4 medium potatoes, pared and sliced 1/4 inch thick (4 cups)
4 cups coarsely shredded cabbage
3 tablespoons butter
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 1/4 cups milk
2 tablespoons Dijon mustard
corned beef -- either sliced leftover roast or thick sliced deli meat
or a can of corned beef, sliced.
Cook potato slices and cabbage in boiling salted water until nearly
tender. Drain; set aside. Meanwhile, in saucepan, melt butter; blend
in flour and salt. Add milk all at once. Cook and stir until
thickened and bubbly. Remove from heat; stir in mustard. Add the
drained vegetables. Turn half the vegetable mixture into a 2-quart
casserole; top with corned beef slices. Spoon remaining vegetable
mixture over all. Cover and bake in 350F oven for 25 - 30 minutes.

Janet US

(go for it Bryan!)

On Fri, 08 Mar 2013 14:43:41 -0700, Janet Bostwick
> wrote:

>
> 4 medium potatoes, pared and sliced 1/4 inch thick (4 cups)
> 4 cups coarsely shredded cabbage
> 3 tablespoons butter
> 2 tablespoons all-purpose flour
> 1/4 teaspoon salt
> 1 1/4 cups milk
> 2 tablespoons Dijon mustard
> corned beef -- either sliced leftover roast or thick sliced deli meat
> or a can of corned beef, sliced.
> Cook potato slices and cabbage in boiling salted water until nearly
> tender. Drain; set aside. Meanwhile, in saucepan, melt butter; blend
> in flour and salt. Add milk all at once. Cook and stir until
> thickened and bubbly. Remove from heat; stir in mustard. Add the
> drained vegetables. Turn half the vegetable mixture into a 2-quart
> casserole; top with corned beef slices. Spoon remaining vegetable
> mixture over all. Cover and bake in 350F oven for 25 - 30 minutes.
>
Sounds good to me! Call it Deconstructed Corned Beef Hash.

I might try that recipe without the sauce and not precook the
potatoes or cabbage either. Roasted cabbage is great and potatoes cut
1/4 inch thick should be fully cooked in 30 minutes.

--
Food is an important part of a balanced diet.

On 2013-03-08, Janet Bostwick > wrote:
>
> 4 medium potatoes, pared and sliced 1/4 inch thick (4 cups)
> 4 cups coarsely shredded cabbage
> 3 tablespoons butter
> 2 tablespoons all-purpose flour
> 1/4 teaspoon salt
> 1 1/4 cups milk
> 2 tablespoons Dijon mustard
> corned beef -- either sliced leftover roast or thick sliced deli meat
> or a can of corned beef, sliced.
> Cook potato slices and cabbage in boiling salted water until nearly
> tender. Drain; set aside. Meanwhile, in saucepan, melt butter; blend
> in flour and salt. Add milk all at once. Cook and stir until
> thickened and bubbly. Remove from heat; stir in mustard. Add the
> drained vegetables. Turn half the vegetable mixture into a 2-quart
> casserole; top with corned beef slices. Spoon remaining vegetable
> mixture over all. Cover and bake in 350F oven for 25 - 30 minutes.

It sounds disgustingly tasty in a PWT comfort food kinda way. I'm
gonna hafta try it. But, it definitely needs some horseradish in
there, somewhere.

nb

On 8 Mar 2013 21:55:26 GMT, notbob > wrote:

>On 2013-03-08, Janet Bostwick > wrote:
>>
>> 4 medium potatoes, pared and sliced 1/4 inch thick (4 cups)
>> 4 cups coarsely shredded cabbage
>> 3 tablespoons butter
>> 2 tablespoons all-purpose flour
>> 1/4 teaspoon salt
>> 1 1/4 cups milk
>> 2 tablespoons Dijon mustard
>> corned beef -- either sliced leftover roast or thick sliced deli meat
>> or a can of corned beef, sliced.
>> Cook potato slices and cabbage in boiling salted water until nearly
>> tender. Drain; set aside. Meanwhile, in saucepan, melt butter; blend
>> in flour and salt. Add milk all at once. Cook and stir until
>> thickened and bubbly. Remove from heat; stir in mustard. Add the
>> drained vegetables. Turn half the vegetable mixture into a 2-quart
>> casserole; top with corned beef slices. Spoon remaining vegetable
>> mixture over all. Cover and bake in 350F oven for 25 - 30 minutes.
>
>It sounds disgustingly tasty in a PWT comfort food kinda way. I'm
>gonna hafta try it. But, it definitely needs some horseradish in
>there, somewhere.
>
>nb

