1 : /2 c Corn-meal
1 : ts Salt
1 : ts Baking powder
1 : tb Sugar
1/2 : c Flour
1 : ts Baking soda
2 : c Sour milk
2 : Eggs, well beaten
3 : tb Melted shortening
1 : Pan; (9 inch) corn bread
1 : cn Corn
1 : cn Stewed tomatoes
2 : c Turkey ham; cubed
Bacon; : Bacon; (5 or 6 slices
-uncooked) : -uncooked)
1 : lb Bulk Pork sausage
2 : tb Water
1/3 : c Onion, chopped
1 : c Celery, finely diced
1 : ts Poultry Seasoning
1 : ts Salt
8 : c Crumbled Cornbread
0: From "The New York Times Cook Book," Craig Claiborne
1: Harper and Row, 1990
2: Put the corned beef in a kettle and add water to cover to a depth of about 2"
3: Bring to a boil and let simmer uncovered 1 hour
4: Cover closely and continue cooking 3 hours
5: Meanwhile, put the potatoes in a saucepan and add cold water to cover and salt
6: Cook until almost tender but relatively firm, 20-30 minutes
7: The potatoes must not be overcooked or they will not cube properly
8: Drain and let cool
9: Peel the potatoes and cut them into very small dice
10: There should be about 3 1/2 cups
11: When the corned beef is cooked, remove and let cool
12: Heat the butter in a skillet and add the onions and green pepper
13: Cook, stirring, until wilted
14: Trim away and discard the fat from the corned beef
15: Cut the corned beef into very thin slices and cut the slices into very small cubes
16: There should be about 5 cups
17: Put the cubed meat into a mixing bowl and add the potatoes and onion mixture
18: Add the egg and egg yolk, Worcestershire, salt and pepper and blend thoroughly with the fingers
19: Press down with the fingers to make the mass compact
20: Cover with clear plastic wrap and refrigerate overnight
21: Shape the mixture into 8 portions of more or less equal size
22: (Or, if you prefer, heat butter or oil in a nonstick skillet and cover the bottom with hash
23: ) Flatten each portion into patties
24: Heat 1 teaspoon of butter or oil for each patty to be cooked
25: Cook 2 or 3 minutes on one side, or until brown
26: Turn the patty and cook 2 or 3 minutes on the other side, or until brown
27: Serve if desired, with a poached egg atop each patty
28: From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski
29: File ftp://ftp
30: idiscover
31: co
32: uk/pub/food/mealmaster/recipes/tn-94q3
33: zip