Corned Beef Onion Sandwich Filling Betty Crocker Food

CORNED BEEF AND CABBAGE

Steps:

• Remove beef from package, reserving juices and spices. Trim fat from beef; place beef in 4-quart Dutch oven. Add reserved juices and spices. Add enough cold water just to cover beef. Add onion and garlic.
• Heat to boiling; reduce heat to low. Cover; simmer 2 hours 30 minutes to 3 hours 30 minutes or until beef is tender.
• Remove beef to warm platter; keep warm. Skim fat from broth. Add cabbage to broth. Heat to boiling; reduce heat. Simmer uncovered about 15 minutes or until cabbage is tender. Serve with beef.

SLOW-COOKED CORNED BEEF DINNER

Steps:

• In 5- to 6-quart slow cooker, mix carrots, potatoes and onion.
• If necessary, cut corned beef brisket to fit into slow cooker; place over vegetables. Add enough of the water to cover. If brisket is packaged with spice packet, add contents of spice packet and omit pepper, cloves and bay leaf. If not, add pepper, cloves and bay leaf.
• Cover; cook on Low setting 10 to 12 hours.
• Remove and discard bay leaf. Remove brisket from slow cooker; place on serving platter. Cut brisket into thin slices. With slotted spoon, place vegetables in serving bowl.

SLOW-COOKER CORNED BEEF BRISKET WITH HORSERADISH SOUR CREAM

Steps:

• In 5- to 6-quart slow cooker, place onion. Thoroughly rinse beef; discard seasoning packet. Place beef on onion; sprinkle with red pepper flakes. In small bowl, mix broth and Worcestershire sauce; pour over beef.
• Cover and cook on Low heat setting 8 to 9 hours or until beef is tender.
• Remove beef and onion from cooker, using slotted spoon. Cut beef across grain into thin slices. In small bowl, stir sour cream, horseradish and parsley until blended. Serve with beef and onion.

CORNED BEEF SKILLET HASH

Steps:

• In large bowl, mix all ingredients except shortening and parsley.
• In 10-inch skillet, heat shortening over medium heat until melted. Spread beef mixture in skillet. Cook 10 to 15 minutes, turning occasionally with wide spatula, until brown. Sprinkle with parsley.

CORNED BEEF-ONION SANDWICH FILLING (BETTY CROCKER)

Steps:

• Stir together all ingredients until well mixed. Serve on favorite sandwich bread.

BETTY CROCKER'S BEEF STROGANOFF

Steps:

• Cut meat across the grain into ¾-inch slices, then into strips 3 x ¼ inch.
• Melt ¼ cup butter in a large skillet.
• Cook and stir mushrooms in butter about 5 minutes; remove mushrooms.
• In same skillet, brown meat.
• Reserving 2/3 cup of broth, stir in remaining broth, the onion, ketchup and garlic powder.
• Cover and simmer 15 minutes.
• Blend reserved broth and the flour; stir into meat.
• Add mushrooms; heat to boiling, stirring constantly; boil and stir 1 minute.
• Stir in sour cream and heat through.
• Cook noodles as directed on package; drain.
• Toss with 3 tablespoons butter and serve with stroganoff.

SLOW-COOKER CORNED BEEF AND CABBAGE

Steps:

• Spray 5- to 6-quart slow cooker with cooking spray. In cooker, place potatoes, carrots and onion. Top with corned beef; sprinkle with contents of seasoning packet. Add beer and enough water to just cover corned beef.
• Cover; cook on Low heat setting 10 to 12 hours.
• Remove corned beef from cooker; place on serving platter and cover to keep warm. Add cabbage wedges to vegetables and broth in cooker. Increase heat setting to High. Cover; cook 30 to 35 minutes longer or until cabbage is crisp-tender.
• Meanwhile, in small bowl, mix sauce ingredients.
• To serve, cut corned beef across grain into thin slices. With slotted spoon, remove vegetables from cooker. If desired, skim fat from juices in cooker. Serve vegetables with juices and corned beef with sauce.

CHICKEN FRICASSEE WITH CHIVE DUMPLINGS

Steps:

• Wash chicken pieces and pat dry. Mix 1 cup flour, the salt, pepper and paprika. Coat chicken with flour mixture. Heat thin layer of salad oil in large skillet; brown chicken on all sides. Drain off fat; reserve.
• To skillet, add water and, if desired, chopped onion, lemon juice or herbs, such as rosemary or thyme leaves. Cover tightly; cook chicken slowly 2 1/2 - 3 1/2 hours or until fork-tender, adding water if necessary. Remove chicken to warm platter; keep warm. Pour off liquid in skillet; reserve.
• To make gravy, heat 3 tablespoons reserved fat in skillet. Blend in 3 tablespoons flour. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Add enough milk to reserved liquid to measure 3 cups; pour into skillet. Heat to boiling, stirring constantly. Boil and stir 1 minute. Return chicken to gravy. Prepare dough for Dumplings, drop by spoonfuls onto hot chicken. Cook uncovered 10 minutes; cover and cook 20 minutes longer.
• For Dumplings: Measure flour, baking powder, chives and salt into bowl. Cut in shortening thoroughly until mixture looks like meal. Stir in milk.

