There are definitely a few options out there for using your left over roast beef, but this is by far and away our favorite. Based on the concept of corned beef hash, it is a simple and satisfying breakfast item, found in our Cooking with Mickey cookbook.

roast beef, leftovers

2-3 potatoes, sufficient for your family, diced small

1 cup beef stock

1 tbsp onion powder

2 tbsp butter

Pre-heat oven to 350. Melt butter in large frying pan and add diced potatoes. Chop up roast beef (I've been known to use leftover steaks, too) and combine with potatoes and onion powder in the frying pan just long enough to mix well. Spoon into a greased baking dish and bake uncovered for 1 hour. After this, you can go one of two ways. We have certainly served it just like this, topped with a fried or poached egg. The other option is to heat a little more butter in your frying pan and fry the cooked potatoes and meat before actually serving. We happen to like it more when it's been fried in the butter after the baking, but you could save a few calories by not :)

Note: The original recipe uses 1 medium onion finely chopped, instead of onion powder, sauteed in the frying pan before adding the potatoes and meat.

Silver Dollar Pancakes

Steve and I had only known each other for about three months when he brought me to his parents' house to visit, and these pancakes were made for us for breakfast that first morning by his dad. After we were married, Steve told me that I just had to get the recipe for his mother's pancakes because they were better than anything else out there, and I'm inclined to think he was right. This recipe makes a very thin, light pancake. Steve's favorite topping is cinnamon sugar, as is Kellen's, but I happen to favor powdered sugar, and Madison will take anything sweet!
2 cups flour
1 tsp salt
1 tsp baking soda
3 tbsp sugar
2 cups milk
2 tbsp white vinegar
2 tsp vanilla
2 eggs

Mix dry ingredients together in medium bowl. In another, smaller bowl, combine the vinegar and milk; allow to sit for just a couple of minutes to sour. Add milk mixture to dry ingredients gradually, whisking continually to avoid lumps. Mix in the eggs and vanilla. Choose either a large kitchen spoon for making 2" silver dollar pancakes, or a ladle for making larger pancakes. Cook on medium to medium-high heat (about 325 on your griddle). The first side should cook just until the bubbles stop and the edges of the pancake are dry, then flip to cook the second side just until golden brown. Add your favorite toppings and enjoy!

Waffles

This recipe comes from the Better Homes and Gardens cookbook that my mom had when I was growing up. That page of the cookbook was so frequently used that eventually part of the page went missing because of ingredients sticking the pages together.

3 1/2 cups flour
6 tsp baking powder
1 tsp salt
4 eggs, yolks and whites separated
3 1/2 cups milk
1 cup oil

Beat egg whites until stiff; set aside. Sift together dry ingredients; set aside. Mix egg yolks, milk and oil. Add slowly to dry ingredients while whisking quickly. When it's completely combined, gently fold in stiff egg whites. Don't break down the whites any more than necessary because they are providing the air that will keep your waffles light. Serve immediately with your choice of toppings.

Rice Custard

3 eggs, slightly beaten

1/4 tsp salt

2 cups milk

1 tsp butter

3/4 cup sugar

2 tsp vanilla

1 cup cooked rice

1/4 tsp nutmeg

1-2 Tbsp butter

Pre-heat oven to 350. Combine eggs, sugar, and salt in medium bowl; set aside. Scald milk in sauce pan and then add slowly to egg mixture. Stir in cooked rice and vanilla. Pour into greased 1 1/2 qt greased baking dish; dot with butter and lightly sprinkle nutmeg on. Put 1" water in bottom of 9x13 pan and set rice custard baking dish in the water. Place entire thing in the oven and bake for 1 hour. Although it can be served warm or cold, we prefer it hot out of the oven.

This recipe is one of my family favorites, since my mom used to make it for us when we were growing up, and now I enjoy making it for my kids.