare this traditional St. Patrick's Day favorite. Thanks to the slow-cooker, it comes together effortlessly. —Susan F. Cepeda, M. Lakes, Florida