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Patio Picnic on a Paper Plate
BALCMT Sandwich
Baked Pita Crisps
Honolulu Cheese Steak Sliders
Smoked Bacon Pork Alfredo
Easter Chilled Peanut Butter Pie
Squealers Smoked Turkey
Squealers Pulled Pork
BBQ Nachos Deluxe
Thumbprint Butter Cookies
Spiced Honey & Black Pepper-Glazed Ham
Corned Beef & Roasted Vegetable Salad


12 oz. reserved cooked corned beef brisket, coarsely chopped
5 c. thinly sliced savoy or green cabbage (about 1 pound)
5 c. mixed salad greens (about 3-1/2 ounces)
3/4 c. reserved roasted carrots
3/4 c. reserved roasted parsnips
1/2 c. toasted chopped walnuts
Lemon-Dill Dressing:
1/2 c. reserved Lemon-Mustard Sauce
1 T. sherry vinegar or white wine vinegar
Salt and pepper


Whisk Lemon-Dill Dressing ingredients in small bowl. Set aside. Combine corned beef, cabbage, salad greens, carrots, parsnips and walnuts in large bowl. Add Lemon-Dill Dressing; toss to coat evenly. Season with salt and pepper, as desired.

All materials are courtesy of Cattlemen’s Beef Board and National Cattlemen’s Beef Association. For additional beef recipes and cooking tips, visit

This farm news was published in the March 15, 2006 issue of Farm World.