Top O' the Mornin' to Ya! :)~

:)~
Happy St. Patty's Day!...I love this holiday, it's all about drinking beer!...Ha! Ha!
One of the most craziest and fun days spent behind the line was at a restaurant called The Black Rock Castle. We just opened a few months before, and had no idea what we were in for.....We were so busy that we had a line around the corner like it was Studio 54 in the 70's......In the pouring rain no less!....We were actually drying out 20 dollar bills in the oven for the tented patio bartenders....After the kitchen was closed we joined the festivities. My birthday is the 18th so we got blasted drunk after midnight, and listned and danced to some great Traditional Irish music......

Here are some recipes I found for cornbeef leftovers......

Corned Beef Casserole

1/2 lb. Egg noodles, cooked and drained
2 1/2 c. Diced leftover corned beef
1/2 c. Shredded mild Cheddar cheese
1 can Cream of mushroom or cream of chicken soup
1 c. Milk
1/2 c. Chopped onion
3/4 c. Bread crumbs tossed with a tablespoon or two of melted butter

Combine cooked noodles, corned beef, cheese, soup, milk, and onion. Pour into a greased 2-quart baking dish then top with buttered bread crumbs. Bake at 350° for 45 minutes, until hot and bubbly. Serves 8

Hash and Eggs

1/4 c. Minced onions
1/4 c . Diced green pepper
1 Tb. Olive oil
2 c. Cooked chopped corned beef
2 c. Diced cooked potatoes
1/8 tsp. pepper
6 eggs
salt and pepper to taste
1 pkg. Dry hollandaise mix- follow directions

Sauté onion and green pepper in oil until tender. Mix with corned beef, potatoes and pepper. Mash together until well mixed. Flatten out between 2 pieces of waxed paper to about 1-inch thick. Cut into 6 large circles on both sides. Top each circle with a poached egg and sprinkle with salt and pepper. Corned beef hash circles can be formed ahead of time and refrigerated until ready to cook. Top with hollandaise.

Corned Beef in Phylo

1 1/2 c. Shredded corn beef
2/3 c. Shredded cabbage
1/2 c. Diced onion
1/4 c. Diced red pepper
1/2 c. Grated Gruyere cheese
1 Tb. Grain mustard
6 Sheets of phylo
1/4 c. Melted butter

Saute the onions 1 to 2 minutes. Add the cabbage and continue sauteing until the cabbage has wilted. Mix in the mustard and season with salt and pepper.
Take phyllo sheet and lay flat. To prevent the phylo from tearing..... Start from the middle and brush out towards the edges with the melted butter. Place next sheet over and repeat until all 6 sheets are stacked. Cover 2/3 of the sheets with the corned beef. Spread the cabbage mixture over the corned beef. Sprinkle the cheese over the cabbage. Starting with the side that has the most filling, roll the strudel up, tucking the sides in towards the end. Brush the entire strudel with the remaining olive oil. Season with salt and pepper. Bake for 15 to 20 minutes or until golden brown and heated through.