"Melba's Jammin'" wrote

Any feasible suggestions for using the leftover (probably 2#) stuff?
I'm thinking of grinding/chopping some of it with celery and onion and
maybe a little relish of some sort for a sandwich spread.

Easy - make cottage pie! (The English way to use leftovers). Recipe
follows - just adapt it in order to use cooked beef, rather than cooking the
ground beef:

* Exported from MasterCook *

Irish Rover's Unicorn Pub Cottage Pie

Recipe By :Posted by Murph Associates, rfc - 2/28/03


2 lb ground beef - lean
1 cup onion - diced
1 cup carrots - diced
1 cup celery - diced
1 1/2 cup corn - fresh or frozen
2 garlic cloves - minced
salt and pepper - to taste
1/2 tsp nutmeg
8 oz beef broth
2 Tbsp butter - mixed with 2 Tbsp flour
2 lb potatoes - cooked and mashed
butter

Cook ground beef in frying pan until brown. Add onion, carrots, celery,
garlic, salt, pepper and nutmeg. Lower heat and cook for 10 minutes or until
vegetables are wilted. Add beef broth, bring to a boil. Stir in enough of
the butter/flour roux to make a thick gravy to bind the filling. Pour into
large shallow baking pan and cool. The filling should be about 1-1/2 inches
deep. Cover the meat mixture in the pan with the corn and then top with the
hot mashed potatoes. smooth potatoes evenly, brush surface with butter. Bake
at 325 F for 35-40 minutes. Serves 6.

Dora

limey wrote:

"Melba's Jammin'" wrote



Any feasible suggestions for using the leftover (probably 2#) stuff?
I'm thinking of grinding/chopping some of it with celery and onion and
maybe a little relish of some sort for a sandwich spread.



Easy - make cottage pie! (The English way to use leftovers). Recipe
follows - just adapt it in order to use cooked beef, rather than cooking the
ground beef:

* Exported from MasterCook *

Irish Rover's Unicorn Pub Cottage Pie

Recipe By :Posted by Murph Associates, rfc - 2/28/03


2 lb ground beef - lean
1 cup onion - diced
1 cup carrots - diced
1 cup celery - diced
1 1/2 cup corn - fresh or frozen
2 garlic cloves - minced
salt and pepper - to taste
1/2 tsp nutmeg
8 oz beef broth
2 Tbsp butter - mixed with 2 Tbsp flour
2 lb potatoes - cooked and mashed
butter

Cook ground beef in frying pan until brown. Add onion, carrots, celery,
garlic, salt, pepper and nutmeg. Lower heat and cook for 10 minutes or until
vegetables are wilted. Add beef broth, bring to a boil. Stir in enough of
the butter/flour roux to make a thick gravy to bind the filling. Pour into
large shallow baking pan and cool. The filling should be about 1-1/2 inches
deep. Cover the meat mixture in the pan with the corn and then top with the
hot mashed potatoes. smooth potatoes evenly, brush surface with butter. Bake
at 325 F for 35-40 minutes. Serves 6.

Dora




At last! I was on the verge of suggesting cottage pie myself, but I
kept thinking that somebody else would beat me to it so I hung on, and
on, and on...

I've never used sweet corn in cottage - or shepherd's - pie, sounds like
it's worth a try...

Christine

"Old Mother Ashby" wrote in message
...
limey wrote:

"Melba's Jammin'" wrote



Any feasible suggestions for using the leftover (probably 2#) stuff?
I'm thinking of grinding/chopping some of it with celery and onion and
maybe a little relish of some sort for a sandwich spread.



Easy - make cottage pie! (The English way to use leftovers). Recipe
follows - just adapt it in order to use cooked beef, rather than cooking
the
ground beef:

* Exported from MasterCook *

Irish Rover's Unicorn Pub Cottage Pie

Recipe By :Posted by Murph Associates, rfc - 2/28/03


2 lb ground beef - lean
1 cup onion - diced
1 cup carrots - diced
1 cup celery - diced
1 1/2 cup corn - fresh or frozen
2 garlic cloves - minced
salt and pepper - to taste
1/2 tsp nutmeg
8 oz beef broth
2 Tbsp butter - mixed with 2 Tbsp flour
2 lb potatoes - cooked and mashed
butter

Cook ground beef in frying pan until brown. Add onion, carrots, celery,
garlic, salt, pepper and nutmeg. Lower heat and cook for 10 minutes or
until
vegetables are wilted. Add beef broth, bring to a boil. Stir in enough of
the butter/flour roux to make a thick gravy to bind the filling. Pour
into
large shallow baking pan and cool. The filling should be about 1-1/2
inches
deep. Cover the meat mixture in the pan with the corn and then top with
the
hot mashed potatoes. smooth potatoes evenly, brush surface with butter.
Bake
at 325 F for 35-40 minutes. Serves 6.

Dora




At last! I was on the verge of suggesting cottage pie myself, but I
kept thinking that somebody else would beat me to it so I hung on, and
on, and on...