I love horseradish, but don't you think that you could make this dish
more piquant for your tastes by upping the Dijon?
Janet US

On Mar 8, 1:43*pm, Janet Bostwick > wrote:
> 4 medium potatoes, pared and sliced 1/4 inch thick (4 cups)
> 4 cups coarsely shredded cabbage
> 3 tablespoons butter
> 2 tablespoons all-purpose flour
> 1/4 teaspoon salt
> 1 1/4 cups milk
> 2 tablespoons Dijon mustard
> corned beef -- either sliced leftover roast or thick sliced deli meat
> or a can of corned beef, sliced.
> Cook potato slices and cabbage in boiling salted water until nearly
> tender. *Drain; set aside. *Meanwhile, in saucepan, melt butter; blend
> in flour and salt. *Add milk all at once. *Cook and stir until
> thickened and bubbly. *Remove from heat; stir in mustard. *Add the
> drained vegetables. *Turn half the vegetable mixture into a 2-quart
> casserole; top with corned beef slices. *Spoon remaining vegetable
> mixture over all. *Cover and bake in 350F oven for 25 - 30 minutes.
>
> Janet US
>
> (go for it Bryan!)

Heck, I'd eat that!!

On 3/8/2013 4:49 PM, sf wrote:
>> Cook potato slices and cabbage in boiling salted water until nearly
>> >tender. Drain; set aside. Meanwhile, in saucepan, melt butter; blend
>> >in flour and salt. Add milk all at once. Cook and stir until
>> >thickened and bubbly. Remove from heat; stir in mustard. Add the
>> >drained vegetables. Turn half the vegetable mixture into a 2-quart
>> >casserole; top with corned beef slices. Spoon remaining vegetable
>> >mixture over all. Cover and bake in 350F oven for 25 - 30 minutes.
>> >
> Sounds good to me! Call it Deconstructed Corned Beef Hash.
>
> I might try that recipe without the sauce and not precook the
> potatoes or cabbage either. Roasted cabbage is great and potatoes cut
> 1/4 inch thick should be fully cooked in 30 minutes.

Oh yes, roasted cabbage is fantastic. (Grilled cabbage wedges are also
absolutely wonderful.) Can't comment on the casserole-type dish with
cream sauce since I haven't made it.

Jill

On Fri, 08 Mar 2013 13:49:24 -0800, sf > wrote:

>On Fri, 08 Mar 2013 14:43:41 -0700, Janet Bostwick
> wrote:
>
>>
>> 4 medium potatoes, pared and sliced 1/4 inch thick (4 cups)
>> 4 cups coarsely shredded cabbage
>> 3 tablespoons butter
>> 2 tablespoons all-purpose flour
>> 1/4 teaspoon salt
>> 1 1/4 cups milk
>> 2 tablespoons Dijon mustard
>> corned beef -- either sliced leftover roast or thick sliced deli meat
>> or a can of corned beef, sliced.
>> Cook potato slices and cabbage in boiling salted water until nearly
>> tender. Drain; set aside. Meanwhile, in saucepan, melt butter; blend
>> in flour and salt. Add milk all at once. Cook and stir until
>> thickened and bubbly. Remove from heat; stir in mustard. Add the
>> drained vegetables. Turn half the vegetable mixture into a 2-quart
>> casserole; top with corned beef slices. Spoon remaining vegetable
>> mixture over all. Cover and bake in 350F oven for 25 - 30 minutes.
>>
>Sounds good to me! Call it Deconstructed Corned Beef Hash.
>
>I might try that recipe without the sauce and not precook the
>potatoes or cabbage either. Roasted cabbage is great and potatoes cut
>1/4 inch thick should be fully cooked in 30 minutes.

