Holiday- St. Patrick's Day

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holiday-st-patricks-day

Pistachio Salad

1 cup Crushed pineapple
1/2 each Small bag of marshmellows
2 each Sm. pistachio inst. pudding
1/2 cup Pecans
1 each Large cool whip

Serves 8

Corned Beef & Cabbage

4-6 pound boneless corned beef (if wanting sandwiches for left over's, the flat cut works best.)
Don't toss seasoning packet that comes with the meat.
1 head cabbage, cored and quartered
1 onion peeled and quartered
6 potatoes, peeled and quartered

Cover corned beef with cold water after adding seasoning packet that comes with it, and bring to a boil.
Lower heat and simmer, covered 4 hours or until tender. Add onion, potatoes and cabbage and cook for another 20 minutes or until all ingredients are fork tender.

Pistachio Pudding Salad

3 oz. pkg. instant pistachio pudding (dry)
20 oz. can crushed pineapple with syrup
2 c. sm. marshmallows
9 oz. carton Cool Whip

Mix together and refrigerate. Bananas and fresh strawberries may be added.

Irish Coffee

2-3 C. strong coffee
4 tsp. sugar
6 oz. Irish whiskey
Sweet whip cream

Pour 1/2 to 3/4 cup coffee in 4 cups for each drink, 1 teaspoon sugar. Stir. Add 1 1/2 ounces Irish whiskey in each cup.
Stir.
Top with whip cream.

Irish Oatmeal Scones

1/2 cup currants
Water to cover
1 1/4 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup sugar
1/2 teaspoon baking soda
1/2 cup butter
1 cup oatmeal
1/3 cup buttermilk
Melted butter and coarse-grained sugar

Preheat oven to 375 degrees F.

Combine Currants and water in Pyrex measuring cup.
Microwave to boiling point, cover and let Stand.

Combine first 5 dry ingredients in large mixing bowl. Cut in butter with pastry knife or use clean fingers until it resembles coarse meal.

St. Patrick's Day Glazed Lime Bars

Crust:
2 cups all purpose flour
3/4 cup sugar
3/4 cup butter, softened

Filling:
2 cups sugar
1/4 cup lime juice
4 eggs
2 tsp. grated lime zest
1/8 tsp. salt
1/4 cup all purpose flour
1 tsp. baking powder

Glaze:
1 cup powdered sugar
1 Tbsp. butter, softened
1/2 tsp. vanilla
1 1/2 Tbsp. lime juice

Preheat oven to 350 degrees F.

Combine crust ingredients in a large bowl and beat at medium speed until mixture is fairly finely crumbled.

Reuben Turnovers

12 Rhodes™ Dinner Rolls, thawed to room temperature
1 1/2 cups sauerkraut, drained well
6 tablespoons Russian dressing
1 1/2 cups grated Swiss cheese
1 1/2 teaspoons caraway seeds
1/2 to 3/4 pound thinly sliced corned beef
1 egg white, beaten
additional caraway seeds

Spray counter lightly with non-stick cooking spray. Combine two rolls together and flatten into a 7-inch circle. Repeat with remaining rolls.

Combine the sauerkraut, dressing, Swiss cheese and seeds together in a bowl.

Slow-Cooked Corned Beef Dinner

6 medium carrots, cut into 1-inch-thick slices (3 cups)
4 medium potatoes, unpeeled, cut into 1-inch pieces (4 cups)
1 large onion, cut into thin wedges
1 corned beef brisket (2 to 2 1/2 lb)
5 to 6 cups water
1/4 teaspoon coarse ground black pepper
6 whole cloves
1 dried bay leaf

In 5- to 6-quart slow cooker, mix carrots, potatoes and onion.

If necessary, cut corned beef brisket to fit into slow cooker; place over vegetables. Add enough of the water to cover.

If brisket is packaged with spice packet, add contents of spice packet and omit pepper, cloves and bay leaf.

Pot o’ Gold Chex® Mix

4 cups Lucky Charms® cereal
2 cups Corn Chex® cereal
1 1/2 cups broken mini-pretzel twists (about 65 twists)
1 cup dry-roasted peanuts
1/2 cup packed brown sugar
1/4 cup butter
2 tablespoons corn syrup
1/8 teaspoon baking soda
1/4 cup green mini candy-coated milk chocolate candies
In large microwavable bowl, place cereals, pretzels and peanuts; set aside.

In 2-cup microwavable measuring cup, microwave brown sugar, butter and corn syrup uncovered on High about 2 minutes, stirring after 1 minute, until melted and smooth.

Spicy Corned Beef

2 corned beef briskets (about 3 pounds each)
1 medium onion, halved
1 medium carrot, cut into chunks
1 celery rib with leaves, cut into chunks
1 tablespoon mixed pickling spices
1/3 cup packed brown sugar
1 tablespoon prepared mustard
1/2 cup sweet pickle juice

Directions

Place corned beef in a large Dutch oven; cover with water. Add the onion, carrot, celery and pickling spices. Bring to a boil. Reduce heat; cover and simmer for 2-1/2 to 3 hours or until meat is tender.

Pistachio Pudding Salad

1 pkg. instant pistachio pudding
1 lg. can crushed pineapple, undrained
1/2 C. chopped walnuts or cashews (optional)
1 C. or more of miniature marshmallows
8 oz. container Cool Whip

Disregard directions on pudding package.
Mix undrained pineapple with dry pudding mix.
Add marshmallows, nuts and Cool Whip.

Refrigerate until ready to serve.

