COOK OF THE WEEK - ST. PATRICK'S DAY LEFTOVERS

I’m not Irish. But Sunday after church I came home and baked my corned beef, potatoes and carrots. I forgot about the cabbage until everything was done. By the time it was done I was hungry so didn’t want to wait for the cabbage to cook so guess I’ll add the cabbage to a leftover another day. How many people celebrated St. Patty’s Day? If you cooked a large corned beef dinner and have leftovers are you wondering “How in the world will I ever get rid of all of this Corned Beef?” Well never fear. Recipes are near! This time I searched the internet. It really didn’t take a lot of time to find a variation of ways that people like to fix their leftover corned beef. So I collected a few of them together to give them to you today. Corned Beef and Cabbage TurnoversFrom recipegirl.com2 tablespoons canola oil1 medium sweet onion, finely chopped (about 1 cup)4 cups coleslaw mix (12 ounces of shredded cabbage and carrots)1/2 pound cooked corned beef, chopped finelysalt and pepper, to taste2 sheets (17.3 oz. package) frozen puff pastry, thawed1 large egg1/2 cup mayonnaise2 tablespoons Dijon mustard Preheat oven to 375 degrees. Line one large baking sheet with parchment paper. In a large skillet, heat oil over medium heat. Add onion and sauté until translucent, stirring occasionally, about 5 minutes. Add coleslaw mix and sauté until mixture is wilted, stirring occasionally, about another 5 minutes. Stir in corned beef, salt and pepper and set aside. Let cool. Lightly flour a surface and rolling pin. Roll out thawed sheet of puff pastry to even out and seal seams. Cut out 9 (2-3/4 inch) squares from each sheet. Scoop a rounded tablespoon of filling into the center of 9 puff pastry squares. Rub edges of each square with water. Place another square in your hands, stretch it slightly, and then place it on top of the filling to cover (like a ravioli). Use a fork to press the edges together and seal. Continue until all nine squares have been covered and sealed. Place filled turnovers onto a parchment-lined baking sheet. Brush tops with beaten egg. Bake about 20 minutes, or until golden brown. Let cool slightly, then serve with a mixture of 1/2 cup mayonnaise and 2 tablespoons Dijon to make a mustard sauce dip.Corned Beef and Potato BakeFrom Diana Rattray withSouthern Comfort Food3 cups diced leftover corned beef2 tablespoons butter1 cup chopped onion1/2 green bell pepper, chopped1/2 teaspoon dried leaf thyme2 tablespoons spicy mustard or grainy mustard16 to 24 ounces hash brown potatoes, thawedfreshly ground pepper1-1/2 cups shredded Swiss cheese Heat oven to 375 degrees. Grease a 9 inch square baking dish or a 2-1/2 quart casserole. Melt one tablespoon of the butter in a large skillet over medium heat. Add onion and bell pepper and cook, stirring, until tender. Stir in remaining butter, the thyme, and diced corned beef; sauté for 2 minutes. Stir in mustard and set aside. Press the potatoes lightly in the baking dish. Sprinkle with pepper, and then top the potatoes with about half of the shredded Swiss cheese; spoon the corned beef mixture over the cheese. Sprinkle remaining cheese over the corned beef mixture. Bake for 30 to 40 minutes, or until hot and lightly browned. This will take a little longer if you prepared this in advance and take it right from the refrigerator. Serves 4.St. Patty’s Day Leftover Corned Beef CasseroleFrom allrecipes.com2 tablespoons butter1/2 onion, chopped1 pound cooked corned beef, cut into bite-size pieces1/2 cup chili sauce1/2 cup mayonnaise14 ounce can sauerkraut, drained1-1/2 cups shredded Swiss cheese, divided12 ounce can refrigerated biscuit dough Preheat oven to 350 degrees. Grease a 2 quart casserole dish. Heat butter in a skillet over medium heat until bubbly. Cook and stir onion in the melted butter until browned, about 8 minutes. Set onion aside. Stir corned beef, chili