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French Toast
Shamrock Cookies
Pizza
Burger Recipes

Holiday Menu

St. Patricks Day Recipes

St. Patrick's Day is celebrated on March 17, his religious feast day and the anniversary of his death in the fifth century. St. Patrick, the patron saint of Ireland, is one of Christianity's most widely known figures. But for all his celebrity, his life remains somewhat of a mystery. The Irish have observed this day as a religious holiday for over a thousand years. On St. Patrick's Day, which falls during the Christian season of Lent, Irish families would traditionally attend church in the morning and celebrate in the afternoon. Lenten prohibitions against the consumption of meat were waived and people would dance, drink, and feast—on the traditional meal of Irish bacon and cabbage. People celebrate by wearing green and enjoying parades, which began in the United States in 1762. Here are some basic Irish recipes to enjoy on this Irish Holiday. Serve with Irish Coffee. Enjoy!

Tasty Treat
Caramel Corn
8 quarts popped popcorn
2 c. brown sugar
2 sticks butter
1/2 c. white corn syrup
1 t. salt
1 t. vanilla
1/2 t. baking soda
3 c. peanuts
Put popped popcorn and peanuts in large mixing bowl. Set aside. In saucepan, combine brown sugar, butter, corn syrup, salt and vanilla. Bring the syrup to a boil for 5 minutes-watch close! Remove pot from burner and add baking soda. It will become foamy. Quickly pour over the popcorn and peanuts. Stir until popcorn is covered well. Pour onto large cookie sheet. Spread out and bake in 250 degrees oven for 1 hour. Stir every 15 minutes, until cool. Store in airtight container.
Enjoy!

 

"What's For Dinner?" I can help with ideas for that daily question asked in homes nearly everywhere. Let's get started. How about Crunchy Herb Chicken, with Cabbage Salad, Roasted Redskins and Green Beans. Serve a yummy Banana Cake for dessert.
Banana Cake
Tip:

While cooking with these recipes, please keep in mind, most of them are spiced to my liking. Feel free to add more or go lighter on the spices. When I try new recipes, I might omit something I do not care for or add extra amounts if I favor that particular ingredient. However, be careful with baking ingredients, such as those like flour, baking soda, baking powder, eggs and so on. The result in a cake rising properly may be disappointing. With that said, have fun and enjoy!

Feature Dessert
Feature Menu
3 12 oz pkg chocolate chips
Dippers...
strawberries
bananas
red apples
cherries
angel food cake
pound cake
marshmellows
Rice Crispy treats

Arrange *fondue pot in center of table. Each guest should have fondue forks and a plate. As with any fondue, please supervise when serving to avoid burns or fire. Melt chocolate chips first , in double boiler or in sauce pan on low heat. Watch closely as not to burn chocolate. Transfer into fondue pot. Keep sterno on low to med heat so chocolate does not burn. Prepare dippers. Slice bananas into bite size pieces. Wash fruit. Cut up angel food cake & Rice Crispy treats into bite size pieces. Set dippers in dishes near fondue pot. Dip and let cool a bit before eating. Be creative, you can dip anything that can be skewed into the chocolate.
Enjoy!
*A small crock pot works well as a fondue pot.

 

 

 

Feature Salad
1 3 oz. pkg. Lime Jello
1/2 c. chopped walnuts
1/2 c. grated carrots
1/2 c. diced red apples (with skin)
1/2 c. diced celery
Prepare Jello as directed on box. Chill until thickened (about 1 1/2 hours). Add remaining ingredients and stir well. Place into fridge until Jello has set.
Enjoy!

 

Feature Recipe

1/3 c flour
1/4 t basil
1/2 t thyme
1/2 t rosemary (ground)
1/8 t pepper
1/4 c butter (melted)
1/3 c milk
3 lb chicken (skinned & de-boned)
5 c corn flakes (crushed)

Pre-heat oven to 375 degrees. In mixing bowl, combine flour, basil, thyme, rosemary & pepper. Mix well. Add butter & milk. Mix well. Cut chicken into strips. Dip chicken into flour mixture. Coat well & roll in crushed cereal. Coat evenly. Place in baking dish lightly coated with oil. Bake for 55 minutes or until chicken is no longer pink & coating is golden brown.
Enjoy!

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St. Patricks Day

Corned Beef

3 lbs corned beef brisket
w/spice packet
10 small red potatoes
5 carrots, peeled and julienned
1 large head cabbage
cut into small wedges
Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender. Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes. Slice meat across the grain. Arrange on plate, pour green beer and serve.
Enjoy!

 

 

New Recipe

Asparagus Croissants

Place uncooked croissant rolls on baking sheet rolled out. Blanch fresh asparagus for 2 minutes. Pat dry. Make one pkg. Hollandaise Sauce and spread thin coat onto each croissant roll. Place one asparagus spear on each wide end of cresant roll and begin to roll until your reach to pointed end. Continue until all rolls are complete. Arrange for baking and glaze with more Hollandaise Sauce. Sprinkle parmesan cheese atop and bake according to directions for the croissant rolls.
Enjoy!

