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

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

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

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

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

"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

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