Preheat oven at 350\u00b0.
Melt butter, add to cheese.
Chop corned beef and mix with butter and cheese; add mustard.
Spread on thin fresh sliced bread.
Roll sandwiches corner to corner and roll in wax paper.
Twist ends to secure roll.
Store in refrigerator overnight or freeze.
Toast for 30 minutes or until brown.
Yield: 25 or 30. For fancy sandwiches, trim bread ends. For hearty man-pleasers, leave crust on.
Flake corned beef into a bowl.
Add cheese, olives and onion. Mix well.
Add catsup and mix to moisten.
You may need more catsup to develop a spreading consistency.
Slice rolls and butter each half.
Mound corned beef mixture on bottom half of roll and top with the other half of the roll.
Wrap sandwiches in foil and bake at 350\u00b0 for about 30 minutes or until cheese melts and mixture is hot.
Cook instant potato mash according to packet directions.
Add potato to corned beef a little at a time until you get to the consistency you prefer. (I use the whole amount.).
Add butter and stir through.
Microwave to heat through.
I like it just like this, but as with most corned beef hash recipes you could pan fry if you like.
Cook onion in butter until soft.
Stir in corned beef and ketchup. Cook over low heat, stirring frequently, approximately 15 minutes. Serve in hot, split buns. Makes 8 sandwiches.
Serve these with hot vegetable soup.
Combine first 6 ingredients in skillet.
Bring mixture just to boiling point.
Add corned beef; reduce heat to low.
Simmer 15 to 20 minutes, stirring frequently, until most of liquid is absorbed. Spoon corned beef mixture on bottom half of buns.
Cover with bun tops.
Mash corned beef.
Add onions, bell pepper and mayonnaise; stir.
Add more mayonnaise if needed.
Salt and pepper.
Makes 8 whole sandwiches.
Brown onion; add corned beef, water, brown sugar and catsup; simmer until all is cooked and stirred together.
Add the cornstarch; mix well and let cool.
Place on bread, toast or browned buns.
side of each. Divide corned beef among bread slices. Top with
Spread butter over bread then arrange pickles on 4 slices. Top with corned beef and season. Sandwich with remaining bread. Cut in 1/2 diagonally to serve.
Combine the mustard, mayonnaise(if using), capers, and gherkins in a small bowl and spread on one side of each bread slice. Rinse lettuce leaves and pat each dry.
Layer the corned beef, Swiss cheese, and lettuce on 4 of the bread slices, top with the remaining bread slices, and serve. Enjoy!
ork.
If using for sandwiches, tightly wrap each brisket in
ay wish to turn the corned beef once).
Continue cooking until
Slice corned beef hash into 8 patties.
Roll in cracker crumbs.
Dip in beaten egg, mixed with water, and then again in the crumbs.
Fry in small amount of oil.
On each slice of bread, spread with mustard.
Place cheese, onion and tomato slice and top with corned beef patty.
Broil until cheese begins to melt.
Makes 8 sandwiches.
Top each slice with cheese, corned beef, 1 tablespoon of chutney and
o make sandwiches).
For the corned beef, I find the biggest corned beef I
arrots to slow cooker. Place corned beef on top of vegetables. Pour
Wash corned beef under cold water and put
Rinse corned beef under cold running water. Place corned beef, peppercorns, onion, cloves and bay
Spread about 1/4 of the Russian salad dressing onto one side of each of four bread slices; top each with 4 ounces corned beef and 2 ounces coleslaw. Finish sandwich construction with remaining bread slices. Halve sandwiches diagonally before serving.
Preheat oven to 325. Rinse corned beef under cold water. In a Dutch oven, heat oil over medium high. Add corned beef, fat side down, cook, turning once, until browned on both sides, 5-7 minutes. Remove to a cutting board and cut 1/2 inch slices.
In same pot, cook onions over medium heat, stirring until golden, 3-5 minutes. Add broth, beer, garlic and pepper.
Layer corned beef slices and potato slices in onion broth mixture.
Cover and bake 2 1/2 hours. Add greens to pot. Cover and bake 15 minutes longer.