Kopy Kat Recipes - B

Biba Italian Restaurant Prosciutto and Asparagus Bundles

2 pounds medium asparagus
8 thin slices prosciutto (about 6 to 7 ounces)
1/2 to 3/4 cup freshly grated Parmigiano-Reggiano cheese
3 to 4 tablespoons unsalted butter

Cook asparagus in salted boiling water or steam them until tender but still firm to the bite, 4 to 5 minutes. Place them in a large bowl of ice to stop the cooking. Drain again and pat dry with paper towels. Preheat the oven to 375 degrees. Butter a large baking pan.

Put the prosciutto slices on a working surface and place 4 to 5 asparagus in the center of each slice. Sprinkle asparagus with some parmigiano and dot with a little butter. Roll prosciutto loosely around the asparagus and place in the baking dish.

Top them with some more Parmigiano and butter. Bake until the cheese and butter are melted and the bundles just begin to color. Serve at once. Makes 4 Servings

Biba Italian Restaurant Four Cheese Salad with Roasted Walnuts

2 ounces whole milk mozzarella, cut into 1-inch cubes
2 ounces Gorgonzola or blue cheese cut into 1-inch cubes
2 ounces Swiss cheese, cut into 1-inch cubes
2 ounces fontina or other soft Italian or French cheese, cut into 1-inch cubes
1 ounce shelled walnuts
1 red bell pepper, roasted, peeled, seeded and cut into thin strips
1 tablespoon chopped fresh parsley
1 to 2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper

Combine the cheeses in a medium bowl. Cover and refrigerate until ready to use. Preheat the oven to 400. Place the walnuts on a cookie sheet and bake until lightly golden, 4 to 5 minutes. Cool.

Add walnuts, red bell pepper, parsley, and olive oil to the cheese, season with salt and several twists of pepper, and toss to mix. Taste, adjust the seasoning and serve. Makes 2 Servings

Biba Italian Restaurant Crostini with Mozzarella, Tomatoes Herbs

1 baguette Italian or French bread
4 juicy ripe tomatoes, peeled and seeded
1 tablespoon olive oil
2 tablespoons rinsed and dried capers
2 anchovy fillets, diced
1/4 cup roughly chopped fresh oregano, basil or parsley leaves
Salt and freshly ground black pepper
1/4 pound mozzarella or imported Italian fontina, sliced

Cut the bread into 1/2 inch thick slices. Cut the peeled and seeded tomatoes into rough strips. Put the tomato strips in a strainer over a bowl to drain off the excess juices. (Reserve the juices for soups or sauces, if you wish). Preheat the broiler. Put the tomato pulp in a bowl. Add the olive oil, capers, anchovies, and oregano. Season lightly with salt and pepper and mix gently.

Cover bread slices with thin slices of mozzarella. Top the cheese with some tomato mixture. Place the crostini on a lightly oiled broiler pan and place the pan under the broiler about 4 inches from the heat source. Broil until the cheese has melted. Serve hot. Makes 4 Servings

Biba Italian Restaurant Fried Lamb Chops

8 single-rib lamb chops
2 eggs
Salt and freshly ground pepper to taste
1/2 cup all-purpose flour
3/4 cup freshly grated Parmesan cheese
3/4 cup dry unflavored breadcrumbs
1/4 cup butter
2 tablespoons olive oil

Trim all fat from lamb chops. Beat egggs with salt and pepper in a medium bowl. Spread flour on aluminum foil. Combine Parmesan cheese and breadcrumbs in a small bowl. Spread on a second piece of foil.

Coat chops lightly with flour. Dip chops in beaten eggs, then coat with breadcrumb mixture. Press mixture onto chops with the palms of your hands. Let coated chops stand 10 to 15 minutes.

Melt butter with oil in a large skillet. When butter foams, add chops. Cook over medium heat 2 to 3 minutes on each side or until meat has a light golden crust. Drain chops on paper towels. Place chops on a warm platter. Season with salt. Serve immediately. Makes 4 Servings

Biba Italian Restaurant Scallops with Anchovies and Tomatoes

4 ripe, juicy tomatoes, about 1/2 pound
1/3 cup extra virgin olive oil
1 pound sea scallops, thoroughly washed and dried
2 garlic cloves, minced
2 anchovy filets, chopped
1/2 cup dry white wine
Salt to taste
Chopped fresh red chile pepper or dried red pepper flakes to taste
1 tablespoon chopped fresh flat-leaf Italian parsley or regular parsley

Bring a medium-size saucepan of water to a boil. Cut a cross at the root end of the tomatoes and drop them into the boiling water. Cook until the skin of the tomatoes begins to split, 1 to 2 minutes. Transfer the tomatoes to a bowl of iced water. Peel, seed, and dice the tomatoes, and place them in a bowl with all their juices.

