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A
to Z
Recipes
March 10, 2010
Always
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laugh and cook.
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Good morning and welcome to your Wednesday edition of A to Z
Recipes Newsletter. I thought it would be fun to share some
Irish cheer in celebration of the feast day of the patron saint of
Ireland, St. Patrick. I hope you all enjoy this little bit blarney and
great recipes. Have a great St. Patrick's Day next Wednesday. Sending
this out early will give you pleanty of time to perhaps select a menu
from today's issue.
The current Monthly Theme topic is Asian Recipes.
Please visit the Monthly Theme - Recipe Submissions
section to read all about it. You'll find the link there to use for
sharing recipes here at A to Z Recipes.
We'll see you here again on Sunday, God willing.
PS: All
together now... Happy
Birthday to Shirley I. in Washington State! She lights up Bellingham on
Friday, March 12th.
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Help
find a cure. Become a Partner in Hope. Join my
family in supporting St Jude's Children's Hospital.
The $19 (price of a pizza dinner) a month may help find the cure. It is
tax-deductible and makes you feel so good about yourself!
Please
tell ten friends to tell ten today!
The Breast Cancer site is having trouble getting
enough people to click on their site daily to meet their quota of
donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating
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This doesn't cost you a thing. Their corporate sponsors/advertisers use
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advertising. Here's the web site! Pass it along to people you know.
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May there always be work for your hands to do;
May your Purse always hold a coin or two;
May the sun always shine on your windowpane;
May a rainbow be certain to follow each rain;
May the hand of a friend always be near you;
May God fill your heart with gladness to cheer you.
Click
if you have a submission for the Food For Thought section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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The
beautiful
prayer of St. Patrick, popularly known as "St. Patrick's
Breast-Plate", is supposed to have been composed by him in preparation
for this victory over Paganism. The following is a literal translation
from the old Irish text:
I bind to myself today
The strong virtue of the Invocation of
the Trinity:
I believe the Trinity in the Unity
The Creator of the Universe.
I bind to myself today
The virtue of the Incarnation of Christ
with His Baptism,
The virtue of His crucifixion with His
burial,
The virtue of His Resurrection with His
Ascension,
The virtue of His coming on the
Judgement Day.
I bind to myself today
The virtue of the love of seraphim,
In the obedience of angels,
In the hope of resurrection unto reward,
In prayers of Patriarchs,
In predictions of Prophets,
In preaching of Apostles,
In faith of Confessors,
In purity of holy Virgins,
In deeds of righteous men.
I bind to myself today
The power of Heaven,
The light of the sun,
The brightness of the moon,
The splendour of fire,
The flashing of lightning,
The swiftness of wind,
The depth of sea,
The stability of earth,
The compactness of rocks.
I bind to myself today
God's Power to guide me,
God's Might to uphold me,
God's Wisdom to teach me,
God's Eye to watch over me,
God's Ear to hear me,
God's Word to give me speech,
God's Hand to guide me,
God's Way to lie before me,
God's Shield to shelter me,
God's Host to secure me,
Against the snares of demons,
Against the seductions of vices,
Against the lusts of nature,
Against everyone who meditates injury to
me,
Whether far or near,
Whether few or with many.
I invoke today all these virtues
Against every hostile merciless power
Which may assail my body and my soul,
Against the incantations of false
prophets,
Against the black laws of heathenism,
Against the false laws of heresy,
Against the deceits of idolatry,
Against the spells of women, and smiths,
and druids,
Against every knowledge that binds the
soul of man.
Christ, protect me today
Against every poison, against burning,
Against drowning, against death-wound,
That I may receive abundant reward.
Christ with me, Christ before me,
Christ behind me, Christ within me,
Christ beneath me, Christ above me,
Christ at my right, Christ at my left,
Christ in the fort,
Christ in the chariot seat,
Christ in the poop [deck],
Christ in the heart of everyone who
thinks of me,
Christ in the mouth of everyone who
speaks to me,
Christ in every eye that sees me,
Christ in every ear that hears me.
I bind to myself today
The strong virtue of an invocation of
the Trinity,
I believe the Trinity in the Unity
The Creator of the Universe.
Send
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Click
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for posting. Thanks!
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The Four Leaf Clover
~Shared by Marsha G., IN
Each leaf on the four leaf clover represents one of the following:
* 1st leaf is Hope
* 2nd is Faith
* 3rd is Love
* 4th is Luck
Tip: Never iron a four-leaf clover, because you don't want to press
your luck!
Check
Out the Best of As Seen On TV Products at Walter Drake.
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if you have a submission for the Did You Know? section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Monthly Theme, Recipe Submissions |
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Our
Monthly
Theme topic is: "Asian
Recipes"
Our
topic this month is a family favorite for many: Asian Recipes.
We're looking for recipes with an Asian flair which could include
Chinese, Japanese, Thai, Indonesia, Malaysian, etc. The sky's the
limit! It would be helpful if you submit only recipes using ingredients
that regular folks can find. Not many of us can afford to travel to
another town or expensive specialty store to pick up a rare ingredient
that may not be used again. Also, if you're sending a recipe from a
blog, send only the recipe (and photo of final
product, if you wish) and as with all submissions, provide
your source. Let's keep things simple in this theme topic by
sharing recipes people can actually use (and I can easily edit
for publication). I believe we could have a wonderful theme issue if we
remember this. There are delicious recipes which
come to mind in this theme topic... Kung Po Chicken,
Thai Chicken
Curry, Egg Drop Soup, Ginger
Noodles, Fried Rice, Egg Foo
Yong, Hot
& Sour Soup, etc. This is a theme topic that
will become a
keeper.
Please join in the
fun and send in your "Asian
Recipes"
for this
Monthly Theme topic.
Note:
There are still some
readers who routinely send in an email that says "do this... do that"
and call it a recipe submission. I have graciously put it all in
recipe format and made you a hero. PLEASE provide a recipe,
i.e.: Title, Ingredients, Procedure, along with your name and location.
You'll be an even bigger hero in my eyes! Please share your
favorite recipes in this month's theme topic of "Asian
Recipes".
We will collect them the remainder of this month and post them on the
first Sunday of next month. Please understand that we do not
wish to infringe on copyrighted material; if your source states it is
copyrighted then do not send it. Make sure to view the rules section to
ensure your submissions are acceptable.
The rules for posting items in
A to Z Recipes newsletters are:
As
a service to your
fellow readers, please send only items that are in
a form that others could easily copy and save for their own use. Items
that would require a lot of editing or cleaning up (ALL caps or NO
caps) or recipes that use non-standard measurements should not
be submitted. Recipes MUST include a title, list of
ingredients (no columns or frames), and directions for preparation.
