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CORN BEEF SALAD FOR SANDWICHES 
2 cans corned beef, torn up
1/2 c. sandwich spread (pickle)
2 tbsp. pickle relish
Mustard
Garlic salt
1/4 c. onion

Tear corned beef apart in small bites. Add rest of ingredients to taste. Refrigerate 8 hours before serving on rye bread.
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