Corned Beef Coronets

* Exported from MasterCook *

Corned Beef Coronets

Recipe By : The Big Beautiful Book of Hors d'Oeuvres by Julia Weinberg
Serving Size : 30 Preparation Time :0:00
Categories : Appetizers Hors d'Oeuvres

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup prepared coleslaw*
1/4 cup breadcrumbs
30 thin slices corned beef
1/4 cup prepared mustard
cellophane-tipped toothpicks

*If you are using your own coleslaw recipe, make it extra thick to avoid
drips. If using prepared coleslaw, drain off excess liquid before use. For
an especially colorful effect, use shredded red cabbage for your coleslaw.

Combine coleslaw and bread crumbs. Mix well. Spread each corned beef slice
lightly with mustard. Top with 1 teaspoon of coleslaw mixture. Distribute
filling evenly, then roll the corned beef around the coleslaw into a neat
coronet (log). Skewer with a cellophane-tipped toothpick and refrigerate
until serving time. Makes about 30 coronets.

From The Big Beautiful Book of Hors d'Oeuvres by Julia Weinberg. (New
Century Publishers, Inc. 1980. ISBN 0-8329-0196-2)
MC formatted by cranew@foothill.net





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