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| HOME & GARDEN ARTICLES |
ST. PATRICK'S DAY RECIPES
Leprechaun's Lemonade
2 cups lemonade
1 cup lemon-lime soda
1 cup Surge or Mountain Dew soft drink
Ice
Mix lemonade, soda, and soft drink. Serve over ice. Makes 4 servings.
Irish Scones
2 1/2C flour
1/2 tsp salt
2 TBS butter
2 TBS sugar
2 tsp baking powder
7/8 C milk
preheat oven to 400 f
Combine all dry ingredients. Cut in butter with a pastry blender. Add milk and work into a dough. Turn onto floured board roll out and cut into eigths. Place on lightly floured baking sheet. Brush top of scone with milk and powdered sugar. Bake 15 to 20 minutes.
Fadge
(Makes ~12 2-1/2-inch potato bread)
1 medium potato, boiled and mashed
1 teaspoon soy margarine
1/4 teaspoon salt
1/2 - 3/4 cup flour
cooking spray
Mix potato with margarine and salt. Combine with flour. Turn out onto a floured board and knead until it forms a soft ball. Roll out to about 1/2-inch thickness. Cut into 2-1/2-inch circles. Heat a large non-stick skillet over medium heat. Spray skillet with cooking spray. Add potato cakes and cook 3 to 4 minutes on each side until well browned. Serve hot.Goes well with maple syrup.
Nutrition information per potato cake: 38 calories, 1.24 g protein, 7.7 g carbohydrate, 0.5 g fat, 11% of calories from fat, 0 mg cholesterol, 49.4 mg sodium
Boxty (Potato Griddle Cakes)
1/2 lb Raw potato
1/2 lb Mashed potato
1/2 lb Plain flour
Milk
1 Egg
Salt and pepper
Grate raw potatoes and mix with the cooked mashed potatoes. Add salt, pepper and flour. Beat egg and add to mixture with just enough milk to make a batter that will drop from a spoon. Drop by tablespoonfuls onto a hot griddle or frying pan. Cook over a moderate heat for 3-4 minutes on each side. Serve with a tart apple sauce
St. Patrick Salad
3 green peppers
1 cup cottage cheese
1/3 cup stuffed olives, chopped
6 pineapple rings
french dressing (optional)
Cut off stem of green pepper, remove seeds and fiber. Combine cottage cheese, chopped olives and nuts, and stuff the peppers, Roll in wax paper and chill. When ready to serve, slice and place on pineapple rings. arrange on shredded lettuce or cabbage. Serve with french dressing if desired. makes 6 servings.
Colcannon
(Serves 4)
2 medium potatoes, scrubbed
1 cup kale, stems removed and coarsely chopped
2/3 cup low-fat soymilk
3 tablespoons thinly sliced scallions
salt and pepper to taste
Cut potatoes into large chunks. Add to a medium saucepan with enough water to cover the potatoes. Bring to a boil, reduce heat cook until tender when pierced with a fork—about 20 minutes.
Meanwhile, add about one inch of water to a medium saucepan. Insert steamer basket, bring to a boil then reduce heat to simmer. Add kale, cover, and steam for about 4 minutes. Remove kale and place in a mixing bowl. Once potatoes are cooked, peel and add to kale. In a small skillet, heat the soymilk and scallions, and simmer 5 minutes. Add to potatoes and kale and mash together. Add salt and pepper to taste. Serve hot.
Nutrition information per approximately 2/3 cup serving: 87 calories, 2.4 g protein, 18.3 g carbohydrate, 0.5 g fat, 5.5% of calories from fat, 0 mg cholesterol, 30.7 mg of sodium
Irish Potato Soup
2 Ib Potatoes
1 Large Onion
2 oz Butter
2 pints Vegetable Stock
1/2 pint Milk
1 TBSP Chives or Parsley
Nutmeg
pinch of Salt & Pepper
1 tsp Cornflour
Peel and cut potatoes in quarters and finely slice the onions. Melt butter in a sausepan and add the Potatoes and Onions, cover and simmer for 10 mins (don't brown veg). Add the Stock, Salt & Pepper and Nutmeg, Stir. Cover and bring to the boil stirring continuously. Reduce heat and simmer for 30 mins, until vegetables are soft, stir occasionally. Remove from heat and put through a sieve, and return to the saucepan. Stir in the milk and cornflour and bring to the boil, stir continuously. Remove from the heat, serve with a sprinkling of chives or parsley.
Potato and Leek Soup
1/4 cup butter
1 whole leek, chopped
3 medium onions, chopped
1 ˝ pounds potatoes, cubed
˝ cup oats
2 cloves garlic, crushed
2 cups chicken stock
2 cups milk
salt and pepper to taste
fresh chives, chopped (for garnish)
Melt butter in a large pan. Saute onions and leek until tender. Add potatoes. Cook until potatoes are golden brown. Add oats and garlic. Cook one more minute. Reduce heat to low. Stir in chicken stock and milk. Simmer 30 minutes, or until vegetables are tender and soup thickens. Season to taste with salt and pepper. Serve garnished with chopped chives.
Irish Stew
3 pounds boneless Lamb shoulder cut into 1 1/2-inch cubes
1/2 cup chopped onion
1 cup diced potato
1 1/2 cups sliced carrots
1 cup cubed turnips
2 cups slice onion or 12 to 15 small boiled onions
3 cups sliced potato
salt and pepper to taste
1/2 cup chopped parsley
Put the lamb, chopped onion and diced potato into a stew pot and pour boiling water to cover them. Cover the pot and simmer for 1 hour. With a fork mash up the diced potato to thicken the gravy and then add the other vegetables except the parsley. Season with the salt and pepper, cover and let simmer 30 to 45 minutes, or until everything is tender. Serve with the chopped parsley.
