ADD SOME SPIFF TO YOUR SPUDS FOR ST. PADDY'S DAY

BAILEY'S IRISH CREAM

BAILEY'S IRISH CREME

BAILEY'S CHOCOLATE MOUSSE PIE

BAILEY'S IRISH CREAM MOUSSE PIE

BAILEYS IRISH CREAM MOUSSE PIE 2

BIG SHAMROCK COOKIE

BLACK VELVET

CABBAGE ROLL CASSEROLE

CHOCOLATE CHEESECAKE

CHOCOLATE MINT TRUFFLES

CITRUS OVEN-BRAISED CORNED BEEF

CREOLE-IRISH BEER SAUCE OVER TENDERLOIN STEAK

CRISPY PEANUT BUTTERSCOTCH FUDGE SQUARES

CROCKPOT CORNED BEEF AND CABBAGE

DECORATED CHOCOLATE CUT-OUT COOKIES

FESTIVE IRISH CREAM CHEESECAKE

GREEN DEVILED EGGS

GREEN GARLIC BREAD 

GREEN MASHED POTATOES

HOMEMADE LIMEADE

LEPRECHAUN SMOOTHIE

LEPRECHAUN'S SHAKE

MARBLED CHOCOLATE BROWNIES

MINI MORSEL SHORTBREAD SQUARES

MINT BROWNIE PIE 

MINT CHOCOLATE MACAROONS

MINTY ICE CREAM 

MOIST AND MINTY BROWNIES

PISTACHIO SHAMROCK COOKIES

PASTA WITH PESTO

POTATO & ONION SAUTE

POTATO CASSEROLE

SAINT PATRICK'S SOUP

ST. PATRICK'S DAY CUPCAKES

ST. PATRICK'S DAY OMELET

ST. PATRICK'S SHAMROCK COOKIES

ST. PATTY'S DAY PANCAKES

SUGAR COOKIE SHAMROCKS

SWEET SHAMROCK MINT BROWNIES

ST. PATRICK'S DAY CUPCAKES   Back to Top

1-3/4 cups all-purpose flour
2/3 cup sugar
1 package (3.4 ounces) instant pistachio pudding mix
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1-1/4 cups milk
1/2 cup vegetable oil
1 teaspoon vanilla extract
Green food coloring, optional
Cream cheese frosting

In a bowl, combine the dry ingredients. In another bowl, beat eggs, milk, oil and vanilla; add to dry ingredients and mix until blended. Fill paper-lined muffin cups three-fourths full. Bake at 375o for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. If desired, add food coloring to frosting. Frost cupcakes. Yield: 1 dozen

ADD SOME SPIFF TO YOUR SPUDS FOR ST. PADDY'S DAY   Back to Top

SPUDS WITH JEWELS: In a frying pan, heat 1 teaspoon of vegetable oil and briefly sauté 1 diced red pepper (add hot peppers such as green jalapeno for fire). Stir in 1/2 teaspoon basil. Immediately pour on top of mashed potatoes.
GREEN POTATOES: Use an electric mixer to blend 1 to 2 cups chopped cooked spinach into one batch of mashed potatoes until they turn green.

RED COATS: Use purple, red, or new potatoes with their skins on.

THE CHEDDAR BROCCOLI: Mix 1/2 cup grated Cheddar cheese with 1 cup chopped, steamed broccoli florets and fold into the mashed spuds.

PRAGUE POTATOES: Panfry 4 strips of bacon until crisp. Remove from the pan and add 1 diced onion, cooking until translucent. Crumble the bacon into the onion. Top mashed potatoes with bacon, onion, and drippings, using 1-1/2 teaspoons, or less, of fat per serving.

GOLDEN BROIL: Spread prepared mashed potatoes in an oven-to-table baking dish. Drizzle 1/2 cup heavy cream over the top and sprinkle with Parmesan cheese. Broil until the top turns golden.

BREAKFAST FOR DINNER: Serve mashed potatoes in a large bowl topped with 3 to 4 chopped hard-boiled eggs and chopped fresh parsley and chives.

TATTIES 'N' NEEPS: For the Scots' way of using up leftover mashed potatoes, mix equal amounts of mashed potatoes and mashed turnips.

COLCANNON: Mix mashed potatoes with 1-1/2 cups shredded, cooked, and drained cabbage or kale.

BANGERS AND MASH: Try this English recipe-serve plain mashed potatoes with broiled or pan-seared sausages (bangers) on the side.

