2 tbsp. butter, butter or salad oil
1 1/2 tbsp. flour
Salt White pepper
1 tbsp. prepared mustard
1 c. milk
2 tsp. lemon juice
2 (15 oz.) cans corned beef hash
1 sm. head cabbage, coarsely grated
1/4 c. butter
1/4 c. water
Prepare sauce. Melt 2 tablespoons butter in saucepan, stir in flour and cook briefly. Add salt, pepper, mustard and milk. Cook, stirring, until sauce is thickened and smooth. Stir in lemon juice. Keep warm. Saute corned beef hash in skillet until crispy. Meanwhile, cook cabbage in 1/4 cup butter and water until tender crisp. Place cabbage in serving dish, mound hash in the middle, and cover with sauce and serve.
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2. CORN MUFFIN HASH CASSEROLE
1 (15 oz.) can beef hash
1/2 c. onion, chopped
1 tbsp. green pepper, chopped (optional)
1 egg, beaten
1 (8 1/2 oz.) pkg. corn muffin mix
1/2 tsp. salt
3 tbsp. parmesan cheese Velveeta cheese (optional)
Mix beef hash, onion, green pepper and egg together. Set aside. Prepare muffin mix as directed on package. Grease an 8 x 8 pan and spread half of corn muffin on bottom (it will be thin). Cover with hash mix. Slice cheese over hash, if desired. Spread remaining corn muffin mix over hash. Bake at 400 degrees for 25 minutes.
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3. CORNED BEEF LOAF WITH DEVILED EGG SAUCE
1/2 c. milk
2 tbsp. instant minced onion
1 tsp. dry mustard
3 eggs, slightly beaten
2 tbsp. horseradish
2 cans (15 to 15 1/2 oz.) corned beef hash
Combine milk, eggs, onion, horseradish and mustard. Add hash and mix well. Line the bottom of a 9x5x3 loaf pan with foil. Pack corned beef mixture into pan. Bake at 375 degrees for 1 hour or until loaf shrinks slightly from sides of pan. Cool slightly before removing from pan.
SAUCE:
1 1/2 tbsp. butter
1 1/2 c. milk
3 tbsp. prepared mustard
1/4 tsp. salt
2 hard boiled eggs, chopped
1 1/2 tbsp. flour
4 1/2 tbsp. mayonnaise
1 1/2 tbsp. lemon juice
1/8 tsp. pepper
Melt butter in saucepan, over low heat. Remove from heat and blend in flour. Gradually add milk, stirring constantly, until mixture boils and thickens. Remove from heat and add mayonnaise, mustard, lemon juice, salt and pepper. Stir to blend. Add chopped eggs. Makes 2 1/4 cups. Serve with corned beef loaf.
Makes 8 servings.
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CABBAGE ROLLS STUFFED WITH CORNED BEEF
1 large head cabbage*
1 small onion, chopped 2 medium stalks celery, chopped 1 tablespoon vegetable oil 1 can (15 ounces) corned-beef hash 1 cup canned spaghetti sauce, divided 1/4 cup dry breadcrumbs 1/3 cup chopped parsley
Preparation Time: Approximately 20 minutesCook Time: Approximately 40 minutes
Separate 12 large outer leaves from the cabbage head; set aside the remaining cabbage head. Remove the center vein from each leaf so it becomes more pliable. Soften the cabbage leaves in boiling water for 2 to 3 minutes. Remove from water with a slotted spoon; set aside until cool enough to handle. Chop 1 cup of cabbage from the remaining cabbage head. Save any leftover cabbage to use in a salad, soup or stir-fry dish. Cook and stir the chopped cabbage, onion and celery in oil over medium heat in a medium, non-stick skillet until onion is translucent, about 10 minutes. Add corned beef hash, breaking it up with a spoon; mix gently. Heat over medium heat for about 5 minutes. Add 1/4 cup spaghetti sauce and breadcrumbs, mix well. Cool slightly. Spoon about 1/4 cup of the corned-beef mixture onto each cabbage leaf. Roll, tucking the ends in. Arrange cabbage rolls, seam side down, in a shallow baking dish. Pour remaining spaghetti sauce over cabbage rolls. Bake at 350ºF covered for about 25 minutes, until heated through. To serve, spoon spaghetti sauce over cabbage rolls; sprinkle with parsley. Servings: 6 -------------------------------------------------------------------------- |
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