Corn Beef Harbert Recipe
Ingredients
| 1 5-ounce jar dried beef | ||
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| All purpose flour | 1/4 Cup (16 tbs) | |
| Pepper | 1 Dash | |
| Milk | 3 Cup (16 tbs) | |
| Pimentos | 1 4 Ounce, cut into strips | |
| Sliced mushrooms | 1 3 Ounce | |
| 1 package corn-bread mix | ||
Directions
About 45 minutes before supper:
1. Tear dried beef into medium shreds; then pour boiling water over it and let stand 1 minute; drain.
2. In large skillet melt butter; in it heat dried beef, stirring, until slightly crisp. Over low heat, blend in flour and pepper, then gradually stir in milk until smooth and thickened. Add pimentos and mushrooms; blend well. Pour into 12-by-8-by-2-inch baking pan.
3. Start heating oven as corn-bread label directs.
4. Prepare corn-bread batter as package label directs. Spoon it over dried-beef mixture.
5. Bake 20 minutes, or until corn bread is golden.
1. Tear dried beef into medium shreds; then pour boiling water over it and let stand 1 minute; drain.
2. In large skillet melt butter; in it heat dried beef, stirring, until slightly crisp. Over low heat, blend in flour and pepper, then gradually stir in milk until smooth and thickened. Add pimentos and mushrooms; blend well. Pour into 12-by-8-by-2-inch baking pan.
3. Start heating oven as corn-bread label directs.
4. Prepare corn-bread batter as package label directs. Spoon it over dried-beef mixture.
5. Bake 20 minutes, or until corn bread is golden.
Chef