sauce, and mayonnaise together in a bowl. Spread sauerkraut in the bottom of the prepared casserole dish. Spoon corned beef mixture on top of sauerkraut. Sprinkle cooked onions on top of corned beef mixture. Top onions with 1/2 cup Swiss cheese. Cover casserole dish with aluminum foil and place in preheated oven. Bake 30 minutes. Cut individual biscuits in half. Remove casserole from oven and place halved biscuits on top of casserole. Bake until biscuits are lightly golden brown, about 18 minutes. Sprinkle remaining 1 cup Swiss cheese on top of casserole. Return to oven and bake until cheese is melted, 3 to 5 minutes. Serves 8.Corned Beef and Spinach StrataFrom Diana Rattray withSouthern Comfort Food3 tablespoons butter1 large onion, finely chopped, about 1-1/2 cups1 teaspoon salt, divided1/2 teaspoon black pepper, divided10 ounce package frozen spinach, thawed, excess moisture squeezed out1-1/2 cups diced corned beefpinch of grated or ground nutmeg6 to 7 cups cubed French or Italian bread, or use a light rye bread2 cups shredded mild cheddar cheese, or a Cheddar and Monterey Jack combination2-1/4 cups milk8 large eggs2 tablespoons Dijon mustard or spicy mustard Heat butter over medium-low heat; sauté onion until tender. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper, along with the spinach, corned beef, and a pinch of nutmeg. Stir to blend thoroughly. Set aside. Cut bread into 1 inch cubes. Sprinkle about a third of the bread cubes over the bottom of a 13 by 9 by 2 inch baking dish or 3 quart shallow casserole. Sprinkle about 1/3 of the spinach mixture over the bread cubes, then sprinkle about 1/3 of the cheese over the spinach mixture. Repeat the layers 2 more times. In a bowl, whisk the milk, eggs, and mustard, along with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Pour over the casserole. Pat the top all over to submerge the bread. Cover with foil and refrigerate for at least 8 hours or up to 24 hours. Remove the strata from the refrigerator and let stand at room temperature for 25 minutes. Heat oven to 350 degrees. Bake the strata, uncovered, for 45 to 55 minutes, until golden brown and cooked through. Let stand 5 minutes before serving. Serves 6 to 8.Irish TacosFrom allrecipes.com “Ireland meets Mexico in a fun, easy alternative to a sandwich – a corned beef and coleslaw taco, served with a gently spicy yogurt-cilantro sauce. Another good way to use up any corned beef leftovers after the big day.”2 cups plain yogurt1/2 cup mayonnaise1 lime, juiced2 tablespoons chopped fresh cilantro1 pinch cayenne pepper, or to tastesalt to taste1-1/2 cups shredded corned beef(8) 10 inch flour tortillas1 pound prepared coleslaw Mix together the yogurt, mayo, lime juice, cilantro, cayenne pepper and salt in a bowl until smooth. Place the corned beef in a saucepan over medium-low heat just until hot. Place a tortilla into a heavy skillet over medium heat until hot and just beginning to show brown spots, about 30 seconds per side. To assemble, arrange about 2 tablespoons of coleslaw on a tortilla; follow with 3 tablespoons of corned beef. Drizzle with 2 tablespoons of the yogurt sauce; roll up to serve. Serves 8.Reuben Casserole With Crumb ToppingFrom Pinterest1-1/2 to 2 cups diced corned beef, about 8 ounces16 ounces sauerkraut, preferably fresh, drained and rinsed, squeezed dry2 tablespoons grated onion1 cup shredded Swiss cheese1 cup shredded mild cheddar cheese1/2 cup light Thousand Island dressing1/4 cup mayonnaise, light or regular1/8 teaspoon black pepperTopping:3 slices rye bread2 tablespoons butter, melted Spray an 8 inch square (2 quart) baking dish with nonstick cooking spray. Heat oven to 350 degrees. In a large bowl, combine corned beef, sauerkraut, onion, cheeses, dressing, mayonnaise, and pepper; stir with a spoon or hands until well blended. Pat into prepared baking dish. Tear bread into pieces and process until crumbs