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For St. Patrick's Day we've put together a genuine Irish feast fit for both adults and children with special grasshopper parfait desserts for the kids!! Make sure they're wearing their green, or no dessert for them!!!

Irish Pub Salad

1/2 Cup regular or low-fat mayonnaise
2 Tbsp malt vinegar or white wine vinegar
2 Tsp chopped fresh tarragon or 3/4 teaspoon dried
1 Tsp whole grain Dijon mustard
2 Tsp water -- (2 to 3)
4 Cups torn Boston or Bibb lettuce
4 Cups selected salad bar ingredients (such as -- sliced pickled beets, cucumber,
diced tomatoes, chopped celery, shredded cabbage and sliced onions)
2 hard-boiled eggs -- peeled, sliced
4 Ounces cheddar and/or blue cheese -- cut into wedges


Combine mayonnaise, vinegar, tarragon and Dijon mustard in small bowl and whisk to blend. Whisk in enough water by teaspoonfuls to make dressing thin enough to pour. Season dressing to taste with salt and pepper. Arrange lettuce on platter as base of salad. Place salad bar ingredients over lettuce in attractive pattern. Top with sliced hard-boiled eggs. Drizzle dressing over salad. Place cheese wedges at ends of platter and serve. Tangy Irish cheddar or Cashel, an Irish blue cheese, is ideal for this typical main-course pub salad ; you can substitute English cheddar or French Roquefort. Thick slices of buttered soda bread and some raisin tarts could round out the menu.

Homestyle Corned Beef and Cabbage

2 cups water
1/4 cup honey
2 tbsp Dijon mustard -- divided
1 medium cabbage head -- cut into 8 wedges
3 tbsp butter or margarine -- softened
1 1/2 tsp fresh dill -- chopped OR 1/2 teaspoon dried dill weed
2 1/2 pounds corned beef brisket


Place brisket and water in Dutch oven; cover tightly and cook 1 hour at 350 degrees (F). ( It is very important to simmer the meat slowly because boiling will cause meat to become tough.) Turn brisket over and continue cooking, covered, 1 1/2 to 2 hours, or until meat is tender. Remove brisket from cooking liquid and place, flat-side up, on rack in broiler pan so surface of meat is 3 to 4 inches from heat. Combine honey with 1 tablespoon mustard; brush half of mixture over top of brisket and broil 3 minutes. Brush with remaining mixture and continue broiling 2 minutes, or until brisket is glazed.
Meanwhile, steam cabbage 15 to 20 minutes, or until tender. Combine remaining mustard with butter and dill; spread over hot cabbage wedges. Carve brisket diagonally across the grain into thin slices and serve with cabbage.

Potato Collops

3 each Med. potatoes
1 large Onion
Salt & pepper to taste
2 tsp Chopped parsley
1/4 pound Raw bacon -- diced
2 tbsp Butter
1 cup Scalded milk (still hot)
1/4 cup Grated cheddar cheese


Peel the potatoes and cut into very thin slices. Chop onion. Place a layer of vegetables on a greased baking dish. Sprinkle with seasonings, parsley and diced bacon. Dot with butter. Repepat layers until all ingredients are used. Pour milk over top with cheese. Cover and bake in a preheated 350 F. oven for 45 min. Uncover and continue cooking until potatoes are done and top is nicely browned. NOTE: A collop is a small portion of any food.

Baby Carrots & Onions in Cream

1 pound Baby carrots
1 pound Small white onions
5 ounces Cream
Salt and pepper
Pinch nutmeg


Wash and trim carrots. Peel onions. Place in pot with 1/2 inch boiling salted water. Cover and simmer gently for 10 minutes. Remove lid and boil rapidly, shaking pot to prevent burning, until water is absorbed. Stir in cream and add pepper and salt to taste, if necessary. Serve with a very light sprinkling of nutmeg.

Bailey's Chocolate Mousse Pie

6 ounces Ready Crust (graham/choc)
1 package Unflavored gelatine (env)
1 teaspoon Vanilla
3/4 cup Milk
3/4 cup Bailey's Irish Cream
6 ounces Semisweet choc chips
2 cups Frozen whipped topping
Choc-dipped strawberries* *As garnish, if desired.


In saucepan, sprinkle unflavored gelatine over milk. Let stand about 1 minute. Stir over low heat until gelatine is dissolved, about 5 minutes. Add chocolate and continue cooking, stirring constantly until chocolate is melted: stir in vanilla. Remove from heat and stir occasionally, adding Bailey's about five minutes after removal from heat. When mixture forms mounds when dropped from spoon, fold in whipped topping. Turn into crust. Garnish with more whipped topping (or real whipped cream, later, by preference) and strawberries (if desired). Chill at least 4 hours before serving.