Items for posting without a name and location of sender
may NOT be posted or posted without any credit given. Many web sites
prohibit distribution of their materials without a web link. If
you wish to submit an item from another web site, be sure that web site
allows it. If so, you must include the web site address (the URL - in
other words - cut and paste the address shown in your web browser when
you viewed the item on that web site). It is unreasonable to expect a2z
to research and verify your sources. There will be NO recipes
posted that are copyrighted or from other recipe-zines. A to
Z Recipes protects the privacy of its readers and does NOT
publish email addresses. There will be no exceptions.
Please
use this email
link for submitting only regular recipes:
A to Z Recipes Inbox.
Please
use this email
link for submitting only theme recipes: "Asian
Recipes".
Please
use this email
link for submitting all other items for
posting: A to Z Recipes.
See
the A to Z
Recipes Theme Issues collection
here: A to
Z Recipes Theme Issues
The
theme issue
for "Asian
Recipes" has a deadline of March
31,
2010,
and will be posted on April 11, 2010.
Please
use this email
link to submit a recipe for theme
recipes: "Asian
Recipes"
As
usual, only
recipes are to be sent to: A to Z Recipes Inbox.
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St. Patrick's Day Riddles
~Shared by Mary H., Montreal, Canada
What is out on the lawn all summer and is Irish?
Paddy O'Furniture (patio furniture).
What do you call a fake stone in Ireland?
A sham rock.
Why do frogs like St. Patrick's Day?
Because theyre always wearing green.
When is an Irish potato not an Irish potato?
When it's a FRENCH fry!
What does it mean when you find a horseshoe?
Some poor horse is going barefoot!
Why did the elephant wear his green sneakers instead of his red ones?
The red ones were in the wash!
Why is a river rich?
Because it has two banks.
What does a leprechaun call a happy man wearing green?
A Jolly Green Giant.
Knock knock.
Who's there?
Irish!
Irish who?
Irish you a Happy St. Patrick's Day!
What is Barney's favourite thing on St. Patrick's Day?
A BLARNEY stone!
What do you get when you cross a pillowcase with a stone?
A sham rock.
Why did St. Patrick drive all the snakes out of Ireland?
He couldn't afford plane fare.
Have you ever heard of the 6-leaf clover?
I haven't either!
Why do leprechauns hide behind 4-leaf clovers and not 3-leaf clovers?
They need all the luck they can get!
What happens when a leprechaun falls into a river?
He gets wet!
What do you call a diseased Irish criminal?
A leper con.
What do you say to a leprechaun?
How's the weather down there?!
What is a nauhcerpel?
Leprechaun spelled backwards. :-)
Why is Erin, the Beanie Baby's birthday on St. Patrick's Day?
Because that's when she was born!
Why did the leprechaun cross the road?
He wanted to reach teh pot of gold faster!
Why did the man cross the road?
Because there was a leprechaun on the other side,
following a rainbow.
You Have to Love the Irish
~Shared by Jim E., Bellingham, WA
Paddy was driving down the street in a sweat because he had an
important meeting and couldn't find a parking
place. Looking up to heaven he said, 'Lord take
pity on me. If you find me a parking place I will
go to Mass every Sunday for the rest of me life and give up me Irish
Whiskey!'
Miraculously, a parking place appeared.
Paddy looked up again and said, 'Never mind, I found one.'
Father Murphy walks into a pub in Donegal, and asks the first man he
meets, 'Do you want to go to heaven?'
The man said, 'I do, Father.'
The priest said, 'Then stand over there against the wall.'
Then the priest asked the second man, 'Do you want to go to heaven?'
'Certainly, Father,' the man replied.
'Then stand over there against the wall,' said the priest.
Then Father Murphy walked up to O'Toole and asked, 'Do you want to go
to heaven?'
O'Toole said, 'No, I don't Father.'
The priest said, 'I don't believe this. You mean to
tell me that when you die you don't want to go to heaven?'
O'Toole said, 'Oh, when I die, yes. I thought you
were getting a group together to go right now.'
Paddy Was in New York
He was patiently waiting and watching the traffic cop on a busy street
crossing. The cop stopped the flow of traffic and
shouted, 'Okay, pedestrians.' Then he'd allow the
traffic to pass.
He'd done this several times, and Paddy still stood on the sidewalk.
After the cop had shouted, 'Pedestrians!' for the tenth time, Paddy
went over to him and said, 'Is it not about time ye let the Catholics
across?'
Gallagher opened the morning newspaper and was dumbfounded to read in
the obituary column 20 that he had died. He quickly
phoned his best friend, Finney.
'Did you see the paper?' asked Gallagher. 'They say I died!!'
'Yes, I saw it!' replied Finney. 'Where are ye
callin' from?'
An Irish priest is driving down to New York and
gets stopped for speeding in Connecticut . The state trooper smells
alcohol on the priest's breath and then sees an empty wine bottle on
the floor of the car.
He says, 'Sir, have you been drinking?'
'Just water,' says the priest.
The trooper says, 'Then why do I smell wine?'
The priest looks at the bottle and says, 'Good Lord! He's done it
again!'
Walking into the bar, Mike said to Charlie the bartender, 'Pour me a
stiff one - just had another fight with the little woman.'
'Oh yeah?' said Charlie, 'And how did this one end?'
'When it was over,' Mike replied, 'She came to me on her hands and
knees.'
'Really,' said Charles, 'Now that's a switch! What
did she say?'
She said, 'Come out from under the bed, you little chicken.'
Patton staggered home very late after another evening with his drinking
buddy, Paddy. He took off his shoes to avoid waking
his wife, Kathleen.
He tiptoed as quietly as he could toward the stairs leading to their
upstairs bedroom, but misjudged the bottom step. As
he caught himself by grabbing the banister, his body swung around and
he landed heavily on his rump. A whiskey bottle in
each back pocket broke and made the landing especially painful.
Managing not to yell, Patton sprung up, pulled down his pants, and
looked in the hall mirror to see that his butt cheeks were cut and
bleeding. He managed to quietly find a full box of
Band-Aids and began putting a Band-Aid as best he could on each place
he saw blood.
He then hid the now almost empty Band-Aid box and shuffled and stumbled
his way to bed.
In the morning, Patton woke up with searing pain in both his head and
butt and Kathleen staring at him from across the room.
She said, 'You were drunk again last night weren't you?'
Patton said, 'Why you say such a mean thing?'
