Oct 112015
 

Rice 4

In this recipe, corned beef replaces ground beef, to make rice into a Louisiana style skillet-meal. It’s a tasty way to use up your vast quantities of stored rice too.

Corned Beef Dirty Rice

Ingredients

  • 1 or 2 tablespoons vegetable oil or other fat
  • 12 ounce can corned beef
  • 10 ounce can tomatoes and green chiles (Rotel)
  • 2 or 3 tablespoons dry onion
  • 15-ounce can mixed vegetables OR green beans OR corn, undrained
  • 1-1/2 cups long grain white rice
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/4 to 1/2 teaspoon red pepper flakes or ground red pepper, to taste
  • 3 cups water
  • 2 tablespoons soy sauce

Directions

Heat the oil in a large pot. Add the corned beef and fry it up, breaking it into small bits as it fries. When the corned beef is crusty add the remaining ingredients. Bring the mixture to a boil. Reduce the flame to very low. Use a heat-diffuser or flame-tamer if you have one, or if your stove doesn’t have a low setting. Cover the pot with a good lid. Allow the mixture to simmer for about 20 to 30 minutes. Serve hot with canned peaches on the side. Makes a good one-dish skillet meal.

If you store dried celery then add 2 to 4-tablespoons plus an extra 1/4-cup of water.

Oct 112015
 

Colonial Corned Beef

Colonial Corned Beef is prepared in a deep skillet, on top of the stove. It uses canned potatoes, carrots and cabbage to turn canned corned beef into an amazing, family-pleasing meal. To make it extra special serve with stewed dried apples or applesauce an a hot bread like muffins, plain pancakes or biscuits.

I use a square can of corned beef, the kind that you open with a metal “key,” for this dish. If you use round cans of corned beef, such as Great Value brand, then you will probably need 2 of them. The meat can be sliced, or cut into pie-shaped wedges.

Colonial Corned Beef

Ingredients

  • 1 or 2 (12-ounce) cans corned beef
  • 2 (15-ounce) cans whole baby potatoes
  • 1 (15-ounce) can whole baby carrots OR sliced carrots
  • 1 (15-ounce) jar whole baby onions, optional
  • 2 (15-ounce) can cabbage
  • Black pepper & Red Pepper to taste

Directions

Open up all of the cans. Drain off the liquid from all of the vegetables except the cabbage. If possible, try to rinse the potatoes and carrots. Or put them into a bowl and cover with water. Allow them to soak for a few minutes before draining again.

Pour the cabbage into the bottom of a deep skillet. Slice the corned beef and place it in over the cabbage. Arrange the potatoes, carrots and onions (if you’re using them) around the corned beef. Sprinkle the top lightly with black pepper and a bit of ground red pepper or red pepper flakes. Don’t overdo it. Place the lid on the skillet. Heat over a low flame for about 15 to 20 minutes. The vegetables and corned beef should be heated throughout. Scoop into bowls and serve. Makes about 6 servings.

If you are serving 8-hungry people then use 3-cans of cabbage and 2-cans of corned beef. I always serve cold pickled beets as a side-dish.

Oct 112015
 

Corned Beef Patties

Corned Beef Patties are a family favorite. When you get tired of casseroles and other combination-foods, these patties make a nice change of pace. They can be served like a hamburger–on buns or large biscuits. Or they can be eaten like a cutlet, with a fork and a bit of ketchup.

This recipe was tested with a square can of corned beef. If you use a round can, like Great Value brand, you will need 2 cans. Drain off the liquid into a measuring cup. If necessary add enough water to equal 1/2-cup. Use this liquid in the recipe in place of the fresh water.

Corned Beef Patties

Ingredients 

  • 1 cup instant mashed potato flakes
  • 3 tablespoons dry onion flakes
  • 1/4 teaspoon black pepper
  • 1/2 cup fresh water
  • 12 ounce can corned beef
  • oil or shortening for frying

Directions

In a medium-sized mixing bowl combine the potato flakes, dry onion and black pepper. Add the water and then scoop in the corned beef. Using clean hands, mash this mixture all together until it has the consistency of meatloaf. Divide the mixture into 4 to 6 portions. Using wet hands, form each lump of meat mixture into a thin patty. Fry in a skillet, in hot fat, until crusty on one side. Flip and brown the second side. Serve immediately.

While I usually use these as a main dish for dinner, they also make a good breakfast meat with pancakes or waffles.

To make a meal serve them with a hot bread, canned cabbage, sliced beets and canned pears. Pass ketchup and mustard at the table.

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