Heat the oil in a large skillet over medium heat. Add the scallops and cook until scallops are lightly golden, about 2 minutes. Add the garlic and anchovies, stir once or twice, then add the wine.

Stir for a minute or so until wine is almost all reduced. Add the tomatoes, and season with salt and chile pepper. Cook, stirring, until the juices of the tomatoes have thickened, 2 to 3 minutes. Taste and adjust the seasoning, and serve at once. Makes 4 Servings

Biba Italian Restaurant Bruschetta with Fresh Tomatoes and Basil

8 (1-inch-thinck) slices Italian bread
3 garlic cloves, sliced in half
1/2 cup extra-virgin olive oil
2 to 3 large ripe tomatoes, sliced
Salt and freshly ground pepper to taste
1/3 cup corasely shredded fresh basil

Preheat oven to 400 degrees. Place the bread slices on a baking sheet and bake 8 to 10 munites, or until they are golden on both sides.

Rub one side of the toasted bread with garlic and drizzle with a little oil. Arrange a few slices of tomatoes over each slice of bread, season with salt and pepper and sprinkle with some basil. Drizzle tomatoes with more of the oil and serve while still warm. Makes 8 Servings

Biba Italian Restaurant Sea Bass Poached with Fresh Tomatoes

8 pitted black olives
3 anchovy fillets
2 pounds juicy ripe tomatoes, or 4 cups canned imported Italian plum tomatoes with their juices, pureed in a food mill
3 tablespoons olive oil
Salt and freshly ground black pepper
4 sea bass fillets, about 1 inch thick
2 tablespoons rinsed and dried capers
1 tablespoon chopped fresh parsley leaves

Chop the olives and anchovies roughly. Bring a large saucepan two-thirds full of water to a boil. Add the tomatoes. Cook for 30 to 40 seconds, or until the skins begin to split.

With a slotted spoon, transfer the tomatoes to a bowl of cold water. Peel and seed the tomatoes and then cut them into chunks. Put them through a food mill together with the olives and anchovies.

In a large skillet, heat the oil. Add the tomato mixture and season with salt and pepper. Cook, uncovered, over medium heat for 10 to 12 minutes. Add the sea bass, cover, and simmer for about 10 minutes.

During the last few minutes of cooking add the capers and parsley. Transfer the fish to individual warm dishes. Spoon the sauce all around the fish and serve at once. Makes 4 Servings

Biba Italian Restaurant Swiss Chard with Raisins, Pine Nuts, and Lemon

1 bunch Swiss Chard
Salt
1/3 cup pine nuts
1/3 cup golden raisins, soaked in 1 cup lukewarm water for 20 minutes and drained
1 to 2 tablespoons olive oil
2 garlic cloves, peeled
Juice of 1 small lemon
Freshly ground pepper

Remove and discard stems from the Swiss chard. Wash leaves thoroughly under cold running water to remove any grit.

Bring a medium saucepan of water to a boil over medium heat. Add 1 teaspoon of salt and the chard. Cook, uncovered, 7 to 8 minutes, or until chard is tender. Drain chard well and set aside.

Place pine nuts in a small baking dish and roast them in a preheated 400 degree oven until lightly golden, 3 to 4 minutes. Heat the oil in a medium skillet over medium heat. Add the garlic cloves and brown on all sides. Discard the garlic.

Add the cooked chard, pine nuts, raisins, and lemon juice to the skillet, and season with salt and pepper. Turn the heat to medium-low and stir for 1 to 3 minutes to heat the chard through and to coat it with the flavored oil. Serve at once. Makes 4 Servings

Biba Italian Restaurant Summer Spaghetti

2 pounds ripe plum tomatoes, peeled, seeded and finely minced
2 garlic cloves, minced
1/2 cup mixed chopped fresh herbs (marjoram, oregano, mint, basil and parsley)
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper to taste
1 pound spaghetti or linguine

Place the tomatoes in a large pasta bowl with all their juices. Add the garlic, herbs, and oil. Season with salt and generously with pepper. Mix everything well, taste, and adjust the seasoning. Cover the bowl with plastic wrap and chill in the refrigerator for about 15 minutes.