'Well,' Kathleen said, 'it could be the open front door, it could be
the broken glass at the bottom of the stairs, it could be the drops of
blood trailing through the house, it could be your bloodshot eyes, but
mostly ..... it's all those Band-Aids stuck on the hall mirror.
bareMinerals
now on Beauty.com!
Click
if you have a submission for the Crazy Corner section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Recipe Reviews, Reader Comments |
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If
you try a recipe from any posted, and have a recipe review, please send
me an email using this Recipe
Review link and make sure to include the following to qualify
for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting
(required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here. You can also send
comments for all to read here. As long as what you have to say is
something others would want to read, this is the place to do it. Your
name and location is required!
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recipe, ingredient or
submitter?
Search A to Z Recipes Site and Newsletters:
MINTY
IRISH CHOCOLATE CREAM PIE
~Shared by Treva, NC
9-inch pie crust, baked and cooled OR 1 extra serving-size packaged
graham cracker crumb crust (9 oz.)
1 & 1/4 cups sugar
1/2 cup HERSHEY'S Cocoa
1/3 cup cornstarch
1/4 teaspoon salt
2 & 3/4 cups milk
3 tablespoons butter or margarine
1 & 1/2 teaspoons vanilla extract
1 & 1/2 cups frozen whipped topping, thawed
18 small (1 & 1/2 inch) YORK Peppermint Patties, divided
6 drops green food color(optional)
1. Prepare crust, if desired.
2. Combine sugar, cocoa, cornstarch and salt in medium saucepan;
gradually stir in milk. Cook over medium heat, stirring constantly,
until mixture comes to full rolling boil; boil and stir 1 minute.
Remove from heat; stir in butter and vanilla. Pour into prepared crust;
carefully press plastic wrap directly onto pie filling. Cool;
refrigerate 6 hours or until firm.
3. Shortly before serving, remove wrappers from peppermint patties.
Remove plastic wrap from pie. Cut 9 peppermint candies in half; place,
cut side down, at outer edge of pie filling, forming a scalloped edge.
Finely chop remaining 9 patties; fold into whipped topping with green
food color, if desired. Spread peppermint topping on pie. Serve
immediately. Cover; refrigerate leftover pie.
10 servings.
POTATO CHIP COOKIES
~Shared by Jim D., WA
INGREDIENTS
5 cups crushed potato chips
1 cup brown sugar
1 cup white sugar
2 eggs
1/2 cup milk
2 teaspoons vanilla extract
2 cups flour
3 teaspoons baking powder
1/2 cup chopped pecans
DIRECTIONS
1) Preheat oven to 375 degrees F
2) In a large bowl, combine the first six ingredients and mix well.
3) Sift together the flour and baking powder. Add to the potato chip
mixture. Stir in the pecans last.
4) Drop by teaspoonfuls onto a greased baking sheet
5) Bake for 10 to 15 minutes, or until lightly browned.
ENJOY!
CORNED BEEF & CABBAGE
~Shared by Treva, NC
Ingredients:
5 lb Corned-Beef brisket
2 Whole cloves
2 Bay Leaves
8 Medium Potatoes, pared
1 Medium cabbage, cut in wedges
Chopped parsley
1 Clove Garlic
10 Whole black Peppers
8 Medium Carrots, Pared
8 Medium yellow onions, peeled
2 tb Butter
Wipe corned beef with damp paper towels. Place in large pan, cover with
water. Add garlic, cloves, black peppercorns, and bay leaves. Bring to
boiling. Reduce heat; simmer 5 minutes. Skim surface. Cover pan; simmer
3 to 4 hours, or until corned beef is fork-tender. Add carrots,
potatoes, and onions during last 25 minutes. Add cabbage wedges during
last 15 minutes. Cook vegetables just till tender. Slice across the
grain. Arrange slices on platter with cabbage. Brush potatoes with
butter, sprinkle with chopped parsley.
CORNED HAM
~Shared by Johnny, LA
If you are unfamiliar with corned ham, you may be surprised to know
that corn has nothing to do with it. Corning means curing with salt.
Here's a simple recipe for Corned Ham, a Southern holiday favorite.
Please note that you must use a fresh ham, not a pre-cooked ham, which
may be difficult to find. Most markets today sell ready to eat
(pre-cooked) hams, so you might have to shop around.
1 (16- to 20-pound) fresh ham (not pre-cooked) Of course you can use a
smaller ham. You simply will not need as much salt and cooking time
will be shorter
2 pounds kosher salt
Rinse and dry the ham. There are three places where the bones protrude:
at each end and on one side near the hip end. Use a sharp knife to make
incisions of about 3 inches deep along all three. Fill these incisions
with salt. Then rub the outside of the ham all over with more salt.
Just cover the ham lightly, you don't want a paste of salt.
Place the ham in a nonreactive pan (not aluminum), cover with plastic
wrap and then aluminum foil and refrigerate. Let it cure for 11 days,
turning the ham from time to time, rubbing it with salt again and
pouring off any juice that the ham has produced.
The day before you plan to cook the ham, wash it under cold running
water. Be sure to flush out the salt pockets. Then submerge under clean
cold water overnight.
Preheat the oven to 325 degrees.
Put the ham on a rack in a covered roasting pan and bake for 20 minutes
a pound. The internal temperature should reach 150 degrees for safety
reasons. The meat should be ready to fall off the bone.
About 30 minutes before the ham is done, uncover and increase the
temperature to 375 degrees so the ham will brown.
Store in the refrigerator.
IRISH STEW
~Shared by Treva, NC
2 pounds cubed boneless lamb
2 Tbsp margarine
2-1/2 cups water
1-1/2 tsp salt
1/4 tsp pepper
1/4 tsp dried thyme
3 medium potatoes, halved
6 small white onions
2 cups frozen peas
1/4 pound mushrooms, sliced
1 cup light cream
1/4 cup flour
Brown lamb in margarine in large dutch oven or heavy saucepan with
tight fitting cover. Add water, salt, pepper, and thyme. Cover and
simmer 45 minutes. Skim off excess fat. Add potatoes and onions. Simmer
covered, 30 minutes. Add peas and mushrooms. Simmer covered 15 minutes,
or until lamb and vegetables are tender. Blend cream into flour; stir
into bubbling stew and boil 1 minute, stirring constantly.
IRISH CHAMP
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking
With Jean
Champ is served piled high on the dish, with a well of melted butter in
the center. It is eaten with a spoon from the outside, each spoonful
being dipped in the well of melted butter.
