|James McNair's Corn|
|by James McNair|
With southwestern and country-style cooking sweeping the nation, master chef James McNair focuses on an all-American classic--corn.
Tip: Try beef appetizer for more results.
1 - 10 of 10 for corned beef appetizer
Flake corned beef. Beat together ... corned beef mixture on Melba toast rounds. Garnish with slices pitted ripe olives, if desired. Makes about 36 appetizers.
In a 2 quart bowl, mix ingredients. Shape into about 3 dozen tiny meat balls. Put into 9"x13" pan and bake 12 to 15 minutes at 400 degrees. It is not ...
Combine and roll into balls. Then roll balls into 1/2 cup flour. Then into 1/2 cup evaporated milk, then into 3/4 cup bread crumbs again. Deep fry ...
Combine cream cheese and onion. Add sauerkraut, corned beef and the 1/4 ... fondue burner. Have appetizers at room temperature ... Makes about 100 appetizers.
Chop beef and mix with shredded cheeses, sauerkraut and mayonnaise. put all in a glass dish. Bake at 350 degrees for 25 minutes. Serves with party rye.
Crumble and brown beef; drain well. ... Serve with additional corn chips or crackers. ... family prefers the onions sauteed with the beef rather than raw.
Add seasonings to juice and simmer 20 minutes. Strain and add bouillon. Add 2 teaspoons Worcestershire sauce and dash Tabasco sauce. Heat and serve. ...
Put crumbs in blender. Cut beef slices into smaller ... all ingredients. Make into walnut size balls. Bake at 375 degrees for 20 minutes. Can be frozen.
Spread Miracle Whip dressing onto rye bread. Mix all other ingredients together and spread on the bread. Toast at 350°F until the cheese is ...
Mix and match ... with turkey or corned beef; top with ... remaining 24 sandwiches. (Appetizers may be covered ... tomatoes, if desired. Makes 36 appetizers.
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