Meanwhile, bring a large pot of water to a boil. Add 1 tablespoon of salt and the spaghetti. Cook, uncovered, over high heat until the pasta is tender but still firm to the bite.

Remove the sauce from the refrigerator. Drain the pasta, add it to the bowl with the sauce, and mix well. Taste, adjust the seasoning and serve. Makes 4 Servings

Biba Italian Restaurant Deep-Fried Calamari

4 pounds squid, the smallest you can find
Vegetable oil for frying
1 1/2 cups all-purpose flour
Salt to taste
Chopped fresh red chile pepper or dried red pepper flakes to taste

To clean the squid, hold it in one hand and gently pull away the tentacles. Cut the head off just below the eyes and discard it. Remove the little beak inside the tentacles. Remove the long cartilage from the squid body.

Clean the squid body under cold running water, pulling out any matter that remains inside. Wash and peel away the grayish skin from the body and the tentacles and discard. Cut the squid body in ½ inch rings. Dry the squid well with paper towels.

Fill a heavy, medium-size saucepan halfway with oil and place over high heat. Place a handful or two of squid into a sieve and sprinkle liberally with flour. Mix the flour with the squid to coat well, then shake the sieve to remove excess flour, letting it fall onto a plate or piece of aluminum foil.

When the oil is very hot and is just beginning to smoke, lower the squid carefully into the hot oil, making sure not to crowd the pan. Fry the squid until it has a nice golden color, less than 1 minute, than remove it with a slotted spoon and drain on paper towels. When all the squid has been fried, season it with salt and chile pepper, and serve piping hot. Makes 4 servings

Biba Italian Restaurant Ladyfingers and Mascarpone Cake

8 large egg yolks
1/2 cup sugar
1 1/2 pounds imported mascarpone cheese
4 large egg whites, beaten in a medium-size bowl until stiff peaks form
2 cups cold strong Italian espresso coffee
1/4 cup brandy
42 ladyfingers, preferably imported from Italy
1/2 cup unsweetened cocoa powder
Semisweet chocolate for garnish, optional

In a large bowl or in the bowl of an electric mixer, beat the egg yolks with the sugar until thick and pale yellow. Fold the mascarpone into the eggs until thoroughly incorporated and smooth. Fold the egg whites into the mascarpone mixture thoroughly.

In a medium-size bowl combine the espresso and brandy. Dip the ladyfingers quickly into this mixture, one at a time, and place a layer of them very close together in a 14 by 10 inch dish. Spread half of the mascarpone mixture evenly over the ladyfingers. Sprinkle the cocoa powder evenly over the mascarpone through a small fine-mesh strainer.

Dip more ladyfingers in the espresso brandy mixture and place over the mascarpone, making another layer. Top with the remaining mascarpone and sprinkle with the cocoa powder through a fine mesh strainer. Cover the dish with plastic wrap and refrigerate several hours. Just before serving, shave some chocolate with a carrot peeler or a knife and sprinkle over the cake. Makes 12 servings

Bullseye Barbecue Sauce

1/2 cup minced onions
1 (8 ounce) can tomato sauce
1 cup water
1 1/4 cups ketchup
2 teaspoons brown sugar
2 teaspoons prepared yellow mustard
1 teaspoon olive oil
1 teaspoon Worcestershire sauce
1 dash Tabasco sauce

Combine ingredients in a saucepan; cover and simmer for 30 minutes.

Broadway Cafe Apple Cake

2 eggs, slightly beaten
2-3/4 cups all-purpose flour
1-1/2 teaspoons ground cinnamon
3/4 teaspoon baking soda
1/2 teaspoon kosher salt or 1/4 teaspoon salt
2-1/2 cups peeled and chopped Granny Smith apples
1 teaspoon lemon juice
1-1/2 cups sugar
1 cup cooking oil
2 teaspoons vanilla
1 cup chopped pecans, toasted
Powdered sugar (optional)

Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour a 10-inch fluted tube pan; set aside. In a medium bowl, stir together flour, cinnamon, baking soda and salt. Set aside. In another bowl toss apples with lemon juice; set aside.

In a large mixing bowl, combine granulated sugar, oil, eggs and vanilla. Beat with an electric mixer on medium speed for 2 minutes. Add flour mixture and beat on low speed just until combined. Fold in apples and pecans. (Batter will be thick.) Spoon batter into the prepared pan.

Bake in a 350 degree F oven about 1 hour or until a wooden toothpick inserted near the center comes out clean. Cool cake in pan on a wire rack for 15 minutes. Carefully remove from pan. Cool thoroughly on wire rack. If you like, sprinkle with powdered sugar. Cover; store in refrigerator. Makes 12 servings.

