Senior Track  

St. Patrick's Day 

Irish Potato and Leek Soup

• 2 teaspoons vegetable oil

• 2 cups leeks, chopped

• 2 stalks celery, diced

• 1 small onion, diced

• 2 cloves garlic, minced

• 4 medium potatoes, coarsely chopped

• 4 cups vegetable stock or water

• 1 teaspoon salt

• 1/2 teaspoon ground black pepper

• 1/2 teaspoon dried thyme

• 1 1/2 cups light cream

• 2 teaspoons fresh parsley, chopped

• 2 teaspoons fresh dill, chopped

• 2 teaspoons fresh tarragon, chopped

1. In large pan, heat the oil and add the leeks, celery, onion and garlic.
2. Sauté over medium heat, until the vegetables are soft.
3. Stir in the vegetable stock or water, potatoes, salt, pepper& thyme; bring to a boil.
4. Simmer over medium heat for 20 to 30 minutes, until the potatoes are easily pierced with a fork.
5. Add the cream and herbs and return to a light simmer, stirring occasionally.
6. Remove the soup from the heat and let sit a few minutes before serving.
7. Serve with warm bread.

Shamrock Pie

• 1 cup sugar

• 1/4 cup cornstarch

• 1½ cups water

• 3 egg yolks, lightly beaten

• 1/4 cup lemon juice

• 1 tbl butter or margarine

• 1½ tsp grated lemon peel

• 5 to 6 drops green food coloring

• 1 pastry shell (9 inches), baked

Meringue

• 3 egg whites

• 1/3 cup sugar

Combine the sugar, cornstarch and water in a saucepan; stir until smooth. Bring to a boil, stirring constantly. Boil for 2 minutes or until thickened. Stir a small amount into egg yolks; and return all to pan. Cook and stir for 1 minute. Remove from heat; stir in lemon juice, butter, lemon peel and food coloring until smooth. Pour into crust. For meringue, beat egg whites until foamy. Gradually add sugar and beat until stiff peaks form. Spread over hot filling, sealing to the edges. Bake at 350º for 10-15 minutes or until lightly brown. Cool. Yield: 6-8 servings.

Leprechaun Lime Punch

• 1 can (46 oz) lime citrus drink
• 2 cans (12 oz each) frozen limeade concentrate, thawed
• 1/4 cup sugar
• 1/4 cup lime juice
• 1 carton (1 quart) lime sherbet, softened
• 1 bottle (2 liters) white soda
• Lime slices, optional

In a punch bowl, combine citrus drink, limeade, sugar, lime juice and sherbet; stir until smooth and sugar is dissolved. Add soda; stir to mix. Float lime slices on top of punch, if desired. Serve immediately. Yield: 1 gallon, 20-24 servings

Irish Soda Bread

• 2 cups all-purpose flour

• 2 tbl brown sugar

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/4 tsp salt

• 3 tbl cold butter or margarine

• 2 eggs, divided

• 3/4 cup buttermilk

• 1/3 cup raisins

In a bowl, combine the flour, brown sugar, baking powder, baking soda and salt. Cut in butter until crumbly. Combine one egg and buttermilk; stir into the flour mixture just until moistened. Fold in raisins. Knead on a floured surface for 1 minute. Shape into a round loaf; place on a greased baking sheet. Cut a 1/4 inch deep cross in the top of loaf. Beat remaining egg; brush over loaf. Bake at 375º for 30 to 35 minutes or until golden brown. Yield: 6-8 servings

A Different Corned Beef & Mixed Vegetables

• 1 corned beef brisket (3-4 pounds), trimmed

• 6 to 8 small red potatoes

• 3 medium carrots, cut into 2" pieces

• 3 celery ribs, cut into 2" pieces

• 2 tbl chopped celery leaves

• 2 turnips, peeled & cut into wedges

• 1 medium head cabbage, cut into 6 to 8 wedges

• 1/2 pound fresh green beans

• 3 to 4 ears fresh corn, halved

Place corned beef and enclosed seasoning package in an 8 quart Dutch oven. Cover with water and bring to a boil. Reduce heat; cover and simmer for 2 hours or until meat is tender. Add potatoes, carrots, celery, celery leaves and turnips, return to boil. Reduce heat; cover and simmer another 20 minutes. Add cabbage, beans and corn; return to a boil. Reduce heat; cover and simmer 15-20 minutes or until vegetables are tender. Yield: 6-8 servings.

Pistachio Mallow Salad

• 1 carton (16 oz) frozen whipped topping, thawed

• 1 pkg (3.4 oz) instant pistachio pudding mix

• 6 to 7 drops green food coloring, optional

• 3 cup miniature marshmallows

• 1 can (20 oz) crushed pineapple, undrained

• 1/2 cup chopped pistachios or walnuts

In a large bowl, combine whipped topping, pudding mix and food coloring. Fold in the marshmallows and pineapple. Cover and refrigerate for at least 2 hours. Just before serving, sprinkle with nuts.

