1 teaspoon vegetable oil
2 tablespoons white vinegar
1 pound corned beef 1 teaspoon crushed garlic
1 (10.75 ounce) can condensed cream of mushroom soup
1 pound skinless, boneless chicken breast halves
2 tablespoons olive oil, divided
2 tablespoons lemon juice
1 1/2 cups milk
1 1/2 tablespoons distilled white vinegar
2 (3 ounce) cans condensed Tomato Soup
2 (10.75 ounce) cans condensed cream of chicken soup
1 tablespoon lemon juice
1 tablespoon garlic powder
1 1/2 cups water
1 cup shredded Cheddar cheese
In a saucepan, heat 1/2 cup vegetable oil over medium heat. When the oil begins to bubble, add vinegar and cook for 2 minutes. Remove pan from heat. Stir in corned beef, garlic, broth, chicken, lemon juice, and 1/2 cup vinegar.
Stir the sauce mixture into the corned beef mixture, mixing gently.
Combine the cream of mushroom soup, chicken, oil, lemon juice, cream of chicken soup, lemon juice and garlic powder. Mix well.
Transfer the seasoned beef mixture to the bowl of a blender or food processor and blend gently with the cabbage mixture. Transfer the meat mixture to a large serving dish.