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October Food Challenge Recipes

Posted: Thursday, November 04, 2004

By the Numbers*

Combined, the 11 recipes include:

126 ounces of cheese

46 tbs of butter

22½ slices of bread

12 potatoes

11¼ lbs corned beef hash

8¾ mangoes

8 eggs

6 onions

5 beets

2½ jalapeños

* All totals are approximations.

'Corned Beef Hash - Red Flannel'

Ingredients:

Corned beef

Cabbage

Carrots

Potatoes

Two chopped beets

Equal amounts of leftover boiled dinner, chopped

Directions: Heat in skillet. Season with salt and pepper only. Melt a little shredded blarney cheese on top of each serving. Serve with toast and a little mango chutney on the side.

• • •

'Flaming Cowboy Christmas Pudding'

Pudding:

1 cup self-rising flour

1/3 cup white sugar

1 teaspoon cinnamon

1 teaspoon nutmeg

1 teaspoon ground cloves

1 egg, beaten

2 tablespoons melted butter

1 cup canned corned beef hash

1 cup canned pumpkin puree (not pie filling)

1 cup fresh diced mango

1 piece of bread, toasted and crumbed to equal 1 cup crumbs

1 cup chopped walnuts

1 cup dried cranberries

Sauce:

4 ounces sour cream

4 ounces cream cheese softened

Confectioners' sugar to taste

For pudding: Grease a 2-quart lidded pudding mold, or heavy crockery bowl. Sift together flour, sugar, cinnamon, nutmeg and cloves and set aside.

Mix together egg, melted butter, corned beef hash, pumpkin, mango, bread crumbs, walnuts and cranberries. Add to flour and mix well. Pour into pudding mold and cover (use foil for crockery bowl).

Place a rack in a large pot. Fill 2 to 3 inches with boiling water. Place pudding on the rack, set heat to steam. Steam for 2 hours. Check the pot and add water if necessary.

Cool pudding on rack outside of the water for 10 minutes. Unmold.

For sauce: Blend sour cream, cream cheese and sugar to taste.

To serve: Pour good cognac over pudding and flame at the table. Spoon dollops of sauce over warm pudding. Garnish with slices of fresh mango. Serves 6.

• • •

'Stuffed Artichoke with Mango Butter'

Stuffed artichokes:

Two large artichokes

Lemon

Butter and olive oil

2 leeks

2 small baking potatoes

1 rib celery

4 large garlic cloves

¾ pound corned beef

1 teaspoon fresh thyme leaves

½ cup beef stock

1 cup heavy cream

Dash Tabasco

Dash Worcestershire

Bread crumbs

Parmesan cheese

Butter

1 large mango

¼ cup red onion

1 tablespoon lime juice

2 tablespoon brown sugar

¾ stick butter

¾ cup mayonnaise

Salt

Cayenne pepper

Directions: Prepare artichoke. Snip barbs of each leaf and cut top off. (Ouch - this is a member of the thistle family). Rub cut edges with lemon and place remaining lemon in enough salted water to hold the two artichokes. Bring to a boil and simmer for about 30 minutes or until heart is tender. Cool and remove choke. Set aside.

Peel and sauté diced potato, celery, garlic and leek in butter and olive oil. If necessary, put a bit of beef stock in and summer until potatoes are tender. Meanwhile, shred corned beef (or chop) and set aside. Mix the stock, heavy cream, thyme leaves, Tabasco and Worcestershire. Add corned beef to potatoes and pour the cream mixture over. Cook until bottom of hash is lightly browned and crispy. Let hash cool to room temperature. Stuff artichokes. Top with bread crumbs mixed with Parmesan cheese.

Slice sides off mango. Peel and chop. Add chopped red onion, lime juice, brown sugar, salt, red pepper and three-quarters of a stick of butter. Simmer until onion is tender and butter is incorporated. Cool. Add mayonnaise. Chill.

Serve as a warm brunch dish on individual plates with the "butter" in small dipping bowls for artichoke leaves. A semi-sweet bread would be a nice addition. Brunch always is the best excuse to serve champagne, so mimosas would be right on!

• • •

'Madison Memory & Spicy Mango Salsa'

Hash and cups:

Butter and olive oil

2 leeks

2 small baking potatoes

1 rib celery

4 large garlic cloves

¾ pound corned beef

½ cup beef stock

1 cup heavy cream

Dash Tabasco

Dash Worcestershire

4 large eggs

2 scallions

Cream

Cups:

¼ pound butter

4 ounces cream cheese

¼ cup sharp cheddar

½ cup all-purpose flour

2 slices bread

Salt

Spicy mango salsa:

1½ cup finely chopped mango

½ cup diced green and red onion

¼ cup chopped cilantro

¼ cup lime juice

2 tablespoons chopped jalapeño pepper, seeded

Directions: Combine salsa ingredients in a bowl. Mix well. Chill.