Blarney Stones

• 4 eggs

• 1¾ cups sugar

• 1¾ all-purpose flour

• 1 tsp vanilla extract

• 3 tsp baking powder

• 1/2 tsp salt

• 1 cup milk

• 1/4 cup butter or margarine, melted

Frosting

• 2 lbs confectioners' sugar, about 7½ cups

• 2/3 cup milk

• 1/8 tsp salt

• 6 cups finely chopped peanuts

In a mixing bowl, beat the eggs, sugar and vanilla until thick and lemon-colored, about 4 minutes. Combine the flour, baking powder and salt; add to egg mixture. Beat on low speed just until combined. Add the milk and butter; mix well. Pour into a greased 13x9" baking pan. Bake at 350º for 30-35 minutes or until toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into squares. Cover and freeze overnight.

For frosting, in a mixing bowl, combine confectioners' sugar, milk, vanilla and salt; beat until smooth. Frost the top and sides of frozen cake squares; roll in peanuts. Place on wire racks to dry. Makes 2 dozen.

Cool St. Patty's Day Gifts
Irish Fleece Romper	Shamrock Garden Stone	Leprechaun Pub Sign	Claddagh & Shamrock Polo Shirts

Super Soda Bread

• 4 cups all-purpose flour plus 1 tbl for dusting

• 1/2 cup sugar

• 2 tsp baking powder

• 1 tsp baking soda

• 3/4 tsp salt

• 3 cups dark seedless raisins

• 1 tbl caraway seeds

• 2 eggs, lightly beaten

• 1 1/4 cups buttermilk

• 1 cup sour cream

Heat oven to 350 degrees. Grease 9" round cast-iron skillet or baking pan. Combine 4 cups flour, sugar, baking powder, baking soda, salt, raisins and caraway seeds in large bowl. Blend eggs, buttermilk and sour cream in small bowl. Stir into flour mixture just until flour is moistened. Knead dough in bowl, about 10 strokes; dough will be very sticky. Shape into ball; place in skillet. Cut 4-inch "X", 3/4 inch deep, across top of dough. Sprinkle with remaining tablespoon flour. Bake in 350 oven 65 to 75 minutes or until wooden pick inserted in center tests clean. Cool in skillet 10 minutes. Turn bread out onto wire rack to cool completely.

What could be better for St. Patrick's Day than Personalized Irish Gifts?

St. Patty's Punch

• 1 can (20 oz) crushed pineapple in juice, chilled

• 8 drops green food coloring

• 3 cans (6 oz each) frozen lemonade concentrate, thawed

• 1 can (46 oz) white grape juice, chilled

• 1 can (46 oz) pineapple juice, chilled

• 3 cans (12 oz each) beer, chilled

• about 36 ice cubes

Tint pineapple (with liquid) with 4 drops of the food color. Mix lemonade concentrate, juices and pineapple. Tine with remaining food color; pour on ice cubes in punch bowl. Just before serving, stir in beer. About 52 servings (1/2 cup each)

Ham Spread

• 2 cans (4 1/2 oz each) mushroom pieces, drained

• 1 tbl butter or margarine

• 2 cans (4 1/2 each) deviled ham spread

• 1/4 cup chopped pecans

• 2 tbl mayonnaise or salad dressing

• 1 tsp horseradish

• 1/4 tsp garlic salt

• snack-size rye bread

Cook and stir mushrooms in butter in skillet over low heat about 5 minutes; cool. Stir in remaining ingredients except bread. Refrigerate 3 hours. Garnish with snipped parsley. Serve with bread. Makes 2 cups spread.

Fruit Dip

• 1 (8 oz) cream cheese

• add 1 small jar marshmallow cream

• rind from 1/2 orange

• splash of orange juice

• splash of triple sec

Microwave cream cheese and marshmallow cream until blended together. Add rind from 1/2 orange and orange juice. Finally add a splash of triple sec. Serve with pieces of apple sprayed with lemon juice to keep them from browning. If desired, add a few drops of green food coloring to cream cheese and marshmallow cream for a holiday effect.

Cream Cheese Cloverleaves

• 12 oz cream cheese

• 1 1/2 tsp grated onion

• 1/4 tsp garlic salt

• 1/5 tsp salt

• 1 1/4 cups finely chopped celery

• 3/4 cup finely sliced radishes

• 1 green pepper

• 1 tbl finely chopped parsley

Soften cream cheese with a spoon. Add onion, garlic salt, salt, celery and radishes; mix well. Slice stem end off pepper and cut 5-6 rings about 1/4 inch wide. Place each ring on a bed of lettuce and pike cream cheese mixture into center of each ring. Sprinkle with parsley and serve with crackers.