are fine. Put in a bowl and toss with the melted butter. Sprinkle crumbs over the casserole. Bake for 45 minutes, until topping is browned and filling is bubbly. Serves 6 to 8.Corned Beef Noodle Casserole With Spinach and CheeseFrom Diana Rattray,Southern Food Expert8 ounces medium egg noodles4 tablespoons butter, divided1 cup chopped onion2-1/2 to 3 cups diced corned beef, about 12 ounces16 ounces chopped frozen spinach, thawed, excess water squeezed out3 tablespoons flour1 cup chicken broth1 cup milk (low fat is fine)1/8 teaspoon pepper1/4 teaspoon dried leaf thyme2 cups shredded sharp cheddar cheese1/2 teaspoon salt, or to taste1/2 to 1 cup French fried onion rings or buttered bread crumbs, optional Using a large saucepan or stock pot, cook noodles following package directions; drain well. Put noodles back in the pot and set aside. In a medium saucepan, melt 2 tablespoons butter over medium-low heat; cook onion for 2 minutes. Add corned beef and cook until lightly browned. With a slotted spoon, transfer beef mixture to the pot with noodles. Add the squeezed spinach to the pot and set aside. In the same medium sauce pan, melt remaining 2 tablespoons butter over medium-low heat; stir in flour until well blended and bubbly. Stir in chicken broth and milk. Cook, stirring constantly, until thickened and bubbly. Add pepper and thyme. Stir in the cheese, cooking until melted. Add salt to taste. Pour sauce over the noodle and corned beef mixture; stir until well blended. Spoon the noodle mixture into prepared baking pan. If desired, top with crumbled French fried onion rings or buttered bread crumbs. Bake for 30 minutes in a 350 degree oven, or until hot and lightly browned. Serves 4 to 6.Corn Beef Noodle CasseroleFrom Cooks.com10 ounce package egg noodles1 can corned beef1 medium onion, diced1/4 pound medium sharp cheese, grated1 tablespoon flour1 can cream of chicken soup1 cup milk Cook noodles as usual. Mix together chopped corn beef, onion and cheese. Sprinkle in flour and mix thoroughly, stir in soup and milk. In buttered casserole place corn beef mixture and noodles in alternate layers. Sprinkle top with buttered bread crumbs. Bake uncovered for 45 minutes at 325 degrees.Slow Cooker Corned Beef and Cabbage ChowderFrom Diana Rattray,Southern Food Expert1 to 1-1/2 cups leftover diced corned beef2 cups leftover diced potatoes1 cup leftover diced carrots1 cup leftover diced cabbage1/2 cup chopped onion1 cup chicken broth2 cans (10-3/4 ounces each) cream of potato soup1 cup half and half or whole milksalt and pepper, to tastemore half and half or milk, optional In a 4 to 6 quart slow cooker, combine the corned beef, potatoes, cabbage, carrots, onions, chicken broth, and cream of potato soup. Cover and cook on LOW for 4 to 5 hours, stirring about halfway through cooking. Add 1 cup of half and half and salt and pepper to taste. Cover and cook for 25 minutes longer. Add more milk or more half and half to thin slightly, if desired. Serves 6. If you are reading this, then you probably enjoy new recipes. If you would like to share some of your recipes with the community YOU could be Cook of the Week. Please contact me, Sally Cuthbertson, if you would like to be in this column some week. I can be reached by phone at 515-373-6346 or email me at sacuthbe@msn.com. I will be happy to email or send you my short questionnaire and set up a time to come and visit you at your convenience. I’m always looking for NEW Cook’s of the Week. Also, if you are new in town, this is a good way to introduce yourself to the Humboldt community and surrounding communities. I look forward to visiting with you. The COOK OF THE WEEK 3rd Edition Cookbook is available. Cost per copy is $10.70, plus $4.80 shipping/handling. Order a copy today by sending a check or money order, along with name and shipping address, to: Humboldt Independent, 512 Sumner Ave., Humboldt, IA 50548.