FENCED-IN SPUDS: Surround a mound of mashed potatoes with a fence of steamed green beans and carrot sticks.

BAILEY'S IRISH CREAM   Back to Top

3 fresh eggs
400 grams (14 ounces) tin of sweetened condensed milk
1/4 teaspoon coconut essence
1-1/2 tablespoons chocolate topping
300 milliliters (10 ounces) fresh cream
250 milliliters (8 ounces) cup of Irish Whiskey

Put all ingredients in a blender and blend on high for about a minute. Bottle and keep refrigerated. (Life
restricted by fresh dairy and eggs; so drink fairly quickly.)

BAILEY'S IRISH CREME   Back to Top
1 cup whiskey
1 can Eagle brand condensed milk
3 eggs
1 tablespoon Hershey's chocolate
1 tablespoon vanilla

Blend and refrigerate

BAILEY'S CHOCOLATE MOUSSE PIE   Back to Top

6 ounces Ready Crust (graham/choc)
1 package Unflavored gelatin (envelope)
1 teaspoon Vanilla
3/4 cup Milk
3/4 cup Bailey's Irish Cream
6 ounces Semisweet choc chips
2 cups Frozen whipped topping
Choc-dipped strawberries*

*As garnish, if desired.

In saucepan, sprinkle unflavored gelatin over milk. Let stand about 1 minute. Stir over low heat until gelatin is dissolved, about 5 minutes. Add chocolate and continue cooking, stirring constantly until chocolate is melted: stir in vanilla. Remove from heat and stir occasionally, adding Bailey's about five minutes after removal from heat. When mixture forms mounds when dropped from spoon, fold in whipped topping. Turn into crust. Garnish with more whipped topping (or real whipped cream, later, by preference) and strawberries (if desired). Chill at least 4 hours before serving.

BAILEY'S IRISH CREAM MOUSSE PIE   Back to Top

3 Eggs, separated
3/4 cup Bailey's Irish Cream
1 cup Walnuts, chopped
1/8 tsp Salt
2 cups Whipped cream
2 Tablespoons Shaved chocolate

Beat egg yolks until lemon-colored. Add salt and Bailey's. Cook in top of double boiler until yolk mixture thickens. Cool. Beat egg whites until stiff.

Combine egg/Bailey's mixture, egg whites, and 2/3 of Whipped cream, using a folding motion. Fold in 3/4 cup of the chopped nuts. Scrape into a baked pie shell. Cover with remaining whipped topping. Sprinkle with remaining chopped nuts and chocolate shavings. Freeze for 4 hours (no more than 8, though). Servings: 4

BAILEYS IRISH CREAM MOUSSE PIE 2   Back to Top

3 Eggs, separated
3/4 cup Bailey's Irish Cream
1 cup Walnut meats, chopped
1/8 teaspoon Salt
2 cups Kool-Whip
2 Tablespoons Shaved chocolate*

*Semi-sweet.

Beat egg yolks until lemon-colored. Add salt and Bailey's. Cook in top of double boiler until yolk mixture thickens. cool. Beat egg whites until stiff. Combine egg/Bailey's mixture, egg whites, and 2/3 of the Kool Whip, using a folding motion. Fold in 3/4 cup of the nut meats. Scrape into a baked pie shell. Cover with remaining whipped topping. Sprinkle with remaining nut meats and chocolate shavings. Freeze for 4 hours (no more than 8, though).

BIG SHAMROCK COOKIE   Back to Top

1 package (18 ounces) NESTLÉ TOLL HOUSE Refrigerated Chocolate Chip, Chocolate Chip & White Fudge, Chocolate Chunk, Peanut Butter Chocolate Chip, Reduced Fat Chocolate or Sugar Cookie Dough, well chilled
Decorator icing (optional)
Melted chocolate (optional)

Preheat oven according to package directions. Grease baking sheet. Shape an entire roll of cookie dough into shamrock shape on prepared baking sheet. Bake according to package directions, adding 3 to 4 minutes to the bake time on the package. Cool on baking sheet for 1 minute; carefully loosen cookie with a spatula. Cool on baking sheet completely. Decorate as desired.

BLACK VELVET   Back to Top

1/2 quart Guinness
1/2 quart Champagne

Combine Guinness and champagne in a tall chilled glass. Stir and serve. Makes 1 quart.

