RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1403
| View Recipe |
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| Recipe Name: |
Hash and Corn Cakes |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2007-03-29
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Beef |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
?
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
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Directions:
You will need leftover meat and broth from Chuck Roast.
Cut up leftover meat into bite-sized pieces. Put all ingredients into a medium saucepan. Add potatoes, carrots and peas.
Simmer until potatoes are done.
Make a slurry of flour, water and kitchen bouquet. Add to thicken the broth. Cook until boiling and thick.
While the hash is cooking, mix egg, buttermilk, and soda. Stir in cornmeal until mixture is almost as thick as cake batter.
Heat Crisco on griddle. Then using a large spoon, spoon out batter like pancakes. Flip once during cooking.
Serve hash over corn cakes. |
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Nancy's Chuck Roast
(Add to shopping list) :
1 to taste salt and pepper
2 Tablespoons crisco
1 Each soup mix, Lipton Onion-Mushroom
1 Cup wine, dry red
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Directions:
Preheat oven to 350 degrees.
Season roast with salt and pepper to taste.
Heat roast pan or large Dutch Oven. Add crisco and let it melt completely. Once you have reached around 350 degrees, or the fat is glistening, add the roast and sear on the first side.
Turn roast over once it has loosened from the bottom of the pan. Let sear again until it loosens from the pan.
Add soup mix, wine and enough water to cover.
Bake, covered, for 2 to 3 hours (the longer the better).
Check liquid level every hour and add water/wine to keep .5 to 1 inch of liquid.
With 1 hour left to cook, add carrots, potatoes, onions and parsnips, if using.
When the meat is falling apart and the vegetables are tender when forked, remove from the oven. Remove the vegetables with a slotted spoon to a serving bowl; move beef to a serving platter.
Place roast pan or Dutch Oven on the stove over medium-high heat and bring liquid to a boil. Meanwhile, mix cornstartch with a little cold water to make a slurry. While stirring the gravy, pour in the slurry and let boil until slightly thickened, about 2 to 3 minutes.
Serve meat and vegetables with the gravy plus some butter for the potatoes, if desired. |
Corn Cakes
(Add to shopping list) :
2 Tablespoons crisco
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Directions:
Grease a griddle until just smoking.
Whisk egg and buttermilk. Add soda and salt. Whisk in cornmeal gradually until it reaches the right consistency of thick cream.
Pour 2 Tablespoons of batter for each cake. When bubbles start to break, flip and cook for a minute or 2 longer.
Serve with butter and/or syrup.
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| Nutrition per Serving: |
| Calories: |
28 |
Total Carbs: |
5.9 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
0.1 |
Protein: |
0.81 |
| Fiber: |
0.19 |
Sodium: |
0.13 |
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