Layered Corned Beef Bake

4 medium potatoes, pared and sliced 1/4 inch thick (4 cups)
4 cups coarsely shredded cabbage
3 tablespoons butter
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 1/4 cups milk
2 tablespoons Dijon-style mustard
1 12-ounce can corned beef, chilled and sliced

Cook potato slices, covered, in large amount of boiling salted water until
nearly tender. Add shredded cabbage; cook until nearly tender. Drain; set
aside. Meanwhile, in sauce pan, melt butter; blend in flour and salt. Add
milk all at once. Cook and stir till thickened and bubbly. Remove from
heat; stir in mustard. Add the drained vegetables. Turn half the vegetable
mixture into a 2-quart casserole; top with corned beef slices. Spoon
remaining vegetable mixture over all. Cover and bake in 350F oven for 25-30
minutes or till heated through. Sprinkle with paprika, if desired. Makes 6
servings.
Source: Better Homes and Gardens magazine, March, 1976.
NOTE:
I like this as a side dish without the corned beef although I do it both
ways. I also prefer a smidge more mustard. Enjoy.

Janet

"Janet B." > wrote in message
...
> Layered Corned Beef Bake
>
> 4 medium potatoes, pared and sliced 1/4 inch thick (4 cups)
> 4 cups coarsely shredded cabbage
> 3 tablespoons butter
> 2 tablespoons all-purpose flour
> 1/4 teaspoon salt
> 1 1/4 cups milk
> 2 tablespoons Dijon-style mustard
> 1 12-ounce can corned beef, chilled and sliced
>
> Cook potato slices, covered, in large amount of boiling salted water until
> nearly tender. Add shredded cabbage; cook until nearly tender. Drain;
> set aside. Meanwhile, in sauce pan, melt butter; blend in flour and salt.
> Add milk all at once. Cook and stir till thickened and bubbly. Remove
> from heat; stir in mustard. Add the drained vegetables. Turn half the
> vegetable mixture into a 2-quart casserole; top with corned beef slices.
> Spoon remaining vegetable mixture over all. Cover and bake in 350F oven
> for 25-30 minutes or till heated through. Sprinkle with paprika, if
> desired. Makes 6 servings.
> Source: Better Homes and Gardens magazine, March, 1976.
> NOTE:
> I like this as a side dish without the corned beef although I do it both
> ways. I also prefer a smidge more mustard. Enjoy.

Thank you, thank you. I bought a can of corned beef on a whim a few months
ago. Now I know what to do with it.

elaine

"elaine" > wrote in message
...
snip
>
> Thank you, thank you. I bought a can of corned beef on a whim a few
> months ago. Now I know what to do with it.
>
> elaine
I'm glad you found this.
Janet

Janet B. wrote on 06 Mar 2007 in rec.food.cooking

>
> "elaine" > wrote in message
> ...
> snip
> >
> > Thank you, thank you. I bought a can of corned beef on a whim a few
> > months ago. Now I know what to do with it.
> >
> > elaine
> I'm glad you found this.
> Janet
>
>
>

I find refridgerating the can over night before attempting to open it is a
must for getting the corned beef outa the can in one piece.

PS open both ends of the can and push it out works the best.

On Mar 6, 4:34 pm, "elaine" > wrote:
>
> Thank you, thank you. I bought a can of corned beef on a whim a few months
> ago. Now I know what to do with it.
>
Well, if it turns out good, let us know. In particular, if the canned
corned beef is good, tell us what brand it is. I haven't tried canned
corned beef for years, and don't remember that any of them could
compare with the real thing. It would be good to know if there were
something worth keeping in the cupboard. -aem

Janet wrote:

> Layered Corned Beef Bake
>
> 4 medium potatoes, pared and sliced 1/4 inch thick (4 cups)
> 4 cups coarsely shredded cabbage
> 3 tablespoons butter
> 2 tablespoons all-purpose flour
> 1/4 teaspoon salt
> 1 1/4 cups milk
> 2 tablespoons Dijon-style mustard
> 1 12-ounce can corned beef, chilled and sliced
>
> Cook potato slices, covered, in large amount of boiling salted water until
> nearly tender. Add shredded cabbage; cook until nearly tender. Drain;
> set aside. Meanwhile, in sauce pan, melt butter; blend in flour and salt.
> Add milk all at once. Cook and stir till thickened and bubbly. Remove
> from heat; stir in mustard. Add the drained vegetables. Turn half the
> vegetable mixture into a 2-quart casserole; top with corned beef slices.
> Spoon remaining vegetable mixture over all. Cover and bake in 350F oven
> for 25-30 minutes or till heated through. Sprinkle with paprika, if
> desired. Makes 6 servings.
> Source: Better Homes and Gardens magazine, March, 1976.
> NOTE:
> I like this as a side dish without the corned beef although I do it both
> ways. I also prefer a smidge more mustard. Enjoy.