CHOCOLATE CHEESECAKE   Back to Top

1-1/2 cups chocolate cookie crumbs
1/3 cup confectioners' sugar
1/3 cup unsweetened cocoa powder
1/4 cup butter
3 (8 ounce) packages cream cheese, softened
1-1/4 cups white sugar
1/4 cup unsweetened cocoa powder
3 tablespoons all-purpose flour
3 eggs
1/2 cup sour cream
1/4 cup Irish cream liqueur

To Make Crust: Mix together the cookie crumbs, confectioners' sugar, and 1/3 cup cocoa. Add melted butter or margarine and stir until well mixed. Pat into the bottom of a 9 inch springform pan. Bake in a preheated 350 degrees F (175 degrees C) oven for 10 minutes, set aside.

Combine cream cheese, white sugar, 1/4 cup cocoa and flour, mixing at medium speed with electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in the sour cream and Bailey's Irish Crème, mix on low until blended. Pour over baked crust.

Bake at 450 degrees F (230 degrees C) for 10 minutes. Reduce oven temperature to 250 degrees F (120 degrees C) and continue baking for 60 minutes. Remove from oven.

With a knife, loosen cake from rim of pan, let cool then remove the rim of pan. Chill before serving. If your cake cracks, a helpful tip is to dampen a spatula and smooth the top and then sprinkle with some chocolate wafer crumbs.

CHOCOLATE MINT TRUFFLES   Back to Top

2 cups (11.5-ounce package) Milk Chocolate Morsels
1 cup (6 ounces) Semi-Sweet Chocolate Morsels
3/4 cup heavy whipping cream
1 tablespoon peppermint extract
1-1/2 cups finely chopped walnuts, toasted

Line baking sheet with waxed paper. Place milk chocolate and semi-sweet morsels in large mixer bowl. Heat cream to a gentle boil in small saucepan; pour over morsels. Let stand for 1 minute; stir until smooth. Stir in peppermint extract. Cover with plastic wrap; refrigerate for 35 to 45 minutes or until slightly thickened. Stir just until color lightens slightly. (Do not over mix or truffles will be grainy.)
Drop by rounded teaspoonful onto prepared baking sheet; refrigerate for 10 to 15 minutes. Shape into balls; roll in walnuts. Store in airtight container in refrigerator.

VARIATION: After rolling chocolate mixture into balls, freeze for 30 to 40 minutes. Microwave 2 cups (11.5-ounce package) Milk Chocolate Morsels and 3 tablespoons vegetable shortening in medium, microwave-safe bowl on MEDIUM-HIGH (70%) power; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Dip truffles into chocolate mixture; shake off excess. Place on foil-lined baking sheets. Refrigerate for 15 to 20 minutes or until set. Store in airtight container in refrigerator. Makes about 48 truffles

CITRUS OVEN-BRAISED CORNED BEEF   Back to Top

4 pounds (1.8 kilograms) Center-cut Corned Beef Brisket
1 Lemon, thin sliced, seeded, discard ends
1 small Orange, thin sliced, seeded, discard ends
1 large Onion, peeled and sliced
1 teaspoon Black Peppercorns
1/2 teaspoon Whole Allspice
6 to 8 teaspoons Cloves
1/4 Cup (60 milliliters) Dijon Mustard
1/4 Cup (50 grams) Brown Sugar
8 Cups (2 Liters) Water, boiling

Preheat the oven to 325F (165F) and bring 8 cups of water to a boil.

Trim and discard the majority of the surface fat from the corned beef brisket. Rinse meat well under cool running water, rubbing gently to release any corning salt.

In a roasting pan (about 11 x 15-inch 28 x 38-centimeters), place the corned beef with the with the lean side down. Top of the corned beef with the slices of lemon, orange, and onion and sprinkle with peppercorns, allspice and cloves. Set the pan on middle rack in a 325F (165C) oven.

Gently pour about the 8 cups boiling water around brisket. Cover the roasting pan or seal the pan with foil. Bake the meat is very tender when pierced with a fork, this should take about four hours.

When tender, uncover and drain off all but about 1 cup of the liquid. If you like, reserve the lemon, orange and onion slices and rearrange them on top of the meat. In a small bowl, mix the mustard and brown sugar.

Spread the brown sugar mustard mixture evenly over meat.

Broil the Corned Beef about 8 inches from heat until the mustard mixture begins to brown, 3 to 5 minutes.

Transfer the brisket to a platter.

Enjoy hot, warm or cold. It is important to slice meat across the grain. Makes 8 servings.