Brusseau’s Cinnabon Rolls

For the rolls:
1 cup warm water
3 packages dry yeast
1/2 cup sugar
1 cup milk
1/3 cup butter
3 eggs
1 1/4 teaspoons salt
6 1/2 to 7 cups all-purpose flour

For the filling:
2 cups melted butter
3 cups dark brown sugar
6 tablespoons cinnamon

Stir the warm water with the yeast and sugar in a large mixing bowl and allow it to stand undisturbed for 5 minutes.

Meanwhile, heat the milk in a small saucepan until it is scalding, that is, until it is almost boiling, but not quite. Take the milk off the heat and stir in the butter, then stir in the eggs, one at a time, and the salt, whisking well after each addition. The butter and the eggs should cool the milk to a warm room temperature. Add yeast mixture.

Stir in six cups of the flour, one cup at a time. The first two or three cups may be stirred in with a wire whisk; the mixture will resemble a smooth cake batter. Subsequent cups should be stirred in with a wooden spoon, and the mixture will become a sticky dough that leaves the sides of the bowl.

Sprinkle 1/2 cup of the remaining flour on a smooth board or a countertop and turn the dough out of the bowl onto the flour-covered surface. Knead the dough by folding it over and over itself until it is smooth, satiny and resilient, almost springy. Sprinkle on more of the flour as needed to keep it from sticking to the board or your hands.

Shape the dough into a ball and place it in a large, well-buttered bowl, turning it once to coat the top of the ball. Cover the bowl with a damp towel or plastic wrap and let the dough rise in a warm place until it is doubled in bulk, about 45 minutes.

Make the filling by whisking the melted butter, the brown sugar and the cinnamon into a glossy syrup. After the dough has risen, turn it out of the bowl onto a floured board and roll it out into a rectangle, 24 by 20 inches. Spread the entire surface of the dough with the filling and roll it up, starting on a long side and ending with the seam on the bottom.

With a sharp knife, cut the roll into 16 equal portions. Place the rolls in two well-buttered 9-by-13-inch baking pans. Cover the pans with a damp towel or plastic wrap and allow the rolls to rise in a warm place for 30 to 40 minutes, or until they are doubled in size. Meanwhile, preheat the oven to 350 degrees.

When they are risen, bake the rolls until they are nicely browned and the filling is bubbly, about 35 minutes. Immediately invert the pans onto serving platters or cookie sheets, brush any extra syrup from the pan onto the rolls. Makes 16 large cinnamon rolls

Broadway Diner Seafood Pasta

3/4 pound linguini
4 (5-ounce) lobster tails, each cut into half's, shells on
1 cup olive oil
10 ounces large sea scallops
8 (U-12) jumbo shrimp, peeled and deveined
1/2 medium-sized onion, peeled and diced
10 cloves garlic, sliced
12 mussels, scrubbed and bearded
12 cherrystone clams, scrubbed
1/2 cup white wine
2 large ripe tomatoes, diced
28-ounce can crushed tomatoes
4 tablespoons coarsely chopped fresh basil leaves
2 tablespoons freshly chopped oregano leaves
1 teaspoon salt
2 tablespoons ground black pepper
1 cup chicken stock
6 ounces calamari (tubes only), cut into rings
1/3 cup grated Romano cheese

Bring a large pot of salted water to a boil. Add linguini and cook according to the package directions or until al dente, about 10 minutes. Drain. Set aside.

In a large skillet over medium-high heat saute lobster tails in olive oil (3 minutes on each side) remove and set aside. Saute scallops, 2 minutes on each side, remove and set aside. Saute shrimp, 1 minute on each side, remove and place on the side. In the same skillet saute onions, garlic, mussels, and clams stirring constantly for 3 minutes.

Add white wine and reduce for 1 minute. Remove and discard any shellfish that do not open. Add the can of fresh tomatoes, basil, oregano, salt, ground pepper, chicken stock, and calamari and then transfer the rest of the cooked seafood and simmer for 4 minutes. Add linguini and grated cheese and tossing mixture until coated with sauce. Makes 4 servings

Big Star Diner Meatloaf

1/3 cup steak sauce (recommended: A1)
3 1/2 pounds ground beef
5 cloves garlic, minced
3 tablespoons dried thyme
1/4 cup Worcestershire sauce
4 eggs
3 tablespoons steak seasoning (recommended: Montreal)
1 cup bread crumbs

Preheat oven to 325 degrees. In large bowl, mix steak sauce, ground beef, garlic, thyme, Worcestershire sauce, eggs, and steak seasoning until well mixed. Then, add bread crumbs and mix until incorporated.

