Serves: 6
Total Calories: 677

RING MOLD
3 cups seasoned stuffing mix
1 (15-ounce) can corn beef hash
2 cups milk
1/4 cup minced red bell pepper
3 eggs beaten
2 tablespoons chopped fresh parsley
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
CREAMED VEGETABLES
1 (10 3/4-ounce) can condensed cream of celery soup undiluted
1/3 cup milk
1/2 teaspoon curry powder
2 cups fresh or frozen mixed vegetables cooked
1 cup frozen or fresh corn cooked

1. Preheat the oven to 350°F. Liberally grease a 6-cup ring mold with butter, and dust with flour. Set aside.

2. In a large bowl, combine all of the ring mold ingredients. Spoon the corned beef mixture into the ring mold and bake for 35 minutes, or until firm.

3. During the last 15 minutes of baking time, prepare the creamed vegetables by combining the soup, milk, and curry powder in a medium-sized saucepan. Cook over lowmedium heat for about 5 minutes, or until bubbly. Stir in the mixed vegetables and corn, and continue to cook for about 2 minutes, or until bubbles again appear.

4. To serve, loosen the edges of the corned beef mold by running a sharp knife around the inside edge. Place a serving platter over the mold and invert, allowing the ring to drop onto the platter. Carefully spoon the hot creamed vegetables into the center of and over the ring.

Nutritional Facts:

Serves: 6
Total Calories: 677
Calories from Fat: 332

More Recipes from the Mrs. Cubbison's Best Stuffing Cookbook Cookbook:
Quick Tips for Pairing Stuffing With Meat
Italian Sausage and Fennel Stuffing
Bacon and Scallion Stuffing
Barbecued Beef Stuffing
Minted Pineapple Stuffing with Ground Lamb
Fig-Stuffed Baked Pork Chops
Apple-and-Bacon-Stuffed-Crown Roast Of Pork
Stuffed Whole Ham with Apricot Glaze
Pork Chop and Pear Casserole
Stuffed Flank Steak Florentine
Beef and Broccoli Cornbread Bake
Corned Beef Hash with Creamed Vegetables
Herb Stuffed Leg of Lamb with Minted Apples
Bacon-Topped Stuffed Lamb Chops