Corned beef and cabbage slaw sliders on St. Patrick’s Day are quick enough to let you come home from work and have enough time to throw a party.
Three Many Cooks
Corned beef and cabbage slaw sliders
1/2 cup light mayonnaise
1 tablespoon coarse-grain mustard
1/4 red onion, grated
1 tablespoon cider vinegar
Salt and ground black pepper
2 cups finely grated cabbage (about 1/4 head) finely shredded
1 package (16 count dozen small party rolls, split 1 pound thinly sliced deli corned beef
Adjust oven rack to lower-middle position and heat oven to 300 degrees F. Mix mayonnaise, mustard, and red onion in a small bowl. Add 1/4 cup of the mayonnaise mixture, along with vinegar and salt and pepper to taste, to cabbage in a medium bowl; set aside.
Spread split rolls with remaining mayonnaise mixture. Place a portion of corned beef on each roll bottom, top with slaw, and cap with roll top. Bake until just warm, 5 to 7 minutes. Serve.
Baked potato chips with paprika and garlic
1 pound new red potatoes, sliced thin and thoroughly patted dry
2 tablespoons olive oil 2 teaspoons paprika (smoked if you can find it)
1 teaspoon garlic powder Kosher salt
Toss potatoes with oil, paprika, and garlic powder; arrange in a single layer in an 18- by 12-inch rimmed baking pan. Set pan in cold oven on bottom oven rack and heat oven to 400 degrees F. Bake until potatoes are golden brown, 20 to 25 minutes.