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Leftover Corned Beef Ideas
From our local tv station early person that does food segments
Rick's Recipes
Corned Beef Leftovers
Last Update: 3/4/2003 1:51:58 PM
National Cattlemen's Beef Association
Reuben Quesadilla – A take on the classic! Layer thinly sliced corned beef, drained sauerkraut, a drizzle of Thousand Island dressing and shredded Swiss cheese on a large flour tortilla. Top with second tortilla. Cook in heated nonstick skillet over medium heat until first side is lightly browned. Carefully turn and to brown other side and melt cheese. Cut into wedges.
Corned Beef-Wich with Horseradish Slaw – Layer thinly sliced corned beef on dark rye or pumpernickel bread and top with a mixture of packaged “sliced” coleslaw mix, thin red bell pepper strips and prepared vinaigrette accented with prepared horseradish. Close sandwich.
Corned Beef with Chutney Cheese Sandwich – Layer thinly sliced corned beef on bottom of rye or multi-grain sandwich roll that is spread with a mixture of prepared chutney, Dijon-style mustard, sliced green onion and softened cream cheese. Add lettuce leaf. Close sandwich.
Traditional Hash In-A-Flash – Sauté chopped onion and bell pepper in small amount of butter over medium heat in large skillet. Add corned beef cut into 1/2-inch pieces and packaged cooked diced potatoes. Press mixture firmly in skillet. Cook, turning with spatula several times, until browned and cooked through.
Corned Beef & Potato Salad – Toss thinly sliced corned beef with cooked potato wedges, thinly sliced green onion and prepared Dijon-style vinaigrette. Serve atop a bed of packaged mixed greens.
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