I had two slices left in the fridge of beef brisket that we made Sunday for supper. Last year we made this fantastic WW soup using leftover brisket - it was a Potato, Corn and Corned Beef Chowda.
So what to put with that but a nice corned beef sandwhich on marble rye topped with home made cole slaw. It was a fabulous and easy dinner and it truly felt like we were eating at Carnegie Deli or something in NYC.
Corned Beef and Corn Chowder
2 cans cream of potato soup plus 2 cans of milk.
Dice leftover corned beef
1 box frozen corn kernels
Season with pepper.
Mix everything and heat and serve.
Corned beef and slaw sandwhiches - 2
3/4 pound sliced corned beef from deli counter
Marble Rye Bread
1 pacakage Dole Cole Slaw Mix
1/2-3/4 cup light Mayo
1/4-1/2 cup fat free sour cream
1 T white wine vinegar
Pepper to taste.
Put mustard on each side of the bread and top one side with corned beef. Make slaw and let sit out for about 10 minutes for flavors to blend. Place about 1/4-1/2 cup of slaw on top of each sandwhich, cut, eat, enjoy!