4 pounds quartered Butter Reds or Butter Gold Potatoes
1/2 cup milk
5 tablespoon butter
one bunch scallions or green onions, chopped
salt and pepper to taste
Peel and cube potatoes and boil in salted water until tender. Drain and
mash slightly. In a small pan, heat milk and butter until butter is
melted. Add chopped scallions. Fold mixture into the potatoes until
well blended. Potatoes will be still be somewhat lumpy. Season with
salt and pepper.
Makes 6 servings
IRISH HERB SCONES
~Shared by Treva, NC
1/2 pound Mealy potatoes
4 tablespoons Flour
1/4 teaspoon Salt
4 tablespoons Oil
2 tablespoons Chopped parsley
1/2 teaspoon Dried dill
1/4 teaspoon Savory
1/4 teaspoon Marjoram
1/4 teaspoon Powdered sage
Oil for frying
Boil or bake the potatoes, then pass through a foodmill. Mix the flour,
salt, oil & herbs with the potatoes. On a floured board, roll
this dough to a thickness of about 1/4 inch. Cut into triangles 3 or 4
inches wide. Fry in very hot oil on both sides until light golden.
CORNED BEEF DINNER
~Shared by Ann S., Mims, FL
This is a delicious basic corned beef dinner, made with a variety of
spices and vegetables. Feel free to add turnips or cut-up rutabagas to
this recipe.
Ingredients:
8 allspice berries
1 teaspoon black peppercorns
2 bay leaves, crumbled
2 fresh thyme sprigs or about 1/2 teaspoon dried leaf thyme
1 corned beef, about 4 pounds
3 cups beef broth
Water
1 medium onion, cut in 6 to 8 wedges
1 clove garlic, minced
2 1/2 to 3 pounds Yukon gold potatoes, washed and quartered (peel if
desired)
4 large carrots, halved and cut into 3-inch lengths
1 small head Savoy cabbage or green cabbage, cored and cut into 6 to 8
wedges
Chopped fresh parsley, optional
Preparation:
Combine the allspice berries, peppercorns, bay leaves, and thyme in a
cheesecloth bag; tie tightly.
Put the corned beef in a 6- to 8-quart saucepan or Dutch oven; add beef
broth, the seasoning bag, and add water just until beef is covered. Add
garlic and onion. Bring to a boil; reduce heat to low, cover, and
simmer for 2 hours. Remove the corned beef to a platter, cover with
foil, and keep warm.
Skim fat from the broth and add the potatoes and carrots to the broth
(remove some of the broth if there is too much liquid). Bring to a
boil; cover, reduce heat to medium-low and cook for 10 minutes. Add
cabbage wedges and continue cooking for about 20 minutes, or until
cabbage and vegetables are tender.
Slice the corned beef and serve with the vegetables. Sprinkle parsley
over the potatoes and cabbage, if desired.
Serves 6.
Source: Diana Rattray, About.com,
Inc.
WHOLE-WHEAT IRISH SODA BREAD
~Shared by Treva, NC
Soda breads are hearty Irish staples - wholemeal flour with large
flakes of bran and wheat germ, or white flour or a mixture leavened
with baking soda and moistened with buttermilk. The acid in the
buttermilk reacts with the baking soda, which is an alkali, creating
bubbles of carbon dioxide which rise the bread. Soda breads have the
heft of a yeast bread but are made in minutes and the dough can be
shaped into scones or a round loaf, depending on the occasion.
Originally it would have been baked in a bastible (pot oven) over the
open fire.
2-pound loaf (12 slices)
Active Time: 10 minutes
Total Time: 1 1/2 hours (including cooling time)
2 cups whole-wheat flour
2 cups all-purpose flour, plus more for dusting
1 teaspoon baking soda
1 teaspoon salt
2 & 1/4 cups buttermilk
Preheat oven to 450°F. Coat a baking sheet with cooking spray and
sprinkle with a little flour.
Whisk whole-wheat flour, all-purpose flour, baking soda and salt in a
large bowl. Make a well in the center and pour in buttermilk. Using one
hand, stir in full circles (starting in the center of the bowl working
toward the outside of the bowl) until all the flour is incorporated.
The dough should be soft but not too wet and sticky. When it all comes
together, in a matter of seconds, turn it out onto a well-floured
surface. Clean dough off your hand.
Pat and roll the dough gently with floury hands, just enough to tidy it
up and give it a round shape. Flip over and flatten slightly to about 2
inches. Transfer the loaf to the prepared baking sheet. Mark with a
deep cross using a serrated knife and prick each of the four quadrants.
Bake the bread for 20 minutes. Reduce oven temperature to 400° and
continue to bake until the loaf is brown on top and sounds hollow when
tapped, 30 to 35 minutes more. Transfer the loaf to a wire rack and let
cool for about 30 minutes.
Nutrition Per slice : 165 Calories; 1 g Fat; 0 g Sat; 0 g Mono; 2 mg
Cholesterol; 37 g Carbohydrates; 8 g Protein; 3 g Fiber; 347 mg Sodium;
179 mg Potassium
2 Carbohydrate Serving
Exchanges: 2 starch
Source: The EatingWell Diabetes Cookbook (2005)
COLCANNON
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
with JP
8 medium all-purpose potatoes
1 lb. kale
1 1/2 lb. potatoes
8 Tbsp. butter
1 Cup leeks, finely chopped
salt and freshly ground pepper
1/2 Cup onions, finely chopped
1/2 to 3/4 cup light cream
1 Tbs. parsley, finely chopped
1 1/2 tsp. chopped fresh thyme
Wash, trim, and blanch kale. Drain, gently squeeze out water, and chop
finely. Set aside.
In a small skillet, brown the onions in the remaining butter, set
aside, but keep warm.
Peel potatoes and boil in salted water. Meanwhile, heat 2 tablespoons
butter in a skillet and gently stew the leeks until tender, 5 - 10 min.
Add the chopped kale and sauté over high heat, stirring to evaporate
excess moisture. Turn the heat to low, add 2 tablespoons butter and
slowly cook the leeks and kale for 5 - 10 min. longer. Season with salt
and pepper to taste.
When the potatoes are tender, drain and mash them. Whip in the kale and
leek mixture and one teaspoon salt. Heat the cream and gradually beat
it in until entire mixture is smooth and creamy, yet firm. Season with
salt and pepper. Reheat if necessary and mound in a hot dish.
Make a depression in the center and pour the browned onions and butter
in the well until they spill over the side. Sprinkle with chopped
parsley.
Makes 8 servings.
CLOVER CUPCAKES
~Shared by Treva, NC
It doesn't take the luck of the Irish to make these St. Patty's Day
treats look so sweet -- just a clever baking technique.
