Shawn Highfield wrote to Dave Drum <=-

Some places they're called home fries, or cottage fries, or even hash browns - probably because the potatoes in corned beef hash are small cubes.

I think they stopped making the canned corned beef hash. I haven't
found it in a loooong time. Andrea and I used to like to keep a can in the cupboard for those lazy evenings doing breakfast for supper.

Odd. I can get Hormel (Mary Kitchen), Libby's or Armour corned beef (or
roast beed, too) hash. Also a number of hous brands - no doubt contract
canned for whichever grocery chain.

I usually keep two or three cans in the cupboard. But a couple weeks
ago we were out of dog food w/three hungry dogs. They loved it.

I sometimes make it my supper with a couple hen fruit on top. I've a
small non-stick skillet w/lid so I smoosh a can of hash into that and
smooth the top so it's level. Then make a couple shallow wells in the
surface and put the skillet on the hob until the bottom of the hash is beginning to "crisp up". Break an egg into each of the wells and put
back onto the hob with the lid in place until the eggs are set, Tip oto
my plate and dig in. Bv)=

I have made this novelty cake - twice.
Title: Chile-Chocolate Microwave Mug Cake

I made one once. I had to throw the mug out as I could never get it clean. Promptly deleted the recipe. ;)

That's odd. Never had that problem. Likely because I used cooking spray
on the inside of the mug. Also it's always been in one of my newer mugs
on which the glaze has not crazed (cracked) on me. I've got some veteran
mugs that I've had since I left home to live independently whic have a
lot of "character" but I would not dare make anything like that in.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Roast Beef Hash
Categories: Beef, Potatoes
Yield: 8 Servings

1 1/2 lb Cold roast beef; chopped
1 lb Cooked diced potatoes
1 lg Onion; grated
1/4 lg Green pepper, stemmed,
- seeded, diced 1/4"
1 c Beef stock or gravy
1/3 c Tomato paste
Salt & fresh ground pepper

Chop or grind the roast beef, add the remaining
ingredients and mix well.

Turn the mixture into a greased, preheated frying pan
and cook, stirring occasionally, until the hash is
thoroughly hot. Let cook until brown and crusted
underneath.

Fold the hash over as you would an omelet and turn out
on a hot platter.

From "The New York Times Cook Book."

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... "Speak the truth, but leave immediately after." -- Yugoslav Proverb
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)