Martha Len Nelson: Irish casserole unusual, delicious dish to serve

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A delightful musical production of Louisa May Alcott’s Little Women awaits you this weekend at the Campus Theatre.

I saw it last weekend; it brought back memories of my delight in reading the book long ago.

The set, costumes and voices again are outstanding — good, clean entertainment for the entire family.

Call for tickets at 940-382-1915.

This month’s book review at the Denton Woman’s Club has been moved one week early to Thursday, April 19, to avoid parking problems associated with the Denton Arts & Jazz Festival, which runs April 27-29.

Dr. Ron Marcello, director of oral history at the Uni­versity of North Texas for 35 years, will be the speaker. He has conducted more than 1,500 interviews with World War II veterans.

He will be re-telling stories that won’t be found in history books. Men are welcome.

For reservations or more information, call 940-391-8332 or e-mail peggycapps@gmail.com.

The book review starts promptly at 11 a.m. at the Woman’s Club Building, 602 Oakland St.

My friend, Pat Heath, loves to try new recipes. Last month, in honor of St. Patrick’s Day, she served this unusual and delicious casserole to a group of ladies. They all wanted the recipe.

 

Irish casserole

* 1 tablespoon unsalted butter

* 1 1/4 pounds sliced pumpernickel bread, slightly stale so it will absorb more easily

* 1 pound unsliced corned beef, diced

* 3 cups sauerkraut, well-drained

* 4 cups shredded Swiss cheese

* 1 1/2 cups thousand Island dressing

* salt and pepper

* 10 eggs

* 2 1/2 cups whole milk

* 2 tablespoons Dijon mustard

Directions:

Coat bottom and sides of a 9-by-13-inch casserole dish with the butter.

Cover bottom of the dish with a layer of bread slices. Top with one cup each corned beef, sauerkraut and cheese. Drizzle one-half cup dressing over top. Season lightly with salt and pepper. Repeat layers two more times.

Blend eggs, milk and mustard until combined with a whisk; pour over layers. Sprinkle remaining one cup cheese over top. Cover with plastic wrap and press down.

Refrigerate at least an hour or up to twenty-four hours. Remove plastic wrap.

Preheat oven to 350 degrees. Bake uncovered un­til puffy and cooked through, about an hour. Let stand 10 minutes before serving.

Serves 12.

Martha Len Nelson was co-owner of M&M Catering in Denton until she retired in 1996. She still caters an occasional benefit luncheon. Contact Mrs. Nelson by calling 940-382-9597 or by e-mailing mlnelson29@verizon.net.

 


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