Cindy Mendenhall Rosenberg

I had about 2C left over corned beef and thought I would try making hash for the first time. I used canned potatoes since I didn't have fresh russets. It turned to be a great time saver since they are already cooked. I heated some oil in my skillet and cooked the chopped potatoes just long enough to form a little golden crusting, added the onion and cooked about 4 min. Then I added the corned beef, about half the beef stock and about a T of worchestshire. I simmered it uncovered about 10 minutes and served with poached eggs. Yummy! Can't wait until we have corned beef again.

I must tell truth, I was really lazy and used store bought crust and canned pie filling. I also cut the brown sugar in half and used a 9 inch skillet. I was worried because the bottom crust kept sliding down the side of the pan, but it came out fine and both my husband and I loved it!

Really good basic marinade. The whole family really liked it! Like others, I made a few tweaks. Used minced garlic, subbed seasoned rice vinegar for the distilled and peanut oil instead of vegetable. I pounded both sides with a meat tenderizer and marinaded over night. The flavor was good, but a little weak when we took a bite with rice. Next time I'll add more garlic and ginger and make a double batch, reserving half to reduce a bit and serve as sauce.

My family felt these` were a bit too dense and bland, so I added 2 eggs and 1/2 tsp pumpkin pie spice. I baked them as muffins/cupcakes and they loved them without icing. Perfect for breakfast or a snack or in a gift basket.

I made this as a dipping sauce for a fondue party and it was everyone's favorite. I used seasoned rice vinegar and low fat coconut milk. Next time I will use the regular coconut milk for more flavor. I found the most important thing was to make it ahead of time (day before if possible) to allow the flavors to develop. Make the basic recipe, wait a couple of hours, taste and start adding. Do this several times with at least an hour in between until it is to your liking.

Sprinkle 2/3 cup slivered almonds in the pan before adding the batter. Cool completely and remove from pan before glazing. The nuts and shimmer from the glaze give a nice, finished look.