Place in 9 by 13-inch casserole dish and shape into a loaf. Add water to pan to come up to 1/4-inch of the meat loaf. Bake for 50 minutes until done. Makes 12 servings

Big Mama's Kitchen Oven Fried Chicken

Big Mama's Rub:
4 cups white sugar
1/4 cup chili powder
1/4 cup paprika
1/2 teaspoon cayenne pepper
2 tablespoons ground celery seed
2 tablespoons smoked hickory salt
1/4 cup meat tenderizer
1/4 cup salt
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons paprika
2 tablespoons chili powder
2 tablespoons canola oil
10 pieces fresh chicken, desired bone-in parts
1 cup buttermilk
1 teaspoon lemon-pepper
1 teaspoon no-salt seasoning

Big Mama's Rub
2 cups self-rising flour
Canola oil, for frying

Rub: Place all ingredients into a resealable container and mix until thoroughly combined. Preheat oven to 350 degrees.

Cover each piece of chicken in buttermilk, then lemon-pepper, no-salt seasoning and Big Mama's Rub, to taste. Place in a bowl, cover with plastic wrap and place into the refrigerator overnight so that the meat can absorb some of the liquid.

Remove the chicken from the refrigerator and dredge in self-rising flour. Fry the chicken in a 1/2-inch of canola oil in the bottom of a roasting pan in the preheated oven. Fry the chicken for 15 minutes per side. Makes 4 to 6 (1 or 2 piece) servings

Bryant Lake Bowl Smoked Trout

Salad:
Romaine or leafy lettuce, of your choice
Shredded baby spinach
2 to 3 smoked trout cleaned and shredded
2 to 3 cucumbers, peeled and julienne
3 to 4 red beets
Baguette, optional

Green Goddess Dressing:
3 cups mayonnaise
1/2 cup buttermilk
1 cup sour cream
1 cup plain yogurt
1 bunch freshly chopped parsley leaves
2 tablespoons freshly minced chives
1 tablespoon freshly minced tarragon leaves
1 tablespoon champagne vinegar
2 tablespoons minced garlic
2 tablespoons lime juice
1 teaspoon black cafe pepper
1/2 teaspoon salt

Preheat the oven to 350 degrees. Prepare the beets by cutting off the 2 ends and the greens. (The greens can be used in another recipe if you like...) Next rub down the beets with olive oil and wrap them in tin foil.

Place them in a shallow pan or dish and bake them for 1 to 1 1/2 hours or until a knife slides in and out of the beets easily. When the beets are finished, rubbing the skins off with a towel can peel them. Julienne the beets.

Prepare the trout by skinning and deboning it, and shredding it to the size you prefer. I like to shred it very finely, so that every bite of salad has a bite of trout. If you can find already deboned smoked trout, it will reduce your prep time significantly.

Place the lettuce and spinach on a plate and build the other ingredients onto the salad, as you like. I like to run each ingredient down the side of the mountain of greens in sections and mix as I eat.

Dress the salad with Green Goddess Dressing, and serve with a fresh baguette. Mix everything in a 2 quart bowl or larger. Can be stored in your refrigerator for up to 7 days. If you like your dressing greener, increase the herbs. Makes 4 to 6 servings

If you like your dressing leaner, leave out buttermilk and add 1/2 cup yogurt to replace it. And if you like it meaner, up the herbs, the pepper (or use white pepper), and the garlic. Makes about 1 1/2 cups

Bobby's Hawaiian Style Restaurant Lomi Lomi Salmon

1 cup diced salted salmon
5 medium tomatoes, diced
1 medium round onion, diced
1/4 cup thinly sliced green onions
Sea salt
1 cup crushed ice

In a large bowl, cover the salted salmon with water and soak overnight. Drain and rinse the salmon. In a large bowl add the diced salmon, tomatoes, onion, and green onion, and mix well. Add sea salt, to taste. Chill and just before serving add the crushed ice.

Chef's Note: if unsalted salmon is used, rub the salmon with sea salt or rock salt and let stand overnight, then use in the recipe. Makes 6 servings

Burton Farm Lodge German Dumplings

1 large loaf of old white bread
1 small onion, chopped
2 eggs, beaten
1 cup warm milk
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon parsley
2 cups white flour

Cut bread into small cubes; add warm milk and mix well. Then add salt, pepper, and parsley. Mix again. Add onion and eggs. Mix and add flour. Mix until firm. Let stand for 1 hour in the refrigerator.