Someone in Jill's thread was wondering about colcannon. The recipe
above is basically colcannon before mashing the potatoes.
Janet US

On Fri, 08 Mar 2013 16:33:22 -0700, Janet Bostwick
> wrote:

> On Fri, 08 Mar 2013 13:49:24 -0800, sf > wrote:
>
> >>
> >Sounds good to me! Call it Deconstructed Corned Beef Hash.
> >
> >I might try that recipe without the sauce and not precook the
> >potatoes or cabbage either. Roasted cabbage is great and potatoes cut
> >1/4 inch thick should be fully cooked in 30 minutes.
>
> Someone in Jill's thread was wondering about colcannon. The recipe
> above is basically colcannon before mashing the potatoes.

Heh. I stand corrected: Deconstructed Colcannon. I've never made or
eaten colcannon - but I made Bubble & Squeak quite often when my DD
was little because it was her favorite meal. I tried to find a
restaurant or pub where colcannon was on a menu when I was in Dublin a
few years ago. Unfortunately the people I spoke to couldn't tell me
where to find it, nor had they eaten it themselves - and they were
Irish.


--
Food is an important part of a balanced diet.

On 8 Mar 2013 21:55:26 GMT, notbob > wrote:

> On 2013-03-08, Janet Bostwick > wrote:
> >
> > 4 medium potatoes, pared and sliced 1/4 inch thick (4 cups)
> > 4 cups coarsely shredded cabbage
> > 3 tablespoons butter
> > 2 tablespoons all-purpose flour
> > 1/4 teaspoon salt
> > 1 1/4 cups milk
> > 2 tablespoons Dijon mustard
> > corned beef -- either sliced leftover roast or thick sliced deli meat
> > or a can of corned beef, sliced.
> > Cook potato slices and cabbage in boiling salted water until nearly
> > tender. Drain; set aside. Meanwhile, in saucepan, melt butter; blend
> > in flour and salt. Add milk all at once. Cook and stir until
> > thickened and bubbly. Remove from heat; stir in mustard. Add the
> > drained vegetables. Turn half the vegetable mixture into a 2-quart
> > casserole; top with corned beef slices. Spoon remaining vegetable
> > mixture over all. Cover and bake in 350F oven for 25 - 30 minutes.
>
> It sounds disgustingly tasty in a PWT comfort food kinda way. I'm
> gonna hafta try it. But, it definitely needs some horseradish in
> there, somewhere.
>
Why not just eat it with horseradish on the side?

--
Food is an important part of a balanced diet.

On Fri, 08 Mar 2013 14:43:41 -0700, Janet Bostwick
> wrote:

>
>4 medium potatoes, pared and sliced 1/4 inch thick (4 cups)
>4 cups coarsely shredded cabbage
>3 tablespoons butter
>2 tablespoons all-purpose flour
>1/4 teaspoon salt
>1 1/4 cups milk
>2 tablespoons Dijon mustard
>corned beef -- either sliced leftover roast or thick sliced deli meat
>or a can of corned beef, sliced.
>Cook potato slices and cabbage in boiling salted water until nearly
>tender. Drain; set aside. Meanwhile, in saucepan, melt butter; blend
>in flour and salt. Add milk all at once. Cook and stir until
>thickened and bubbly. Remove from heat; stir in mustard. Add the
>drained vegetables. Turn half the vegetable mixture into a 2-quart
>casserole; top with corned beef slices. Spoon remaining vegetable
>mixture over all. Cover and bake in 350F oven for 25 - 30 minutes.
>

Hmm, sounds good. I'll have to try this one, thanks.