I'm not sure I agree with "Makes 6 servings", it looks more like it'd serve
three or four people. I think I'll try something like that on Saint
Patrick's Day, though I won't use canned corned beef.

Thanks, Janet!

Bob

Janet B. wrote:
> Layered Corned Beef Bake
>
> 4 medium potatoes, pared and sliced 1/4 inch thick (4 cups)
> 4 cups coarsely shredded cabbage
> 3 tablespoons butter
> 2 tablespoons all-purpose flour
> 1/4 teaspoon salt
> 1 1/4 cups milk
> 2 tablespoons Dijon-style mustard
> 1 12-ounce can corned beef, chilled and sliced
>
> Cook potato slices, covered, in large amount of boiling salted water
> until nearly tender. Add shredded cabbage; cook until nearly tender.
> Drain; set aside. Meanwhile, in sauce pan, melt butter; blend in
> flour and salt. Add milk all at once. Cook and stir till thickened
> and bubbly. Remove from heat; stir in mustard. Add the drained
> vegetables. Turn half the vegetable mixture into a 2-quart
> casserole; top with corned beef slices. Spoon remaining vegetable
> mixture over all. Cover and bake in 350F oven for 25-30 minutes or
> till heated through. Sprinkle with paprika, if desired. Makes 6
> servings. Source: Better Homes and Gardens magazine, March, 1976.
> NOTE:
> I like this as a side dish without the corned beef although I do it
> both ways. I also prefer a smidge more mustard. Enjoy.
>
> Janet

Sounds like a weird variation on colcannon. Have you ever tried adding leeks
or onion?

"Janet Puistonen" > wrote in message
news:yLzHh.9172$kf.6592@trndny02...
> Janet B. wrote:
>> Layered Corned Beef Bake
>>
>> 4 medium potatoes, pared and sliced 1/4 inch thick (4 cups)
>> 4 cups coarsely shredded cabbage
>> 3 tablespoons butter
>> 2 tablespoons all-purpose flour
>> 1/4 teaspoon salt
>> 1 1/4 cups milk
>> 2 tablespoons Dijon-style mustard
>> 1 12-ounce can corned beef, chilled and sliced
>>
>> Cook potato slices, covered, in large amount of boiling salted water
>> until nearly tender. Add shredded cabbage; cook until nearly tender.
>> Drain; set aside. Meanwhile, in sauce pan, melt butter; blend in
>> flour and salt. Add milk all at once. Cook and stir till thickened
>> and bubbly. Remove from heat; stir in mustard. Add the drained
>> vegetables. Turn half the vegetable mixture into a 2-quart
>> casserole; top with corned beef slices. Spoon remaining vegetable
>> mixture over all. Cover and bake in 350F oven for 25-30 minutes or
>> till heated through. Sprinkle with paprika, if desired. Makes 6
>> servings. Source: Better Homes and Gardens magazine, March, 1976.
>> NOTE:
>> I like this as a side dish without the corned beef although I do it
>> both ways. I also prefer a smidge more mustard. Enjoy.
>>
>> Janet
>
> Sounds like a weird variation on colcannon. Have you ever tried adding
> leeks or onion?

Well, of course it is that, but not a dish that Yanks are used to preparing
or seeing at table. That's why I offered it. Cabbage and potatoes is a
nice combination. No, I've never tried leeks or onion -- two veggies I love
but don't love me. ;o{
Janet

"Bob Terwilliger" > wrote in message
...
> Janet wrote:
>
>> Layered Corned Beef Bake
snip
Makes 6 servings.
>> Source: Better Homes and Gardens magazine, March, 1976.
>> NOTE:
>> I like this as a side dish without the corned beef although I do it both
>> ways. I also prefer a smidge more mustard. Enjoy.
>
>
> I'm not sure I agree with "Makes 6 servings", it looks more like it'd
> serve
> three or four people. I think I'll try something like that on Saint
> Patrick's Day, though I won't use canned corned beef.
>
> Thanks, Janet!
>
> Bob
I agree the serving size is suspect. However, look at the date of the
magazine -- 1976 -- back then we were probably eating smaller portions??
Janet

"aem" > wrote in message
ups.com...
> On Mar 6, 4:34 pm, "elaine" > wrote:
>>
>> Thank you, thank you. I bought a can of corned beef on a whim a few
>> months
>> ago. Now I know what to do with it.
>>
> Well, if it turns out good, let us know. In particular, if the canned
> corned beef is good, tell us what brand it is. I haven't tried canned
> corned beef for years, and don't remember that any of them could
> compare with the real thing. It would be good to know if there were
> something worth keeping in the cupboard. -aem
>
Where I live, I couldn't tell you if there is a good brand, as we are
offered the 2 main ones -- Mary Kitchen and Hormel -- maybe someone in a
big city has more choice. I've wondered if one had leftover corned beef, if
you could tuck pieces of it into the dish just like you would tuck leftover
pieces of ham into scalloped potatoes?
Janet

