Grazing with Gary: Recipes for all that leftover corned beef

First, I know St. Patrick's Day was a few days ago, but I wanted to thank everyone that turned out for the parade, both to watch and participate. I think it was the largest one Auburn has ever seen. And then continuing to the Community Dinner at the ARD Gym, which was a sold-out event. The staff at ARD went beyond themselves and helped turn the gym into a festival dining hall. We also had the help of Carol's Market cooking the dinner, and let's not forget the Sugar Plump Fairies and Roller Derby Girls that helped serve. Planning has already begun for next year. This week, our recipes are all about what to do with your leftover corned beef. If you don't have any, I'm sure it is marked down at the local supermarket. The first two recipes are different takes on the Reuben sandwich. The one that will surprise you will be the egg rolls. These are easy to make, and you can feed a bunch of people with them so give them a try. Reuben squares is a very simple recipe to make, served right out of the oven, and will have the family coming back for seconds. The last was by request to offer a recipe for corned beef hash. I won't name names, but they were sitting at my table Friday night. Hash is great because there is no wrong ingredient you can put in. I have used the leftover carrots and cabbage in some of the ones I make. I know we have turned spring, but I am done with our weather and ready to get with spring cooking. My garden is going to be very late at this point. Happy Cooking!!! Reuben Egg Rolls Ingredients 4 oz. cream cheese, softened3 tbsp. Russian dressing, plus more for serving1 tbsp. prepared horseradish3/4 lb. sliced corned beef, chopped1 1/2 c. shredded Swiss cheese1/2 c. sauerkraut, drained2 tbsp. freshly chopped chives16 egg roll wrappersVegetable oil, for frying Directions Step 1: In a medium bowl, mix together cream cheese, Russian dressing and horseradish. Fold in corned beef, Swiss, sauerkraut and chives. Step 2: Set an egg roll wrapper in a diamond shape in front of you and spoon 2 tablespoons (max) Reuben mixture in the center. Fold up bottom half and sides, then gently roll, sealing seam with a couple drops water. Repeat with remaining filling and wrappers. Step 3: In a large deep-sided skillet over medium heat, heat 1 inch oil until it starts to bubble, then, working in batches, add egg rolls and fry until golden, 1 minute per side. Drain on a paper towel-lined plate and let cool slightly. Repeat with remaining egg rolls. Step 4: Serve warm, with Russian dressing for dipping. Reuben Squares Ingredients For Reuben squares Cooking spray2 (8-oz.) tubes refrigerated crescent rolls 1/2 lb. corned beef 6 slices Swiss cheese3/4 c. sauerkraut 2 tbsp. melted butterKosher saltCaraway seeds For Russian dressing 1/4 c. mayonnaise 1 tbsp. ketchup 1 tbsp. horseradish 1 tsp. Worcestershire sauce 1 tsp. granulated sugar 1/4 tsp. paprika Kosher salt Freshly ground black pepper Directions Step 1: Preheat oven to 350°. Grease a small baking sheet with cooking spray. Unroll 1 tube of crescent rolls onto pan and pinch seams together. Bake until lightly golden, 10 minutes. Step 2: Layer corned beef, Swiss and then sauerkraut on top of par-baked crescents. Top with second tube of crescent rolls and pinch seams and sides together. Brush with butter and sprinkle with salt and caraway seeds. Step 3: Bake until golden and dough is cooked through, 30 minutes more. Step 4: Meanwhile, make Russian dressing: In a medium bowl, combine mayonnaise, ketchup, horseradish, Worcestershire sauce, sugar and paprika. Season with salt and pepper. Step 5: Cut Reuben into squares and serve with Russian dressing for dipping. Leftover Hash Ingredients · 3 tablespoons unsalted butter · 1 small sweet onion , finely diced (about 1 cup) · 1 large clove garlic , finely minced · 2 cups diced cooked corned beef · 2 cups (3/4 to 1-inch cubes) cooked Yukon Gold potatoes · 1 tablespoon horseradish · 2 tablespoons finely chopped fresh parsley · 1/8 teaspoon black pepper · Kosher salt to taste · Fried or poached egg , for serving, optional Instructions 1. In a large cast-iron skillet, melt butter over medium-high heat. Add onion and sauté until softened and translucent, about 3 minutes. Stir in the garlic and cook until fragrant, about 20 seconds. 2. Stir in the cooked potatoes and corned beef; gently mix together, spread out evenly in the skillet, then press down with a spatula. 3. Let everything cook without stirring, allowing to brown, for about 3 minutes (use the spatula to take a quick peek underneath to make sure they're browning, but also not burning.) Once browned, flip sections over to brown on the other side, pressing down again; cook for another 3 minutes. (If you notice sticking, add a little bit more butter to the skillet.) 4. Add in the horseradish, parsley, pepper and salt and gently stir until combined. 5. Serve hot portions with a fried or poached egg, if desired.