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See below ingredients and instructions of the recipe
10 Slices rye bread 6 Eggs
1 1/2 lb Cooked corned beef 3 c Milk
2 1/2 c Shredded Swiss cheese(10 oz) 1/2 ts Black pepper
Cut rye bread into 3/4 inch cubes and lightly beat the eggs. Grease a 13 x
9 x 2 inch baking dish and arrange bread cubes on bottom of dish. Coarsely
shred corned beef with knife. Layer meat over bread. Sprinkle with cheese.
Beat eggs and milk and pepper in a bowl until well blended. Pour over
corned beef mixture. Cover with foil. Refrigerate overnight. When ready to
bake, preheat oven to 350 degrees. Bake casserole covered for 45 minutes,
then uncover and bake for 10 minutes more or until bubbly and puffed.
Note: This recipe appeared in the Waycross (Georgia) Journal-Herald,
Friday, November 16, 1990. Submitted by Mrs. Albert Schneider, it was the
first place winner of $250.00, Waycross Journal-Herald 17th Annual Cookbook
contest.
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
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