Some quick ideas for the left overs

Last year slave got to led a discussion group on Gay Cinema at the Saint Louis LGBT Center. In one of the films: “Beautiful Thing”, they fixed a dish they called:

Bubble and Squeak

This is a great way to use the left overs from your dinner. Just fry up the cooked vegetables from this (or from any meat dinner). Maybe add some torn up bread in the skillet to make it go further. It is wondered if the name referred to the sound it makes cooking, or to the sound you make after eating. :)

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New York Reuben

Named for its creator, Arthur Reuben who owned a New York deli, this grilled corned beef sandwich continues to be a favorite in homes and sandwich shops across the country.

Ingredients

• 4 slices deli-style seeded rye bread
• 1 bag(1 lbs.) sauerkraut
• 4 tablespoons Thousand Island dressing, plus extra for serving
• ½ lbs. thinly sliced corned beef (about 12 slices)
• ½ lbs. thinly sliced Swiss cheese (about 8 slices)
  

Directions

Heat broiler. Coat broiler-pan rack with nonstick cooking spray. Toast bread.

Gently heat sauerkraut in small saucepan; drain.

For open-faced sandwiches, spread each slice of bread with 1 tablespoon dressing; top each slice with corned beef, sauerkraut and cheese, dividing equally.

Broil sandwiches 4 to 6 inches from heat for 3 minutes or until tops are lightly browned.

Serve immediately with extra dressing on the side. Makes 4 sandwiches.

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Corned Beef Hash

Corned beef goes well with piquant condiments like horseradish and mustard. In Vermont, they often serve a small pitcher of apple cider vinegar to season the meal. Hash tastes great for brunch or dinner when topped with a couple of poached or fried eggs.

Ingredients

• 1/3 cup finely chopped shallots or onions
• 2 tablespoons margarine or butter
• 2 cups chopped, cooked potatoes or loose-pack, frozen, hash brown potatoes, thawed
• 1 ½ cups finely chopped, cooked corned beef or beef
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 2 tablespoons milk
• Few drops bottled hot pepper sauce (optional)
  

Directions

In a large skillet cook shallots or onions in margarine or butter until tender. Stir in potatoes, beef, salt, and pepper. Spread evenly in skillet. Cook over medium heat for 8 to 10 minutes or until browned on bottom, turning occasionally. Stir in milk, and, if desired, hot pepper sauce. Makes 4 servings.

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Red Flannel Hash:

Another thrifty idea from New England is to add cooked beets and call the dish: Red Flannel Hash.

Made the same way but with the addition of 1 16-ounce can diced beets, drained!

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Vegetable-Bean Soup with Corned Beef

And don’t throw away the cooking liquid from the corned beef. It’s full of flavor, and you can substitute it for the water and chicken stock to make this hearty soup. Add some chopped corned beef instead of the usual ham. It is important to read note concerning dry Navy Beans!

• ¾ cup dry navy beans (5 ounces)*

• 9 cups Corned Beef stock or water
• 1 cup sliced carrot
• 1 cup chopped onion
• ½ cup sliced celery
• 1 tablespoon low-sodium instant chicken bouillon granules
• 1 teaspoon dried basil, crushed
• ½ teaspoon dried thyme, crushed
• ¼ teaspoon pepper
• 2 bay leaves
• 1 clove garlic, minced
• 8 ounces corned beef (fully cooked ham), diced (1-1/2 cups)
• 1-1/2 cups shredded fresh spinach (well rinsed) or cabbage
  

Directions

SEE NOTE ABOUT SOAKING BEANS FIRST

Drain and rinse beans. Return beans to pan. Add the remaining water, carrot, onion, celery, bouillon granules, basil, thyme, pepper, bay leaves, and garlic. Bring to boiling; reduce heat. Cover and simmer 1-1/2 to 2 hours or until beans are tender. Stir in beef or ham and spinach or cabbage. Simmer 3 to 5 minutes more. Remove bay leaves. Makes 5 servings.

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*NOTE :

Dry Navy Beans soak!

Anytime you run across a recipe that calls for dry navy beans DO EVERYONE a favor! USE Baking SODA. Use this trick that my great-Grandmother taught me to eliminate the foul flatulence associated with this little devils. That way You don’t have to hand out beano!

One pound of dry navy beans, picked over and rinsed

1 teaspoon baking SODA

Drain beans; place in a large pan. Cover with water by 2 inches; stir in baking soda.

Either let them soak overnight in refrigerator then drain OR

Bring to a boil over medium-high heat; boil for 15 minutes, skimming off any foam that accumulates then drain.

Everyone will thank you for this!

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Hope this give you some ideas of what to do IF there are any left overs. Slave served three people and used a brisket that was over 4 lbs. It thinks it MIGHT have about a cup of cut-up beef left over. :-)

Enjoy!

Happy to be the Property of Master Indy;

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