Catholic Recipe: Corned Beef Hash Sandwiches
In Wisconsin, heart of the dairy land, is a monastery where Salvatorian Fathers pack the finest of cheese in great variety — longhorn, Port du Salut, blue, smoky, Cheddar, brick, Swiss, Gouda, Cloister, and many appetizer spreads and rolls — all made with milk from the seminary farm. From among the kitchen-tested recipes in the "Monastery Cheese" booklet, we chose several we are sure you will enjoy.
DIRECTIONS
Sauté onion in skillet in melted butter or margarine until lightly browned. Add corned beef hash and ketchup. Cook 5 minutes. Toast bread lightly. Spread with hash mixture. Top with shredded cheese, and broil until cheese melts. Makes 6 open-face sandwiches.
Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
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