*  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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