CREOLE-IRISH BEER SAUCE OVER TENDERLOIN STEAK   Back to Top

4 to 6 tenderloin filets
3 ounces butter
2 Tablespoons safflower oil
4 strips chopped bacon
2 Tablespoons chopped chives or 1 tablespoon dried
2 Tablespoons chopped parsley or 1 tablespoon dried
3 Tablespoons chopped green onions or 1-1/2 tablespoon dried
1 (12-ounce) bottle Guinness Stout
1 (10-ounce) can beef broth
1 Tablespoon Meat and Poultry Seasoning
1 Tablespoon All-Purpose Seasoning
Salt and pepper
Starch and water mixture to thicken

Salt, pepper and lightly season meats with All-Purpose Seasoning. Sauté in 2 Tablespoons safflower oil until meat is brown on all sides. Remove meat and set aside. In the same pan, fry bacon until crisp. Add butter and sauté chives, parsley, and onions for 1 minute. Add beer, broth, salt, pepper and seasoning and simmer covered for 5 minutes. Blend in the whipping cream and reduce to 1/2 on medium heat. Return the meat to the sauce, cover and cook on low (225 to 275 degrees) until the meat is done to your preferred center color. This light brown sauce is great with any cut of meat or poultry. Meats can be precooked on a charcoal grill and then placed in the sauce.

CRISPY PEANUT BUTTERSCOTCH FUDGE SQUARES   Back to Top

CRUST
4-1/2 teaspoons light margarine
2 cups (4 ounces) miniature marshmallows
1/4 cup creamy peanut butter
3 cups toasted rice cereal

FUDGE
2 tablespoons light margarine
2/3 cup Evaporated Fat Free Milk
1-1/2 cups granulated sugar
1/4 teaspoon salt
2 cups (4 ounces) miniature marshmallows
1 cup (6 ounces) Butterscotch Flavored Morsels
3/4 cup creamy peanut butter
1 teaspoon vanilla extract
1/4 cup cocktail peanuts, chopped

FOR CRUST:
Melt margarine over low heat in medium, heavy-duty saucepan. Add marshmallows and peanut butter; stir until melted. Remove from heat. Add cereal; stir until coated. Press onto bottom of 13 x 9-inch baking pan coated with nonstick cooking spray, using rubber spatula coated with nonstick cooking spray.

FOR FUDGE:
Combine margarine, evaporated milk, sugar and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat. Add marshmallows, morsels, peanut butter and vanilla extract; stir vigorously for 1 minute or until marshmallows and morsels are completely melted. Pour over crust. Sprinkle nuts over fudge; press in slightly. Chill until set. Cut into squares.
Makes 80 squares

CROCKPOT CORNED BEEF AND CABBAGE   Back to Top

4-1/2 pounds Corned beef brisket (see note)
2 medium Onions, quartered
1 Cabbage head, cut in small wedges
1/2 teaspoon Pepper
3 tablespoons Vinegar
3 tablespoons Sugar
2 cups Water (see note)

Combine ingredients in pot with cabbage on top. Cut meat to fit, if necessary. Cover and cook on low 10-12 hours; high 6-7 hours or auto 6-8 hours. (I cooked on low for about 12 hours, until meat was very tender).

Notes: I discarded the little spice package which came with the brisket. I omitted the water; it did not seem to matter. There is plenty of moisture in most meats and veggies. I might add a few chunks of potatoes and carrots next time!

DECORATED CHOCOLATE CUT-OUT COOKIES   Back to Top

4 bars (8-ounce box) Semi-Sweet Chocolate Baking Bars, broken into pieces
2-2/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons butter, softened
3 tablespoons granulated sugar
1/2 cup light or dark corn syrup
1/4 cup water
1 container (16 ounces) prepared vanilla frosting, colored as desired, or colored icing in tubes

Preheat oven to 350° F.

Microwave baking bars in medium, microwave-safe bowl on HIGH (100%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool to room temperature. Combine flour, baking soda and salt in medium bowl. Beat butter and sugar in small mixer bowl until creamy; beat in corn syrup and melted chocolate. Alternately beat in flour mixture and water. Shape dough into 2 round discs; wrap in plastic wrap. Refrigerate for about 1 hour or until firm. Roll each disc to 1/4-inch thickness between two sheets of waxed paper. Cut with cookie cutters; place on ungreased baking sheets. Refrigerate if dough becomes too soft. Bake for 6 to 8 minutes or until set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Decorate as desired. Makes about 3 dozen cookies

