1/4 cup milk Combine vinegar, celery seed, and mustard

1/4 cup milk

Combine vinegar, celery seed, and mustard seed; set aside. Meanwhile, pare and cook potatoes in enough boiling salted water to cover for 30 to 40 minutes or till done; drain and cube. While potatoes are still warm, drizzle with vinegar mixture. Sprinkle with sugar and 1/2 teaspoon salt; chill.

Before serving, add cabbage, corned beef, onion, and pickle to potatoes. Combine mayonnaise, milk, and 1/2 teaspoon salt. Pour mayonnaise mixture over corned beef mixture and toss lightly. Serves 6 to 8.

Pita tacos

1 pound ground beef

1 (1 1/4-ounce) packet taco seasoning mix

1/2 (15-ounce) can refried beans

1/2 cup water

1 package of 6 pita pocket bread loaves

1 cup shredded Cheddar cheese (4 ounces)

Shredded lettuce

Chopped tomatoes

Crumble ground beef into a hardplastic colander set in a 1 1/2-quart round casserole. MW on High 5 minutes, stirring midway through cooking. Discard grease and transfer meat into same casserole. Stir taco * mix, beans and water into meat MW on High 6 minutes, stirring midway through cooking.

Cut each pita bread in half “across the equator.” Carefully open pockets and put some of the meat mixture and cheese into each one. To warm sax pockets just before serving, MW on High 30 to 40 seconds. Add lettuce and tomatoes. Makes 12 pockets.