Subj : Re: Canadian hash? To : Shawn Highfield From : Dave Drum Date : Mon Aug 19 2024 05:01:00 -=> Shawn Highfield wrote to Dave Drum <=- DD> Hash has been going up faster than other foods for tha past few DD> years. Dunno the cause. But it used to be about the same price as a SH> The canned stuff is sold out everywhere. On amazon the best price I SH> found was $45 for 4 cans. I don't want it that badly. :) How big were the cans? Amazon US has Hormel 14 oz cans @ U$37.08/12. That works out to U$3.09/14 oz - used to be a buck and a quarter just a few years ago. Sheesh. Armour is a couple bucks less in money and a long chalk short in taste. SH>> found in the fridge section a corned beef hash thing. SH>> open the pouch and brown. I'll send my review with the brand SH> Okay it was a "Our compliments" brand (store brand) of corned beef hash SH> in a tube. After reading ingredients Andrea can not eat it. Why there SH> is flour in this I have no idea. I dumped some in a frying pan crisped SH> it up threw an egg on top. I ate some and the rest got tipped into the SH> bin. SH> Not at all what I was expecting and I don't know why... It looked the SH> same as the canned, overly processed corn beef, tiny little potatoes. SH> I did not like the spice mixture one bit. SH> Glad I tried it, will wait for the canned crap for the next time I SH> crave it, or I will just use a canned CB and make the GD potato myself. SH> LOL IOW you'll know better next time. DD> I used to was that way. Let it sort itself out. But ignoring my high DD> blood pressure landed me in hospital in a coma and resulted in DD> damaged kidneys and other stuff. So I pay closer attention these DD> days. SH> I am on top of the important stuff. Blood pressure is under control SH> with meds, Which reminds me I need to do blood work, I'll try to get SH> that done tomorrow morning before work, it's just hard to leave the SH> house without my cup of coffee... I'm not awake. ;) They used to have me get my vampire visits on "fasting". Although tea or coffee was allowed (w/o sugar). Currently they have dropped the no food requirement. But I always ask for forms sake. Don't wanna screw the pooch on that. DD> He seemed to be nice when I signed on. It's just not to my taste - DD> and as I mentioned I couldn't find the Recipes echo. S'all right. Not DD> end of the world. SH> True enough! I know the one we are not allowed to talk about yet is SH> working smoothly. I'm down to Pharcyde and that one pretty much as SH> my regular's. I'll e-mail for an answer as to which oone "we are not allowed to talk about yet". Just curious. MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Corned Beef Hash Brown Casserole Categories: Beef, Vegetables, Potatoes, Cheese, Dairy Yield: 9 Servings 3 tb Oil; more for greasing 6 c Tater Tots; from a 32-ounce - bag (about 28 ounces) 1 sm Yellow onion; fine chopped 1 Red bell pepper; fine chop'd 1 Bell pepper; fine chopped Salt & fresh ground pepper 1/2 lb Sliced deli corned beef; in - 1/2" pieces 8 lg Eggs 1 1/2 c Milk 3/4 ts Dry mustard 4 ds Hot sauce; to taste 1 1/2 c Shredded Cheddar Recipe courtesy Food Network Kitchen Set the oven @ 450°F/232°C. Grease a 9" X 13" baking dish with oil. Fill the bottom of the dish with one layer of the potatoes (about 4 cups). Drizzle the potatoes with 1 tablespoon of the oil. Bake until hot and crisp, about 20 minutes. Let cool for 15 minutes. Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add the onions and red and green peppers. Season with 1/2 teaspoon salt and a few grinds of black pepper. Cook, stirring occasionally, until the vegetables have softened and started to brown, about 6 minutes. Add the corned beef, and cook for 2 minutes more. Let cool. Whisk together the eggs, milk, mustard, hot sauce, 1/2 teaspoon salt and 1/4 teaspoon ground black pepper in a large bowl. Sprinkle 1/2 cup of the Cheddar over the potatoes in the casserole dish. Layer the vegetable-beef mixture over the Cheddar. Pour the egg mixture into the dish and top with the remaining cup of Cheddar. (The casserole can be assembled up to this point and refrigerated overnight. Remove from the refrigerator 30 minutes before baking.) Set the oven @ 350°F/175°C. Top the casserole with the remaining potatoes (about 2 cups). Bake until the egg mixture is set and the top is lightly golden brown, 50 to 60 minutes. Let cool for 15 minutes before serving warm or at room temperature. Yield: 8 to 10 servings RECIPE FROM: https://www.foodnetwork.com Uncle Dirty Dave's Kitchen MMMMM .... Tip from my ex-stockbroker: For 39 cents, I can supersize those fries. --- MultiMail/Win v0.52 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12) .