MEAT AND CHICKEN 21

SKILLET HASH

1 can corned beef hash divided into 4 slices
4 slices tomato

4 slices onion

% cup finely chopped green pepper

Top each slice of hash with tomato, onion and green pepper. Heat in
covered skillet for 15 - 20 minutes.

CORNED BEEF HASH

1 sliced onion 1 lb. can corned beef hash
2 tbs. butter or margarine 6 oz. can corned beef

Saute onion in butter until tender. Add corned beef and corned beef
hash together. Mix gently. Cook over low heat.

CORNED BEEF DINNER

| can corned beef Y% green pepper (cut in slices)
1 slice bread in soft crumbs 1 can whole kernel corn, drained
1 egg, slightly beaten 1 -8 oz. can tomato sauce

1 medium onion, sliced

Flake corned beef with fork. Add bread crumbs, egg and mix well.
Shape into 4 patties. Cook onion and green pepper a minute or two.
Season corn with salt and pepper to taste and place in buttered casserole.
Top with meat patties and cover with onion and green pepper. Pour
tomato sauce over all. Bake at 350° for 30 minutes. Serves 4.

IDEA

Try “Swifts” Corned Beef Brisket — cook according to directions —
excellent served hot and when cold makes very good sandwiches.

CORNED BEEF DIABLE

1 can corned beef 1 beaten egg

Mustard Bread crumbs or oatmeal
Horseradish

Cut corned beef into thick slices. Mix mustard with horseradish in equal
parts and spread both sides of corned beef slices. Dip them in a beaten
egg and then in bread crumbs or oatmeal and fry in butter until brown
and crisp. Barb Reid — “Barban”

CANNED BEEF STEW

Few are tasty enough to serve as is. Some of the following additions
should improve them:

1. Kitchen Bouquet — for colour and flavour.
2. Red wine or sherry
3. Dash garlic powder