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St. Patricks Day - Food & Recipes


Posted on: Sun, 03/09/2008 - 10:04am
St. Patricks Day - Food & Recipes

St. Patricks Day is one week from tomorrow. In my home, we celebrate with an Irish dish or two. Sometimes if I cannot get my picky eaters to eat traditional Irish fare, I'll make one of their favorite dishes "green" on purpose and call it a St. Patty's Day dish. What kind of St. Patrick Day food will you be serving? And, share a recipe if you dare!


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Posted on: Sun, 03/09/2008 - 2:27pm #1
Re: St. Patricks Day - Food & Recipes

What is St. Patricks day without

Corned Beef and Cabbage 

1 corned beef brisket, about 4 pounds

1 small bay leaf

6 peppercorns (or the little season packet that comes in it).

1 pound carrots (I like the large ones vs the baby carrots) - peeled of coarse

6-8 small whole onions, peeled

6 medium potatoes, cut in half, peeled of coarse

1 large head of cabbage, cut in wedges

Place meat in a deep stock pot or kettle; cover with water. Add bay leaf and peppercorns. Bring to a boil; scoop off foam. Reduce heat, cover, and simmer for 3 hours. Add vegetables; simmer for about 45 minutes longer, or until vegetables and meat are tender.

Serve corned beef surrounded with vegetables.
Corned beef dinner serves 8 to 10

Then I like to add to the recipe 1 or 2 large Yankee Candle (or what ever your favorite brand is) because while it taste wonderful your house may smell like the bathroom backed up (as my kids so nicely tell me) Eye-wink

 

 

Posted on: Sun, 03/09/2008 - 10:23am #2
Re: St. Patricks Day - Food & Recipes

This is not a traditional Irish dish, however, it is delicious and "green" and the kids tend to love it.

 

(Quick) Frog Eye Salad:

1 1/3 cup Acini de Pepe (80 oz.)

1 can 20 oz. Pineapple Chunks in Juice (drained)

1 3/4 cup of Milk

1/4 cup Pineapple juice (reserved)

1/4 cup of sugar

1 box Vanilla Instant Pudding & Pie Mix (4 serving size)

1 can 8oz Pineapple Crushed (drained)

3 cans Mandarin Oranges (drained)

3 1/2 cups Whipped Topping thawed / divided

2 drops green food coloring

optional: 1/2 cup flaked coconut, 1/2 cup maraschino cherries

Cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well. Drain juice from pineapple chunks, reserving 1/4 cup. In large bowl, add reserved juice, milk, sugar and pudding mix; beat with whisk or electric mixer until well blended, about 1 to 2 minutes. Add pasta to pudding mixture; stir gently. Let stand 10 minutes. Add crushed pineapple and chunks, oranges, 2 cups whipped topping, marshmallows and coconut; mix gently and thoroughly. Add 2 drops of green food coloring. Mix well. Cover and refrigerate to let set up for 4-hours. Top with remaining whipping topping. Garnish with cherries. 12 servings (about 1 cup each).