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02/16/2006 04:02 AM
2 (46-ounce) cans pineapple juice 2 (6-ounce) cans frozen limeade 2 quart ginger ale 2 quart lime sherbet 1 bottle green maraschino cherries
Chill pineapple juice. Prepare limeade according to package directions; mix with pineapple juice. Add sugar, if desired. Add ginger ale; spoon sherbet into punch. Garnish with cherries. 1 pint milk 1 pint lime sherbet Few drops of green food coloring 1 quart carbonated grapefruit beverage
In a large punch bowl mix together milk and sherbet until sherbet is soft. Stir in the food coloring. Slowly pour carbonated beverage down the side of bowl and stir carefully. Garnish with mint or green cherries. Yield: 12 servings.
1-1/2 cups boiling water 1 package lime gelatin 1 small package cream cheese, softened 1 medium apple, chopped 1/2 cup nuts, finely chopped 1 small can crushed pineapple with juice 12 pecan halves
In a large bowl stir boiling water into gelatin until dissolved. Add cream cheese and beat at medium speed with electric mixer until the cheese is dissolved. Add apples, nuts, and pineapple; pour into mold. Cover; chill until partially set. Stir then place pecan halves on top of salad for decoration. Serves: 8.
Green Irish Cookies – Thanks Pearl Cook! extract and food coloring until foamy. Beat in the sugar gradually, until stiff peaks form. Fold in the chocolate chips. Drop by spoonfuls onto waxed paper covered cookie sheets. Bake in a preheated 250-degree oven for 15 minutes. Turn off oven heat; let cookies stand in oven until oven is cool or overnight.
1/2 cup butter, softened 1/2 cup sugar 1/2 cup dark Karo syrup Juice and grated rind of 1/2 lemon 2 cups all-purpose flour 1/2 teaspoon cinnamon 1/3 teaspoon cloves 1/2 teaspoon allspice 1/4 teaspoon salt 1/2 teaspoon baking soda 3/4 cup minced candied fruit 1 cup nuts, finely chopped
In large mixing bowl cream the butter and sugar until light and fluffy. Add syrup, lemon juice and rind and mix well. In large bowl sift the flour, cinnamon, cloves, allspice, salt, and baking soda. Add to the creamed mixture. Stir in the candied fruit and nuts. Chill until firm or refrigerate overnight. Roll out dough on a lightly floured board to 1/8-inch thickness; cut with small cookie cutter. Bake in preheated 350-degree oven for about 20 minutes. Cool on wire racks.
3 (3-ounce) packages lime gelatin 1-1/2 teaspoon salt 2-2/3 cup boiling water 2 tablespoons vinegar 3 cups sour cream 2 cups cucumbers, finely chopped 2/3 cup green onions, finely chopped
Dissolve the gelatin and salt in boiling water in a large bowl. Stir in the vinegar. Chill until partially congealed. Beat in sour cream; fold in cucumbers and onions. Pour into 8-cup mold; chill for about 4 hours or until firm.
1 (16-ounce) can sliced peaches, drained, reserve syrup 2 (3-ounce) packages lime-flavored gelatin 2 cups boiling water 1 cup cold water 1 red maraschino cherry 1 cup grapes, halved and seeded Lettuce Cottage cheese
In a small bowl add enough water to syrup to make 1-cup. In a large bowl dissolve the gelatin in boiling water. Add the 1-cup water and peach syrup. Mix well. Chill until partially set. Place 1-cup gelatin mixture in a 6-cup mold. Press 12 peach slices into gelatin in the form of a sunburst. Place the cherry in the center. Dice the remaining peaches. Add peaches and grapes to remaining gelatin. Pour into mold. Chill until firm. Un-mold on to serving plate and surround with lettuce cups filled with cottage cheese. Serves: 8 to 10.
16 ounce sour cream 1 envelope dried onion soup mix 1 (10 ounce) package frozen chopped spinach, thawed & drained well Chips, crackers or fresh carrot sticks
Combine the first three ingredients together. Mix well. Cover and chill overnight. Serve with chips, crackers or fresh carrot sticks.