 

 


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Corned Beef & Cabbage
2 medium onions, cut into wedges
6 large redskin potatoes, cut up
1 lb baby carrots
3 c water
4 garlic cloves, minced
2 tbl sugar
2 tbl cider vinegar
1 t pepper
1 t garlic
1-3 lb corned beef brisket cut in half (save spice packet)
1 small head cabbage, cut into chunks
In large crock pot, put onion, potatoes and carrots. In mixing bowl, combine water, garlic, sugar, vinegar, pepper and contents of spice packet. Pour over vegetables in crock pot. Add corned beef brisket and cabbage. Cover and cook on low for 9 hours or until meat and vegetables are tender.
Enjoy!
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Irish Stew
1 tbl olive oil
2 lb boneless lamb shoulder, (cut into bite size pieces)
1 t salt
1 t black pepper
2 large onion (peeled & sliced) 3 carrots (peeled & cut into bite size pieces)
4 c water
4 large potatoes (peeled & cut into bite size pieces)
1 tbl rosemary
1 c coarsely chopped leeks
In large pot, heat oil over meduim heat. Add lamb and cook until browned. Add salt, pepper, onion & carrots. Cook 5 minutes. Add water & bring to boil. Turn heat to low and simmer 1 hour or until meat is tender. Add potatoes and cook for 15 minutes. Add leeks & rosemary & simmer until potatoes are tender. Serve hot & garnish with parsley.
Enjoy!
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Irish Casserole
2-16 ounce cans sauerkraut (drained)
1/2 c finely chopped onion
16 ounces cooked corned beef (shredded)
4 c Swiss cheese (shredded)
1 c mayonnaise
1 c Thousand Island dressing
1/2 c dill pickles (chopped)
1/2 stick butter
2 slices rye bread (finely chopped)
1 tbl caraway seeds
Preheat oven to 375 degrees. In 13x9 baking dish, layer sauerkraut, onion, corned beef and cheese. In mixing bowl, combine mayonnaise and dressing. Mix & spread over top of casserole. Layer the pickles atop. Melt butter and stir in rye bread crumbs. Layer atop casserole. Bake 30 minutes.
Enjoy!
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Irish Redskins
1/2 c butter
4 t horseradish
8 medium red potatoes with skins (washed & cut up)
1 quart whole milk
1 t pepper
In large pot, boil potatoes in water 20 minutes or until tender. Drain & save 1 cup liquid. Over low heat, mash potatoes in the pot, Stir in the remaining ingredients. Mix well. Add water from boiled potatoes, a bit at a time until desired consistancy. Serve immediately.
Enjoy!
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Sesame Green Beans
1 tbl olive oil
1 tbl sesame seeds
1 lb fresh green beans (cut in half)
1/4 cup chicken broth
1/4 t salt
1/4 t black pepper
In a large skillet, heat oil over meduim heat. Add sesame seeds. When seeds start to brown, stir in green beans. Cook until the beans turn bright green. Pour in chicken broth, salt and pepper. Cover and cook 10 minutes. Uncover and cook until liquid evaporates.
Enjoy!
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Irish Soda Bread
3 c sifted unbleached flour
1 1/2 t baking soda
1 1/2 t baking powder
1/2 t salt
1/2 stick lightly salted butter (room temperature)
3/4 c currants
1 tbl caraway seeds
1 egg
1 c buttermilk
2 tbl honey
Preheat the oven to 350 degrees. In mixing bowl, combine sifted flour, soda, baking powder & salt. Cut in the butter, working it in with your fingers until it is evenly distributed and the texture is a bit like corn meal. Stir in the currants and caraway seeds. In a small bowl, combine egg, buttermilk, and honey. Mix well. Add milk mixture to the dry ingredients, stirring just enough to moisten evenly. Do not overmix. Place on a lightly floured board and briefly knead to form a smooth dough. Shape into a high, round ball. Place on a buttered baking sheet. Slash lines across top vertically and horizontally about 4" long and 1/2" deep. Bake for 50-55 minutes. Cool 30 minutes before slicing.
Enjoy!
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Shamrock Cookies
1/2 c butter (softened)
1 (3 ounce) package instant pistachio pudding mix
1 1/3 c baking mix
1 egg
1 tbl white sugar
Preheat oven to 350 degrees. Lightly grease baking sheet. In mixing bowl, combine butter & pudding mix. Add baking mix, egg and sugar and mix well. On a floured surface roll out the dough to 3/8 inch thickness and cut with a shamrock cookie cutter. Place cookies on baking sheet & bake for 9 to 10 minutes or until lightly browned. Remove cookies from and let cool. Frost with green colored icing.
Enjoy!
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Whiskey Cake
1 c chopped pecans
1 box yellow cake mix
1 4-ounce package instant vanilla pudding mix
1/2 c vegetable oil
1/2 c milk
4 eggs
1/2 c Irish whiskey
Glaze:
1/2 c sugar
1/4 c water
1/4 c butter (room temperature)
1/4 c Irish whiskey
Preheat oven to 350 degrees. Grease & flour bundt baking pan. Spread 3/4 c nuts onto bottom of pan. In mixing bowl, combine cake and pudding mix. Stir in oil & milk. Add eggs and beat till blended. Slowly add whiskey and beat until smooth. Stir in remaining nuts. Pour batter into prepared pan. Bake 40 to 45 minutes.
To make glaze, combine sugar and water in saucepan. Bring to a boil. Add butter and stir. Let boil 3 minutes, stirring constantly. Remove from heat and stir in whiskey. Cool slightly. While cake is still hot, poke holes into cake with toothpick. Pour 1/2 the glaze over cake. Let cake set for 5 minutes. Gently, turn cake over onto cake platter. Pour remaining glaze atop cake.
Enjoy!
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Irish Coffee
1 jigger Baileys Irish Cream
1 jigger Irish whiskey
1 c hot brewed coffee
1 tbl whipped cream
1 dash ground nutmeg
In a coffee mug, combine Irish Cream and Irish whiskey. Fill mug with coffee. Top with whipped cream and nutmeg.
Enjoy!
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