FESTIVE IRISH CREAM CHEESECAKE   Back to Top

1 cup Graham Cracker Crumbs
1/4 cup Sugar
1/4 cup Margarine, melted
1 Envelope Unflavored Gelatin
1/2 cup Cold Water
1 cup Sugar
3 Large Eggs, Separated
16 ounces Cream Cheese, Softened
2 Tablespoons Cocoa
2 Tablespoons Bourbon
1 cup Whipping Cream, Whipped

Combine graham cracker crumbs, sugar, and margarine; press onto bottom of 9 inch springform pan. Soften gelatin in water, stir over low heat until dissolved. Blend in 3/4 cup sugar and beaten egg yolks; cook stirring constantly, over low heat, 3 minutes. Combine cream cheese and cocoa, mixing at medium speed on electric mixer until well blended. Gradually add gelatin mixture and bourbon, mixing until well blended. Chill until thickened, but not set. Beat egg whites until foamy; gradually adding the remaining sugar, beating until stiff peaks form. Fold egg whites and whipped cream into cheese mixture and pour over crust. Chill until firm. Garnish with chocolate curls and small silver candy balls, if desired.

VARIATION: Substitute 2 Tablespoons cold coffee for bourbon.

GREEN DEVILED EGGS   Back to Top

Just a few drops of blue food coloring to the yolk part of deviled eggs.

GREEN GARLIC BREAD   Back to Top

1 loaf of Italian bread
6 tablespoons of softened butter
1/4 cup of fresh chopped parsley
2 minced garlic cloves

Slice a loaf of Italian bread in half lengthwise. Use a cookie cutter to cut out shamrock shapes out of the bread. Cream together 6 tablespoons of softened butter, 1/4 cup of fresh chopped parsley, and 2 minced garlic cloves.

Spread the butter on the shapes and bake on a cookie sheet in a preheated 400-degree oven for 12 to 15 minutes, or until the bread turns light brown.

NOTE: Here's a St. Patrick's Day twist on a kid-friendly favorite: garlic bread with a healthy helping of chopped parsley for flavor, nutritional pizzazz and, of course, color.

GREEN MASHED POTATOES   Back to Top

Add green food coloring while mashing.

HOMEMADE LIMEADE   Back to Top

1 cup of sugar
12 freshly squeezed limes
6 cups of cold water

In a half-gallon jug, mix 1 cup of sugar, juice from 12 freshly squeezed limes, and 6 cups of cold water. Serve over ice. Makes 8 glasses.

LEPRECHAUN SMOOTHIE   Back to Top

1 quart lime sherbet, softened
1/2 cup limeade concentrate
2 tablespoons sugar
2 (12-ounce) can lemon-lime soda
1 to 2 cups ice, crushed

Blend the sherbet, limeade and sugar. Stir in the soda and ice. Pour into glasses.

LEPRECHAUNS SHAKE   Back to Top

1 cup skim milk
2 scoops vanilla nonfat frozen yogurt
1 teaspoon peppermint extract
2-3 drops green food coloring

Pour all ingredients into a blender and whirl until smooth and green. Serve with a shamrock.

MARBLED CHOCOLATE BROWNIES   Back to Top

1-1/3 cups all-purpose flour
1/3 cup Baking Cocoa
1/4 teaspoon baking soda
1/4 teaspoon salt
1-1/4 cups granulated sugar
1 cup (6 ounces) Semi-Sweet Chocolate Morsels
1/2 cup unsweetened applesauce
2 tablespoons margarine
3 egg whites
1 teaspoon vanilla extract
4 ounces light cream cheese (Neufchâtel), softened
1 tablespoon granulated sugar
1 tablespoon nonfat milk

Combine flour, cocoa, baking soda and salt in small bowl. Heat 1-1/4 cups sugar, morsels, applesauce and margarine in large, heavy-duty saucepan over low heat, stirring constantly just until morsels are melted. Remove from heat. Stir in egg whites. Add cocoa mixture and vanilla extract; stir well. Spread into greased 13 x 9-inch baking pan. Stir together cream cheese, 1 tablespoon sugar and milk in small bowl. Drop by rounded teaspoon over batter; swirl over surface of batter with back of spoon. Bake in preheated 325° F. oven for 22 to 28 minutes or just until set. Cool completely in pan on wire rack. Makes about 2-1/4 dozen brownies

MINI MORSEL SHORTBREAD SQUARES   Back to Top

1 cup (2 sticks) butter or margarine, softened
3/4 cup granulated sugar
1 egg
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
2 cups (12-ounce package) Semi-Sweet Chocolate Mini Morsels, divided

