CORNED BEEF RECIPES -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CORNED BEEF AND CABBAGE SERVES 6 TO 8 3 QUART GLASS CASSEROLE DISH 3 POUNDS CORNED BEEF WATER TO COVER 1 LARGE CABBAGE, CUT INTO 8 WEDGES PLACE CORNED BEEF IN GLASS CASSEROLE. ADD ENOUGH WATER TO COVER. COVER WITH PLASTIC WRAP. INSERT PROBE INTO LIQUID. COOK ON HIGH; HEAT AND HOLD AT 180 DEGREES FOR 2 HOURS OR UNTIL MEAT IS TENDER. REMOVE MEAT FROM LIQUID. ADD CABBAGE. COOK ON HIGH FOR 10 MINUTES. SLICE CORNED BEEF AND SERVE WITH CABBAGE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CORNED BEEF AND CABBAGE SAUTE' (11-18-92) (3:08) IBM 2 TABLESPOONS CIDER OR WHITE VINEGAR 1 TABLESPOON SUGAR 1 TEASPOON CARAWAY SEEDS 1/4 TEASPOON SALT 1 SMALL HEAD SAVOY CABBAGE 1 LARGE CARROT 1 MEDIUM SIZE RED ONION 3/4 POUND LEAN, SLICED COOKED CORNED BEEF SALAD OIL IN CUP, MIX CIDER VINEGAR, SUGAR, CARAWAY SEEDS AND SALT; SET ASIDE. REMOVE CORE FROM SAVOY CABBAGE; CUT CABBAGE INTO THICK SLICES; COARSELY SHRED CARROT. CUT RED ONION INTO 8 WEDGES. CUT EACH SLICE CORNED BEEF LENGTHWISE IN HALF, THEN CUT EACH SLICE CROSSWISE IN HALF TO MAKE SHORT STRIPS. IN 12 INCH SKILLET OVER HIGH HEAT, IN 1 TABLESPOON HOT SALAD OIL, COOK RED ONION UNTIL TENDER CRISP, ABOUT 5 MINUTES, STIRRING CONSTANTLY. ADD VINEGAR MIXTURE, RED ONION, AND CORNED BEEF STRIPS. COOK, STIRRING CONSTANTLY. ADD VINEGAR MIXTURE, RED ONION, AND CORNED BEEF STRIPS. COOK, STIRRING CONSTANTLY, UNTIL HEATED THROUGH. SPOON MIXTURE ONTO WARM LARGE PLATTER. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CORNED BEEF CABBAGE SKILLET 1/2 SMALL CABBAGE 3 TABLESPOONS BUTTER OR MARGARINE 1 PACKAGE OF HASH BROWN WITH ONIONS 1 3/4 CUPS WATER 1 TEASPOON SALT 1 CAN (12 OUNCES) CORNED BEEF, CUT UP REMOVE OUTSIDE LEAVES FROM CABBAGE; WASH CABBAGE. COARSELY SHRED TO MEASURE 3 CUPS. IN LARGE SKILLET, MELT BUTTER. STIR IN CABBAGE, HASH BROWNS, WATER AND SALT. COOK UNCOVERED OVER MEDIUM-HIGH HEAT UNTIL LIQUID IS ABSORBED AND BOTTOM IS BROWN, 8 TO 12 MINUTES. ADD CORNED BEEF; TURN MIXTURE WITH PANCAKE TURNER. COOK ABOUT 3 MINUTES OR UNTIL HEATED THROUGH. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CORNED BEEF DINNER PLACE ONE 3 TO 4 POUND CORNED BEEF BRISKET IN DUTCH OVEN; BARELY COVER WITH HOT WATER. ADD 1/2 CUP CHOPPED ONION, 2 CLOVES GARLIC, MINCED, AND 2 BAY LEAVES. COVER; SIMMER 3 TO 4 HOURS, OR UNTIL TENDER. REMOVE MEAT FROM LIQUID; KEEP WARM. ADD 6 MEDIUM POTATOES, PARED, AND 6 SMALL CARROTS, PARED. COVER; BRING TO BOILING; COOK 5 MINUTES. ADD 6 CABBAGE WEDGES AND COOK 25 MINUTES LONGER. IF DESIRED, GLAZE MEAT WHILE VEGETABLES COOK. TO GLAZE, SPREAD FAT SIDE OF MEAT LIGHTLY WITH PREPARED MUSTARD. SPRINKLE WITH MIXTURE OF 3 TABLESPOONS BROWN SUGAR AND DASH GROUND CLOVES. BAKE IN SHALLOW PAN IN MODERATE OVEN 350 DEGREES ABOUT 15 MINUTES. MAKES 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CORNED BEEF IN FOIL 2 CANS (12 OUNCES EACH) CORNED BEEF 1 HEAD CABBAGE 3/4 CUP WATER 3 TABLESPOONS NONFAT DRY MILK 1/4 