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Gathered
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Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Adjustable stand — hold cookbook or tablet at eye level while cooking
Rendered beef fat — fries, deep frying, high-heat searing
Strip kernels cleanly off the cob — salads, salsas, succotash
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Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Adjustable stand — hold cookbook or tablet at eye level while cooking
Rendered beef fat — fries, deep frying, high-heat searing
Strip kernels cleanly off the cob — salads, salsas, succotash
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In heavy skillet, cook onion in butter until tender and transparent. Place potatoes in bottom of buttered 2-quart casserole and season to taste. Add corned beef and eggs over potatoes; add cooked onion. Combine cream of mushroom soup, milk and grated cheese. Pour mixture over casserole. Blend any remaining butter in skillet with dry bread crumbs. Sprinkle crumbs on top of casserole. Bake in 375° oven for 30 minutes. Sprinkle with paprika and serve with ketchup. Yield: 4 to 6 servings.