3 cup potatoes, cooked and mashed 2 cups cabbage, chopped, boiled 4 slices bacon or turkey strips 1 large onion, chopped 1/4 stick butter or oleo 7/8 cup bread crumbs
In a large bowl combine the potatoes and cabbage together. Season to taste, with salt and pepper. In a large skillet cook the bacon until crisp. Put bacon aside and fry the onion in same skillet. Add half of the butter to the same skillet and stir in potato and cabbage mixture. Mix and heat through. Transfer to a buttered casserole dish. Sprinkle with bread crumbs and dot with the remaining butter. Bake at 425-degrees until lightly browned, approximately 15 minutes. Crumble the crisp bacon and sprinkle on top. Serves 4.
2 tablespoons vinegar 1 teaspoon celery seed 1 teaspoon mustard seed 3 medium to large potatoes 2 teaspoons sugar 2 cups cabbage, finely shredded 1 (12-ounce) can corned beef, chilled & cubed 1/4 cup green onion, sliced 1/4 cup dill pickle, finely chopped 1 cup mayonnaise 1/4 cup milk
In a small bowl combine the vinegar, celery seed and mustard seed; mix well and set aside. Meanwhile, pare and cook the potatoes in enough boiling salted water to cover 30 to 40 minutes or until done; drain and cube. While the potatoes are still warm drizzle with the vinegar mixture. Sprinkle with sugar and 1/2-teaspoon salt; chill. Before serving, add the cabbage, corned beef, onion and pickle to potatoes. In a small bowl combine the mayonnaise, milk and 1/2-teaspoon salt. Pour mayonnaise mixture over corned beef/potato mixture and toss lightly. Serves 6 to 8.
4 cups flour 1/4 cup sugar 1 teaspoon salt 1 teaspoon baking powder 3 tablespoon caraway seed 1/4 cup oleo 2 cups raisins, plumped 1-1/3 cups buttermilk 1 egg, beaten 1 teaspoon baking soda 1 egg yolk
Preheat the oven to 375-degrees. Grease a round 9 or 10-inch cake pan. In a large bowl, sift the flour, sugar, salt, and baking powder. Stir in the caraway seeds. Cut in oleo with pastry blender until it resembles cornmeal. Stir in raisins. In another bowl combine the milk, egg and baking soda. Stir into the flour mixture just until moistened. Turn the dough on floured surface knead lightly until smooth. Shape into a ball and place in pan. Make a 4-inch cross 1/4-inch deep on top center. Brush with egg yolk (beaten.) Bake approximately 1 hour 10 minutes.
1 (18-ounce) package yellow cake mix 1 (4-ounce) package instant chocolate pudding 3/4 cup oil 1/4 cup water 1/4 cup vodka 1/4 cup Irish Crème 4 eggs
In a large bowl combine all of the ingredients, beat until smooth. Pour the batter into a greased and floured 10-inch Bundt pan. Bake at 350-degrees for 40-50 minutes. Garnish with powdered sugar.
Irish Corned Beef and Cabbage with Mustard Sauce 1 (4 pound) corned beef brisket 2 medium onions, sliced 1 medium onion, studded with 3 whole cloves 1 large carrot, scraped and sliced 1 bunch fresh parsley 1 bay leaf 1/4 teaspoon pepper 2 pounds small new potatoes, peeled 1 (2 pounds) cabbage, cut into wedges Irish Mustard Sauce Irish Mustard Sauce: 1 tablespoon cornstarch 2 teaspoon sugar 1 teaspoon dry mustard 1/2 teaspoon salt 1 cup water 1 tablespoon butter 1/4 cup cider vinegar 1 teaspoon grated horseradish 2 egg yolks, beaten
In a large Dutch oven combine the corned beef and enough water to cover; bring to a boil. Remove from heat. Drain. Add fresh water to cover. Add the onion, carrot, parsley, bay leaf, and pepper. Bring to a boil. Skim off foam, if necessary. Reduce the heat, cover and simmer 4 hours or until tender. Remove the onion and parsley. Add the potatoes to Dutch oven. Simmer for 10 minutes. Add the cabbage wedges, and simmer 20 minutes or until vegetables are tender. Remove and discard bay leaf. Transfer the corned beef and vegetables to a serving platter. Serve with Irish Mustard Sauce. Serves: 6 to 8. To prepare Mustard Sauce: In a 1-quart saucepan combine the cornstarch, sugar, mustard and salt. Mix well. Add water; stir over low heat until mixture thickens and boils. Remove from heat; add the butter, vinegar and horseradish. Beat a little of hot mixture into egg yolks; then add yolk mixture back to pan. Cook slowly, stirring until sauce thickens slightly. Serve with corned beef.