TEASPOON COARSELY GROUND PEPPER CUT CORNED BEEF INTO 6 PIECES. WASH CABBAGE; CUT INTO 6 WEDGES. MIX WATER AND DRY MILK. MAKE SIX 14 INCH SQUARES OF DOUBLE THICKNESS HEAVY DUTY ALUMINUM FOIL. ON EACH SQUARE, PLACE ONE PIECE CORNED BEEF AND ONE WEDGE CABBAGE. POUR 2 TABLESPOONS LIQUID BETWEEN CABBAGE LEAVES IN EACH SERVING. SPRINKLE WITH PEPPER. FOLD FOIL OVER AND SEAL SECURELY. PLACE FOIL PACKETS DIRECTLY ON MEDIUM COALS. COOK 30 MINUTES, TURNING ONCE. MAKES 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CORNED BEEF OMELET 8 EGGS 1 CUP OF MILK 1/2 TEASPOON SEASONED SALT 1 PACKAGE (3 OUNCES) THINLY SLICED CORNED BEEF 1 CUP SHREDDED CHEDDAR MOZZARELLA CHEESE (ABOUT 4 OUNCES) 1 TABLESPOON INSTANT MINCED ONION HEAT OVEN TO 325 DEGREES BEAT EGGS, MILK AND SEASONED SALT. TEAR CORNED BEEF INTO SMALL PIECES INTO EGG MIXTURE. STIR IN CHEESE AND ONION. POUR INTO GREASED BAKING DISH, 11 1/2 X 7 1/2 X 1 1/2 OR 8 X 8 X 2 INCHES. BAKE UNCOVERED 40 TO 45 MINUTES OR UNTIL OMELET IS SET AND TOP IS GOLDEN BROWN. MAKES 4 TO 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CORNED BEEF STIR UP 1 PACKAGE (7 OUNCES) ELBOW MACARONI 3/4 CUP WATER 1/3 CUP NONFAT DRY MILK 1 CAN (12 OUNCES) CORNED BEEF, CHOPPED 1 CUP SHREDDED PROCESS AMERICAN CHEESE 1 CAN (10 1/2 OUNCES) CONDENSED CREAM OF CELERY SOUP 2 TABLESPOONS INSTANT MINCED ONION 1 TEASPOON ONION SALT CHOPPED PEPPER AND PIMIENTO IN SAUCEPAN, COOK MACARONI AS DIRECTED ON PACKAGE; DRAIN. IN LARGE SKILLET, MIX WATER AND MILK. STIR IN MACARONI AND REMAINING INGREDIENTS. HEAT ON GRILL OVER MEDIUM HEAT, STIRRING OCCASIONALLY, UNTIL BUBBLY. SPRINKLE WITH GREEN PEPPER AND PIMIENTO. MAKES 5 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CRUSTY BEEF HASH WITH EGGS HEAT OVEN TO 350 DEGREES SPREAD 2 CANS (15 OUNCES EACH) CANNED CORNED BEEF OR ROAST BEEF HASH IN GREASED 1 1/2 QUART BAKING DISH. BAKE 15 MINUTES OR UNTIL HEATED THROUGH. WITH BOTTOM OF CUSTARD CUP, MAKE 5 OR 6 DEEP HOLLOWS IN HASH. DOT WITH BUTTER. BREAK AN EGG INTO EACH HOLLOW. SEASON WITH SALT AND PEPPER; COVER WITH 1 TABLESPOON CREAM. BAKE 20 MINUTES OR UNTIL SET. MAKES 5 OR 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= DENVER HASH SANDWICH SPREAD (05-16-92) (0:13) 1 (15 OUNCE) CAN CORNED BEEF HASH 1/2 CUP BRAN 1 CUP DICED CELERY 1/2 CUP DICED SCALLIONS 1/2 CUP DICED GREEN PEPPER 2 TABLESPOONS WORCESTERSHIRE SAUCE 2 GARLIC CLOVES, MINCED (OR 1 TEASPOON GARLIC POWDER) 2 DASHES OF TABASCO (OPTIONAL) 2 EGGS, BEATEN 1/4 CUP LOW FAT (1%) MILK COMBINE THE HASH, BRAN, VEGETABLES, AND SEASONINGS TOGETHER IN A SKILLET OVER MEDIUM HEAT AND SIMMER 20 TO 30 MINUTES. BEAT TOGETHER THE EGG AND MILK AND MIX INTO HASH. SIMMER MIXTURE FOR 5 TO 10 MINUTES MORE, UNTIL EGG HAS COOKED. SERVE ON TOAST. