ST. PAT'S DAY
GOODIES
AT
THE KORNER
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1 quart lime sherbet, softened
In a mixing bowl, blend sherbet, limeade and sugar. Stir in soda and ice.
Pour into glasses. Yield: 7 cups
1/2 cup milk
Combine the above ingredients in a blender. Mix unto smooth.
Pour into a frosted 16-ounce glass. Add a splash of seltzer water and
top with a drop of whipped cream.
1 Measure (3 cl) of Irish Whiskey
Pre-warm a stemmed glass. Add the whiskey.
Add the sugar and stir in the coffee.
Float the whipped cream on top.
Drink the coffee through the cream (ie do not stir after adding the
cream).
3 pounds boneless Lamb Shoulder -- cut in 1" cubes
Dredge lamb in flour; cook in heated oil and butter
in a large Dutch oven until browned.
Add just enough water to cover the meat and bring to a boil;
lower heat and simmer covered 1 hour.
Add onions, parsnips, potatoes, celery, garlic and thyme; mix well.
Cover and simmer 30 minutes.
Stir in peas and parsley; cover and simmer 8-10 minutes
more or until all vegetables and meat are tender.
4 cups all-purpose flour
Sift together flour, sugar, baking soda, salt and baking powder
into large bowl. Cut in butter until crumbly. Stir in raisins. Add
buttermilk and stir to make a soft dough. Turn onto lightly floured
board and knead to form a smooth ball. Pat by hand on greased baking
sheet to 1 1/4-inch thickness. With sharp knife score into four
sections. Bake in 350 F oven 1 hour or until bread is browned and
a toothpick inserted in the center comes out clean. Serve warm with butter.
Makes 1 loaf.
1 pkg. (8oz) cream cheese softened
In a mixing bowl, beat cream cheese, mayonnaise and mustard. Add corned beef,
onion, dill and salt; mix well. Using a 2-in. shamrock cookie cutter, cut out
two shamrocks from each slice of bread. Spread tablespoonfuls of filling over
half of the bread; top with remaining bread. Garnish with dill if desired.
Yield: 16 sandwiches.
1 cup chopped pecans
Preheat oven to 325°F. Grease and flour a 10" Bundt pan. Sprinkle chopped nuts evenly over bottom of pan.
1 cup all-purpose flour
Preheat oven to 350°F (175°C). Grease one 13x9 inch baking dish.
1/2 cup butter
Preheat oven to 350°F (175°C).
In a medium bowl, cream butter and sugar until fluffy. Stir in the egg and vanilla, mix well, then stir in the shredded zucchini.
Sift together the flour, baking soda and cinnamon, stir into the zucchini mixture. Finally, stir in the oats, granola and chocolate
chips.
Drop dough from a teaspoon onto an unprepared cookie sheet. Leave at least 2 inches between cookies. Bake for 10 to 12
minutes in the preheated oven. The cookies will stay soft and moist because of the zucchini.
Allrecipes
1/2 cup butter or margarine, softened
In a mixing bowl, cream butter and sugar. Beat in eggs, milk and vanilla.
Combine flour, oats, baking powder and salt; add to the creamed mixture. Fold
in the toffee bits and pecans. Spread into a greased 9-in.square baking pan.
Bake at 350 degrees for 20-24 minutes or until a toothpick comes out clean.
Cool on a wire rack. Add food coloring to frosting; spread over the bars.
Cut into diamond shapes. Yield: about 3-1/2 dozen.
Green Milk. Place 2 or 3 drops of green food coloring in a clear glass.
When ready to eat pour milk in glass. Like magic, the milk will swirl
green.
Shamrock Pancakes. Add green food coloring to pancake batter and cook in
the shape of a shamrock.
Green potatoes. Blend green food coloring with milk for mashed potatoes.
Shamrock Pizza. Shape a shamrock on a large baking sheet with three
circular pizzas. For stem, use a thin rectangular pizza. Mix
equal
amount of green food coloring wand water: brush on outer edges of crust.
Shake grated cheese with remaining food coloring mixture in a sealed
container. Top pizza with "green" cheese and other favorites Bake as
usual.
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