Dorothea Sibley of Manchester, Wash., was looking for a recipe for a corned-beef-and-cabbage casserole similar to the one that she had from the 1940s, taken from a label on a can of corned beef. Renee Fajgier Kucowski of Lawrenceville, N.J., sent in a recipe that her father shared with her for the casserole. She says that even though she is not a big fan of corned beef and cabbage, she loves this casserole.
I must admit I had never made anything with canned corned beef before. Its appearance is a bit off-putting, but if you can get beyond that, this casserole could be a nice alternative to the traditional corned-beef-and-cabbage meal. The only change I would make would be to reserve 1/4 cup of the cheese to sprinkle on top of the dish before baking.
4 cups chopped cabbage
1 cup sliced celery
1/2 cup chopped onion
1/4 cup butter
8 ounces mostaccioli noodles, cooked (see note)
one 12-ounce can corned beef
1 cup shredded Swiss cheese
1/2 cup milk
1/2 teaspoon dry mustard
1/2 teaspoon caraway seeds
1/8 teaspoon pepper
Preheat oven to 350 degrees. Saute cabbage, celery and onion in butter until tender. Add all remaining ingredients and mix well. Spoon into a 2-quart casserole, cover and bake 45 to 50 minutes.
Note: Mostaccioli is 2-inch macaroni-tube-shaped pasta cut on a diagonal. Ziti or penne could be substituted.
Per serving: 350 calories, 21 grams protein, 17 grams fat, 9 grams saturated fat, 28 grams carbohydrate, 3 grams fiber, 65 milligrams cholesterol, 478 milligrams sodium
Patricia Coyle of West Palm Beach, Fla., is looking for a recipe for rice pudding that is baked in the oven as opposed to being cooked on the stove top.
Jessie Thomas of Ellicott City says her husband's mouth is "just watering for a recipe for beef short ribs in a thick rich gravy with barley also."
If you are looking for a hard-to-find recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278, or e-mail recipefinder@ baltsun.com. Names and addresses must accompany recipes to be published. Letters may be edited for clarity.
The nutritional analyses accompanying recipes in today's Taste section were calculated by registered dietitian Jodie Shield, except where noted.