Serene wrote:
> On Wed, 26 Apr 2006 08:03:39 -0500, "jmcquown"
> > wrote:
>
>> I prepared leftover (home made but then frozen) chuck roast in gravy
>> last night along with some rice as a side. I still have way too
>> much leftover! I'm thinking of stirring it all together, adding some
>> dark red kidney beans or maybe black beans (yes, from a can) and
>> spicing it up to create sort of a one-dish Tex-Mex rice and beef
>> dish. I could add sauteed onion and garlic, Mexican oregano, some
>> ground ancho chili pepper (smokey but very little heat). Maybe a
>> little ground chipotle or some hot sauce for a little heat... or
>> maybe some of those canned diced jalapenos. Just musing, here. AC
>> might suggest I add some corn chips and turn it into a casserole a
>> la Cooking with Jolene Sugarbaker LOL
>
> Hee! With leftover meat, I nearly always make hash. Potatoes,
> onions, other veggies, and a small dice of the meat, sauteed in butter
> until it all gets crispy. Mmmmmmmm.
>
> serene, who makes turkey hash every day-after-thanksgiving

But the meat is already in gravy (it was crock-potted to begin with and I
froze it in the gravy from the drippings). When I make corned beef hash
there certainly isn't gravy mixed in with it.

Jill