sf wrote:
> On Fri, 08 Mar 2013 14:43:41 -0700, Janet Bostwick
> > wrote:
>
>>
>> 4 medium potatoes, pared and sliced 1/4 inch thick (4 cups)
>> 4 cups coarsely shredded cabbage
>> 3 tablespoons butter
>> 2 tablespoons all-purpose flour
>> 1/4 teaspoon salt
>> 1 1/4 cups milk
>> 2 tablespoons Dijon mustard
>> corned beef -- either sliced leftover roast or thick sliced deli meat
>> or a can of corned beef, sliced.
>> Cook potato slices and cabbage in boiling salted water until nearly
>> tender. Drain; set aside. Meanwhile, in saucepan, melt butter;
>> blend in flour and salt. Add milk all at once. Cook and stir until
>> thickened and bubbly. Remove from heat; stir in mustard. Add the
>> drained vegetables. Turn half the vegetable mixture into a 2-quart
>> casserole; top with corned beef slices. Spoon remaining vegetable
>> mixture over all. Cover and bake in 350F oven for 25 - 30 minutes.
>>
> Sounds good to me! Call it Deconstructed Corned Beef Hash.

I was going to say Corned Beef Hash Lasagna.

-S-

"Janet Bostwick" > wrote in message
...
>
> 4 medium potatoes, pared and sliced 1/4 inch thick (4 cups)
> 4 cups coarsely shredded cabbage
> 3 tablespoons butter
> 2 tablespoons all-purpose flour
> 1/4 teaspoon salt
> 1 1/4 cups milk
> 2 tablespoons Dijon mustard
> corned beef -- either sliced leftover roast or thick sliced deli meat
> or a can of corned beef, sliced.
> Cook potato slices and cabbage in boiling salted water until nearly
> tender. Drain; set aside. Meanwhile, in saucepan, melt butter; blend
> in flour and salt. Add milk all at once. Cook and stir until
> thickened and bubbly. Remove from heat; stir in mustard. Add the
> drained vegetables. Turn half the vegetable mixture into a 2-quart
> casserole; top with corned beef slices. Spoon remaining vegetable
> mixture over all. Cover and bake in 350F oven for 25 - 30 minutes.
>
> Janet US
>
> (go for it Bryan!)

That sounds really good, something my dh would really like.

Cheri

On 3/8/2013 4:43 PM, Janet Bostwick wrote:
>
> 4 medium potatoes, pared and sliced 1/4 inch thick (4 cups)
> 4 cups coarsely shredded cabbage
> 3 tablespoons butter
> 2 tablespoons all-purpose flour
> 1/4 teaspoon salt
> 1 1/4 cups milk
> 2 tablespoons Dijon mustard
> corned beef -- either sliced leftover roast or thick sliced deli meat
> or a can of corned beef, sliced.
> Cook potato slices and cabbage in boiling salted water until nearly
> tender. Drain; set aside. Meanwhile, in saucepan, melt butter; blend
> in flour and salt. Add milk all at once. Cook and stir until
> thickened and bubbly. Remove from heat; stir in mustard. Add the
> drained vegetables. Turn half the vegetable mixture into a 2-quart
> casserole; top with corned beef slices. Spoon remaining vegetable
> mixture over all. Cover and bake in 350F oven for 25 - 30 minutes.
>
> Janet US
>
> (go for it Bryan!)
>
This is a keeper for after St Paddy's day! Thanks Janet.

On 3/8/2013 6:18 PM, jmcquown wrote:

> Oh yes, roasted cabbage is fantastic. (Grilled cabbage wedges are also
> absolutely wonderful.) Can't comment on the casserole-type dish with
> cream sauce since I haven't made it.

How would you grill cabbage wedges? Sounds interesting to me, and I
have some that I'd like something good to make this weekend. TIA!

