Using some of the St. Patrick's Day leftovers
 

I had about half a loaf of Irish soda bread left over, and a quarter-pound
of sharp Cheddar cheese. I whisked together a couple eggs, about a cup and a
half of milk, and two tablespoons of sugar. The bread was cut into half-inch
cubes (many of which crumbled), and was put into the custard mixture to
soak. About a quarter-cup of raisins were plumped by putting them into
boiling water and letting them soak for half an hour. When the bread and the
raisins had soaked for the allotted time, I cut the Cheddar into
quarter-inch cubes, drained the raisins, and folded the raisins and cheese
into the bread mixture. That mixture was put into three ramekins and baked
at 350°F until set, about 40 minutes.

The result was a not-too-sweet cheddar bread pudding which makes a very nice
complement to a crisp sweet apple.

Bob

Using some of the St. Patrick's Day leftovers
 

On Fri, 20 Mar 2009 18:08:04 -0700, "Bob Terwilliger"
> wrote:

>I had about half a loaf of Irish soda bread left over, and a quarter-pound
>of sharp Cheddar cheese. I whisked together a couple eggs, about a cup and a
>half of milk, and two tablespoons of sugar. The bread was cut into half-inch
>cubes (many of which crumbled), and was put into the custard mixture to
>soak. About a quarter-cup of raisins were plumped by putting them into
>boiling water and letting them soak for half an hour. When the bread and the
>raisins had soaked for the allotted time, I cut the Cheddar into
>quarter-inch cubes, drained the raisins, and folded the raisins and cheese
>into the bread mixture. That mixture was put into three ramekins and baked
>at 350°F until set, about 40 minutes.
>
>The result was a not-too-sweet cheddar bread pudding which makes a very nice
>complement to a crisp sweet apple.
>
>Bob

We used up the last of the St. Paddy's treats for dinner. I sauteed a
chopped onion, diced the last of the potatoes and the corned beef and
tossed that in with the onions, and let it all get nice and crispy.

Corned beef hash and eggs for dinner, with toasted soda bread and jam.

Boron

Using some of the St. Patrick's Day leftovers
 

Boron Elgar wrote:

> Corned beef hash and eggs for dinner, with toasted soda bread and jam.

I went ahead and picked up an Angus corned beef (round) and am looking
forward to making corned beef hash with the leftovers. I'm really
looking forward to it, but probably won't be for another two to three
weeks before I make the corned beef.

--Lin

Using some of the St. Patrick's Day leftovers
 

On Fri, 20 Mar 2009 18:54:44 -0700, Lin >
wrote:

>Boron Elgar wrote:
>
>> Corned beef hash and eggs for dinner, with toasted soda bread and jam.
>
>I went ahead and picked up an Angus corned beef (round) and am looking
>forward to making corned beef hash with the leftovers. I'm really
>looking forward to it, but probably won't be for another two to three
>weeks before I make the corned beef.
>
>--Lin

Is it cryovac or frozen?

Boron

Using some of the St. Patrick's Day leftovers
 

Boron Elgar wrote:

> Is it cryovac or frozen?

Currently, cryovac with a 'sell by' date of 6/27. I don't want to freeze
it if I can avoid doing so.

--Lin

Using some of the St. Patrick's Day leftovers
 

"Lin" > wrote in message
...
> Boron Elgar wrote:
>
>> Is it cryovac or frozen?
>
> Currently, cryovac with a 'sell by' date of 6/27. I don't want to freeze
> it if I can avoid doing so.
>
> --Lin



I've never had a problem freezing cryvac'd corned beef. If it's a good
price stock up! Although June is a good distance away ;) I love corned
beef any time of year.

Jill

Using some of the St. Patrick's Day leftovers
 

"jmcquown" > wrote in message
...
> "Lin" > wrote in message
> ...
>> Boron Elgar wrote:
>>
>>> Is it cryovac or frozen?
>>
>> Currently, cryovac with a 'sell by' date of 6/27. I don't want to freeze
>> it if I can avoid doing so.
>>
>> --Lin
>
>
>
> I've never had a problem freezing cryvac'd corned beef. If it's a good
> price stock up! Although June is a good distance away ;) I love corned
> beef any time of year.
>
> Jill

I wouldn't, corned beef in its plastic package is much too salty to freeze,
probably won't even freeze solid in a home freezer. It's better to cook
corned beef and then freeze it, and still it won't have a very long shelf
life, like other similarly cured meats (tube steak, bacon) I'd say no more
than 4 months.

Using some of the St. Patrick's Day leftovers
 

brooklyn1 wrote:
> "jmcquown" > wrote in message
> ...
>> "Lin" > wrote in message
>> ...
>>> Boron Elgar wrote:
>>>
>>>> Is it cryovac or frozen?
>>> Currently, cryovac with a 'sell by' date of 6/27. I don't want to freeze
>>> it if I can avoid doing so.
>>>
>>> --Lin
>>
>>
>> I've never had a problem freezing cryvac'd corned beef. If it's a good
>> price stock up! Although June is a good distance away ;) I love corned
>> beef any time of year.
>>
>> Jill
>
> I wouldn't, corned beef in its plastic package is much too salty to freeze,
> probably won't even freeze solid in a home freezer. It's better to cook
> corned beef and then freeze it, and still it won't have a very long shelf
> life, like other similarly cured meats (tube steak, bacon) I'd say no more
> than 4 months.
>
>
>

I have frozen corned beef in its package many times. It freezes just
fine and lasts in the home freezer for months. The longest I've kept one
is 8 or 9 months.

My family loved corned beef and cabbage and it was an easy dish to do
when I was working. I have posted my overnight, save the dirty water
technique. Even DH, who is pretty inept in the kitchen could set up the
cabbage and potatoes to cook, so when corned beef was on sale, I'd stock
up on it.

I suppose this post is going to get me on Sheldon's s--t list again. Two
days in a row! Ask me if I care <vbg>

--
Janet Wilder
way-the-heck-south Texas
spelling doesn't count
but cooking does

Using some of the St. Patrick's Day leftovers
 

On Fri, 20 Mar 2009 19:38:42 -0700, Lin >
wrote:

>Boron Elgar wrote:
>
>> Is it cryovac or frozen?
>
>Currently, cryovac with a 'sell by' date of 6/27. I don't want to freeze
>it if I can avoid doing so.
>
>--Lin

With an expiration date that far off, you should be fine, but I don't
think you'll have any problem freezing it, either. I vac pack and
freeze pickled tongue with not problems.

Boron

Using some of the St. Patrick's Day leftovers
 

"brooklyn1" > wrote in message
...
>
> "jmcquown" > wrote in message
> ...
>> "Lin" > wrote in message
>> ...
>>> Boron Elgar wrote:
>>>
>>>> Is it cryovac or frozen?
>>>
>>> Currently, cryovac with a 'sell by' date of 6/27. I don't want to freeze
>>> it if I can avoid doing so.
>>>
>>> --Lin
>>
>>
>>
>> I've never had a problem freezing cryvac'd corned beef. If it's a good
>> price stock up! Although June is a good distance away ;) I love corned
>> beef any time of year.
>>
>> Jill
>
> I wouldn't, corned beef in its plastic package is much too salty to
> freeze, probably won't even freeze solid in a home freezer. It's better
> to cook corned beef and then freeze it, and still it won't have a very
> long shelf life, like other similarly cured meats (tube steak, bacon) I'd
> say no more than 4 months.
>
>
Maybe the corned beef you buy is far too salty. The ones I have bought
freeze rock solid just fine.

Jill