I've never used sweet corn in cottage - or shepherd's - pie, sounds like
it's worth a try...

Christine

I think I'd add peas, too. It's kind of calling for it, IMO.

kili

"Michael "Dog3" Lonergan" wrote in message
6.121...
Melba's Jammin' news:barbs.challer-
:

I think I'd have been okay if we hadn't taken a nap after I stuck it in
the oven; or if the alarm on the Polder were louder. . . . I had the
thermometer set for 144 degrees; when I pulled it out, it was
registering 180. Shaddup.

Any feasible suggestions for using the leftover (probably 2#) stuff?
I'm thinking of grinding/chopping some of it with celery and onion and
maybe a little relish of some sort for a sandwich spread.

I'm edgy about anything requiring further cooking or heating -- I can't
see it get anything but tougher.

I await your counsel.

Gawd. I might try shredding it (with a pick axe) and simmering it on low
with some Italian spices to make Italian beef sandwiches. I can still
remember that Thanksgiving turkey I left in the oven for about 15 hours.

Michael

--

DOH! 15 hours? It couldn't have been edible after that. Did you end up
tossing it and if so, what did you eat for Thanksgiving? Just the sides?

kili

In article .com,
"Juice" wrote:

Melba's Jammin' wrote:
I think I'd have been okay if we hadn't taken a nap after I stuck it in
the oven; or if the alarm on the Polder were louder. . . . I had the
thermometer set for 144 degrees; when I pulled it out, it was
registering 180. Shaddup.

Any feasible suggestions for using the leftover (probably 2#) stuff?
I'm thinking of grinding/chopping some of it with celery and onion and
maybe a little relish of some sort for a sandwich spread.

I'm edgy about anything requiring further cooking or heating -- I can't
see it get anything but tougher.

I await your counsel.

lol

just shit can it

I hope it won't come to that, Barry. In light of Rob's preferences,
it's looking like I may try to make stew from as suggested by zxcvbob.
That's something Rob can just nuke - I'm not going to be around much
this weekend.
--
-Barb
http://jamlady.eboard.com Updated 4-30-2006, Dead Spread
latest church review, and Sam's Festival of Nations costume.
"If it's not worth doing to excess, it's not worth doing at all."

In article ,
"jmcquown" wrote:

Melba's Jammin' wrote:
I think I'd have been okay if we hadn't taken a nap after I stuck it
in the oven; or if the alarm on the Polder were louder. . . . I had
the thermometer set for 144 degrees; when I pulled it out, it was
registering 180. Shaddup.

Any feasible suggestions for using the leftover (probably 2#) stuff?
I'm thinking of grinding/chopping some of it with celery and onion and
maybe a little relish of some sort for a sandwich spread.

Oh, that just sounds nasty! Maybe beef hash? At least yours doesn't have
gravy LOL

I'm edgy about anything requiring further cooking or heating -- I
can't see it get anything but tougher.

I await your counsel.

Grind it into burgers? You'd need some fat of some kind.

Jill

The sandwich spread is pretty good, actually; I haven't made it in a
hundred years. Hash is a distinct possibility - and I've got broth for
gravy to accompany that. Burgers? From already-cooked beef? Nah, I
couldn't do that. In fact, that really sounds disgusting, Jillsie --
what're you smokin'!? LOL!
--
-Barb
http://jamlady.eboard.com Updated 4-30-2006, Dead Spread
latest church review, and Sam's Festival of Nations costume.
"If it's not worth doing to excess, it's not worth doing at all."

"Michael "Dog3" Lonergan" wrote

The turkey was dust We were having both families over. I had to buy 15
complete turkey dinners from the restaurant down the street. I still made
the sides and put the bought sides in the fridge for leftovers. Most
expensive turkey I ever served.

If you've told the story, I've forgotten ... how did the turkey come
to be in the oven for FIFTEEN hours? (laugh)

nancy

Melba's Jammin' wrote:
In article ,
"jmcquown" wrote:

Melba's Jammin' wrote:
I think I'd have been okay if we hadn't taken a nap after I stuck it
in the oven; or if the alarm on the Polder were louder. . . . I had
the thermometer set for 144 degrees; when I pulled it out, it was
registering 180. Shaddup.

Any feasible suggestions for using the leftover (probably 2#) stuff?
I'm thinking of grinding/chopping some of it with celery and onion
and maybe a little relish of some sort for a sandwich spread.

Oh, that just sounds nasty! Maybe beef hash? At least yours
doesn't have gravy LOL

I'm edgy about anything requiring further cooking or heating -- I
can't see it get anything but tougher.

I await your counsel.

Grind it into burgers? You'd need some fat of some kind.

Jill

The sandwich spread is pretty good, actually; I haven't made it in a
hundred years. Hash is a distinct possibility - and I've got broth
for gravy to accompany that. Burgers? From already-cooked beef?
Nah, I couldn't do that. In fact, that really sounds disgusting,
Jillsie -- what're you smokin'!? LOL!

