St. Patrick’s Day Delights

SHAMROCK SHAKES
Val.indd

  • 2 c. vanilla ice cream
  • 1 c. milk
  • 1/4 c. half-and-half
  • 8 drops green food coloring
  • 1/4 tsp. mint extract (not peppermint)

Mix all ingredients on high speed until smooth. Stop blender, stir and blend again if necessary to combine ingredients. Makes two 12-ounce shakes.

IRISH LAMB STEW

  • 1 (3 lb.) lamb shoulder
  • 4 c. cold water
  • 2 onions, peeled and sliced
  • Flour for dredging
  • 2 stalks celery, chopped
  • 2 Tbsp. butter
  • 1 c. beef stock 2 sprigs parsley
  • 1 bay leaf 3-4 onions, sliced
  • 1-2 potatoes, peeled, chopped
  • Salt and pepper to taste
  • 4 carrots, peeled and cut into 1-inch pieces

Trim meat from bones, cube and set aside. Combine bones, water, onions and celery in Dutch oven. Simmer, partially covered, 30 minutes. Strain and reserve liquid. Discard bones and vegetables. Cool and skim fat from top of liquid. Dredge meat in flour. Melt butter in frying pan and brown meat on all sides. Place in Dutch oven, add stock, reserved liquid, parsley and bay leaf. Simmer gently, partially covered for one hour. Remove bay leaf and parsley. Add additional onions, potatoes, carrots and cook, partially covered, 30 minutes longer. Season with salt and pepper. Serves six – eight. Serve with mint jelly and hot biscuits.

IRISH POTATO PIE

  • 3 eggs
  • 2 c. half-and-half or light cream
  • 2 c. mashed potatoes  (smooth, no lumps)
  • 1 tsp. vanilla extract
  • 1 c. sugar
  • Freshly-grated nutmeg
  • 1/4 tsp. salt
  • 1 unbaked 10” deep-dish pie shell with high fluted edge
  • 1 Tbsp. Irish whisky, brandy  or sherry (optional)
  • Toasted slivered almonds

In mixing bowl beat eggs slightly. Stir in half-and-half or cream, potatoes, sugar, vanilla, salt and liquor (if using). Beat well until smooth. Cover fluted edge of pie shell with foil to prevent over-browning. Pour filling into shell and sprinkle with nutmeg. Place on center rack of preheated 350° oven and bake for 40 minutes. Remove foil and bake for 15-18 minutes more, or until toothpick inserted in center comes out clean. Cool on wire rack. Sprinkle almonds around outer edge and dust with additional nutmeg. Serve at room temperature; store in refrigerator. Serves eight – 10.

BLARNEY STONE BARS

  • 1/2 c. butter or margarine, softened
  • 2 eggs
  • 1 Tbsp. milk
  • 3/4 c. packed brown sugar
  • 3/4 c. all-purpose flour
  • 1 tsp. vanilla extract
  • 1/2 tsp. baking powder
  • 3/4 c. quick-cooking oats
  • 3/4 c. English toffee bits
  • 1/4 tsp. salt
  • 3/4 c. vanilla frosting
  • 1/3 c. chopped pecans
  • 4 drops green food coloring

In mixing bowl cream butter and sugar. Beat in eggs, milk and vanilla. Combine flour, oats, baking powder and salt; add to creamed mixture. Fold in toffee bits and pecans. Spread into greased 9” square baking pan. Bake at 350° for 20-24 minutes or until toothpick comes out clean. Cool on wire rack. Add food coloring to frosting; spread over bars. Cut into diamond shapes. Makes about 3 1/2 dozen. (From Taste of Home).

LEPRECHAUN LIME DRINK

  • 1 qt. lime sherbet, softened
  • 2 Tbsp sugar
  • 1/2 c. limeade concentrate
  • 1-2 c. crushed ice
  • 2 (12 oz) cans lemon-lime soda, chilled

In mixing bowl blend sherbet, limeade and sugar. Stir in soda and ice. Pour into glasses. Garnish with lemon slices or lime spirals to place over rim of glass. Makes seven cups.

SHAMROCK SANDWICHES

  • 1 (8 oz) pkg. cream cheese, softened
  • 2 Tbsp. Dijon mustard
  • 2 Tbsp. grated red onion
  • 1/4 c. mayonnaise
  • 2 tsp. snipped fresh dill OR 3/4 tsp. dill wee
  • 1 (2 1/2 oz) pkg. thinly sliced cooked corned beef, chopped
  • Fresh dill sprigs, optional
  • 1/4 tsp. salt
  • 1 lb. thinly sliced seedless rye bread

In mixing bowl beat cream cheese, mayonnaise and mustard. Add corned beef, onion, dill and salt; mix well. Using a shamrock cookie cutter cut out two shamrocks from each slice of bread. Spread tablespoonfuls of filling over half of the bread; top with remaining bread. Garnish with dill if desired. Makes about 16 sandwiches.

IRISH SODA BREAD

  • 2 c, all-purpose flour
  • 2 Tbsp. brown sugar
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt 2 eggs
  • 3 Tbsp. butter or margarine
  • 3/4 c. buttermilk
  • 1/3 c. raisins

In bowl combine flour, brown sugar, baking powder, baking soda and salt. Cut in butter until crumbly. Combine one egg and buttermilk; stir into flour mixture just until moistened. Fold in raisins. Knead on a floured surface for one minute. Shape into a round loaf; place on greased baking sheet. Cut a 1/4-inch deep cross in top of loaf. Beat remaining egg; brush over loaf. Bake at 375° for 30-35 minutes or until golden brown.

ST. PATRICK’S DAY CAKE

  • 2 (3 oz) pkgs. pistachio pudding mix
  • 1/2 c. water
  • 1/2 c. vegetable oil
  • 1 pkg. white cake mix
  • 1/2 c. milk
  • 5 eggs

Mix together and bake in greased and floured angel food cake pan at 350° for 60 minutes.

Frosting:

  • 1 pkg. pistachio instant pudding mix
  • 1 pkg. Dream Whip
  • 1 1/2 c. milk

Beat at least five minutes. Spread on cooled cake.

ST. PATRICK’S DAY POTATOES/CABBAGE

  • 1 1/2 lbs. peeled and quartered white potatoes
  • 3-4 c. shredded cabbage
  • Milk
  • 2 green onions, sliced lengthwise and crosswise into shreds
  • Salt and pepper

Boil potatoes in salt water until tender. Blanch cabbage in boiling salted water for two – three minutes and drain. Mash potatoes until fluffy. Beat in enough milk to make them smooth. Place pan over low heat. Add cabbage and onions. Add salt and pepper and serve very hot.

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