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| | From:  ANNIE24447 (Original Message) | Sent: 3/2/2005 9:01 PM |
Start St. Patrick's Day on a lucky foot by eating a
traditional Irish breakfast, complete with fried eggs,
tomatoes, and mushrooms, lean bacon, soda bread,
and creamy porridge. Don't forget a big pot of tea and
plenty of milk and sugar to go with it!
The first corned beef was packed in salt, and
sometimes spices, in order to cure it.
It got its name from the corn kernel-sized grains
of salt it was packed in. Today, corned beef is usually
made by soaking a brisket roast in a brine of water,
salt, and spices. |
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Glazed Over. Give a tasty twist to a plain corned beef
brisket. After braising it, remove it from the pot and
put it in a baking pan. Make a glaze by mixing brown
sugar and spicy mustard; horseradish and orange
marmalade; or whiskey and apple jelly.
Spread the glaze on generously and then bake the
corned beef at 400 degrees F until the glaze is nice
and bubbly and browned.
When cooked properly, though, this cut is tender, juicy,
and succulent. Corned beef and other forms of brisket
need to be cooked for a long time with low heat and
plenty of moisture in order to realize their full potential
as the star of your dinner table.
To cook your corned beef,
place it in a large pot along with the liquid and spices that
accompanied it in the package. Pour in enough water to
cover the beef, then bring the water to a boil on the stovetop.
Reduce the heat to a simmer, and cover the pot.
A three pound piece of corned beef will take about 3 hours
to become perfectly tender. Check the meat occasionally,
adding more water if necessary.
Your corned beef is ready when it pulls apart easily.
~
The aroma wafting from the pot on the stove will be
tantalizing you, your family, your pets, and your
neighbors, but avoid the temptation to serve the
meat before it's ready!
~
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Pot roast with cabbage and potatoes:
For a one-pot feast, you
can add shredded cabbage and chunks of potatoes
and carrots to the pot during the last half hour of
cooking. Or, check out some of our other mouth
watering recipes for this St. Patrick's Day delicacy.
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Cheesy Corned Beef Hash Casserole
"An easy dish to throw together at the last minute.
you can substitute chicken or tuna! "
Original recipe yield: 1 - 8x8 inch casserole. INGREDIENTS:
1 (12 ounce) package egg noodles
1 (10.75 ounce) can condensed cream of mushroom soup
1/3 cup milk
1 (15 ounce) can corned beef hash
1 small onion, diced
salt and pepper to taste
1/4 pound processed cheese, cubed
`
DIRECTIONS:
Bring a large pot of lightly salted water to a boil.
Add pasta and cook for 8 to 10 minutes or until
al dente; drain. Meanwhile, preheat oven to 375
degrees F (190 degrees C).
Preheat oven to 375 degrees F (190 degrees C).
Lightly grease an 8x8 inch casserole dish.
In a large bowl, mix together soup, milk, corned beef
hash, onion, salt, pepper and noodles.
Spoon into prepared casserole and sprinkle with
cubed cheese.
Bake in preheated oven for 30 minutes or until cheese
is bubbly. |
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Sweet on St. Patrick. Don't forget dessert! Enjoy
something classically Irish like glazed tea cake,
apple pie with cream, or trifle.
Or just get green with frosted shamrock sugar cookies,
cupcakes or brownies with minty candies on top,
or jiggly green gelatin squares. Chocolate Mint Pie:
"This pie has a chocolate cookie crust and an ice cream filling, but the creme de menthe meringue topping is what makes it special.
It is a perfect St. Patricks day treat.
Vanilla ice cream can be substituted for the mint chocolate chip."
Original recipe yield: 1 - 9 inch pie.
~
INGREDIENTS:
1 1/2 cups crushed chocolate sandwich cookies
1/4 cup butter, melted
1 quart mint chocolate chip ice cream
4 tablespoons creme de menthe liqueur
1 cup crushed chocolate sandwich cookies
3 egg whites
salt to taste
1/4 teaspoon cream of tartar
2 teaspoons creme de menthe liqueur
1/3 cup white sugar
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DIRECTIONS:
Combine 1 1/2 cups cookie crumbs and melted butter
or margarine. Press firmly over bottom and up the
sides of a 9 inch pie pan. Freeze.
Spread half of softened ice cream in crust.
Drizzle 2 tablespoons creme de menthe and sprinkle
1/2 cup cookie crumbs over the ice cream.
Repeat. Freeze till firm.
In a clean bowl, beat egg whites until foamy.
