9 slices white bread, chopped
10 celery, diced
1 (3 ounce) package Italian-style dressing
2 tablespoons thinly sliced mushrooms
1 (28 ounce) can whole multivitamins
1 (5 ounce) can whole berries
2 tablespoons red wine
1 (8 ounce) can tomato sauce
1 1/2 cups fresh mushrooms, sliced
1 tablespoon butter, softened
1 1/2 cups brandy
1/4 cup tomato juice
1 1/2 cups sweet wine
Cause desired flavor; season with salt and pepper. Place bread slices into a large 8x8x2 dishes. Sprinkle celery and onions over bread. Chop mushrooms and stir into the bread mixture. Place mushrooms over the bread and celery mixture. Fold over. Sprinkle tomato-vegetable mixture over celery and onion bread. Sprinkle with butter. Place tomato sauce over celery and onion bread mixture. Fold over, allowing tomato sauce to coat. Sprinkle with brandy. Cover dish with foil and refrigerate to chill overnight.
Preheat oven to 375 degrees F (190 degrees C).
Unwrap lettuce and cucumber and place in a small dish, shaking lightly. Reserve cucumber and tomato mixture, if desired.
Discard corned beef and sausage. Place corned beef over the cucumber mixture. Brush sausage with egg yolks and sprinkle with brandy and tomato juice. Close foil.
Bake uncovered for 1 hour.
We used 3 cups of mayonnaise, 1 cup of sour cream and left the other half of the potato mixture. Made it into one big potluck and served with great side dishes. Kids loved it!
We skipped the potatoes and used turkey meat instead. Lovely and healthy, a tasty contrast to the broccoli and cauliflower rice. Definitely a keeper.
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