NUT BREAD (ORIGINAL BETTY CROCKER)

Steps:

• Heat oven to 350°.
• Grease bottom only of loaf pan, 9x5x3 inches, or 2 loaf pans, 8½x4½x2 ½ inches.
• Mix all ingredients; beat 30 seconds.
• Pour into pan(s).
• Bake until wooden pick inserted in center comes out clean, 9-inch loaf 55 to 65 minutes, 8-inch loaves 55-60 minutes; cool slightly.
• Loosen sides of loaf from pan; remove from pan.
• Cool completely before slicing.
• To store, wrap and refrigerate no longer than 1 week.
• *If using self-rising flour, omit baking powder and salt.
• Apricot Nut Bread: Mix 1 cup finely cut-up dried apricots.
• Banana Nut Bread: Decrease milk to 1/3 cup and omit orange peel. Mix in 1 ¼ cup mashed bananas (1 to 3 medium). Bake 9-inch loaf 65 to 70 minutes.
• Cranberry-Cheese Nut Bread: Decrease nuts to 1/2 cup. Stir in 1 1/2 cups Cheddar cheese (about 6 ounces) and 1 cup cranberries, cut into halves. Bake 9-inch loaf 65 to 70 minutes.
• Date Nut Bread: Omit milk. Mix 1 1/2 cups boiling water and 1 1/2 cups cut-up dates; cool. Stir into the batter.
• Whole Wheat Raisin Bread: Substitute 2 3/4 cups whole wheat flour for the all-purpose flour and honey for the brown sugar. Mix in 1 cup raisins.

OPEN-FACE CORNED BEEF AND CHEESE SANDWICHES WITH PICKLED ONIONS

Steps:

• Combine onion, vinegar, water, sugar and red pepper flakes in a small bowl; cover and refrigerate until needed.
• Heat broiler; drain onions.
• Spread thin layers of mayonnaise and mustard on bread slices; top with a portion of drained onions; top with corned beef and cheese.
• Broil 6-8 inches from heat until sandwiches are heated through and cheese is melted, about 3 minutes.

OVEN BAKED CHICKEN (BETTY CROCKER)

Steps:

• Heat oven to 425°F Melt butter in rectangular baking dish, 13x9x2 inches, in oven.
• Stir together Bisquick, paprika, salt and pepper; coat chicken. Place skin sides down in dish (dish and butter should be hot).
• Bake 35 minutes; turn chicken. Bake about 15 minutes longer or until juice is no longer pink when centers of thickest pieces are cut.
• High Altitude (3500-6500 ft): Bake 40 minutes; turn chicken. Bake about 20 minutes longer.

GALAXY COOKIES

Steps:

• Preheat over to 350°F.
• Mix thoroughly butter, sugar, vanilla, and, if desired, a few drops of food coloring.
• Work in salt and flour until dough holds together.
• If dough is dry, mix in 1 to 2 Tbsp light cream.
• Mold dough by tablespoonfuls around date, nut, candy, cherry, or a few chocolate pieces.
• Roll into balls.
• Place cookies about 1-inch apart on an ungreased cookie sheet.
• Bake 12-15 minutes until set but not brown.
• Prepare icing by mixing confectioners sugar with light cream or milk and vanilla until smooth.
• If desired, stir in a few drops of food coloring.
• For a tasty chocolate icing, increase light cream to 3 tbsp and stir in 1 oz melted unsweetened chocolate.
• Let cookies cool, then dip tops of cookies into icing several times to get a good layer.
• If desired, immediately decorate with coconut, nuts, colored sugar, candies, chocolate pieces or chocolate shot.
• Makes 20 to 25 cookies.
• Variations: Brown Sugar Galaxy Cookies: Substitute 1/2 c brown sugar (packed) for the confectioners' sugar and omit food color.
• Chocolate Galaxy Cookies: Omit food color and stir in 1 oz melted unsweetened chocolate (cooled) into butter mixture.

REUBEN SOUP

Steps:

• Heat oven to 375°F. In medium bowl, mix Crouton ingredients until bread is well coated. Spread in ungreased 15x10x1-inch pan. Bake 12 to 15 minutes, stirring occasionally, until golden brown and crispy. Set aside.
• Meanwhile, in 5-quart Dutch oven, melt 2 tablespoons butter over medium-high heat. Add onion, celery and garlic. Cook 2 to 3 minutes or until vegetables are softened. Stir in beef broth and potatoes. Heat to boiling; reduce heat. Cover; simmer about 15 minutes or until potatoes are tender when pierced with fork. Stir in corned beef, sauerkraut and salt. Cook 3 to 5 minutes, stirring occasionally, until heated through.
• Serve soup topped with croutons and Swiss cheese. Drizzle with Thousand Island dressing.

CHEESY ONION-TOPPED BEEF SANDWICHES

Steps:

• Heat oven to 400°F. Bake onion rings on ungreased large cookie sheet as directed on package.
• Meanwhile, toast bread. Spread each toasted bread slice with mustard-mayonnaise sauce. Top each with beef; sprinkle with garlic-pepper blend. Top each with tomato slices.
• Remove cookie sheet from oven. Push onion rings to one side of cookie sheet. Place sandwiches on cookie sheet; top each with cheese slice and onion rings.
• Return to oven; bake an additional 6 to 8 minutes or until sandwiches are thoroughly heated and cheese is melted.