Easy Corned Beef Party Spread Recipes

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PARTY CORNED BEEF PUFFS



Party Corned Beef Puffs image

Delicious, bite-sized party appetizers that can be made a day ahead and served cold. Easy to make and go in a flash. I made the puffs in the shape of footballs for a Super Bowl party.

Provided by Barb1970

Categories     Appetizers and Snacks     Pastries

Time 45m

Yield 12

Number Of Ingredients 10

2 ½ cups finely chopped deli corned beef
2 tablespoons chopped onion
2 tablespoons Dijon mustard
1 tablespoon mayonnaise
¼ teaspoon prepared horseradish
1 cup beer
½ cup butter
1 cup flour
¼ teaspoon salt
4 eggs

Steps:

  • Mix together the corned beef, onion, mustard, mayonnaise, and horseradish. Cover and refrigerate.
  • Preheat an oven to 450 degrees F (230 degrees C).
  • In a large pot, bring beer and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by teaspoonfuls onto a lightly greased baking sheet.
  • Bake for 10 minutes in the preheated oven. Reduce temperature to 350 degrees F (175 degrees C) and bake an additional 10 minutes until golden brown. Centers should be dry.
  • When the shells are cool, split the puffs and fill with the corned beef mixture. Refrigerate until ready to serve.

Nutrition Facts : Calories 183.9 calories, Carbohydrate 9.8 g, Cholesterol 98.2 mg, Fat 12 g, Fiber 0.3 g, Protein 8 g, SaturatedFat 6.2 g, Sodium 515.5 mg, Sugar 0.3 g

CORNED BEEF SPREAD



Corned Beef Spread image

This recipe comes from a friend, who loves to cook...just like me! The spread is always well received at parties when served alongside wedges of onion bagels. -Pam Reul, Owatonna, Minnesota

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 4 cups.

Number Of Ingredients 7

2 cups mayonnaise
2 cups sour cream
1 medium onion, finely chopped
2 tablespoons dill weed
1 teaspoon seasoned salt
2 cups diced cooked corned beef
Onion bagels, split and cut into wedges or snack rye bread

Steps:

  • In a large bowl, combine the mayonnaise, sour cream, onion, dill, seasoned salt and corned beef. Cover and refrigerate until serving. Serve with bagel wedges or rye bread.

Nutrition Facts :

CORNED BEEF SANDWICH SPREAD



Corned Beef Sandwich Spread image

This recipe came from Recipe Goldmine. It was appoved by our family so I'm posting it for yours! I served ours on rye bread toasted and added horseradish cheese. The recipe is for the 'spread' alone.

Provided by lets.eat

Categories     Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8

1 (12 ounce) canned corned beef, mashed
1/2 cup celery, finely diced
1 tablespoon onion, finely chopped
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons sweet relish
1 tablespoon prepared horseradish
2 tablespoons mayonnaise

Steps:

  • Combine all ingredients. Chill until serving time.

CORNED BEEF SANDWICHES



Corned Beef Sandwiches image

My daughter shared this recipe with me. It's become a favorite of our entire family.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 15 servings.

Number Of Ingredients 8

3/4 cup mayonnaise
3 tablespoons chili sauce
1 can (14 ounces) sauerkraut, rinsed and well drained
12 ounces shredded deli corned beef
2 cups shredded Swiss cheese
30 sliced rye bread
1/2 cup butter, softened
Thousand Island salad dressing, optional

Steps:

  • In a large bowl, combine the mayonnaise, chili sauce, sauerkraut, corned beef and Swiss cheese. Spread over 15 slices of bread, about 1/3 cup on each; top with remaining bread. Lightly butter the outside of sandwiches. Toast on a hot griddle for 4-5 minutes on each side or until golden brown. Serve with Thousand Island dressing if desired.

Nutrition Facts :

MINI OPEN-FACED CORNED BEEF SANDWICHES



Mini Open-Faced Corned Beef Sandwiches image

The perfect party food, these two-bite treats are easy to make--no cooking involved!--and guaranteed to be popular with adults and kids alike.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 24

Number Of Ingredients 8

24 slices cocktail-size pumpernickel bread
1/2 cup mayonnaise
2 tablespoons ketchup
2 tablespoons sweet pickle relish
1 tablespoon Dijon mustard
8 ounces thinly-sliced corned beef
1 cup sauerkraut
8 ounces sliced Swiss cheese, cut into 2-inch squares

Steps:

  • Preheat oven to 375 degrees.
  • Place bread on baking sheet and toast in the oven until lightly browned, 6 to 8 minutes. Let cool 10 minutes.
  • In a small bowl, stir together mayonnaise, ketchup, relish, and mustard until well combined. Spread each slice of bread with a thin layer of the mayonnaise mixture. Divide the corned beef among the bread, and top each with 2 teaspoons sauerkraut, followed by cheese slices. Transfer to oven and bake until cheese is melted and sandwiches are hot, about 10 minutes; serve warm.

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