Preheat oven to 350° F.
Beat butter and sugar in large mixer bowl until creamy. Beat in egg and vanilla extract. Gradually beat in flour. Stir in 1 cup morsels. Press onto bottom of ungreased 13 x 9-inch baking pan. Bake for 30 to 33 minutes or just until top is light brown. Immediately sprinkle with remaining morsels. Let stand for 5 minutes or until morsels are shiny; spread evenly. Cool completely in pan on wire rack. Makes 4 dozen squares

MINT BROWNIE PIE   Back to Top

1-1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup granulated sugar
1/2 cup (1 stick) butter or margarine
2 tablespoons water
1-1/2 cups (9 ounces) Mint-Chocolate Morsels, divided
2 large eggs
1 teaspoon vanilla extract
Mint chocolate chip or vanilla ice cream (optional)
Toppings: Chocolate Flavor Syrup, toasted coconut, chopped nuts

Preheat oven to 325° F. Grease 9-inch pie plate.
Combine flour, baking soda and salt in small bowl. Combine sugar, butter and water in medium, heavy-duty saucepan. Bring mixture just to a boil over medium heat. Remove from heat. Stir in 1 cup morsels until mixture is smooth. Add eggs one at a time, stirring well after each addition. Stir in vanilla extract. Add flour mixture; stir until smooth. Stir in remaining 1/2 cup morsels. Spread into prepared pie plate. Bake for 30 to 40 minutes or until wooden pick inserted in center comes out still slightly moist. Cool completely on wire rack. Serve with ice cream, syrup, coconut and nuts. Makes 8 servings

MINT CHOCOLATE MACAROONS   Back to Top

1-1/2 cups (9 ounces) Mint-Chocolate Morsels
3 large egg whites
1/4 cup granulated sugar
2-1/4 cups (7-ounce package) flaked or shredded coconut

Preheat oven to 350° F. Line baking sheets with foil or parchment paper.
Microwave morsels in small, microwave-safe bowl on HIGH (100% power) for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool to room temperature. Beat egg whites in large mixer bowl until foamy. Gradually add sugar; beat until stiff peaks form. Fold in melted chocolate and coconut. Drop by rounded tablespoon onto prepared baking sheets. Bake for 15 to 18 minutes. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely. Makes about 2 1/2 dozen cookies

MINTY ICE CREAM   Back to Top

1 package (4.67 ounces) chocolate-covered thin mint candies
1 quart Vanilla ice cream, softened
2 teaspoons Crème de menthe liqueur
1 (9-inch) chocolate crumb pie crust

Set aside 8 thin mint candies to garnish the pie. Chop the remaining candies and place them in a large bowl. Add ice cream and 1 teaspoon of the cream de menthe; mix well. Spoon the mixture into the pie crust. Sprinkle with the remaining 1 teaspoon crème de menthe. Garnish the top with the reserved thin mint candies, pressing them halfway into the ice cream. Cover and freeze at least 4 hours, or until firm. Slice and serve. No crème de menthe? Mix a few drop of green food color and 1 teaspoon mint extract into the ice cream instead. Yield: 8 Servings

MOIST AND MINTY BROWNIES   Back to Top

1-1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup granulated sugar
1/2 cup (1 stick) butter or margarine
2 tablespoons water
1-1/2 cups (10-ounce package) Mint-Chocolate Morsels, divided
1 teaspoon vanilla extract
2 large eggs

Preheat oven to 350° F. Grease 9-inch-square baking pan.
Combine flour, baking soda and salt in small bowl. Combine sugar, butter and water in medium, microwave-safe bowl. Microwave on HIGH (100%) power for 3 minutes, stirring halfway through cooking time. Stir until smooth. Add 1 cup morsels and vanilla extract; stir until smooth. Add eggs one at a time, stirring well after each addition. Stir in flour mixture and remaining morsels. Spread into prepared baking pan. Bake for 20 to 30 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack.

SAUCEPAN METHOD:
Combine sugar, butter and water in medium, heavy-duty saucepan, stirring constantly, just to boiling. Remove from heat. Add 1 cup morsels and vanilla extract; stir until smooth. Add eggs one at a time, stirring well after each addition. Stir in flour mixture and remaining morsels. Spread in prepared pan; bake as above. Makes about 16 brownies

PISTACHIO SHAMROCK COOKIES   Back to Top

1 cup butter or margarine
1 cup sugar
1 egg
2 cups flour
1 teaspoon grated lime peel
1 cup finely chopped pistachios
1 recipe lime icing, (recipe follows)
2 tablespoons butter or margarine
1 cup powdered sugar
1 tablespoon milk
1/4 teaspoon grated lime peel

Cream butter and sugar; beat in egg. Stir in flour and lime peel; mix in pistachios. Refrigerate dough 1 hour. Roll out dough 1/4-inch thick; cut shapes with shamrock-shaped cookie cutter*.

