1/2 c. milk 2 tbsp. instant minced onion 1 tsp. dry mustard 3 eggs, slightly beaten 2 tbsp. horseradish 2 cans (15 to 15 1/2 oz.) corned beef hash Combine milk, eggs, onion, horseradish and mustard. Add hash and mix well. Line the bottom of a 9x5x3 loaf pan with foil. Pack corned beef mixture into pan. Bake at 375 degrees for 1 hour or until loaf shrinks slightly from sides of pan. Cool slightly before removing from pan. SAUCE: 1 1/2 tbsp. butter 1 1/2 c. milk 3 tbsp. prepared mustard 1/4 tsp. salt 2 hard boiled eggs, chopped 1 1/2 tbsp. flour 4 1/2 tbsp. mayonnaise 1 1/2 tbsp. lemon juice 1/8 tsp. pepper Melt butter in saucepan, over low heat. Remove from heat and blend in flour. Gradually add milk, stirring constantly, until mixture boils and thickens. Remove from heat and add mayonnaise, mustard, lemon juice, salt and pepper. Stir to blend. Add chopped eggs. Makes 2 1/4 cups. Serve with corned beef loaf. Makes 8 servings |