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Fresh Corned Beef with Stewed Cabbage and Whole Grain Mustard on Rye
Developed by Dave Lieberman on behalf of the Grain Foods Foundation
Makes four sandwiches.
DIRECTIONS
Place corned beef with cabbage, onions, mustard seed and caraway seeds, generous amounts of salt and pepper in a large stock pot, cover by a couple of inches with cold water.
Bring to a simmer and cook for three hours or until beef is falling apart and fork tender.
Toast rye, spread with whole grain mustard, fill sandwich with strained pieces of beef, onions and cabbage.
MANAGE YOUR RECIPES
Turkey, Sharp Cheddar, Dijon, Mayo and Red Leaf Lettuce on Whole Grain
Developed by Dave Lieberman on behalf of the Grain Foods Foundation
Makes four sandwiches.
INGREDIENTS
• 1 pound roasted turkey breast (cold cuts)
• 1/2 pound sliced sharp cheddar cheese
• 1/4 cup mayo
• 1/4 cup Dijon mustard
• 1 large head of red leaf lettuce, washed and dried
• 8 slices whole grain sliced bread
DIRECTIONS
Toast bread, spread with mayo and mustard, and add sliced cheese, lettuce and turkey. Press in a panini press or serve at room temperature.
MANAGE YOUR RECIPES
For more information on the Grains Food Foundation, go to http://www.grainpower.org/.
© 2009 MSNBC Interactive. Reprints
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