March 1999's Recipes of the Month are going to consist of recipes
to help you kick off a "Leprecaunish" of a St. Patrick's Day Party!!!
So gather up your supplies and with a little luck from a green shamrock
you will find these recipes to be a real treasure at the end of the
rainbow you will find these culinary treasures as your pot of gold!!!
* Exported from MasterCook *
Adding Irish Charm to Your St. Pat's Party
Recipe By : Entertaining w/ Regis & Kathie Lee
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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***** NONE *****
* Ask everyone to wear green. Those who don't are at risk of being
pinched by everyone else present.
* When you send out invitations, put "O" in front of everyone's name
and call them by this Irish moniker at the party -- for instance, Mr.
O'Steinberg and Ms. O'Capparelle. Use postcards from Ireland for your
invitations, if there's a store near you that specializes in Irish items.
* Invest in a tape or CD of Irish folk songs to set the mood. Or go
for popular music by Irish artists such as U2, The Cranberries or Sinead
O'Connor.
* Have a contest at the party for best St. Patrick's Day limerick.
* Sensationalize an Irish staple by building a mountain of potatoes
--- brown, red and purple --- on your dining table or buffet table. For
additional drama, place votive candles in clear glass holders in
stretigic spots on the mound. Continue the theme by serving hollowed-out
new potatoes filled with sour cream sprinkled with caviar and chives as
an hors d'oeuvre.
* Look for temporary shamrock tattoos for guests to wear.
* Decorate with the color green, and include at least one leprechaun
for good luck.
* Make three round cake layers and fit them together to form a
shamrock. Shape the pieces of cake that you cut from each layer to form
the shamrock's stem. Ice the cake with green frosting.
* Serve cre'me de menthe liqueur or Irish cream liqueur over a
scoop of vanilla ice cream in a stemmed glass as an easy and refreshing
dessert. Make shamrock-shaped sugar cookies topped with green sprinkles
as accompaniments.
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* Exported from MasterCook *
Kiwi Ice
Recipe By : Quick Cooking: March/April 1999 Issue
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 cups unsweetened apple juice
1 tablespoon lemon juice
4 kiwi fruit -- peeled and sliced
6 teaspoons sugar
1/2 teaspoon grated orange peel
sliced orange and additional kiwi fruit -- optional
In a blender, combine first 3 ingredients; cover and process just until
smooth. Add sugar. Stir in orange peel. Pour into an ungreased 8" square
pan. Cover and freeze for 1 1/2 to 2 hours or until partially set. Spoon
into a mixing bowl; beat on medium speed for 1 1/2 minutes. Return to pan;
freeze for 2-3 hours or until firm. Let stand 10 minutes before serving.
Spoon into small bowls; garnish with orange and additional kiwi fruit, if
desired.
RECIPE FROM: Shirley Glaab of Hattiesburg, Mississippi.
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* Exported from MasterCook *
Leprechaun Lime Drink
Recipe By : Quick Cooking: March/April 1999 Issue
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 quart lime sherbet -- softened
1/2 cup limeade concentrate
2 tablespoons sugar
24 ounces lemon-lime soda -- chilled
2 cups crushed ice -- or as needed
In a mixing bowl, blend sherbet, limeade and sugar. Stir in soda and
ice. Pour into glasses. Garnish as desired, if desired. Makes about
7 cups.
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NOTES : You won't need the help of "lucky little elves" ....aka
Leprechauns to ready this refreshing lime concoction. Cheery garnishes
can be fixed up in a wink to dress up each guest's glass.
* Exported from MasterCook *
Shamrock Sandwiches
Recipe By : Quck Cooking: March/April 1999 Issue
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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8 ounces cream cheese -- softened
1/4 cup mayonnaise
2 tablespoons dijon mustard
2 1/2 ounces thinly sliced cooked corned beef -- chopped
2 tablespoons red onion -- grated
3/4 teaspoon dill weed
1/4 teaspoon salt
1 pound seedless rye bread -- thinly sliced
fresh dill sprigs -- optional garnish
In a mixing bowl, beat cream cheese, mayonnaise and mustard. Add corned
beef, onion, dill and salt; mix well. Using a 2" shamrock cookie cutter,
cut out 2 shamrocks from each slice of bread. Spread tablespoonfuls of
filling over half of the bread; top with remaining bread. Garnish with
dill sprigs, if desired. Makes about 16 sandwiches.
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NOTES : Dill and dijon mustard add zip to the creamy corned beef filling
in these party sandwiches. Or substitute horseradish for the mustard and
garlic powder for the dill for a fun variation.
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