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Name:   Maddog - Email Member
Subject:   Today's Football Menu
Date:   1/2/2010 10:47:19 AM

I'm in the mist of preparing a Baked/Roasted Corned Beef and the lake house smells like a New York Deli. This is the first time I've tried this recipe. To go with the corned beef, I'm fixing steamed cabbage, baby carrots, green beans, tomato/onion/cucumber salad and of course cornbread. It takes about 5.5 to 6 hours on the corned beef. I'll let you all know how it turns out.



Name:   rude evin - Email Member
Subject:   Today's Football Menu
Date:   1/2/2010 11:18:02 AM

Hey Maddog, interested how this turns out........I like to pressure cook my corned beef along with cabbage, carrots and rutabagas together........yours would be a different approach.



Name:   roswellric - Email Member
Subject:   Cornbread????
Date:   1/4/2010 10:50:45 AM





Name:   Maddog - Email Member
Subject:   Cornbread????
Date:   1/4/2010 11:08:29 AM

I may cook like a yankee, but this ole boy was born in Georgia. As long as there are veggies involved with the meal, I'm going to have cornbread.



Name:   roswellric - Email Member
Subject:   Cornbread!
Date:   1/4/2010 11:16:04 AM

LOL! I heard that. I'm an old GA boy too and I eat cornbread at the drop of a hat or a bean in the pot.

I do the Corned beef with cabbage and mashed potatoes. I do this for a mustard sauce over the beef and mashed potatoes:

MUSTARD SAUCE:

2 tbsp. real butter
1 tbsp. all purpose flour
1/8 tsp. white pepper
1 - 2 tbsp. prepared mustard
1 egg yolk
3/4 c. Half & Half
1 tbsp. lemon juice

Melt butter in saucepan . Add flour, salt and mustard, blending well. Let cool somewhat. Combine egg yolk with milk and stir into mustard mixture. Cook, stirring constantly, for 15 minutes or until thickened and smooth. Blend in lemon juice immediately before serving.



Name:   Pontoonfisher - Email Member
Subject:   Today's Football Menu
Date:   1/7/2010 10:21:10 AM

This may be late but next time just do the corned beef and make some Ruebens. Get some thick Rye bread from Panera Bakery, throw on some sourkraut, swiss cheese, and thousand island dressing. Put in in an elecrtic sandwich maker with plenty of butter on both sides or fry it in a pn on both sides (like a grill cheese).



Name:   Talullahhound - Email Member
Subject:   Today's Football Menu
Date:   1/9/2010 10:05:21 AM

Like your option. Haven't had a good ruben in a while..., but when I was still working, it was "the" lunch on a stressful day.



Name:   roswellric - Email Member
Subject:   Try Rose
Date:   3/16/2010 10:23:21 AM

1 pound frozen pizza dough, or 2 (10-ounce) canisters, at room temperature
2 cups Russian Dressing, recipe follows
2 cups leftover minced corned beef
2 cups leftover sauerkraut, drained well
1 pound sliced Swiss cheese, domestic or imported
Olive Oil, for brushing
Preheat oven to 350 degrees F.
With rolling pin, roll out dough to 1/4-thick. Spread some of the dressing over dough, leaving a border around the edges, and reserve the rest to serve on the side. Layer the corned beef, sauerkraut and cheese over the dressing.
Roll up the dough halfway, fold in the sides, and continue rolling to form a tight log. Place on a greased or parchment paper-lined baking sheet, placing the seam-side down. Brush the top lightly with oil.
Bake until the crust is golden, about 30 minutes. Let cool slightly before slicing. Serve with the remaining dressing.




Name:   roswellric - Email Member
Subject:   Whoops!
Date:   3/16/2010 10:24:55 AM

Forgot the Russian Dressing recipe:
Russian Dressing:
2 cups mayonnaise
1/2 cup drained pickle relish
5 pitted green olives, chopped fine
1/2 tablespoon olive juice
1/2 cup ketchup
Place all the ingredients in a bowl and mix well.
Yield: about 3 cups






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