"Janet B." > wrote in
:

>
> "aem" > wrote in message
> ups.com...
>> On Mar 6, 4:34 pm, "elaine" > wrote:
>>>
>>> Thank you, thank you. I bought a can of corned beef on a
>>> whim a few months
>>> ago. Now I know what to do with it.
>>>
>> Well, if it turns out good, let us know. In particular,
>> if the canned corned beef is good, tell us what brand it
>> is. I haven't tried canned corned beef for years, and
>> don't remember that any of them could compare with the
>> real thing. It would be good to know if there were
>> something worth keeping in the cupboard. -aem
>>
> Where I live, I couldn't tell you if there is a good brand,
> as we are offered the 2 main ones -- Mary Kitchen and
> Hormel -- maybe someone in a big city has more choice.
> I've wondered if one had leftover corned beef, if you could
> tuck pieces of it into the dish just like you would tuck
> leftover pieces of ham into scalloped potatoes?

and since Hormel owns Mary Kitchen... you have the one main
brand with a choice of labels.

lee
--
Question with boldness even the existence of god; because if
there be
one, he must more approve the homage of reason than that of
blindfolded
fear. - Thomas Jefferson

"enigma" > wrote in message
. ..
> "Janet B." > wrote in
> :
>
>>
>> "aem" > wrote in message
>> ups.com...
>>> On Mar 6, 4:34 pm, "elaine" > wrote:
>>>>
>>>> Thank you, thank you. I bought a can of corned beef on a
>>>> whim a few months
>>>> ago. Now I know what to do with it.
>>>>
>>> Well, if it turns out good, let us know. In particular,
>>> if the canned corned beef is good, tell us what brand it
>>> is. I haven't tried canned corned beef for years, and
>>> don't remember that any of them could compare with the
>>> real thing. It would be good to know if there were
>>> something worth keeping in the cupboard. -aem
>>>
>> Where I live, I couldn't tell you if there is a good brand,
>> as we are offered the 2 main ones -- Mary Kitchen and
>> Hormel -- maybe someone in a big city has more choice.
>> I've wondered if one had leftover corned beef, if you could
>> tuck pieces of it into the dish just like you would tuck
>> leftover pieces of ham into scalloped potatoes?
>
> and since Hormel owns Mary Kitchen... you have the one main
> brand with a choice of labels.
>
> lee
> --
Yeah, that too. ;o{

In article >,
"Bob Terwilliger" > wrote:

> I'm not sure I agree with "Makes 6 servings", it looks more like it'd serve
> three or four people.
> Bob

I wonder if 30 years ago a normal size portion might have been about 1/6
of the recipe * kind of like how today's McD kids' meal is the regular
purchase of a burger, fries, and beverage of 40 years ago. KWIM?
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller - snow pics added 3-3-2007
http://jamlady.eboard.com
http://www.caringbridge.org/visit/amytaylor

Barb wrote:

> I wonder if 30 years ago a normal size portion might have been about 1/6
> of the recipe * kind of like how today's McD kids' meal is the regular
> purchase of a burger, fries, and beverage of 40 years ago. KWIM?

One-fourth of the recipe works out to one medium potato, one cup of cabbage
(measured BEFORE cooking), and three ounces of corned beef. That's not even
a particularly HEARTY meal, whether by today's standards or the standards of
the 1970's.

Bob

On 7 Mar 2007 11:52:01 -0600, "Bob Terwilliger"
> wrote:

>Barb wrote:
>
>> I wonder if 30 years ago a normal size portion might have been about 1/6
>> of the recipe * kind of like how today's McD kids' meal is the regular
>> purchase of a burger, fries, and beverage of 40 years ago. KWIM?
>
>One-fourth of the recipe works out to one medium potato, one cup of cabbage
>(measured BEFORE cooking), and three ounces of corned beef. That's not even
>a particularly HEARTY meal, whether by today's standards or the standards of
>the 1970's.

Maybe not for a big strapping guy, but it would be just about the
right serving for me, although I wouldn't mind a bit more corned beef
:-) Even better if the potato was smaller than medium.

TammyM

On Wed, 07 Mar 2007 10:02:20 -0600, Melba's Jammin'
> wrote:

>In article >,
> "Bob Terwilliger" > wrote:
>
>> I'm not sure I agree with "Makes 6 servings", it looks more like it'd serve
>> three or four people.
>> Bob
>
>I wonder if 30 years ago a normal size portion might have been about 1/6
>of the recipe * kind of like how today's McD kids' meal is the regular
>purchase of a burger, fries, and beverage of 40 years ago. KWIM?

Oh... I dunno......
Sometimes I read the "serving size" on a package,
and it says...."Serves 6 "

YEAH ! In your dreams !

<rj>