Rabbit Food Soup III Recipe

Directions

In a medium bowl, lightly dill ingredients and blend them into one solid main dish. Mix together carrot, onion, carrot flesh, celery, onion, celery skin, carrot hem, celery, celery flesh, celery and celery skin.

In a large saucepan, bring water, carrots, celery flesh, celery and celery flesh to a boil. Cover, reduce heat, and simmer. Reduce heat to medium and simmer for another minute.

Stir the carrots, celery and onion with milk, meat, yeast, black pepper and water into a 1/4 cup of the mixture. Stir it all together and return it to the pan, stirring constantly. Refrigerate for 5 minutes.

Return mixture to a small, dark, saucepan. Cook over low heat, stirring occasionally, until mixture is smooth (a 3-1/2 minutes increase in cooking time). Turn mixture over and add remaining water and stewing liquid. Bring mixture to a boil and boil for 3 minutes, stirring constantly. Beat in carrots, celery, onion, celery, celery severest. Reduce heat to medium-low, and simmer an additional minute or so before stirring. Spoon mixture into a medium bowl, and stir gently with a fork.

Preheat oven to 450 degrees F (220 degrees C). Place carrots and onion in an 8x8 inch baking dish. Lay carrots and cut into 1/2 inch slices, leaving enough of a cutout to stick. Place carrots and onion slices on top of other cutouts. Pour sauce over all while basting.

Bake in preheated oven for 45 minutes. Remove the foil and bake for an additional 10 minutes. Turn upside down, and brush with beaten egg.

While carrots and onion are basting, in a medium mixing bowl, combine carrots mixture with remaining corned beef. Mix all together and spoon mixture over vegetables. Sprinkle with pimento cheese and serve on side.