Peel and sauté diced potato, celery, garlic and leek in butter and olive oil. If necessary, put a bit of beef stock in and simmer until potatoes are tender. Meanwhile, shred corned beef (or chop) and set aside. Mix the stock, heavy cream, Tabasco and Worcestershire. Add corned beef to potatoes and pour and the cream mixture over. Cook until bottom of hash is lightly browned. Let hash cool to room temperature.

Preheat oven to 375 degrees. Cream the butter and cheeses. Crumb the bread. Add the flour and bread crumbs and mix well. Shape into a log. Chill. Slice when cold. Place into muffin tin and press in the cups (thin is good). Bake for 10 to 12 minutes until done. Cool thoroughly.

Beat eggs in a bowl and add salt, fresh ground pepper and 2 tablespoons cream. Melt butter in skillet and add scallions. Sauté until soft but not browned. Pour the egg mixture over the scallions and scramble them until soft.

Spoon a bit of the egg mixture into each cup and top with a spoon of the hash and a dollop of salsa. Serve warm or at room temperature.

• • •

'MangoHash Stuffed Chicken'

1 whole fryer chicken

2 tablespoons butter

¼ cup mushrooms

¼ cup onion

1 slice of whole wheat bread diced

1/3 cup dried mangos

1 can corned beef hash

¼ cup cheddarmozzarella

¼ cup butter

Directions: Sauté diced mushrooms and onions in 2 tablespoons butter. Add 1 slice of cubed bread, diced mango and hash. Cook until ingredients are hot. Remove from heat and add cheese. Rinse chicken, salt and pepper inside and loosely pack with the above stuffing. Lightly salt outside of chicken. Place in open baking dish in 375-degree oven and roast for 1½ hours or until well done, basting with extra butter.

• • •

'Quick Corned Beef Hash Pizza'

1 large Boboli thin pizza crust

½ cup roasted garlic Parmesan alfredo sauce

1 15-ounce can reduced fat corned beef hash

1½ tablespoon grated onion

½ cup diced fresh mango

2 cups shredded mozzarella and Parmesan

Directions: Preheat oven to 425 degrees. Spread ½ cup alfredo sauce on Boboli crust. Evenly spread one can corned beef hash over sauce. Sprinkle with grated onion.

Top with ½ cup diced mango. Add shredded cheese evenly over pizza. Bake 20 minutes. Remove from oven and cut into 8 servings.

• • •

'English Hulas'

4 English muffins

1 can corned beef hash

1 can cheddar cheese soup

½ cup seasoned garlic and cheese bread crumbs

½ cup chopped sweet onions

8 slices mozzarella, thin deli sliced

16 thin slices of fresh mango

Directions: Toast English muffins in toaster until brown and crisp. Mix corned beef, soup, onions and crumbs together and heat until hot in microwave or on top of stove. Place toasted muffins on cookie sheet and top each half with hash mixture about a quarter-inch thick. Top this with a slice of mozzarella and place under broiler until cheese is melted. Remove and place two slices of mango on each muffin. Serve and enjoy. If you want a little more breakfast flair, add a poached egg on top of the cheese and then add the mango.

• • •

'Major Grey's Cheesecake'

Crust:

¾ cup seasoned bread crumbs

¼ cup ground toasted almonds or pine nuts

¼ teaspoon ground nutmeg

¼ cup melted butter

Filling:

2 (8-ounce) containers garden-vegetable-flavored cream cheese

3 eggs

½ cup crumbled tomato-basil-flavored feta

½ cup crumbled blue cheese

¼ cup chopped black olives

1 tablespoon all-purpose flour

1 teaspoon Italian seasoning

1 tablespoon brandy or ½ teaspoon brandy extract

1 (15-ounce) can of hash

Topping:

1 cup sour cream

2 teaspoons sugar

6 ounces of Major Grey's chutney

1 mango

Directions: Preheat oven to 350 degrees. In small bowl, combine all crust ingredients. Gently press into bottom of a 10-inch spring-form pan. Bake 8 to 10 minutes. Remove from oven and set aside to cool. Reduce heat to 300 degrees.

In large bowl, beat cream cheese until light and fluffy. Add eggs, one at a time, beating well after adding each one. Stir in next 6 filling ingredients. Crumble the hash as you add it to the bowl and gently stir it with the other filling ingredients. Pour over the crust. Bake for 70 minutes at 300 degrees. Test with a toothpick to determine if the cheesecake is completely cooked. If not, bake longer using 10-minute increments until a toothpick inserted into the center comes out clean. Remove from oven.

In a small bowl, combine sour cream and sugar. Spread over cheesecake and bake 10 more minutes. Cool to room temperature and refrigerate several hours or overnight.

