The local drug store has regular sales on canned corned beef. My wife purchased a number of cans and used it for a number of interesting dishes.
One day I was looking for something to throw together a quick lunch and saw that can of corned beef in the pantry. "Yea…" I thought, "That could really work!"
With a few other ingredients readily available in the pantry and fridge, I put together this absolutely great sandwich spread.
Step 1: Ingredients
I don't really measure anything. Everything is measured by eye and nothing's critical. If you find something in the pantry or fridge that you think might work, go ahead and add it! That's what makes a recipe your own.
1 12 oz Can of Corned Beef
3-4 Tablespoons Mayonnaise
2 Tablespoon Dehydrated Onions
or 1/4 Cup finely chopped Fresh Onions
1 Tablespoon Pickle Relish
1 Tablespoon Medium Picante Sauce
1 Teaspoon Prepared Mustard
1/4 Teaspoon Garlic Powder
Fresh Ground Pepper to taste
Step 2: Prepare Corned Beef
Remove corned beef from can into medium bowl. At this point, you may opt to remove any excess fat from the meat.
Use a fork to break apart meat into crumbles.
Step 3: Add Ingredients
Add a couple tablespoons of mayonnaise and the rest of the ingredients. Note the lack of salt in the ingredients. There's already plenty of salt in the beef. You don't need it!
Step 4: Thin Mixture
Add more mayonnaise to achieve a consistency of soft butter.
Note that this will almost solidify when chilled.
Step 5: Chill
Cover bowl with lid, plastic wrap or aluminum foil and chill for at least an hour. This will keep refrigerated and covered for up to a week.