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.\" setup for recipe document, to be printed by rctypeset, rcshow or rcbook
.\"
.\" Type Codes:
.\"   A  appetizer, snack	B  bread, pasta   [X C  cake, cookie, candy]
.\"   D  desert			L  Beverage		M  main dish
.\"   O  other			S  sauce		SL  salad
.\"   SP  soup			V  vegetable dish
.\"   ---------------------------------
.\" .RH MOD.RECIPES-SOURCE "RECIPE-ID(<=15 UC char)" "type code" "date"
.RH MOD.RECIPES-SOURCE "BEEF-CRND-HASH1" "M" "10/19/95"
.\"   ---------------------------------
.\" .RZ "RECIPE TITLE IN CAPITALS" "One-line description of it"
.RZ "CORNED BEEF HASH - I" "corned beef hash, ingredients ground and baked"
.\"   ---------------------------------
.\" Introductory comments; use .PP between paragraphs.
.\" Cite full cookbook reference or other sources.
Garnish with poached or fried eggs.
Serve with cole slaw or sour-cream cucumbers, and with ketchup or chili sauce.
.PP
From NYT, page 117.
.\"   ---------------------------------
.\" Ingredients Header; give servings or volume.
.IH "4 servings"
.\"   ---------------------------------
.\" Ingredient entry: .IG "amount" "item"
.\" optionally followed by lines of text with qualifying information
.\" and so forth for additional .IG items.
.\" Use .sp # to space between blocks of ingredients.
.IG "" "shallow buttered"
\fI9x12 inch baking dish\fP
.IG "" "food grinder,"
set up with finest knife
.IG "" "hot serving plate,"
optional
.sp
.IG "1 lb" "cooked corned beef,"
about 2 cups
.IG "3 to 4" "cooked medium potatoes,"
about 3 cups
.IG "1" "small onion"
.IG "1/2" "large green pepper"
.IG "1" "small stalk celery"
.IG "1 or 2" "sprigs parsley"
.sp
.IG "1/2 tsp" "salt"
.IG "1/2 tsp" "pepper"
.IG "pinch" "ginger,"
optional
.IG "pinch" "allspice,"
optional
.\"   ---------------------------------
.\" Procedure header
.PH
.\"   ---------------------------------
.\" Procedure step: SK step_number
.\" followed by text describing that step
.\" and so forth for additional steps
.SK 1
Preheat oven to hot, 425 F.
.SK 2
Chop all ingredients coarsely,
mix well,
add the seasonings,
and grind in a food grinder, using the finest knife.
.SK 3
Turn hash into the buttered baking dish.
Bake until the crust is brown, 20 to 25 minutes.
To brown the top, it may be necessary to place it under
the broiler for 5 minutes.
Serve from the baking dish,
or fold as you would an omelet and transfer to a hot serving plate.
Garnish with poached or fried eggs.
.\"   ---------------------------------
.\" Notes header
.\" Enter notes (commentary); use .PP to separate paragraphs.
.NX
Grinding the ingredients gives a smooth hash with a texture like
mashed potatoes, which is not pleasing.
.\"   ---------------------------------
.\" Rating
.SH Rating
NOT RECOMMENDED.
.I Difficulty:
easy.
.I Time:
1/2 hour to point of baking.
.\" .I Precision:
.\" ?
.\"   ---------------------------------
.\" Wrapup:
.\" Signature information. As a minimum you should list your
.\" name, network address, organization (company, university, etc.), and
.\" the city you live or work in.
.\" .WR
.\" John Rupley.
.\" .br
.\" Department of Biochemistry, University of Arizona, Tucson, AZ 85711
.\" .br
.\" rupley@cs.arizona.edu