Ingredients
Cupcake batter
Cupcake tins and liners
Aluminum foil
White frosting
Green food coloring
Toothpick
Green licorice (we used Twizzlers Rainbow Twists sold in a pack with
other colors)
Instructions
1. Place paper liners in 32 standard muffin cups, then fill each
halfway with the batter.
2. Clover Cupcakes - Step 2 For each cupcake, roll three balls of foil
(ours were 2/3 inch in diameter) and insert them evenly around the
perimeter between the liner and the tin, as shown.
3. Bake the cupcakes for a few minutes less than the package suggests
(because there's less batter per cup than usual), or until a toothpick
comes out clean.
4. Allow the cupcakes to cool, then remove them from the tin.
5. Cover each with green frosting (our ratio was 1 teaspoon of green
food coloring to one 16-ounce can of white frosting).
6. Use a toothpick to draw leaf veins, and insert a 2-inch-long piece
of green licorice for a stem.
CORNED BEEF AND CABBAGE CHOWDER
~Shared by Ann S., Mims, FL
This easy crockpot soup is a delicious way to enjoy corned beef dinner
leftovers, and it's so quick to put together. Serve this chowder with
hot baked rolls or biscuits for a great family meal.
Prep Time: 15 minutes
Ingredients:
1 to 1 1/2 cups leftover diced corned beef
2 cups leftover diced potatoes
1 cup leftover diced carrots
1 cup leftover diced cabbage
1/2 cup chopped onion
1 cup chicken broth
2 cans (10 3/4 ounces each) cream of potato soup
1 cup half-and-half or whole milk
salt and pepper, to taste
more half-and-half or milk, optional
Preparation:
In a 4 to 6-quart slow cooker, combine the corned beef, potatoes,
cabbage, carrots, onions, chicken broth, and cream of potato soup.
Cover and cook on LOW for 4 to 5 hours, stirring about halfway through
cooking. Add 1 cup of half-and-half and salt and pepper, to taste.
Cover and cook for 25 minutes longer. Add more milk or more
half-and-half to thin slightly, if desired. Serves 6.
Source: Diana Rattray, About.com,
Inc.
COD COBBLER
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
with JP
Ingredients:
1 1/2 lb Skinless filets of cod
2 oz Butter
2 oz Flour
1/2 l Milk
3 1/2 oz Grated cheese
2 oz Grated cheese (for scones)
2 oz Butter (for scones)
1 t Baking powder (for scones)
1 pn Salt (for scones)
1 x Egg (for scones)
Directions:
Place cod filets in the bottom of a round oven dish. Make a cheese
sauce with 2 oz each of butter and flour, 1/2 l milk and 3 1/2 oz
grated cheese: pour over fish. Then make scone dough -- rub 2 oz butter
into 8 of flour with 1 t baking powder, and pinch of salt. Add 2 oz
grated cheese, preferably mature Cheddar or a mixture of that and
Parmesan. Drop 1 egg yolk into the mixture and add enough milk to make
a workable dough. Roll out to a thickness of 1/2 inch and cut into
small rounds with a scone cutter. -- Dispose these rounds on top of the
sauce, so that they just about cover the surface; glaze them with a
little milk, sprinkle some more grated cheese over them.
Bake in a hot oven (450 F) for 25-30 minutes, until the scones are
golden brown.
SHAMROCK MERINGUE CUPS
~Shared by Treva, NC
Celebrate St. Patrick’s Day with these cute treats from Jean Elimon in
Thompsonville, Illinois. “The recipe is a low-fat take on an old
family-favorite lime pie,” Jean says. “It’s always a hit at potlucks
and church suppers.”
12 Servings
Prep: 30 min. + chilling
Bake: 45 min. + standing
4 egg whites
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1 cup sugar
1 can (14 ounces) fat-free sweetened condensed milk
1/2 cup lime juice
2 cups reduced-fat whipped topping
2 to 3 drops green food coloring, optional
20 green candied cherries
Place egg whites in a small bowl; let stand at room temperature for 30
minutes. Add the vanilla, salt and cream of tartar; beat on medium
speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a
time, on high until stiff peaks form.
Drop meringue into 12 mounds on two parchment paper-lined baking
sheets. With the back of a spoon, shape into 3-in. cups. Bake at 275°
for 45-50 minutes or until set and dry. Turn off oven and do not open
door; leave meringues in oven for 1 hour.
In a small bowl, beat milk and lime juice until combined. Cover and
refrigerate for 1 hour or until set.
Fold in whipped topping and food coloring if desired. Spoon 1/3 cup
filling into each meringue cup. Cut 18 cherries in half and two into
dessert with a shamrock shape.
Nutrition Facts: 1 serving equals 225 calories, 1 g fat (1 g saturated
fat), 2 mg cholesterol, 110 mg sodium, 48 g carbohydrate, trace fiber,
4 g protein.
Source: Taste of Home
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CORNED BEEF HASH
~Shared by Maggie, TX
A comforting dish with a healthier profile.
4 servings
Active Time: 35 minutes
Total Time: 35 minutes
Ingredients
2 teaspoons canola oil
1 large onion, chopped
4 cups diced cooked potatoes, or frozen hash-brown potatoes
1 cup chopped lean corned beef brisket, (4 ounces, see Tip)
1/2 cup reduced-sodium chicken broth
1/4 cup chopped fresh parsley
Salt & freshly ground black pepper, to taste
4 large eggs
Preparation
1. In a large cast-iron skillet, heat oil over medium-high heat. Add
onion and sautá until it starts to brown, 5 to 8
minutes. Add potatoes and cook, stirring, until they brown in spots and
become crusty, about 8 minutes more. Stir in corned beef and broth and
cook, scraping up any browned bits, until liquid is absorbed, 5 to 8
minutes. Add parsley and season with salt and pepper.
2. Meanwhile, fill a large skillet with 2 inches salted water and bring
to a gentle simmer. Break eggs, one at a time, onto a saucer and slide
into the simmering water. Poach eggs until set to desired firmness, 4
to 5 minutes.
3. Divide hash among 4 plates. Place eggs on top of hash.
Nutrition
Per serving : 320 Calories; 13 g Fat; 4 g Sat; 6 g Mono; 240 mg
Cholesterol; 36 g Carbohydrates; 15 g Protein; 3 g Fiber; 493 mg
Sodium; 695 mg Potassium
2 Carbohydrate Serving
Exchanges: 2 starch, 1/2 vegetable, 2 medium-fat meat, 1/2 fat
Tips & Notes
Tip: Corned beef can be purchased at your supermarket deli. Be sure to
specify lean: it has 1 gram fat per ounce and an ounce of regular
corned beef has 5 grams fat.
