Microwave corned beef brisket according to package
directions. Remove corned beef from pouch, discarding
liquid; place in microwave-safe dish. Combine preserves,
mustard and red pepper; pour over corned beef.
Microwave, uncovered, on HIGH 2 minutes, stopping and
spooning glaze over corned beef once.
Melt butter in 10-inch skillet over medium high heat.
Cook coleslaw mix and onion in butter 6 to 8 minutes,
stirring frequently, until tender. Stir in hot water,
milk, salt and pepper; heat to boiling. Remove from heat.
Stir in 1 pouch potatoes and seasoning until moistened;
let stand about 1 minute or until liquid is absorbed.
Whip potatoes with fork until smooth.
Carve corned beef across the grain into thin slices.
Serve with potatoes. Makes 6 servings.
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