On 3/8/2013 4:55 PM, notbob wrote:
> On 2013-03-08, Janet Bostwick > wrote:
>>
>> 4 medium potatoes, pared and sliced 1/4 inch thick (4 cups)
>> 4 cups coarsely shredded cabbage
>> 3 tablespoons butter
>> 2 tablespoons all-purpose flour
>> 1/4 teaspoon salt
>> 1 1/4 cups milk
>> 2 tablespoons Dijon mustard
>> corned beef -- either sliced leftover roast or thick sliced deli meat
>> or a can of corned beef, sliced.
>> Cook potato slices and cabbage in boiling salted water until nearly
>> tender. Drain; set aside. Meanwhile, in saucepan, melt butter; blend
>> in flour and salt. Add milk all at once. Cook and stir until
>> thickened and bubbly. Remove from heat; stir in mustard. Add the
>> drained vegetables. Turn half the vegetable mixture into a 2-quart
>> casserole; top with corned beef slices. Spoon remaining vegetable
>> mixture over all. Cover and bake in 350F oven for 25 - 30 minutes.
>
> It sounds disgustingly tasty in a PWT comfort food kinda way. I'm
> gonna hafta try it. But, it definitely needs some horseradish in
> there, somewhere.
>
> nb
>
Maybe you can mix the horseradish with the dijon mustard?

Yes. This is a keeper. Thank you. Polly

On Fri, 08 Mar 2013 23:02:28 -0500, Cheryl >
wrote:

> On 3/8/2013 6:18 PM, jmcquown wrote:
>
> > Oh yes, roasted cabbage is fantastic. (Grilled cabbage wedges are also
> > absolutely wonderful.) Can't comment on the casserole-type dish with
> > cream sauce since I haven't made it.
>
> How would you grill cabbage wedges? Sounds interesting to me, and I
> have some that I'd like something good to make this weekend. TIA!

Same way you'd roast them, Cheryl. Coat them with a little olive oil,
season as desired and put them on a not too hot part of the bbq grill
to cook. I think it's easier to roast, but if you're using the bbq
for something else - it's not a big deal to throw some chunks of
cabbage on toward the end.

--
Food is an important part of a balanced diet.

On Fri, 08 Mar 2013 23:13:14 -0500, Cheryl >
wrote:

> On 3/8/2013 4:55 PM, notbob wrote:
> > On 2013-03-08, Janet Bostwick > wrote:
> >>
> >> 4 medium potatoes, pared and sliced 1/4 inch thick (4 cups)
> >> 4 cups coarsely shredded cabbage
> >> 3 tablespoons butter
> >> 2 tablespoons all-purpose flour
> >> 1/4 teaspoon salt
> >> 1 1/4 cups milk
> >> 2 tablespoons Dijon mustard
> >> corned beef -- either sliced leftover roast or thick sliced deli meat
> >> or a can of corned beef, sliced.
> >> Cook potato slices and cabbage in boiling salted water until nearly
> >> tender. Drain; set aside. Meanwhile, in saucepan, melt butter; blend
> >> in flour and salt. Add milk all at once. Cook and stir until
> >> thickened and bubbly. Remove from heat; stir in mustard. Add the
> >> drained vegetables. Turn half the vegetable mixture into a 2-quart
> >> casserole; top with corned beef slices. Spoon remaining vegetable
> >> mixture over all. Cover and bake in 350F oven for 25 - 30 minutes.
> >
> > It sounds disgustingly tasty in a PWT comfort food kinda way. I'm
> > gonna hafta try it. But, it definitely needs some horseradish in
> > there, somewhere.
> >
> > nb
> >
> Maybe you can mix the horseradish with the dijon mustard?

IMO: that's overdoing it.

--
Food is an important part of a balanced diet.

On 3/9/2013 12:24 AM, sf wrote:
> On Fri, 08 Mar 2013 23:02:28 -0500, Cheryl >
> wrote:
>
>> On 3/8/2013 6:18 PM, jmcquown wrote:
>>
>>> Oh yes, roasted cabbage is fantastic. (Grilled cabbage wedges are also
>>> absolutely wonderful.) Can't comment on the casserole-type dish with
>>> cream sauce since I haven't made it.
>>
>> How would you grill cabbage wedges? Sounds interesting to me, and I
>> have some that I'd like something good to make this weekend. TIA!
>
> Same way you'd roast them, Cheryl. Coat them with a little olive oil,
> season as desired and put them on a not too hot part of the bbq grill
> to cook. I think it's easier to roast, but if you're using the bbq
> for something else - it's not a big deal to throw some chunks of
> cabbage on toward the end.
>
Exactly! A little oil, S&P is all I use. Indirect heat, not directly
over the hot coals. The cabbage carmelizes nicely.