Make small round dumplings and drop into boiling water for 5 minutes. Simmer for 10 minutes more. Cut in half to see if done in middle. Makes 4 servings

Burton Farm Lodge German Goulash

1-1/2 pounds lean stew meat
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
1/2 teaspoon parsley
1 large onion
2 cups mushrooms
1 cup white flour
1 tablespoon Crisco oil
3 cups water or beef bouillon

Cut onion fine, put in hot oil, and fry until golden brown. Then add meat, salt, pepper, paprika, parsley and fry until brown. Add water or beef bouillon. Simmer until meat is tender. Add mushrooms and make white flour sauce for gravy. Taste for flavor. Serve with German dumplings or potatoes. Makes 4 servings

Butcher House Chicken Glorious

2 large onions, sauteed
12-ounce package. fresh mushrooms
1 whole frying chicken skinned and cut in pieces
2 teaspoons oregano or Italian seasoning
2 teaspoon garlic powder
1-1/2 cup low-fat mozzarella cheese.

Place skinned chicken in baking dish, add 1/3 cup water. Sprinkle chicken with oregano and garlic powder. Bake at 325 degrees for 25 minutes. Turn chicken and repeat process.

Saute onion until soft and transparent. Add washed and sliced mushrooms. Remove chicken from oven, spoon mushroom mixture evenly. Sprinkle with 1-1/2 cups of low fat mozzarella cheese. Return to oven until cheese is melted. Makes 4 servings

Bonnie B Ranch Chicken Lasagne

2 whole chicken breasts, boned and cut into 1-inch cubes
3 cups sliced mushrooms
2 cloves garlic, minced
1 large onion, chopped
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
2 tablespoons olive oil
1 28-ounce can italian tomatoes with basil
1 15-ounce can tomato sauce
3 tablespoons freshly grated romano cheese
2 cups grated carrots
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
8 ounces lasagne noodles, cooked al dente and drained
1/2 cup freshly grated romano cheese
6 to 8 slices mozzarella cheese

Saute chicken, mushrooms, garlic, onion, oregano, basil, and thyme in olive oil until chicken is white. Stir in tomatoes, tomato sauce, 3 Tablespoons Romano cheese, carrots, salt, and pepper. Cook uncovered for 5 minutes.

In oiled 9 x 13-inch baking dish, place half the lasagne noodles. Top with half of the sauce, Romano cheese and mozzarella cheese. Repeat layers. Cover and bake at 350 degrees for 20 minutes. Uncover and bake for 10 additional minutes or until bubbly and cheese melts. Serves 8

Bluebird Lodge Green Bean and Hamburger Casserole

2 pounds ground beef
4-1/2 slices bread
1 cup milk
1/4 cup celery
1/4 cup onion
1 tablespoon Worcestershire sauce
Salt and pepper to taste
2 cans green beans, drained
2 cans cram of mushroom soup, undiluted

Soak bread in milk, then add to ground beef along with celery, onion, Worcestershire sauce, salt, and pepper. Shape into small balls. Bake in a 325-degree oven until brown; drain grease from meat balls.

Combine meat balls and green beans in casserole dish and pour soup on top. Return to oven and bake at 300 degrees for 1 to 1-1/2 hours. Makes 4 servings

Briar Patch Inn Corned Beef Hash

4 medium all-purpose potatoes (about 1 pound), peeled and cut into 1/3 cubes
3 tablespoons vegetable oil, divided
1 large onion, finely chopped
8 ounces cooked corned beef, cut into 1/4-inch dice
2 tablespoons coarsely chopped flat-leaf parsley
1/2 teaspoon pepper
1/2 cup heavy or whipping cream

Cook potatoes in lightly salted boiling water until tender, about 10 minutes. While potatoes are cooking, heat 1 Tablespoon oil in a 12-inch skillet over medium heat. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Transfer onion to a large bowl. Wipe skillet with a paper towel.

Drain potatoes and run under cold water. Add potatoes to onion in bowl, then mix in corned beef, parsley, and pepper. Heat remaining 2 Tablespoons oil in skillet over medium heat. Spoon in corned beef mixture.

Pat down with spatula, then pour cream evenly over hash. Cover and cook for 10 minutes. Uncover, increase heat to medium-high, and cook 20 minutes more, until crusty and browned on the bottom. Use a spatula to turn hash. Serves 6