Source: EatingWell,
March 1998
IRISH PORK STEW
~Shared by Maggie, TX
Hearty and flavorful, this stew's flavor changes depending on what type
of beer or stout you choose.
Ingredients
2 pounds boneless pork shoulder, cut into 1/2-inch cubes
1/3 cup flour
1-1/2 teaspoons salt
1/4 teaspoon pepper
1 teaspoon vegetable oil
4 large onions, peeled and sliced 1/2-inch thick
1 garlic clove, minced
1/4 cup chopped parsley
1 teaspoon caraway seed
1 bay leaf
1 10 1/2-ounce can chicken broth
1 12 oz bottle imported stout or beer
2 tablespoons red wine vinegar
1 tablespoon brown sugar
Directions
1. In a bowl combine flour, salt and pepper. Coat pork cubes.
2. Heat oil in Dutch oven; brown meat over medium-high heat.
3. Add onions and garlic. Cook and stir 5 minutes.
4. Stir in remaining ingredients. Bring to a boil.
5. Cover; medium-low heat for 1 to 1 1/4 hours or until meat is very
tender. Stir occasionally.
Nutritional Information (Per Serving)
Calories: 220
Protein: 21 g
Sodium: 653 mg
Cholesterol: 67 mg
Fat: 9 g
Saturated Fat: 3 g
Dietary Fiber: 1 g
Carbohydrates: 14 g
Source: Diabetic
Gourmet
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if you have a submission for the Heart Healthy Recipe section of
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IRISH
WHILE WHEAT SODA BREAD
~Shared by Maggie, TX
Yield: Makes 1 Round Loaf
Ingredients
2 cups whole wheat flour
1 cup all-purpose flour
1 tablespoon granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1-1/2 cups buttermilk
Directions
1. Preheat oven to 400 degrees F. Lightly grease a baking sheet.
2. In a large bowl, stir together whole wheat flour, flour, sugar,
baking powder, baking soda and salt. Add buttermilk all at once,
stirring with a fork to make a soft, but slightly sticky dough.
3. With lightly floured hands, form dough into a ball. On a lightly
floured surface, knead the dough gently for 8 to 10 times. Pat the
dough into a 6-inch thick round, with a slightly flattened top.
4. Place dough on prepared baking sheet. With a shape knife or pizza
cutter, score the top in the shape of a cross or large X. Bake in
preheated oven for 35 to 45 minutes. Remove from baking sheet onto a
cooling rack immediately. Dust top with rice flour. Serve warm from the
oven.
Nutritional Information (Per Serving)
Calories: 123
Protein: 5 g
Sodium: 335 mg
Cholesterol: 1 mg
Fat: 1 g
Dietary Fiber: 3 g
Carbohydrates: 25 g
Exchanges: 1-1/2 Starch/Bread
Source: America's Everyday Diabetes Cookbook
BOXTY PANCAKES
~Shared by Maggie, TX
Traditional Irish potato pancakes.
Prep Time: 15 minutes
Cook Time: 20 minutes
Difficulty: EASY
Ingredients
1 lb medium russet potato , washed and peeled
2 tbsp white all purpose flour
1 tsp low sodium baking powder
1 pinch salt and pepper (to taste)
0.67 cup Milk, 2%, with add vitamin A & D
1.5 tbsp olive oil
Directions
1 Grate the potatoes on a coarse grater into a bowl; add the flour,
sifted with the baking powder. Season with salt and pepper and mix in
the milk.
2 Drop tablespoons of this mixture onto a hot, lightly oiled pan or
griddle. Cook for about 5 minutes on each side until golden-brown.
Additional Information
A traditional potato dish, found in the northern Ireland counties of
Cavan, Donegal, Leitrim and Monoghan. Boxty pancakes are sometimes
referred to as stamp. These are traditionally served hot with butter
and sugar or fried bacon.
Nutrition Facts:
Makes 11 servings
Amount Per Serving:
Calories 98.8
Total Carbs 17.9 g
Dietary Fiber 1.2 g
Sugars 1.2 g
Total Fat 2.2 g
Saturated Fat 0.5 g
Unsaturated Fat 1.8 g
Potassium 47.5 mg
Protein 2.5 g
Sodium 12.9 mg
Dietary Exchanges: 1/4 Fat, 1 Starch
Source: Irish Food & Folk Lore ~ A Guide To The Cooking Myths
and History of Ireland, by Clare Connery
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TRADITIONAL
IRISH STEW
Ingredients:
¾ pound beef or lamb cutlets
½ cup chopped onion
3 new potatoes, diced
1 turnip, diced
½ pound baby carrots
½ can Guiness beer
1 cup red wine
salt and pepper, to taste
1 tablespoon Worcestershire sauce
1 heaping teaspoon rosemary
Directions:
Toss meat with flour to coat.
In a medium skillet over medium-high heat, saute meat in ½ cup wine
until nicely browned.
Transfer meat to a pressure cooker.
Stir in Guiness, rosemary, the rest of the wine and Worcestershire
sauce.
Toss onion, potatoes, turnip and carrots into stew.
Cook over medium high heat until vegetables are tender.
Serve topped with mashed potatoes.
Source: LovingYou.com
IRISH PIRATE COCKTAIL
(Adult Shamrock Shake)
Prep Time: 2 mins
Difficulty: Easy
Yield: serves 2
Ingredients
1 cup whole milk
1 pint mint chocolate chip ice cream
1 teaspoon pure mint extract
3 tablespoons dark rum
Directions
1) Put milk, ice cream, mint extract and rum into a blender. Mix until
smooth.
2) Pour into chilled glasses and garnish with a sprig of mint.
3) Optional: Drop the rum and you've almost got a Shamrock Shake.
Source: Food2.com
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A to Z Newsletters. Make sure to include your name and location
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IRISH
CHEDDAR AND CHIVE SMASHED POTATOES
Serves: 4-6
2 lbs. organic red potatoes, scrubbed
2 tsp. salt
2 Tbsp. Henry's Unsalted Butter
1/2 c. Henry's Milk, warmed
2/3 c. Irish Cheddar, shredded
1/4 c. chives or green onions, finely chopped
salt and fresh cracked pepper to taste
Cut potatoes into 2-inch chunks. Place in saucepan, cover with water
and stir in 2 tsp. salt. Bring to a boil over high heat, turn down to a
simmer and cook for 15 to 20 minutes, until the potatoes are tender.
Drain potatoes, return to saucepan. Mash potatoes by hand to a coarse
texture. Turn heat to low, stir milk and butter. Fold in cheese and
chives and add salt and pepper to taste.