Preheat oven to 375°F.

Place cookies on ungreased baking sheet. Bake for 8 to 10 minutes or until lightly browned; cool. Pipe lime icing to outline cookies.

LIME ICING
Combine butter, powdered sugar, milk and lime peel in a medium bowl. Mix until smooth. Makes about 1/2 cup.

*NOTE: If shamrock-shaped cookie cutter is not available, cut out shamrock pattern from a piece of heavy paper and cut cookie dough using pattern and sharp knife. Or cut with 2 to 2-1/2-inch round cookie cutter and pipe icing in shamrock shape on cookies after baking.

Cooking Tips: Use green food coloring if you would like the icing to be deep green.

PASTA WITH PESTO   Back to Top

1-1/2 cups of tightly packed, washed and dried basil leaves
1/2 cup of walnuts
2 chopped garlic cloves
2/3 cup of olive oil
2/3 cup of grated Parmesan cheese
1/4 teaspoon of salt
1/4 teaspoon of black pepper
1 pound of spinach linguine or fettuccine
Parmesan cheese to topping dish

Chop the basil leaves in a food processor or blender. Add the walnuts and chopped garlic cloves. Process until finely ground. With the machine running, slowly add the olive oil. Next, pour in grated Parmesan cheese, salt, and black pepper. Mix and then set aside.

Cook pasta according to package instructions.

Drain and toss with the pesto in a serving bowl. Top with more Parmesan cheese. Serves 4 to 6.

NOTE: The combination of Parmesan cheese, pasta and punchy ingredients in pesto makes it a sure hit with kids.

SAINT PATRICK'S SOUP   Back to Top

4 Tablespoons of butter or margarine
1 Cup of diced raw potatoes
1/2 cup of sliced onions
1 Cup of sliced mushrooms
1 pound of spinach
4 cups of Chicken Stock
1/4 Teaspoon of Ground Cloves
1/2 Cup of Irish oatmeal
Salt and pepper to season
Whipped cream

Melt the butter over a low heat in a skillet or pan. Add diced potatoes, mushrooms and sliced onions and fry until soft.

Wash spinach. Remove stalks and tough stems and chop finely.

Transfer carrots and onions, mushrooms and spinach to a saucepan and add the stock, salt and pepper (to taste), cloves and diced potatoes. Stir in a 1/2 cup of Irish Oatmeal and Simmer for 20 minutes.
Puree in blender or food processor.

Serve into open soup dishes with a teaspoon of whipped cream floating in center.

ST PATRICK'S DAY OMELET   Back to Top

6 Small eggs (or 4 Large ones)
1 Large cooked potatoes, mashed
Squeezed lemon juice
1 Tablespoon Chopped chives or scallions
Salt and peppers
1 Tablespoon Butter

Separate the eggs and beat the yolks: add to the mashed potato, mixing thoroughly, then add the lemon juice, chives, and salt and pepper. Melt the butter in the omelet pan. Whisk the egg whites until stiff and stir them into the potato mixture. Cook the mixture until golden, then run under the broiler to finish and puff it up. Serve at once.

ST. PATRICK'S SHAMROCK COOKIES   Back to Top

1/4 cup packed brown sugar
1/4 teaspoon vanilla extract
1 cup flour
1/4 teaspoon salt
1/2 cup butter or margarine, softened

Preheat oven to 325°F.

In a medium bowl, beat butter or margarine and brown sugar with an electric mixer on medium speed until light and fluffy.

stir in vanilla. Add flour and salt to the butter and blend well.

With a rolling pin on a lightly floured surface, roll out dough 1/4-inch thick. Cut out cookies using a 3 inch Shamrock cookie cutter and place 2 inches apart on ungreased cookie sheets. Re-roll scraps.

Sprinkle green sugar crystals on each cookie.

