Heat oven to 350 degrees.
Crumble up corn beef.
Mix all of the above.
Add cheese in cubes.
Add to buns.
Wrap in aluminum foil.
Heat for 20 minutes.
Prepare jello and let cool.
Add mayonnaise and sour cream and beat with egg beater.
Add corn beef that has been broken into small pieces.
Add celery and green pepper.
Chill until firm.
(NOTE: If using canned corn, skip this step.) Husk and wash corn and peel
For the chutney, preheat grill on high heat. Grill corn and tomatoes 5
For the corn salsa, boil, steam or microwave corn and beans until tender; drain. Rinse under cold water; drain. Combine corn and beans in a medium bowl with remaining ingredients.
For the fish, combine spices in a shallow bowl. Add fish; turn to coat fish in spice mixture.
Heat an oiled grill pan on medium-high heat or preheat the grill to medium. Cook fish for 5 mins each side or until cooked through.
Serve fish with corn salsa.
For the la casa seasoning, place
Canned corned beef never has enough onion to
Boil salt meat for 1/2 hour to get
Melt 2 tablespoons butter in a large, heavy-bottomed pan.
Sprinkle in 3 tablespoons flour, stirring constantly.
Stir in 2 cups hot chicken stock and 1 cup hot milk, 1/4 teaspoon poultry seasoning, 1/8 teaspoon black or white pepper and a teaspoon of onion powder.
Simmer, bubbling slightly, for 10 minutes, until thickened.
Add 2 cups boneless cooked turkey and 2 cups drained canned corn (or frozen corn) and heat briefly, until warmed through.
Serve over rice, noodles or biscuit.
Mix well the cream cheese, eggs and sugar. Add and mix in corn muffin mix, creamed corn, canned corn, milk, butter or margarine and salt.
Place in greased 9 x 13-inch pan. Bake at 350\u00b0 about 45 to 50 minutes until set.
Beat the egg; add milk, shortening and canned corn.
Add dry ingredients sifted; beat well.
Drop by spoonfuls into hot fat. Cook until golden brown.
Takes about 3 minutes to fry with frying temperature at 380\u00b0.
Makes about 16 fritters.
(Serve hot with maple syrup.)
Take meat from package and rinse well.
Barely cover brisket with hot water.
Add onions and seasonings, cover and simmer about 1 hour per pound or until tender.
Remove meat from liquid, add potatoes and carrots, cover, bring to a boil and cook 10 minutes. Add cabbage and cook 20 minutes more.
Glaze cooked meat top with mustard and brown sugar.
Put in oven and bake at 350 degrees for 15-20 minutes.
Don't skip this step.
It dries the meat out.
Open can of beef; break apart.
Place in 2-quart saucepan with onion and enough water just to cover, cook until onions are tender then add salt and pepper and tomatoes.
Let simmer for 25 minutes. Serve with mashed potatoes.
Whisk all ingredients together.
Let chill before serving.
For best results, make the day before.
Makes about 3 1/2 cups.
Serve in hollowed out bread, wheat crackers, chips.
Cook macaroni.
Mix all ingredients.
Add macaroni.
Sprinkle bread crumbs on top of casserole and add slices of butter on top. Bake at 375 degrees for 45 to 60 minutes.
Cut corn beef into small pieces and mix with cream cheese. Roll into a ball.
Whisk all ingredients together.
Let chill before serving.
For best results, make the day before.
Makes about 3 1/2 cups.
Serve in hollowed out bread, wheat crackers, chips.
Make Jello and set aside to cool.
Break corn beef apart with a fork and add chopped vegetables, eggs, salt and mayonnaise.
Mix all with Jello and garnish with chopped pimento and chill until set.
In a deep frying pan, heat the oil. Shred the corn beef into the skillet.
Add the beans and half of the water from the beans. Add the spices and cook on medium heat until hot. If too dry, add more of the bean water. Adjust the seasoning if required.
Serve with crusty bread.
inutes.
Stir in corned beef, horseradish and potatoes; mix well