Before serving - peel the mango, remove the seed and coarsely chop the fruit. Put this in a blender with the chutney. Blend until smooth and spread it over the top of the cheesecake.

Cut into thin slices and serve with crackers. This is an appetizer cheesecake and serves 24. If you want a little zest, serve with red or green Tabasco sauce.

Notes: There are several kinds of hash. The "light" corned beef hash in a can is water packed and increases the baking time. But it is lower in fat.

• • •

'Hash Stuffed Pork Loin with Curried Mango Pineapple Chutney'

Chutney:

1 cup red onion minced

3 cloves garlic minced

2 teaspoons grated fresh ginger

1 jalapeño, seeded, minced

2 mangos, peeled and diced

¼ fresh pineapple, diced

1 to 2 teaspoons curry powder

¼ teaspoon allspice

1 to 2 tablespoons rice vinegar

2 teaspoon tamarind paste

½ cup dark brown sugar

Salt and pepper to taste

Directions: Sauté onion, garlic and jalapeño until onion is translucent. Add mangos and pineapples and cook until soft. Add remaining ingredients and simmer for 5-10 minutes to blend flavors. Set aside to cool.

Stuffing:

2 tablespoons butter

½ cup onion, diced

½ cup celery, diced

1 teaspoon poultry seasoning

1 cup corned beef hash

3 cups fresh bread crumbs, cut into ½-inch pieces

1 or 1½ cups chicken broth

½ cup grated Parmesan

Directions: Melt butter in saucepan and add onions and celery. Cool until onions are soft and translucent. Add poultry seasoning and let cook for 2 more minutes. Add hash and bread crumbs and mix well. Add chicken broth a little at a time until you have a moist stuffing that holds together well. Mix in the cheese.

Take two 1-pound pork tenderloins and slice them so that they will lay flat. If needed, flatten tenderloins with a heavy frying pan, so that you have two 7-by-12-inch rectangles that are no more than a quarter-inch thick. Evenly spread a layer of stuffing over the flattened tenderloins and roll up pinwheel style. Place in a 9-by-13-inch baking pan and bake at 400 degrees for 45 minutes or until internal temperature reaches at least 155 degrees. Remove from oven and allow to rest for at least 15 minutes before slicing into 1-inch slices. Top slices with chutney.

• • •

'Mango Meat Loaf Patties'

1 cup mango, mashed or blended in blender

1 clove garlic minced

1 pound ground beef

1 cup corned beef hash

2 slices bread, crumbled

½ cup grated Parmesan

1 egg

1 tablespoon Worcestershire sauce

1 teaspoon salt

1 teaspoon nutmeg

Directions: Mix all ingredients and form into flat patties about 2½ inches in diameter and about a half-inch thick in the middle. Brown in nonstick skillet. Turn and brown other side. Cook through.

If there's too much meat loaf mix for one meal, form remaining mixture into patties and place on cookie sheet. Freeze. Place frozen patties in bag and return to freezer. When ready to use, place frozen patties on nonstick skillet and cook as before.

The leftover mango from this recipe could be cut up and used in a salad of mixed greens dressed with olive oil and lemon juice. This salad would be a nice accompaniment with the meat loaf patties.

• • •

'Ranch Round Up Breakfast' Mango puree'

1 ripe mango, peeled, pit removed, and cut into wedges

1 jalapeño cut in half, seeds removed

1 to 2 teaspoons fresh lime juice

White pepper to taste

Directions: Preheat broiler to high. On a cookie sheet lined with nonstick foil, put jalapeño skin-side up and mango slices broiling until the skins are blistered black and the mango is beginning to brown (takes about seven minutes). Remove from broiler and puree the mango in a blender. Peel the blistered skin off the jalapeño, mince and combine in a small bowl with the lime juice and white pepper to taste. Cover until ready to serve over melted cheese on eggs or as a side condiment.

Corned beef hash:

Chopped onions

Vegetable oil

3 cups (2 pounds) chopped (smaller than ½-inch cubes) corned beef

3 cups cooked potatoes also cut in ½-inch cubes

3 cooked beets cut in ½-inch cubes

Directions: Boil a corned beef brisket according to package instructions or buy 3 cups corned beef from the deli section. Add 3 tablespoons vegetable oil to a nonstick skillet and about a cup of chopped onions, stirring a few minutes until the onions are slightly browned. Add corned beef, potatoes and beets (canned beets are acceptable).

Stir to mix, turn heat to medium, press down to compress the hash with a wide spatula and cook 10 to 15 minutes.

Butter your choice of sliced bread, crust removed, on both sides, and cut out the center with a large biscuit cutter. On a griddle or large skillet, carefully brown one side of bread and cut outs. Turn bread slices and break an egg into each cut-out center. Cover eggs with a thin slice of melting cheese. Serve with your best coffee, Bloody Marys and all the camaraderie you can muster for breakfast or brunch!



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