Bring a taste of green to St. Patrick’s Day
When celebrating St. Patrick’s Day, many of us like to add something green to the dinner table. Fortunately, we have many green foods to choose from, such as lime, cabbage and mint. Add some corned beef in between beverages and dessert and you’ll have a festive St. Patrick’s Day meal.
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Green Punch
2 3-ounce packages lime flavored gelatin mix, such as Jell-O
4 cups hot water
1 46-ounce can pineapple juice
2 12-ounce cans frozen orange juice concentrate, thawed
2 cups granulated sugar
4-1/2 cups cold water
1 2-liter bottle ginger ale
In a large saucepan dissolve the gelatin in the hot water. Allow mixture to cool, then pour into a large punch bowl. Stir in pineapple juice, orange juice concentrate, sugar and cold water. Add ginger ale just before serving. Makes 20 servings.
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Colcannon (Mashed Potatoes with Cabbage)
2-1/2 pounds potatoes, peeled and cubed
4 slices bacon
1/2 small head cabbage, chopped
1 large onion, chopped
1/2 cup milk
Salt and pepper to taste
1/4 cup butter or margarine, melted
Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 15 to 20 minutes. Place bacon in a large, deep skillet over medium-high heat. Cook until evenly brown. Drain, reserving drippings. Crumble bacon and set aside. Sauté the cabbage and onion in the reserved drippings until soft.
Drain the cooked potatoes, mash with milk and season with salt and pepper. Fold in the bacon, cabbage, and onions; transfer the mixture to a large serving bowl. Make a well in the center; pour in the melted butter. Serve immediately. Makes 8 servings.
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Mint-Chocolate Pie
1 chocolate-flavored pie shell
1 quart mint chocolate chip ice cream, softened
3/4 cup powdered sugar
1 tablespoon butter or margarine
3 squares semisweet chocolate
1/2 cup evaporated milk
1 sprig fresh mint for garnish, optional
Spread softened ice cream into crust. Freeze 2 hours. In a saucepan, combine sugar, butter, chocolate, and milk. Heat, stirring occasionally until thickened. Let cool. Drizzle over cut servings of pie. Garnish with fresh mint, if desired. Makes 8 servings.
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Pantry Pointers
A corned beef brisket keeps its red color even after it is cooked due to the fact that it has been put through a curing process. Leftover corned beef makes terrific sandwiches after St. Patrick’s Day. Try serving them with melted Swiss cheese and sauerkraut.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com
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