RECIPES

RECIPES

SHAMROCK SILK PIE

1 all ready pie crust

1 tsp. flour

3 oz. cream cheese, softened

2 Tbsp. flour

2 eggs

1/2 c. semi-sweet chocolate chips

1/4 c. Irish Mist liqueur

8 oz. La Creme topping

1 Tbsp. Irish liqueur

green food coloring

In a large bowl, combine sugar, cream cheese and flour,mixing at medium speed of electric mixer, until well blended.Add eggs, chocolate and Irish Mist, mix well. Add one cup LaCreme whipped topping; pour into all ready pie crust. Bake at 375 degrees for 30 to 35 minutes or until knife inserted in the center comes out clean. Combine remaining Irish Mist, whipped topping and a few drops green food coloring. Mix well. Spread overpie.

SHAMROCK COOKIES(Makes About 3 Dozen)

1/2 c. butter or margarine

3/4 c. sugar

1 egg

1 tsp. vanilla

1 1/2 c. unsifted flour

1/3 c. cocoa

1/2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt
Shamrock glaze (see recipe)

Cream butter, sugar, egg and vanilla in large mixer bowl until light and fluffy. Combine flour, cocoa, baking powder, baking soda and salt; add to creamed mixture, blending well. Chill 1 hour or until firm enough to roll. Roll a small portion of dough at a time on lightly floured board or between 2 pieces of wax paper to 1/4-inch thickness. Cut with shamrock-shaped cutter; place on ungreased cookie sheet. Bake at 325 degrees for 5 to 7 minutes or until no indentation remains when lightly touched. Cool cookies on sheet 1 minute;remove to wire rack to cool thoroughly. Frost with shamrock glaze.

Shamrock Glaze:

3 Tbsp. butter or margarine

2 c. powdered sugar

1 tsp. vanilla

2 to 3 Tbsp. milk
green food color

Melt butter over low heat. Remove from heat; blend in sugar and vanilla. Add milk gradually; beat until proper consistency is reached. Blend in 2 or 3 drops green food color. Makes about 1 cup.

SHAMROCK SALAD

4 bell peppers

8 oz. cream cheese

1/2 c. diced celery

1/2 c. chopped pimiento

1/2 c. chopped pecans

1 c. crushed pineapple lettuce

Wash bell peppers and cut off the tops. Remove the insides, seed, etc. and make them stand up straight. Take cream cheese, celery, pimiento, pecans and crushed pineapple and mix together. Pack into peppers and chill overnight.Arrange lettuce leaves on individual plates. Slice peppers horizontally so that they resemble shamrocks, arrange on lettuce and top with a touch of mayonnaise.

SHAMROCK ROLLS

1 pkg. active dry yeast

1/4 c. water

1/2 c. hot mashed potatoes

1/4 c. shortening

1/4 c. sugar

1 1/2 tsp. salt

1 c. scalded milk

1 egg

4 to 4 1/2 c. sifted flour

Soften active dry yeast in warm water. Combine potatoes, shortening, sugar, salt and hot milk. Cool to lukewarm. Add softened yeast and egg. Stir in 2 cups flour. Beat well. Add remaining flour, knead 6 to 8 minutes. Place in greased bowl. Cover and let rise for 1 hour. Shape in ball. Cover 10 minutes. Let rise on greased sheet for 1 hour. Bake at 400 degrees for 10 to 12 minutes. Makes 2 dozen rolls.

ST. PATRICK'S GREEN SALAD

1 (3 oz.) pkg. lime gelatin

1 small pkg. cream cheese

2 c. miniature marshmallows

2 c. hot water

1 small can crushed pineapple

1/2 pt. Cool Whip

1/2 c. chopped pecans

Dissolve gelatin, cream cheese, and marshmallows in hotwater. Then add pineapple. Set aside to chill and when almostthick add Cool Whip and pecans.

ST. PATRICK'S DAY GREEN VEGETABLE DIP

1 c. mayonnaise

1/2 c. sour cream

1 c. parsley, chopped

1/4 c. grated onion

1/2 lb. crumbled Blue cheese

1/4 c. vinegarsalt and pepper

Combine ingredients and serve with fresh vegetables.

ST. PATRICK'S DAY SOUP

1/2 lb. corned beef, diced

1/2 small head cabbage, shredded

2 c. milk

2 cans condensed cream of potato soup

1 Tbsp. prepared mustard

1/4 tsp. pepper

In large saucepan, add cabbage to 3/4 cup boiling water.Cover and heat to boiling. Reduce heat and simmer 8 minutes until tender; drain. Add remaining ingredients, except corned beef. Bring just to a boil on medium heat, stirring occasionally. Add corned beef, stirring to break apart. Cover and heat 2 to 3 minutes more. Serves 4.


ST. PATRICK'S PORK LOIN ROAST

1 (5 to 6 lb.) boneless pork loin roast

1/2 c. chopped parsley

1/4 c. minced onion

1/4 grated lemon peel

1 Tbsp. chopped fresh basil

3 medium crushed garlic cloves

1/2 to 1/3 Tbsp. olive oil

3/4 c. dry sherryfresh parsley and lemon slices

Pat pork dry. Score with sharp knife. Combine parsley,onion, lemon peel, basil and garlic in processor. Whisk in 1/2cup oil. Rub into pork. Wrap in foil and refrigerate overnight. Preheat oven to 350 degrees. Brush roast with 3 tablespoonsoil. Set on rack in shallow pan. Roast to 170 degrees for 2 1/2hours. Set meat aside on platter. Degrease pan juices, blend sherry into pan juices. Cook 2 minutes. Decorate platter with fresh parsley.

ST. PATRICK'S DAY BREAD

2 c. sifted flour

3/4 tsp. baking soda

1/2 tsp. salt

1 Tbsp. sugar

6 Tbsp. butter

1/2 to 1 c. raisins

1 Tbsp. caraway seed

1/2 to 2/3 c. buttermilk

Sift flour, baking soda, salt and sugar together. Cut shortening into flour mixture until of the consistency of coarse corn meal. Stir in raisins, seeds and add buttermilk gradually. The mixture should not be dry. Knead briefly and shape into a round loaf or a 9 x 5-inch one. Put the dough in a greased bread pan; cut a bold cross on top, letting it goover the sides so the bread will not crack in baking. Brushthe top with milk. Bake at 375 degrees for 40 to 50 minutes