Saint Patrick's Day Irish Soda Bread 3 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 12 tablespoons cold unsalted butter, cut into small pieces 1-1/2 cups raisins 1 egg 1/2 cup honey 1 cup buttermilk
Preheat the oven to 350-degrees. Butter a heavy (10-inch to 11-inch and 2-inch or 3-inch deep.) skillet or casserole dish. In a large bowl sift the flour, baking powder, baking soda and salt together. Cut in the butter until the mixture resembles peas. Add the raisins and toss to distribute evenly. In another bowl beat the egg until very frothy. Beat in the honey. Beat in the buttermilk. Gradually stir the mixture into the flour. Pour the mixture into the prepared pan. Bake for approximately 1 hour or until the middle is set. Cut into wedges and serve warm from the pan.
1 cup sugar 1/2 cup flour 1 teaspoon vanilla 3 tablespoons cocoa 1 stick margarine 2 eggs
Combine all of the ingredients together and mix well. Pour into a microwave safe pie plate that has been sprayed with non-stick spray. Place the pie pan on an inverted saucer. Microwave for 8 to 12 minutes at 60% power. Serve in slices, hot, with ice cream.
2 pounds lamb, boneless; cubed, browned & drained 2 teaspoon salt 1/4 teaspoon pepper 2 cup water 1 small bay leaf 2 medium carrots; pared & cut in 1/2-inch slices 2 small onions, thinly sliced 4 medium potatoes, pared & quartered 1/4 cup Quick-cooking tapioca; (opt) 10 ounce Peas, frozen; or 10 ounce Mixed vegetables, frozen
Season the cubed lamb with salt and pepper and add to crock pot. Add the remaining ingredients except for the peas. (If you do not want the gravy thickened omit the tapioca). Stir well. Cover and cook on Low for 10 to 12 hours. Add the peas during last 1to 2 hours of cooking.
7 ounces instant white rice 1 pound Velveeta cheese 1 package frozen, chopped broccoli 2 eggs 2/3 cup milk 1/2 cup cooking oil 1 medium white onion, chopped 1 cloves garlic, chopped or equivalent in dehydrated 1 can cream of mushroom soup
Cook the rice according to package directions. Cut the cheese into 1-1/2 inch cubes. Cook the broccoli for several minutes. Combine all of the ingredients into a large mixing bowl, stir until mixed. Pour the mixture into a large baking dish and bake for 1-1/2 hours at 350-degrees. Serves: 8 to 10.
Corned Beef & Cabbage with Horseradish Sauce 1 onion 4 whole cloves 4 pounds Corned beef 2 parsley sprigs 8 whole peppercorns 2 pounds cabbage 1 cup Sour cream 1 tablespoon Prepared horseradish
Peel the onion and stick with cloves. Put the corned beef, onion parsley and peppercorns in a large saucepan and cover with water. Cover, bring to a simmer and cook gently until tender, approximately 2-1/2 to 3 hours. Cut the cabbage into wedges and core. Add to the saucepan, cover and simmer until tender, approximately 30 minutes. In a small bowl combine the sour cream with the horseradish. Serve the meat and cabbage with some of the broth ladled over all and the horseradish on the side.