Jill

jmcquown wrote:
>
> On 3/9/2013 12:24 AM, sf wrote:
> > On Fri, 08 Mar 2013 23:02:28 -0500, Cheryl >
> > wrote:
> >
> >> On 3/8/2013 6:18 PM, jmcquown wrote:
> >>
> >>> Oh yes, roasted cabbage is fantastic. (Grilled cabbage wedges are also
> >>> absolutely wonderful.) Can't comment on the casserole-type dish with
> >>> cream sauce since I haven't made it.
> >>
> >> How would you grill cabbage wedges? Sounds interesting to me, and I
> >> have some that I'd like something good to make this weekend. TIA!
> >
> > Same way you'd roast them, Cheryl. Coat them with a little olive oil,
> > season as desired and put them on a not too hot part of the bbq grill
> > to cook. I think it's easier to roast, but if you're using the bbq
> > for something else - it's not a big deal to throw some chunks of
> > cabbage on toward the end.
> >
> Exactly! A little oil, S&P is all I use. Indirect heat, not directly
> over the hot coals. The cabbage carmelizes nicely.

That sounds very good to me. Wish I was allowed to use a grill here to try
it. I actually could try this by *secretly* grilling on the back porch
after 5pm like many of my neighbors do. Once the "apartment police" go home
at 5pm, many neighbors break out the grills.

Funny story about ham and cabbage. Back when I first got married, my wife
wanted to make that for me since I told her that I liked it. After a LONG
time of her in the kitchen making this, I went in to see what was taking so
long.

She had a whole head of cabbage sitting in a small saucepan of water (with a
little bit of ham). Half the head was out of water at any time and she was
standing there with a fork rotating it and poking it with the fork. heheh

She looked at me and said, "Gary, this takes forever to cook!"

I laughed and said, "Honey, you're supposed to cut the cabbage first."

She didn't know much about cooking then but she sure learned fast and
quickly became a very, very good cook.

G.

On 3/9/2013 8:00 AM, Gary wrote:
> jmcquown wrote:
>>
>> On 3/9/2013 12:24 AM, sf wrote:
>>> On Fri, 08 Mar 2013 23:02:28 -0500, Cheryl >
>>> wrote:
>>>
>>>> On 3/8/2013 6:18 PM, jmcquown wrote:
>>>>
>>>>> Oh yes, roasted cabbage is fantastic. (Grilled cabbage wedges are also
>>>>> absolutely wonderful.) Can't comment on the casserole-type dish with
>>>>> cream sauce since I haven't made it.
>>>>
>>>> How would you grill cabbage wedges? Sounds interesting to me, and I
>>>> have some that I'd like something good to make this weekend. TIA!
>>>
>>> Same way you'd roast them, Cheryl. Coat them with a little olive oil,
>>> season as desired and put them on a not too hot part of the bbq grill
>>> to cook. I think it's easier to roast, but if you're using the bbq
>>> for something else - it's not a big deal to throw some chunks of
>>> cabbage on toward the end.
>>>
>> Exactly! A little oil, S&P is all I use. Indirect heat, not directly
>> over the hot coals. The cabbage carmelizes nicely.
>
> That sounds very good to me. Wish I was allowed to use a grill here to try
> it. I actually could try this by *secretly* grilling on the back porch
> after 5pm like many of my neighbors do. Once the "apartment police" go home
> at 5pm, many neighbors break out the grills.
>
There's a reason for those rules, as you well know. In one apartment
the people who lived downstairs damn near set my (wooden) balcony on
fire. The whole building could have gone up if I hadn't been there.
Turns out the guy's teenage kids were visiting for the weekend. They
thought they'd be "helpful" and start dinner before he got home. They
decided to grill chicken. Lit the grill, threw the chicken on then went
inside and forgot about it.

Just roast cabbage in the oven, Gary. And keep an eye on those
neighbors!