CORNED BEEF AND CABBAGE
Although it's most popular around St. Patrick's Day, this recipe is
delicious year-round. Simply combine corned beef and vegetables in a
slow cooker to create this hearty one-dish meal.
Servings: 10 servings
Ingredients
8 whole cloves
1 medium yellow onion, halved
1 lean center-cut corned beef brisket (about 2 pounds)
3 large carrots, peeled and quartered lengthwise and cut into
1/2 pound new potatoes, halved
1/2 pound boiling onions, peeled
1 small head cabbage, outer leaves removed, cut into 6 wedges
Directions
1. Stick cloves in onion. Place onion and beef in slow cooker and add
enough water to cover ingredients plus 3 more inches. Cover and cook on
LOW for 5 hours.
2. Add carrots, potatoes, onions and cabbage to slow cooker and cook an
additional 3 hours.
3. Remove corned beef from slow cooker and slice. Place on large
platter with vegetables. Drizzle with the broth to moisten and serve.
Nutrition Facts
Calories 238, Total Fat 14 g, Saturated Fat 4 g, Cholesterol 49 mg,
Sodium 1026 mg, Carbohydrate 13 g, Fiber 3 g, Protein 15 g.
Percent Daily Values are based on a 2,000 calorie diet
Source: Family Circle Magazine
CREAMY IRISH POTATO CASSEROLE
1-1/2 pounds (4 to 5 medium) potatoes, peeled & diced
1/2 teaspoon salt
3 tablespoons butter or margarine
2 tablespoons flour Salt and pepper
2 cups milk
2 hard-boiled eggs, peeled & sliced
2 tablespoons chopped onion
3 tablespoons dried bread crumbs
Place potatoes in large saucepan. Cover with cold water. Add 1/2
teaspoon salt and bring to a boil. Reduce heat to low and cook 20 to 25
minutes or until potatoes are tender, drain; reserve.
Melt 2 tablespoons butter in medium saucepan. Add flour, salt, and
pepper; cook until bubbly. Add milk; stir well. Cook, stirring
constantly, until thickened. Combine potatoes, hard-boiled eggs, onion,
salt, and pepper in lightly greased 1-1/2 quart casserole. Add white
sauce; blend lightly with spatula. Melt remaining 1 tablespoon butter.
Add bread crumbd; mix well. Sprinkle buttered crumbs over casserole.
Bake at 350 degrees for 30 minutes. Serve hot,
Makes 4 servings.
REUBEN DIP
What happens when you mix the ingredients for a Reuben sandwich in a
casserole? You wind up with this yummy hot dip. Serve the appetizer
with rye crackers or party rye bread.
Servings: 4 cups
Prep: 10 mins
Total: 40 mins
Ingredients
1/2 pound diced corned beef
1 package (8 ounces) cream cheese, softened
1 cup shredded Swiss cheese
1 cup sauerkraut, drained well
1/2 cup sour cream
1 tablespoon ketchup
2 teaspoons spicy brown mustard
Rye crackers or rye bread
Directions
1. Heat oven to 350 F. Grease a 1-quart casserole dish.
2. In a medium-size bowl, mix corned beef, cream cheese, Swiss cheese,
sauerkraut, sour cream, ketchup and mustard. Spoon into the prepared
casserole dish.
3. Bake at 350 F for 30 minutes, until hot and bubbly. Serve warm with
rye crackers or bread.
Source: Family Circle Magazine
IRISH SODA BREAD
4 cups flour
1/4 cup sugar
1 tsp baking powder
2 tbsp caraway seeds
1/4 cup butter
2 cups raisins
1 1/3 cup buttermilk
1 egg
1 tsp baking soda
1 egg yolk, beaten
Mix the flour, sugar, and the baking powder into a mixing
bowl. Stir in the caraway seeds. Cut in the butter
until the mixture looks like coarse meal. Stir in the
raisins. Set aside. Combine the buttermilk, egg,
and baking soda. Stir into the flour mixture just enough to
moisten the dry ingredients. Turn onto a floured board and
knead lightly until the dough is smooth. Shape into a ball
and place in a greased 2 quart casserole dish. Brush with egg
yolk. Bake at 375 F for one hour. Cool the bread
for 10 minutes before removing from the casserole dish.
Source: Gooseberry Patch - Claire McGeough
LEPRECHAUN KEY LIME CAKE
You don't need luck to bake our cool, creamy, refreshing Leprechaun Key
Lime Cake. There's a splash of lemon-lime in every bite thanks to
Duncan Hines Lemon Supreme Cake Mix, lemon pudding, lime slices and Key
lime juice.
Cake:
1 pkg Duncan Hines® Moist Deluxe® Lemon Supreme Cake Mix
1 (3.4 oz) pkg lemon instant pudding and pie filling
4 large eggs
1/2 cup vegetable oil
3/4 cup water
1/4 cup Key lime juice
Glaze:
2 cups confectioners' sugar
1/3 cup Key lime juice
2 tbsp water
2 tbsp butter or margarine, melted
Garnish:
additional confectioners' sugar, lime slices and fresh strawberry slices
1. Preheat oven to 350°F. Grease and flour 10-inch Bundt or tube pan.
2. For cake, combine cake mix, pudding mix, eggs, oil, 3/4 cup water
and 1/4 cup Key lime juice in large bowl. Beat at low speed with
electric mixer until moistened. Beat at medium speed 2 minutes.
3. Bake 50 to 60 minutes or until toothpick inserted in center comes
out clean. Cool in pan 25 minutes. Remove cake from pan onto cooling
rack. Return cake to pan. Poke holes in top of warm cake with toothpick
or long-tined fork.
4. For glaze, combine 2 cups confectioner's sugar, 1/3 cup Key lime
juice, 2 tablespoons water and melted butter in medium bowl. Pour
slowly over top of warm cake. Cool completely. Invert onto serving
plate. Dust with additional confectioner's sugar. Garnish with lime
slices and strawberry slices, if desired
Preparation Tip
Butter or margarine will cut easier into the flour mixture if it is
chilled. Use two knives or a pastry cutter to cut the mixture into
crumbs.
Source: Duncan Hines
POTATO ROLLS
1/2 c. lukewarm water (105 degrees)
1 pkg. dry granulated yeast
1 c. mashed potatoes
1 1/2 c. potato water
2/3 c. sugar
1 c. shortening
1 tbsp. salt
2 well beaten eggs
8 c. sifted all-purpose flour
Allow yeast to soften in lukewarm water. Combine hot, freshly mashed
potatoes (very smooth and free from lumps) with potato water, sugar,
shortening and salt. The heat of the potatoes and potato water will
melt the shortening. When cooled to lukewarm, add softened yeast,
beaten eggs and 4 cups of the flour and mix well. Then sift in all but
1/2 cup of the remaining flour and mix until smooth. Rub the 1/2 flour
into a bread cloth or board, turn dough onto the board and knead until
the dough is as smooth as satin.