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= INDIVIDUAL EGGS IN HASH NESTS 1 CAN (15 OUNCES) CORNED BEEF HASH 6 EGGS SALT AND PEPPER HEAT OVEN TO 350 DEGREES IN EACH OF SIX UNGREASED 5 OR 6 OUNCE BAKING DISHES, PRESS ABOUT 1/4 CUP HASH AGAINST BOTTOM AND SIDE. BREAK 1 EGG INTO EACH DISH. SEASON WITH SALT AND PEPPER. BAKE 20 TO 25 MINUTES OR UNTIL SET. MAKES 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MEAL IN A MUFFIN PAN 1 CAN (15 1/2 OUNCES) CORNED BEEF HASH 6 EGGS SALT AND PEPPER 1/2 PACKAGE OF CORN MUFFIN MIX HEAT OVEN TO 400 DEGREES GENEROUSLY GREASE 12 MUFFIN CUPS. PRESS ABOUT 2 TABLESPOONS HASH IN EACH OF 6 MUFFIN CUPS, MAKING DEEP INDENTATION IN CENTER OF HASH. BREAK AN EGG INTO EACH HASH CUP; SEASON WITH SALT AND PEPPER. PREPARE HALF PACKAGE MUFFIN MIX AS DIRECTED; FILL REMAINING MUFFIN CUPS 1/2 FULL. BAKE 15 TO 20 MINUTES OR UNTIL MUFFINS ARE GOLDEN BROWN AND EGGS ARE DESIRED DONENESS. MAKES 4 TO 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= NEW ENGLAND BOILED DINNER 3 TO 4 POUND CORNED BEEF BRISKET 8 SMALL ONIONS 8 MEDIUM CARROTS 4 POTATOES, PARED AND HALVED OR QUARTERED 2 TURNIPS, CUBED, IF DESIRED 1 MEDIUM GREEN CABBAGE. CUT INTO WEDGES CARAWAY SEED PLACE BRISKET IN LARGE KETTLE; COVER WITH COLD WATER. COVER TIGHTLY; SIMMER 3 1/2 HOURS OR UNTIL TENDER. SKIM FAT FROM LIQUID. ADD ONIONS, CARROTS, POTATOES AND TURNIPS. SPRINKLE WITH CARAWAY SEED. COVER; SIMMER 20 MINUTES. REMOVE MEAT TO WARM PLATTER. ADD CABBAGE; SIMMER UNCOVERED 10 TO 15 MINUTES LONGER OR UNTIL VEGETABLES ARE TENDER. MAKES 8 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= NEW ENGLAND BOILED DINNER 1 (03/12/94) (12:16) 4 TO 5 POUNDS CORNED BEEF 6 CARROTS 6 MEDIUM POTATOES 1 MEDIUM YELLOW TURNIP 1 SMALL HEAD GREEN CABBAGE 1 SMALL CROOKNECK OR BUTTERNUT SQUASH PLACE BEEF IN A LARGE KETTLE AND COVER WITH COLD WATER. BRING TO A BOIL, THEN REDUCE HEAT, AND SIMMER GENTLY FOR 3 TO 4 HOURS OR UNTIL TENDER WHEN PIERCED WITH A FORK. WHILE BEEF SIMMERS, SCRAPE CARROTS AND LEAVE WHOLE; PARE POTATOES AND LEAVE THEM WHOLE, TOO; PARE TURNIP AND CUT IN SIXTHS; CUT CABBAGE HEAD IN SIXTHS; PEEL SQUASH, REMOVE SEEDS AND MEMBRANE, AND CUT IN LARGE, EVEN CHUNKS. THE TRICK TO COOKING A GOOD BOILED DINNER IS TO HAVE ALL THE VEGETABLES DONE AT THE SAME TIME. CARROTS, POTATOES, AND TURNIPS TAKE ABOUT 30 TO 35 MINUTES TO COOK. THE CABBAGE AND SQUASH WILL COOK IN 15 TO 20 MINUTES. AS YOU DROP EACH BATCH OF VEGETABLES INTO THE LIQUID, INCREASE THE HEAT SO THE BROTH CONTINUES TO BUBBLE. TO SERVE, PLACE THE BEEF IN THE CENTER OF A LARGE HEATED PLATTER AND SURROUND IT WITH ALL THE VEGETABLES. TRADITIONAL ACCOMPANIMENTS ARE FRESHLY COOKED BEETS DRESSED WITH VINEGAR, AND JOHNNYCAKE, WITH APPLE PIE FOR DESSERT. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= REUBEN SANDWICHES 1/3 CUP MAYONNAISE OR SALAD DRESSING 1 TABLESPOON CHILI SAUCE 12 SLICES RYE BREAD, BUTTERED 1/2 POUND SLICED SWISS CHEESE 1/2 POUND SLICED COOKED CORNED BEEF 1 CAN (16 OUNCES) SAUERKRAUT, DRAINED MIX MAYONNAISE AND CHILI; SPREAD ON 6 SLICES OF BREAD. LAYER CHEESE, CORNED BEEF AND SAUERKRAUT ON SPREAD SLICES; TOP WITH REMAINING BREAD SLICES. MAKES 6 SANDWICHES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=