RECIPES FOR ST. PATRICK'S DAY
POT O' GOLD PIE
POT O' GOLD PIE
10" baked pie shell
8 egg yolks, slightly beaten
1 cup sugar
1 envelope (1 tablespoon) unflavored gelatin
1/2 cup water
1 tablespoon grated lime peel
1/2 cup lime juice (or 1/4 cup lime and 1/4 cup lemon juice)
1/4 teaspoon salt
Green food coloring (a few drops, if desired, optional)
8 egg whites
1/4 teaspoon cream of tartar
1 (additional) cup sugar
Bake the pie shell. In a saucepan, blend egg yolks, 1 cup sugar, gelatin, water, grated lime peel, lime juice, and salt. Cook over medium heat, stirring constantly, just until mixture boils. Place in bowl of ice and water, or chill in refrigerator, stirring constantly, until mixture mounds when dropped from a spoon. Beat egg whites and cream of tartar until frothy. Beat in 1 cup of sugar, 1 tablespoon at a time. Continue beating until soft and glossy. Do not underbeat. Fold in lime mixture; pile into pie shell. Chill several hours until set. Serves 6 to 8 slices. Decorate with shamrocks or green and white flowers. Serve with Irish pride!
2 1/2 cups flour
1/4 cup rolled oats
1 teaspoon baking soda
1 teaspoon cream of tartar
2 tablespoons sugar
1/2 teaspoon salt
1/4 cup cold butter or margarine
1/2 cup raisins
Preheat oven to 400 degrees. Mix dry ingredients together in large bowl. Cut in butter or margarine with a pastry blender until mixture resembles coarse crumbs. Add raisins and mix slightly. Pour in milk and mix until dry ingredients are moistened. Turn out onto a lightly floured surface; then pat into a 3/4" thickness. Using a 2" glass or biscuit cutter dipped in flour, cut dough into circles. For triangles, divide dough in half. Pat each half into a circle 3/4" thick, then cut each into 6 wedges. Place on an ungreased baking sheet and bake for 10-12 minutes or until golden brown. Serve hot with butter or jam. Store leftovers in an airtight container. Makes 12 rounds or triangles.
IRISH STEW
1/4 cup all-purpose flour
Salt and black pepper to taste
2 pounds beef stew meat
3 tablespoons olive oil
1 tablespoon sugar
1 whole (or less) celery stalks, diced
4 whole parsley sprigs, chopped
1 whole garlic clove, minced
1 whole bay leaf
2 cups canned tomatoes
4 cups beef bouillon
1 tablespoon tomato paste
4 whole carrots, peeled and quartered
3 whole potatoes, peeled and quartered
12 whole small white boiling onions, peeled
Season flour with salt and pepper to taste. Dredge meat in flour. In a large soup kettle, brown meat in hot olive oil. Add sugar, celery, parsley, garlic, bay leaf, tomatoes, bouillon, and tomato paste. Bring to a boil, reduce heat, and simmer one hour. Taste and season with additional salt and pepper, or herbs of your choice, if desired. Add carrots and potatoes and continue to simmer until vegetables are tender. Add onions and simmer until onions are tender.
This is a flavorful stew, but not highly seasoned. Additions may include herbes fines, wine, or your choice of spice/herb combinations. A good basic stew recipe, which has beef instead of lamb (which I do not use).
This is basically a chicken casserole, but think green for St. Pat's Day!
1 chicken, boiled and deboned
1 regular size box long grain and wild rice (Uncle Ben's®)
1 small onion, finely chopped
1 can French style green beans
1 can cream of celery soup (may use mushroom if preferred, or you may use half celery and half mushroom)
1 tablespoon sugar
1 cup mayonnaise (may substitute)
Mix all ingredients together in a 9 x 12 inch pan or similar size casserole dish. Bake at 350 degrees for 25 minutes. Parsley may be sprinkled on top for garnish. The mixture will be more green for St. Patrick's Day if the cream of celery soup is used, or if green food coloring is added.
IRISH JIG DESSERT
2 tablespoons sugar
1 teaspoon confectioner's sugar
2 tablespoons Irish whiskey or substitute
2 cups heavy whipping cream
1/2 teaspoon vanilla extract
1 cup coconut macaroons
Crush the macaroons and set aside. Be sure the whipping cream is thoroughly chilled, as well as the bowl and beater attachments.
Mix all ingredients except the macaroons. Beat until stiff peaks form. Fold in 3/4 cup crushed macaroons. Spoon into 6-8 dessert glasses. Sprinkle with additional macaroons. Serve immediately.
2 64-ounce bottles white grape juice
1 12-ounce can lemonade, frozen
1 12-ounce can lime juice, frozen
1 1/4 2-liter bottles Seven-Up® (or similar cola)
1 1/2 jiggers rum or 1 cup Southern Comfort® (optional)
Green food coloring, as desired, for color
Sugar, optional
Slices of lime
Chill ingredients. Add Seven-Up® last. Taste for sweetness and adjust by adding sugar, if necessary. Mix in large punch bowl. Float lime slices on top. You may add an ice ring with shamrocks or flowers frozen inside, depending on the occasion. Serves a party!
1 can condensed milk
1 small can limeade, frozen
1 small tub whipped topping, such as Cool Whip®
Green food coloring, as desired, for color
1 graham cracker crust or baked pie shell
Graham cracker crumbs or finely chopped pecans for garnish (optional)
Slices of lime (optional)
Mix together the condensed milk and limeade frozen concentrate. Fold in the whipped topping, and add a few drops of green food coloring until desired shade is reached. Pour into crust or pie shell. Refrigerate. Garnish pie with dollops of whipped topping, graham cracker crumbs or chopped pecans.
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