A bit more flour may be sprinkled on the cloth in the dough is at all
sticky, but don't work in a lot more.
Round up into a ball and place in a well greased bowl. Grease top of
dough well and cover with damp cloth. Keep cloth damp. Place in
refrigerator.
This is enough for about 4 dozen pan rolls. If you would like a dozen
tonight, cut off about 1/4 of the dough before refrigerating. All this
fourth to rise until double in bulk. Then roll out the dough to about
an inch thick and cut into rounds. Brush tops with melted butter, let
rise until nearly double, then bake in a hot oven about 20 minutes. To
make rolls later on, cut desired amount off the refrigerated dough,
make into rolls and let rise until doubled. This cold dough will take
longer to rise. Bake in hot oven (about 400 degrees) about 15-20
minutes.
BAILEY'S IRISH CREAM CAKE
Adapted from Recipe
Girl via Big
Sis Lil Sis.
Cake:
1 cup chopped pecans
1 package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
4 large eggs
1/4 cup water
1/2 cup vegetable oil
3/4 cup Irish Cream liqueur
Glaze:
1/2 cup butter
1/4 cup water
1 cup granulated sugar
1/4 cup Irish Cream liqueur
Start by greasing and flouring a 10-inch bundt pan. Sprinkle
pecans over the bottom.
In a large bowl, with a mixer, combine yellow cake mix, vanilla instant
pudding mix, eggs, water, oil and Irish Cream liqueur.
Pour batter over nuts in pan. Bake for 60 minutes
in a 325 degree oven or until toothpick inserted in center of cake
comes out clean.
Cool for 10 minutes in the pan. Flip the cake out of the pan
and cool completely on a wire rack.
While the cake is cooling, make the glaze. Combine butter,
water and sugar in a small saucepan. Bring to a boil and
continue boiling for 5 minutes, stirring constantly. Remove
from heat and add Irish Cream liqueur.
Prick top and sides of cooled cake with a skewer. Spoon glaze
over top and brush onto sides of cake. Allow the cake to
absorb the glaze and repeat until most of the glaze is used.
Save some glaze to pour over sliced pieces. You'll be glad
you did.
Source: Noble
Pig
IRSH CHICKEN
1 3-lb. chicken, cut into serving pieces
1 egg
2 cups dehydrated mashed potato flakes
1 stick butter or margarine
Dip chicken pieces in beaten egg, and then roll in potato flakes. Melt
one stick of margarine in a shallow baking pan, and then place the
chicken in the pan and bake at 400 degrees for 30 minutes. Turn chicken
over and bake for another 30 minutes.
IRISH COFFEE PIE
1 graham cracker crust
1 box Dream Whip (use 2 pkgs.)
2 tsp. instant coffee
1/2 cup cold milk
1/3 cup water
5 Tbs. whiskey
1 small pkg. Cool Whip
Jimmies or chocolate curls
1. In a bowl of an electric mixer, combine Dream Whip, instant coffee
and milk.
2. Beat on high speed for 1 minute. Stir in 1/3 cup water and whiskey.
Beat until light and fluffy.
3. Blend in Cool Whip. Pour into pie crust and sprinkle with Jimmies or
chocolate curls. Freeze for about 1 hour before serving.
Source: cooks.com
CREAMY IRISH POTATO SOUP
2 tbsp. butter
4 medium green onions, sliced (about 1/2 cup)
1 stalk celery, sliced (about 1/2 cup)
1 3/4 cups Chicken Broth
1/8 tsp. ground black pepper
3 medium potatoes, sliced 1/4-inch thick (about 3 cups)
1 1/2 cups milk
HEAT butter in saucepan. Add onions and celery and cook until tender.
ADD broth, black pepper and potatoes. Heat to a boil. Cover and cook
over low heat 15 min. or until potatoes are tender.
PLACE half the broth mixture and half the milk in blender or food
processor. Cover and blend until smooth. Repeat with remaining broth
mixture and remaining milk. Return to saucepan. Heat through.
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A to Z Readers' Family-Owned
Business Guide |
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GOURMET MADE EASY
First Edition Now on CD
CD Price: $8.95 Free
shipping
PayPal preferred. Check ok.
philmn@charter.net
HOMEMADE
TRUFFLES AND BONBONS
Phil
has also written a book entitled Homemade
Truffles and BonBons.
It includes many recipes as well as sources for supplies.
Books Can Be Purchased at:
http://stores.lulu.com:80/store.php?fAcctID=1489338
PHIL'S CREATIVE
CHOCOLATES
Did
you know that some of the finest hand-dipped
chocolates in the world come from one of our very own a2z family
members? Phil's Creative Chocolates is owned by
Phil Maine, the dear hubby of Pat in Minden, Nevada.
It is always nice to do
business with someone you know and can trust. Phil sends a special
message to the a2z family:
The chocolates I make are chocolate center truffles and butter cream
centers of various flavors, such as raspberry, lemon, lime, orange,
strawberry, etc. I use various liqueurs, such as Kahlua,
Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them.
Of course, no alcohol if requested. Dark, milk and white chocolates are
used in the assortment. I can do dark chocolates for all of the 12
pieces or any combination. Please also indicate alcohol or not. And, if
there are any special flavors you especially like.
The price is $12 per dozen plus s/h (approximately $3.00; warm weather
delivery pack is extra).
(I accept personal checks and PayPal.)
Contact:
Phil Maine (philmn@charter.net)
Using the email link above will tell Phil that you read about his
chocolates in a2z. Of course, you may cut and paste the email addy into
your "send" box without using the link.
Bee
Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er
Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the
Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z
family member designed the corer specifically for Dill Pickles so it is
much smaller than an apple corer that often destroys a pickle. Uncle
Bill will also include his flavorful famous Dill Pickle Stuffing recipe
in every order. The "Dilly Core" is made from Stainless Steel, so it is
dishwasher safe and will not rust or tarnish. It may also be used to
core fresh cucumbers so that stuffing can be added. In addition, the
"Dilly Core" can be used to core roasts so that the cored out section
can be stuffed with your favorite herbs or spices. Contact him using
this special link: Dilly
Core. I love my Dilly Core and know you will find dozens of
uses for it in your kitchen, too.
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