1 (6-ounce) package lime flavored gelatin mix 1 (20-ounce) can crushed pineapple, juice reserved 1 cup mayonnaise 1 cup Cheddar cheese, shredded 1/2 cup pecans, chopped
In a small saucepan, dissolve the lime gelatin in 2-cups boiling water. Remove from heat and add 3/4-cup of reserved pineapple juice. Cool to room temperature. Add the mayonnaise to the gelatin mixture and whisk together until smooth. Refrigerate until slightly thickened. Fold in the pineapple, Cheddar cheese and pecans. Pour the mixture in a 2-quart mold and chill until firm.
Irish Saint Patrick's Day Toasts Saint Patrick was a gentleman, Who through strategy and stealth, Drove all the snakes from Ireland, Here’s a toasting to his health. But not too many toastings Lest you lose yourself and then Forget the good Saint Patrick And see all those snakes again. 'Beannachtam na Feile Padraig!' Happy St. Patrick's Day!
1 cup freshly brewed coffee 3 sugar cubes 1 jigger (3 tablespoons) Irish Whiskey Lightly whipped cream
Pour the coffee into large mug. Add the sugar and stir to dissolve. Add the whiskey and stir to combine. Top with cream and serve. Serves: 1.
8 medium potatoes, boiled, peeled and quartered 1/2 cup celery, finely chopped 1/2 cup onion, finely chopped 1/2 stick (1/4-cup) butter 1/2 cup sour cream 1 tablespoon sugar 1-1/2 teaspoon thyme 3/4 teaspoon basil Salt and pepper to taste
Combine all of the ingredients in a large bowl and mash well. Place in a casserole dish. Bake at 350-degrees for 1 hour.
3 carrots, cut in 3-inch pieces 4 pounds corned beef brisket 3 medium onions, quartered 1 cup water 1/2 small head of cabbage cut in wedges
Put all of the ingredients in the order listed except cabbage in crock pot. Cover and cook on Low 8 to 10 hours. Add the cabbage wedges to liquid pushing down to moisten, turn to High and cook 2 to 3 hours more.
Bailey's Irish Cream Chocolate Chip Cookies 1/2 cup butter, softened 1/2 cup granulated sugar 1/2 cup brown sugar 1 egg 1 teaspoon vanilla 1/2 cup Bailey's original Irish cream 2-1/4 cup cake flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1 (6-ounce) package semi-sweet chocolate chips 3/4 cup coconut 1/2 cup pecans, chopped
In a large bowl, cream the butter, sugars and egg until fluffy. Add the vanilla and Bailey's Irish cream. In another bowl combine the dry ingredients and blend into creamed mixture. Add coconut, nuts and chips. Stir to mix well. Drop onto un-greased baking sheets. Bake at 375 degrees for 8-10 minutes. Cool.
1-3/4 cup liquor (Irish whiskey, brandy, rum, Scotch, or rye whiskey) 1 (14 ounce) can sweetened condensed milk 1 cup (1/2 pint) whipping or coffee cream 4 eggs 2 tablespoon chocolate flavored syrup 2 teaspoon instant coffee 1 teaspoon vanilla 1/2 teaspoon almond extract
In blender container, combine the liquor, condensed milk, cream, eggs, chocolate syrup, coffee, vanilla and almond extract; blend until smooth. Serve over ice, if desired. Store tightly covered in refrigerator up to 1 month. Stir before using.
Irish Coffee Dessert Cake Add the vanilla during the creaming. In another bowl, combine the flour, baking powder, coffee and salt together. Add to the butter mixture alternately with the milk. Beat the egg whites until soft peaks form. Fold in remaining 1/4-cup sugar. Beat to a meringue consistency. Fold into cake batter. Pour the batter into two 9-inch cake pans, lightly greased on bottoms only. Bake at 350-degrees for 25 minutes. Cool 10 minutes on a wire rack before removing from the pans to finish cooling. In a bowl, whip the cream. Add the powdered sugar. Fold in vanilla and
whiskey. Fill and frost cake. Decorate with shaved chocolate. Makes 1 (9-inch
layer cake) at 479 calories.
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