You're absolutely right. I wasn't thinking. Wish I could claim to have
been smokin' something.

Jill

kilikini wrote:
"Old Mother Ashby" wrote in message
...
limey wrote:

"Melba's Jammin'" wrote



Any feasible suggestions for using the leftover (probably 2#)
stuff? I'm thinking of grinding/chopping some of it with celery
and onion and maybe a little relish of some sort for a sandwich
spread.



Easy - make cottage pie! (The English way to use leftovers).
Recipe follows - just adapt it in order to use cooked beef, rather
than cooking the ground beef:

* Exported from MasterCook *

Irish Rover's Unicorn Pub Cottage Pie

Recipe By :Posted by Murph Associates, rfc - 2/28/03


2 lb ground beef - lean
1 cup onion - diced
1 cup carrots - diced
1 cup celery - diced
1 1/2 cup corn - fresh or frozen
2 garlic cloves - minced
salt and pepper - to taste
1/2 tsp nutmeg
8 oz beef broth
2 Tbsp butter - mixed with 2 Tbsp flour
2 lb potatoes - cooked and mashed
butter

Cook ground beef in frying pan until brown. Add onion, carrots,
celery, garlic, salt, pepper and nutmeg. Lower heat and cook for 10
minutes or until vegetables are wilted. Add beef broth, bring to a
boil. Stir in enough of the butter/flour roux to make a thick gravy
to bind the filling. Pour into large shallow baking pan and cool.
The filling should be about 1-1/2 inches deep. Cover the meat
mixture in the pan with the corn and then top with the hot mashed
potatoes. smooth potatoes evenly, brush surface with butter. Bake
at 325 F for 35-40 minutes. Serves 6.

Dora




At last! I was on the verge of suggesting cottage pie myself, but I
kept thinking that somebody else would beat me to it so I hung on,
and on, and on...

I've never used sweet corn in cottage - or shepherd's - pie, sounds
like it's worth a try...

Christine

I think I'd add peas, too. It's kind of calling for it, IMO.

kili

I'm one of those few people who would add lima beans. I love lima beans.
Don't understand why most people hate them.

Jill

jmcquown wrote:

I'm one of those few people who would add lima beans. I love lima beans.
Don't understand why most people hate them.




I've never met a lima I liked. I guess it's a texture thing. They feel
like little pockets of tasteless starch each wrapped in a thick plastic
coat. Yum. (Not!)

gloria p

"kilikini" wrote

"Old Mother Ashby" wrote

limey wrote:


Easy - make cottage pie! (The English way to use leftovers). Recipe
follows - just adapt it in order to use cooked beef, rather than cooking
the
ground beef:

* Exported from MasterCook *

Irish Rover's Unicorn Pub Cottage Pie
recipe snipped

Dora

At last! I was on the verge of suggesting cottage pie myself, but I
kept thinking that somebody else would beat me to it so I hung on, and
on, and on...

I've never used sweet corn in cottage - or shepherd's - pie, sounds like
it's worth a try...

Christine

I think I'd add peas, too. It's kind of calling for it, IMO.

kili

I agree, kili. I make up my usual cottage pie from memory and always
include peas - sometimes add a chopped tomato. I usually don't put corn
in, but sometimes do. I sent Barb the above recipe which I had stashed in
Master Cook and didn't notice the lack of peas. Shame on me.

Dora

"Puester" wrote
jmcquown wrote:

I'm one of those few people who would add lima beans. I love lima beans.
Don't understand why most people hate them.


I've never met a lima I liked. I guess it's a texture thing. They feel
like little pockets of tasteless starch each wrapped in a thick plastic
coat. Yum. (Not!)

gloria p

I agree, Gloria. Your description fits them exactly - at least for me. DH
likes them, though.

Dora

Puester wrote:

I've never met a lima I liked. I guess it's a texture thing. They feel
like little pockets of tasteless starch each wrapped in a thick plastic
coat. Yum. (Not!)

I second that emotion. Blech.

Goomba38 wrote:
Puester wrote:

I've never met a lima I liked. I guess it's a texture thing. They feel
like little pockets of tasteless starch each wrapped in a thick plastic
coat. Yum. (Not!)

I second that emotion. Blech.

Canned lima beans typically fit your description... you've obviously
never had properly cooked lima beans. And how can you say lima beans
are tasteless, they're one of the most flavorful beans of all.

Sheldon

Sheldon wrote:
Goomba38 wrote:
Puester wrote:

I've never met a lima I liked. I guess it's a texture thing. They feel
like little pockets of tasteless starch each wrapped in a thick plastic
coat. Yum. (Not!)
I second that emotion. Blech.

Canned lima beans typically fit your description... you've obviously
never had properly cooked lima beans. And how can you say lima beans
are tasteless, they're one of the most flavorful beans of all.

Sheldon

Actually I feel the same about most starchy beans. I like very few of
them. And I've had 'em fresh, canned, frozen...you name it. I've tried
'em. Still don't like the starchiness of them. shrug
Goomba