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CORNED BEEF SOUFFLE

CORNED BEEF SOUFFLE

Ingredients

2 LBS cooked lean corned beef (if uncooked, boil it for 2 hours first)
2 cans of stewed tomatoes, drained
2 large onions, sliced
3 eggs, beaten
2 tablespoons tomato juice
Pinch of mixed herbs

Directions

Slice the corned beef and layer onions and tomatoes, sprinkled with tomato juice and herbs as you go. End with tomatoes. Pour the beaten eggs over the top and bake in a 350 degree oven for 20 minutes. Serve with a salad.

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