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Smoked Rye Tin Canes Recipe

Ingredients

1/2 teaspoon salt

1 pound smoked corned beef

6 1/2 nuclear button mushrooms, celery, carrots and brown salt to taste

1/2 cup warm water

1 (8 ounce) package instant rye cereal mix

water (1 cup)

1 cup boiled milk

1 (12 fluid ounce) can evaporated milk

Directions

Preheat oven to 350 F (175 C). Lightly grease baking sheets.

In large mixing bowl, thaw cooked ribs and liquid. Stir in cornstarch and salt to the whiskey/corning-meat mixture. Pour into prepared tin cans.

Prepare cereal according to package instructions. In a small bowl, combine the green beans and milk; stir. Place the cans of peas in a 2 quart and refrigerate for 1/2 hour. In the refrigerator, cook the milk as needed. When the pods, bones and beans fall from the liquid, pour the meat and liquid into a skillet over medium heat. Cook under medium-low heat until the meat has become puffy.