> Funny story about ham and cabbage. Back when I first got married, my wife
> wanted to make that for me since I told her that I liked it. After a LONG
> time of her in the kitchen making this, I went in to see what was taking so
> long.
>
> She had a whole head of cabbage sitting in a small saucepan of water (with a
> little bit of ham). Half the head was out of water at any time and she was
> standing there with a fork rotating it and poking it with the fork. heheh
>
LOL! Everyone has to start somewhere.

> She didn't know much about cooking then but she sure learned fast and
> quickly became a very, very good cook.
>
> G.
>
Jill

On Sat, 09 Mar 2013 08:00:54 -0500, Gary > wrote:

> That sounds very good to me. Wish I was allowed to use a grill here to try
> it. I actually could try this by *secretly* grilling on the back porch
> after 5pm like many of my neighbors do. Once the "apartment police" go home
> at 5pm, many neighbors break out the grills.

Do yourself a favor and buy a grill pan. I was shocked at how
outdoorsy it can make your meat - or whatever else you're grilling
taste.

--
Food is an important part of a balanced diet.

sf wrote:
>
> On Sat, 09 Mar 2013 08:00:54 -0500, Gary > wrote:
>
> > That sounds very good to me. Wish I was allowed to use a grill here to try
> > it. I actually could try this by *secretly* grilling on the back porch
> > after 5pm like many of my neighbors do. Once the "apartment police" go home
> > at 5pm, many neighbors break out the grills.
>
> Do yourself a favor and buy a grill pan. I was shocked at how
> outdoorsy it can make your meat - or whatever else you're grilling
> taste.

I discovered a few years ago how to simulate grilled hotdogs inside. I
microwave them to hot, then hold them in tongs over my gas grill to get that
char. Taste is good.

G.

On Mar 8, 3:43*pm, Janet Bostwick > wrote:
> 4 medium potatoes, pared and sliced 1/4 inch thick (4 cups)
> 4 cups coarsely shredded cabbage
> 3 tablespoons butter
> 2 tablespoons all-purpose flour
> 1/4 teaspoon salt
> 1 1/4 cups milk
> 2 tablespoons Dijon mustard
> corned beef -- either sliced leftover roast or thick sliced deli meat
> or a can of corned beef, sliced.
> Cook potato slices and cabbage in boiling salted water until nearly
> tender. *Drain; set aside. *Meanwhile, in saucepan, melt butter; blend
> in flour and salt. *Add milk all at once. *Cook and stir until
> thickened and bubbly. *Remove from heat; stir in mustard. *Add the
> drained vegetables. *Turn half the vegetable mixture into a 2-quart
> casserole; top with corned beef slices. *Spoon remaining vegetable
> mixture over all. *Cover and bake in 350F oven for 25 - 30 minutes.
>
> Janet US
>
> (go for it Bryan!)

I have a friend who makes something similar, only using mashed
potatoes (no white sauce) and sauerkraut. She uses corned beef. I
don't have the recipe, but it shouldn't be hard to put it together.

N.

On Friday, March 8, 2013 3:43:41 PM UTC-6, Janet Bostwick wrote:
> 4 medium potatoes, pared and sliced 1/4 inch thick (4 cups)
>
> 4 cups coarsely shredded cabbage
>
> 3 tablespoons butter
>
> 2 tablespoons all-purpose flour
>
> 1/4 teaspoon salt
>
> 1 1/4 cups milk
>
> 2 tablespoons Dijon mustard
>
> corned beef -- either sliced leftover roast or thick sliced deli meat
>
> or a can of corned beef, sliced.
>
> Cook potato slices and cabbage in boiling salted water until nearly
>
> tender. Drain; set aside. Meanwhile, in saucepan, melt butter; blend
>
> in flour and salt. Add milk all at once. Cook and stir until
>
> thickened and bubbly. Remove from heat; stir in mustard. Add the
>
> drained vegetables. Turn half the vegetable mixture into a 2-quart
>
> casserole; top with corned beef slices. Spoon remaining vegetable
>
> mixture over all. Cover and bake in 350F oven for 25 - 30 minutes.
>
>
>
> Janet US
>
>
>
> (go for it Bryan!)

If I liked cabbage that would look good. There is not a single inferior ingredient.

--Bryan