Old-Fashioned Corned Beef 'N Cabbage

• 5 carrots, quartered

• 4 onions, quartered

• 4 potatoes, chunked

• 3-4 lb corned brisket of beef

• 3 cloves garlic, mashed

• 1 bay leaf

• 1 head cabbage, cut into small wedges

• 2 cups water

Place carrots, potatoes and onions in slow cooker, top with beef; add remaining ingredients, pushing cabbage around sides of beef. Add water; cover and cook on low for 12 hours. Serves 6-8

Sausage Bread

• 1 cup raisins

• 2 lbs hot sausage, bulk

• 1 1/2 cups brown sugar, packed

• 1 1/2 cups granulated sugar

• 2 eggs

• 1 cup chopped pecans

• 3 cups flour

• 1 tsp ginger

• 1 tsp pumpkin pie spice

• 1 tsp baking powder

• 1 tsp baking soda

• 1 cup cold coffee

Simmer raisins in water to cover for 5 minutes. Drain. Mix sausage, brown and granulated sugars. Stir in pecans and raisins. Mix flour, spices and baking powder. Stir baking soda into coffee. Blend coffee and flour mixtures into sausage mixture. Pour into greased and floured 9" tube pan. Bake in preheated 350 degree oven for 1 1/2 hours. 

O'Blarney Beef and Potatoes

• 8 small minute steaks

• 1 cup water

• butter

• 1/3 cup milk

• 1 1/2 cup mashed potato flakes

• 1 1/2 tsp salt

• 1 egg, slightly beaten

• 1/4 cup chopped onion

• 2 tbl celery flakes

• 2 tbl parsley flakes

• 1 tsp basil, crushed

• 1/2 tsp rosemary, crushed

• 1/4 tsp pepper

Season steaks as desired. Heat water, 2 tablespoonfuls of butter and 1/2 tsp salt to boiling in saucepan. Remove from heat; add milk. Stir in potato flakes. Let stand until flakes are soft and moist, about 30 seconds; whip lightly with fork. Stir in remaining ingredients. Place a spoonful of potato mixture on edge of each steal. Roll loosely; fasten with toothpicks. Melt 1/4 cup butter in shallow baking pan. Place steaks in pan, rolling first in butter. Bake at 350 degrees for 55 minutes. Turn occasionally. Makes 8 servings.

Boiled Ham and Cabbage

• 1 small ham

• 1 2-lb head cabbage

Place ham in large pot and cover with boiling water. Simmer for 3 hours until tender. When ham is cooked, remove from water. Cut cabbage into wedges. Simmer for 15 to 20 minutes just until tender in water ham was cooked in. Serve hot. Makes 5 servings.

Irish Eggs

• 1 can corned beef hash

• 1 tsp salt

• 1/2 cup ketchup

• 1 small diced onion

• 1/2 cup water

• 4 eggs

Mix all ingredients except eggs and place in a medium skillet. Cover and simmer for 10 minutes. Make four hollow in the surface of the hash and break an egg into each. Return the cover and simmer until the eggs are done. Makes 2-3 servings.

Easy Panada

• 3 eggs

• 1 cup mushroom soup

• 1 soup can milk

• 1 tsp salt

• 1/2 tsp pepper

• 2 cups grated cheese

• 1 1/2 dry bread crumbs

Beat eggs; add remaining ingredients. Put mixture in a 1 1/2 quart casserole dish. Bake at 350 degrees for 45 minutes. Top with partially fried bacon the last 10 minutes of baking, if desired. Makes 4 servings.

Shoo-fly Pie

• 1 1/2 cup all-purpose flour

• 1 cup brown sugar

• 1/4 cup shortening

• 1/2 tsp baking soda

• 1/2 cup hot water

• 1/2 cup black strap molasses

Combine first three ingredients into crumbs; set aside. Dissolve soda in water and add liquid to molasses. Pour liquid mixture into pastry-lined pan. Top with all the crumb mixture; distribute evenly. Bake at 350 degrees for 20 minutes until firm. Makes 6-8 servings.

Pork Steam Pudding

• 1 cup ground fat salt pork (about 3/4 lb)

• 1 cup ground seedless raisins

• 1 cup sugar

• 2 eggs

• 1 cup sour milk

• 1 tsp soda

• 1 tsp cinnamon

• 1 tsp nutmeg

• 3 cups flour

• 1/2 lb candied fruit cake mix (opt)

• 1 (6 oz) jar maraschino cherries and juice (opt)

• 2 tbl cornstarch

• 3/4 cup sugar

• 1 cup water

• 1 tsp lemon juice

Trim away lean meat from the salt pork. Grind salt pork and raisins together. Add sugar, then eggs and sour milk. Sift soda and spices with 1 cup flour and and add. For a richer pudding, add candied fruitcake mix and maraschino cherries before adding the last 2 cups flour. Put into a 3 quart uncovered mold and stem 3 hours for plain or 4 hours for fruited pudding. Do not lift cover of steamer or let water stop boiling during steaming time. A large canner or pressure cooker with rack works fine if you do not have an old-fashioned steamer. Pudding must be above4 water. Mix cornstarch and sugar together. Add water and boil until thickened and clear. Add lemon juice. Serve hot with sauce or cold like fruit cake.

This is good in a lunchbox because it is so moist. Freezes beautifully.

More Holiday Fun!

Christmas  |  Easter  |  July 4th  |  Halloween  |  St Patrick's Day

Thanksgiving  |  Valentine's Day

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