Irish Cream Pudding

1 (3 5/8 oz.) pkg. instant vanilla pudding
1 env. whipped topping mix
1 C. milk
8 tbsp. Bailey's Irish Cream liqueur

Empty contents of pudding and whipped topping mix into mixing bowl. Add milk and mix at high speed until thick. Add 8 tablespoons Irish Cream liqueur and mix until thoroughly blended.
Chill and serve.
Will serve 6 people.

Pistachio Pudding Salad

3 oz. pkg. instant pistachio pudding (dry)
20 oz. can crushed pineapple with syrup
2 C. small marshmallows
9 oz. carton Cool Whip

Mix together and refrigerate.

**Bananas and fresh strawberries may be added.

Corned Beef & Cabbage

Ingredients
1 medium onion, cut into wedges
4 large red potatoes, quartered
1 pound baby carrots
3 cups water
3 garlic cloves, minced
1 bay leaf
2 tablespoons sugar
2 tablespoons cider vinegar
1/2 teaspoon pepper
1 corned beef brisket with spice packet (2-1/2 to 3 pounds), cut in half
1 small head cabbage, cut into wedges

Directions
Place the onion, potatoes and carrots in a 5-qt. slow cooker. Combine the water, garlic, bay leaf, sugar, vinegar, pepper and contents of spice packet; pour over vegetables. Top with brisket and cabbage.

Irish Soda Bread

Ingredients
4 C. whole wheat flour
1 C. bread flour
1/3 C. rolled oats
1 tsp. baking soda
1 tsp. salt
2 1/2 C. buttermilk

Directions
Preheat oven to 425 degrees.
Lightly grease two baking sheets. In a large bowl, stir together whole wheat flour, white flour, rolled oats, baking soda and salt.
Gently mix in the buttermilk until a soft dough is formed.
Knead very lightly. Divide dough into 4 pieces; form into rounded flat loaves.
Mark each loaf with an 'X' and place on prepared baking sheets.

Bake in preheated oven until golden brown, about 30-45 minutes.

Slow Cooker Corned Beef & Cabbage

Ingredients:
1 1/2 pounds small red potatoes
4 garlic cloves, peeled
1 (4 lb.) corned beef brisket with seasoning packet, rinsed, trimmed
2 whole cloves
1 small onion
24 baby carrots
1 small white cabbage, cut into 8 wedges

Preparation:
Arrange potatoes and garlic on bottom of slow cooker. Place corned beef on top of vegetables and sprinkle with seasoning from packet. Push cloves into onion and add to cooker. Add enough water to just cover meat; cover and cook
on low until tender, 6 hours and 30 minutes to 8 hours.

Corned Beef and Cabbage Casserole

4 cups chopped cabbage
1 cup sliced celery
1/2 cup chopped onion
1/4 cup butter or margarine
8 ounces mostaccioli noodles (cooked & drained)
1 can corned beef (crumbled)
1/2 cup milk
1/2 teaspoon dry mustard
1/2 teaspoon caraway seed
1/8 teaspoon pepper
1 cup shredded Swiss cheese

Directions:
Preheat oven to 350 degrees. Sauté cabbage, celery and onion in butter. Add remaining ingredients and mix well.
Spoon into 2 quart casserole. Cover.

Bake 45-50 minutes until heated.

Clover Chip Cookies

1 1/4 cup Firmly-packed brown sugar
3/4 cup shortening
2 tablespoons Milk
1 tablespoon Vanilla
1 Egg
1 3/4 cup All-purpose flour
1 teaspoon Salt
3/4 teaspoon Baking soda
1 1/2 cup Green candy-coated chocolate pieces

Directions:
Pre-heat oven to 375F (190C). Place sheets of foil on countertop for cooling cookies.

Combine brown sugar, shortening, milk and vanilla in large bowl.
Beat at medium speed of electric mixer until well blended. Beat egg into creamed mixture.

Combine flour, salt and baking soda. Mix into creamed mixture at low speed just until blended.

St. Patrick's Day Fruit Salad

Ingredients
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

Procedure
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.

Holiday Cake

Ingredients
1 pkg. white cake
1 pkg. Jello*
1 pkg. coconut

Procedure
1 heaping tablespoon of Jello into a jar or container with coconut and shake. Set aside. Add rest of Jello to cake mix and then mix and bake according to the directions on the cake box. When done frost with white frosting and sprinkle with coconut.

*You can use different colored and flavored Jello for different seasons. Use orange for Halloween, red for Christmas, green for St. Patty's Day, red for Valentine's Day, etc.

from Mary Poppins 2

St. Pat's Limeade

Ingredients
1 cup sugar
Juice from 12 fresh squeezed limes
6 cups cold water

Procedure
In a half-gallon jug, mix sugar, lime juice, and water. Serve over ice.
Makes 8 glasses.

Harriettea's Emerald Punch

 
Ingredients
1 Lg Can Limeade frozen concentrate
1/4 C. Honey
1 Large Can Pineapple juice
1-2 liter Bottle ginger ale
Green Food coloring
Ice ring made ~~ with ginger ale or pineapple juice- garnish with maraschino cherries and pineapple.

Procedure
Mix all together in punch bowl.
May add sherbet if desired.

 

Cabbage Rolls

Ingredients
1 medium head cabbage, cored
1-1/2 cups chopped onion, divided
1 tablespoon butter
2 cans (14-1/2 ounces each) Italian stewed tomatoes
4 garlic cloves, minced
2 tablespoons brown sugar
1-1/2 teaspoons salt, divided
1 cup cooked rice
1/4 cup ketchup
2 tablespoons Worcestershire sauce
1/4 teaspoon pepper
1 pound lean ground beef
1/4 pound bulk Italian sausage
1/2 cup V-8 juice, optional
Procedure
In a Dutch oven, cook cabbage in boiling water for 10 minutes or until outer leaves are tender; drain. Rinse in cold water; drain.