*  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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