Bake 20 to 25 minutes, until cookies are pale golden, not brown. Let stand 2 minutes. Remove to a rack and let cool completely. Makes 1-1/2 dozen

SUGAR COOKIE SHAMROCKS   Back to Top

1 package (18 ounces) Refrigerated Sugar Cookie Dough, well chilled
Green coarse sugar

Preheat oven to 350° F.
Shape dough into 3/4 - inch balls; place three together to form shamrock shape on ungreased baking sheet. Roll small amount of dough to form stem. Sprinkle with green sugar. Repeat with remaining dough. Bake for 9 to 11 minutes or until edges are lightly browned. Cool on baking sheet for 1 minute; remove to wire racks to cool completely. Makes 15 cookies

ST. PATTY'S DAY PANCAKES   Back to Top

Tint your favorite pancake batter green with a little food coloring then cook as usual. Arrange on your plate like a shamrock cutting a stem from one of the pancakes.

CABBAGE ROLL CASSEROLE   Back to Top

2 pounds (900 grams) Ground Beef
1 large Onion, chopped
1 can Tomato Sauce (can = 28 ounces or <1 Litre) 
3 to 4 pounds Cabbage, chopped (1.35 to 1.8 kilograms) 
1 Cup (250 milliters) Uncooked Rice
1 teaspoon Salt (or less salt if you like)
2 cans Beef broth (low sodium is best) (can = 14 ounces or 438 militers) 

Preheat oven to 350F (180C). 

In a large skillet, brown beef over medium high heat until redness is gone. Drain off fat. 

In a large mixing bowl combine the onion, tomato sauce, cabbage, rice and salt. Add the cooked meat and mix well.  Put cabbage meat mixture into a 9 x 13-inch (23 x 30cm) casserole dish. Carefully pour broth over meat mixture. 

Bake in the preheated 350F (180C) oven, covered, for 1 hour.  Stir, replace cover and bake for another 30 minutes. 

POTATO & ONION SAUTE   Back to Top

This side dish is a great way to use leftover baked potatoes.

Serves 4

1 large Onion, peeled, halved and thinly sliced
2 tablespoons Butter
1 Tablespoon Olive oil
4 medium Potatoes, baked (or boiled) and cooled
Salt and pepper to taste

Heat the oil and butter in a skillet. Add the onions and cook until soft and lightly browned. Remove the onions from the pan with a slotted spoon. Reserve. Slice the potatoes into 1/4-inch slices. Add to the hot pan and brown on both sides. Return the onion to the pan, toss and season. Serve warm.

POTATO CASSEROLE   Back to Top

1-1/2 pounds (4 to 5 medium) potatoes, peeled & diced
1/2 teaspoon salt
3 tablespoons butter or margarine
2 tablespoons flour
salt and pepper
2 cups milk
2 hard-boiled eggs, peeled & sliced
2 tablespoons chopped onion
3 tablespoons dried bread crumbs

Place potatoes in large saucepan. Cover with cold water. Add 1/2 teaspoon salt and bring to a boil. Reduce heat to low and cook 20 to 25 minutes or until potatoes are tender, drain; reserve. 

Melt 2 tablespoons butter in medium saucepan. Add flour, salt, and pepper; cook until bubbly. Add milk; stir well. Cook, stirring constantly, until thickened. Combine potatoes, hard-boiled eggs, onion, salt, and pepper in lightly greased 1-1/2 quart casserole. Add white sauce; blend lightly with spatula. Melt remaining 1 tablespoon butter. Add bread crumbd; mix well. Sprinkle buttered crumbs over casserole. Bake at 350 degrees for 30 minutes. Serve hot!

YIELD: 4 servings

SWEET SHAMROCK MINT BROWNIES   Back to Top

1 cup white sugar 
1/2 cup butter, softened 
4 eggs 
1 1/2 cups chocolate syrup 
1 cup all-purpose flour 
2 cups powdered sugar 
1/2 cup butter, softened 
2 tablespoons creme de menthe liqueur
6 tablespoons butter 
1 cup semisweet chocolate chips 

Preheat oven to 350 degrees. Grease a 9x13 inch baking dish. In a large bowl, cream together 1 cup sugar and 1/2 cup of softened butter until smooth. Beat in eggs one at a time, then stir in the chocolate syrup. Stir in the flour until just blended. Spread the batter evenly into the prepared pan.

Bake for 25 to 30 minutes in the preheated oven, or until top springs back when lightly touched. Cool completely in the pan. In a small bowl, beat the powdered sugar, 1/2 cup butter or margarine and creme de menthe until smooth. Spread evenly over the cooled brownies, then chill until set. In a small bowl over simmering water, or in the microwave, melt the remaining 6 tablespoons of butter and the chocolate chips, stirring occasionally until smooth. Allow to cool slightly, then spread over the top of the mint layer. Cover, and chill for at least 1 hour before cutting into 1-inch squares.

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