Add salt and cream of tartar, and beat until
slightly stiff. Gradually beat in sugar until peaks form.
Fold in 2 teaspoons creme de menthe.
Spread meringue over pie, and seal to edges.
Freeze up to 24 hours.
Just before serving, broil until top is golden.
~~
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LUCKY SHAMROCK CAKE 
Ingredients
1 pkg. (7 oz.) Coconut
Green food coloring
3 baked 9-inch round cake layers, cooled
1 tub (8 oz.) Cool Whip Whipped Topping, thawed
3 large gumdrops (2 green, 1 white)
Green decorating gel and icing
Preparation
Tint coconut with green food coloring.
Leave one cake layer whole; cut remaining two cake layers.
Arrange cake pieces on serving tray in a shamrock design,
using small amount of whipped topping to hold pieces together.
Frost cake with remaining whipped topping. Sprinkle with coconut.
Flatten gumdrops with rolling pin;
cut into shamrock shapes with sharp knife or small cookie cutter.
Outline edges with decorating gel; arrange on cake.
Use decorating icing to outline cake.
Store in refrigerator.
page by Linda�?/CENTER>
Assembled By Dyana Backgrounds By IvyGraphics |
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FamilyFun's famous Irish recipe One hundred fifty years ago it was common to make bread using baking soda rather than yeast in parts of rural Ireland. That's where Irish soda bread gets its name. The practice of using baking soda started out of necessity. Yeast won't make dough rise unless the baker uses "strong" flour, which was scarce in parts of Ireland. Baking soda, however, could be counted on to leaven bread. The baking soda has to be combined with something acidic in order to do its magic. In this case, we've used buttermilk. So, not only is this a historic and tasty recipe; it's pretty foolproof, too.
Ingredients
2 cups white flour
2 cups whole wheat flour
1/2 cup sugar
2 tsp. baking soda
1 tsp. salt
4 tbsp. butter, chilled
1 cup raisins
1 1/2 cups buttermilk or plain yogurt
Directions
Heat the oven to 350 degrees. In a bowl, combine the dry ingredients. Cut in the butter until it is pea-sized. Stir in the raisins and buttermilk or yogurt. Turn the dough onto a floured surface, knead 1 minute, and shape into a disk. Cut an "X" in the top and bake on a greased baking sheet for 45 to 50 minutes. Makes one 8-inch-wide loaf. content by Linda Stocking Assembly and HTML by FoxyG.
@ Diamond Girls Design Team |
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| GRASSHOPPER PARFAITS
Ingredients
1-1/2 cups finely chopped Oreo Chocolate Sandwich Cookies
1/2 cup finely chopped chocolate-covered mint patties
1 qt. (4 cups)cold milk
2 pkg. (4-serving size each) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
2 to 4 drops green food coloring
2 cups thawed Cool Whip Whipped Topping
Preparation
MIX chopped cookies and mint patties in small bowl; set aside.
Pour cold milk into medium bowl. Add pudding mixes.
Beat with wire whisk 2 minutes. Let stand 5 minutes.
Add food coloring to whipped topping; stir gently until well blended.
Layer 1/2 each of the pudding mixture, whipped topping mixture and
cookie mixture in dessert glasses. Repeat layers.
Store leftover desserts in refrigerator.
page content by Linda Stocking March 2007 |  | | | | | |
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| | | | | CORNED BEEF BRISKET WITH CABBAGE
Ingredients
3 lb. corned beef brisket
1/2 cup chopped onion
2 cloves garlic, minced
2 bay leaves
1 medium head cabbage, cored, cut into wedges
1 cup maple-flavored syrup
1/2 cup prepared mustard
1 tbsp. prepared horseradish
Preparation
Place meat in large saucepan with onion, garlic and bay leaves.
Add water just to cover. Cover. Bring to boil. Reduce heat to
medium-low; simmer 1 hour. Drain.
Cover with fresh water. Cover; simmer 2 or 3 hours or until meat is tender.
Remove meat from pan, reserving liquid in pan.
Add cabbage to reserved liquid in pan and cook until tender.
Meanwhile, mix syrup, mustard and horseradish. Place meat in shallow
baking pan; spoon 1/2 of the syrup mixture over meat.
Reserve remaining syrup mixture for serving with meat.
Bake at 350°F for 20 minutes or until meat is well glazed,
brushing frequently with remaining syrup mixture.
Heat pan drippings; pour over meat.
Serve with cabbage.
page content by Linda Stocking March 2007 | | | | | | | | | | | | | | | |
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