Corn Beef and Cabbage with Hot Horseradish Sauce
4 pounds of corned beef
Use tender green cabbages allowing 2 wedges for each serving
Place the corned beef in a large pot, cover with cold water and bring to a boil. Boil 5 minutes and skim off the ugly gray scum. Cover the pot and simmer until the meat is tender. This will take about 45 minutes per pound, or 3 hours for the 5- pound piece. Place the wedges in the pot with the corn beef just 15 minutes before serving time. You may wish to cook little new potatoes in with the corn beef as it simmers for the 3 hours. You can work out other vegetables according to your family favorites.
Hot Horseradish Sauce
1/2 cup fine cracker crumbs
1/2 cup grated fresh horseradish
1 1/2 cups milk
3 tablespoons butter
salt and pepper
Mix crumbs, horseradish and milk in the top of a double boiler. Let the mixture stand for a couple hours. Cook 20 to 25 minutes over boiling water, stirring now and then. Blend in the butter and salt and pepper. A little lemon juice or vinegar may be added if you like.
Ham and Cabbage Hash
1/2 cup chopped onion
2 cups chopped cabbage
3/4 cup shredded carrot
1 tablespoon margarine
12 ounces cooked ham, chopped (2-1/4 cups)
2 cups chopped cooked potatoes
1 teaspoon Worcestershire sauce
1/8 teaspoon pepper
In a 10-inch skillet cook onion, cabbage, and carrot in hot margarine until vegetables are tender. Stir in ham, potatoes, Worcestershire sauce, and pepper. Spread mixture evenly in skillet. Cook over medium heat for 5 minutes, turning occasionally with spatula. Makes 4 servings.
Microwave Directions: In a 2-quart casserole combine onion, cabbage, carrot, and margarine. Micro-cook, covered, on 100 percent power (high) for 5 to 7 minutes or until onion is tender, stirring once. Stir in remaining ingredients. Cook, covered, on high for 3 to 4 minutes or until heated through, stirring once.
Nutritional facts per serving
calories: 229, total fat: 7g, cholesterol: 42mg, sodium: 1011mg, carbohydrate: 22g, protein: 19g
Sweet - And - Sour Pork
2 pounds pork boneless top loin vegetable oil
1/2 cup all-purpose flour
1/4 cup cornstarch
1/2 cup cold water
1 teaspoon salt
1 egg
1 can {20 ounces} pineapple chunks in syrup, drained {reserve syrup}
1/2 cup packed brown sugar
1/2 cup vinegar
1 teaspoon salt
2 teaspoon soy sauce
2 carrots, cut diagonally into thin slices
1 clove garlic, finely chopped
2 tablespoons cornstarch
2 tablespoons cold water
1 green pepper, cut into 3/4-inch pieces
Trim excess fat from pork; cut pork into 3/4-inch pieces. Heat oil {1 inch}in deep fryer or dutch oven to 360/o. Beat flour, 1/4 cornstarch, 1/2 cup cold water, 1 teaspoon salt and the egg with hand beater until smooth. Stir pork into batter until well coated. Add pork pieces, one at a time to oil. Fry about 20 pieces at a time, turning 2 or 3 times, until golden brown. Drain and keep warm. Add enough water to reserved pineapple syrup to measure 1 cup. Heat syrup mixture,brown sugar,vinegar, 1 teaspoon salt, soy sauce, carrots and garlic to boiling in dutch oven; reduce heat. Cover and simmer until carrots are crisp tender. Amount 6 minutes. Mix 2 tablespoons cornstarch and 2 tablespoons cold water; stir into the sauce. Add pork, pineapple and green peppers. Heat to boiling, stirring constantly. Boil and stir 3 minutes. Serve over cooked rice.
Green Rice
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 rice according to directions. Cut cheese into 1 1/2-inch cubes. Cook broccoli several minutes. Place all ingredients into a large mixing bowl, stir until mixed. Pour into a large baking dish and bake 1-1/2 hours at 350/o. This recipe serves 8-10.
4- Layer Pistachio Dessert
1 1/4 cop flour
1/2 cup oleo, melted
3/4 cup chopped pecans
Mix these 3 ingredients together and pat into a 9x13 pan and bake 15 minutes at 350/o. cool. Mix:
8 ounces cream cheese
1 cup powdered sugar
1 cup cool whip
Spread these 3 mixed ingredients over crust and chill then prepare the following:
2 packages pistachio pudding
3 cups Milk
Then pour over the other 2 layers that have been chilling, and chill this. top with cool whip and sprinkle with chopped nuts.
Potato Apple Pudding
2 TBSP Butter
8 oz Self-raising flour
6 oz Freshly mashed potatoes
4 TBSP Milk
5 Med. cooking apples
Brown or white sugar
2 Whole cloves
Juice of 1/2 lemon
3 TBSP Cider
Mix the butter into the hot mashed potatoes, add a good pinch of salt, and the flour, and mix well, then add enough milk to make a soft, slack dough. Roll out and line a 1-qt bowl with some of it, reserving enough for the lid. Fill with the apples, peeled and cored and finely sliced, and sweeten to taste with sugar. Add 2 whole cloves, the lemon juice and the cider (or water), taking care not to make it too wet. Dampen the pastry edges, lay the lid on and press down. Cover with foil and secure well. Steam, or cook set in boiling water up to the rim, for 2 - 2 1/2 hours. Serve cut in wedges with cream or home-made custard
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