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green food recipes

Irish Stew
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Serves 4

1 pound lean mutton pieces
1 pound carrots
1 pound onions
1 pound potatoes
salt & pepper
pinch of thyme

Place the mutton with thyme in a saucepan and add cold
water to cover. Bring slowly to the boil and simmer for
one hour. Add onions, potatoes, carrots, all peeled.
Season with salt and pepper. Continue cooking until
vegetables are tender. Adjust seasoning. May be served
alone or with cooked green cabbage or sprouts.

Easy Skillet Cabbage

INGREDIENTS:

1/4 cup butter
1/2 teaspoon seasoned salt
1 medium head cabbage, coarsely shredded
1/4 cup chopped onion
3 tablespoons vinegar
1 tablespoon granulated sugar

PREPARATION:

Directions for Skillet Cabbage
In a large skillet over medium heat, melt butter; add seasoned salt, cabbage, and onion. Cook, covered, over medium heat for 15 minutes. Stir frequently. Blend vinegar and sugar; add to cabbage mixture.

Shepherd's Pie

INGREDIENTS:

2 cups cooked chopped meat
1 tablespoon finely chopped onion
2 cups gravy
salt and pepper
2 cups mashed potato, prepared with milk and seasonings as desired
salt and pepper
1/8 teaspoon paprika
1 tablespoon butter

PREPARATION:

Combine meat, gravy, and chopped onion; season with salt and pepper to taste. Line the bottom of a buttered baking dish with a layer of half of the seasoned mashed potatoes. Add meat mixture then cover with remaining mashed potatoes.

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Or, meat and gravy can be put in the baking dish first then topped with all of the mashed potatoes. Dot mashed potato topping with butter, sprinkle with salt, pepper, and paprika, then bake for about 30 minutes at 400°, or until potato topping is browned and the Shepherd's pie is thoroughly heated.

This shepherd's pie recipe serves 4

Lamb Stew with Rosemary

from Stop and Smell the Rosemary,
Recipes and Traditions to Remember

INGREDIENTS:

2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 pound lean stewing lamb, cut into 1-inch cubes
1 tablespoon olive oil
1 can (14 ounces) whole peeled tomatoes, chopped, plus liquid
4 ounces fresh mushrooms, quartered
1 clove garlic, crushed
1 bay leaf
3/4 teaspoon minced fresh rosemary
1 tablespoon plus 1 tablespoon chopped fresh parsley
1/2 cup frozen peas, thawed

2 cups steamed rice

TO PREPARE:

Place flour, salt, and pepper in a large plastic bag. Add lamb, shaking to coat evenly. Heat oil in a large skillet over medium heat. Add lamb, reserving flour. Saute 5 to 10 minutes, or until lamb is browned evenly. Add reserved flour and stir to blend. Add tomatoes, mushrooms, garlic, bay leaf, rosemary, and 1 tablespoon parsley. Bring to a boil. Reduce heat to medium-low. Cover and simmer 30 minutes. Remove bay leaf. Stir in peas. Cover and let rest 5 minutes. Serve over rice and garnish with remaining 1 tablespoon parsley.

SERVES: 4

St. Patrick's Day Cookie Pops

by Amanda Formaro

If you are looking for a fun and easy recipe to do with the kids, try these deliciously simple St. Patrick's Day Cookie Pops. The kids will smile and giggle while making these treats, and will have something fun to give to family, friends, and classmates!

You will need:

20 vanilla wafer cookies
1/2 cup peanut butter
1 12-ounce bag white chocolate chips
green and yellow gumdrops
green Dots
green and?yellow Nerd candies
Cake decorating writer gel in green, yellow, red, orange, and black
1 tube of green cake decorator frosting with tip
green and yellow decorator sugar
green food coloring
ice cream or lollipop sticks
wax paper or paper plates

Instructions:

Spread peanut butter onto the flat side of the cookies. Place an ice cream stick into the peanut butter on half the cookies. Top with another cookie so the stick is sandwiched between the two cookies.

Melt chocolate chips in the microwave, one minute, then in 20 second increments, stirring until smooth. Before melting, seperate the white chips into two bowls. After melting, add a few drops of green food coloring to one of the bowls of white chips to make green chocolate.

Dip cookie pops in the melted chips, covering completely. Sprinkle with green and yellow sugar and lay or stand on waxed paper or paper plates. Place in refrigerator to chill.

Fun Variations

Leprechaun
After coating with white chocolate, dip top of pop into green sugar. Slice two yellow gumdrops to make beard. Allow to dry on wax paper. Use black and red decorator gel for eyes and mouth, and for trim on hat.

Rainbow with Pot of Gold
After coating with white chocolate, cut a green Dot in half lengthwise, adhere to chocolate. Before chocolate has a chance to dry, place 3-5 yellow candy nerds "in" pot. Create a rainbow with various colored decroator gel.

Shamrock
After coating with white chocolate, sprinkle with yellow decorator sugar, then draw on a shamrock using green cake decorator icing.

Four Leaf Clover
After coating with green chocolate, use green sliced gumdrops to create clover leaves. Slice a small strip out of remaining gumdrop for stem. Use a green candy Nerd for the center of the clover.

Note: Another variation is to use vanilla or chocolate frosting instead of peanut butter for the filling.

These can also be made without sticks. Use one stick to be able to?dip the cookies in chocolate and roll in sprinkles, then remove the stick and put on wax paper or paper plates, then chill.

Here's what your kids will be doing when these yummy treats are finished! This recipe was adapted from Penny Warner's Cookie Pops available in the Kid's Party Cookbook.

About the Author:
Amanda Formaro is the entrepreneurial mother of four children. She is also the owner of FamilyCorner.com Magazine.

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