Grasshopper Parfaits

1-1/2 cups finely chopped OREO Chocolate Sandwich Cookies
1/2 cup finely chopped chocolate-covered mint patties
1 qt. (4 cups) cold milk
2 pkg. (4-serving size each) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
2 to 4 drops green food coloring
2 cups thawed COOL WHIP Whipped Topping


MIX chopped cookies and mint patties in small bowl; set aside.
POUR milk into medium bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes. Let stand 5 minutes. Meanwhile, stir food coloring into whipped topping until well blended.
LAYER half each of the pudding, whipped topping and cookie mixture evenly in 12 parfait glasses or dessert glasses. Repeat layers.
Refrigerate at least 30 minutes or until ready to serve. Store leftover parfaits in refrigerator.

Our second set of recipes are for your Easter dinner.

Tropical Ambrosia Salad

2 cups JET-PUFFED Miniature Marshmallows
1 can (8 oz.) pineapple chunks, drained
1 banana, sliced
1 large orange, peeled and sectioned (about 1 cup)
1/2 cup Sour Cream
1 cup Coconut, toasted


MIX all ingredients except coconut in bowl. Refrigerate at least 15 minutes.
STIR in coconut just before serving.

Roasted Rack of Lamb

1/2 cup fresh bread crumbs
2 tablespoons minced garlic
2 tablespoons chopped fresh rosemary
1 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
1 (7 bone) rack of lamb, trimmed and frenched
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons olive oil
1 tablespoon Dijon mustard


Preheat oven to 450 degrees F (230 degrees C). Move oven rack to the center position.
In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon
pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside.
Season the rack all over with salt and pepper. Heat 2 tablespoons olive oil in a large
heavy oven proof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all
sides. Set aside for a few minutes. Brush rack of lamb with the mustard. Roll in the
bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent
Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 12 to
18 minutes, depending on the degree of doneness you want. With a meat thermometer, take a
reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it
cook longer, to your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving
between the ribs.
Allow internal temperature to be 5 to 10 degrees less than you like because the meat will
continue to cook while it sits. Bloody rare: 115 to 125 degrees F Rare: 125 to 130 degrees F
Medium rare: 130 to 140 degrees F Medium: 140 to 150 degrees F

Roasted Potato and Vegetable Salad

2 lb. red potatoes, cut into 1/2-inch cubes
2 medium zucchini, cut lengthwise into thin slices
2 medium carrots, diagonally sliced
1 small red onion, cut into wedges
1 cup Balsamic Vinaigrette Dressing


PREHEAT oven to 400°F. Toss vegetables with dressing.
SPOON into shallow roasting pan.
BAKE 50 minutes or until vegetables are tender, stirring occasionally

Broccoli Stuffed Tomatoes

1 bunch (about 1 lb.)fresh broccoli
1/4 cup water
4 large ripe tomatoes
1/2 cup Blue Cheese Fat Free Dressing
1/2 cup Stuffing Mix for Chicken in the Canister


CUT broccoli into medium florets with 2-inch stems. Place in microwavable bowl with water; cover. Microwave on HIGH 4 minutes.
SLICE off tops of tomatoes; scoop out centers, leaving 1/4-inch shell. Drain.
MIX dressing and stuffing mix; spoon into each tomato. Place broccoli in tomatoes, stem-sides down. Place in microwavable dish. Microwave on HIGH 2 minutes.

Easter Paska

2 packages Yeast
1 quart Milk
1 cup Sugar
1 1/2 tablespoons Salt
4 each Eggs
1/4 pound Butter
1/4 pound Vegetable Shortening
3 1/2 pounds Flour(1 c for flouring board
1 cup White Raisins


Dissolve sugar in milk and heat until lukewarm. Crumble yeast into milk and let stand.
Sift flour and salt into large pot or bowl. Put in eggs, melted vegetable shortening and butter. Add milk. Work until all dough is in one bulk, loose from hands and from sides of pot or bowl. Cover with pot cover or a damp cloth and set in a warm place to rise. It should be double in amount in about 2 or 2 1/2 hours. Take three large balls of dough, the size of large grapefruits, form into 10" strips 3" in diameter and braid.
Paska is always baked in a round pan, 6" high. The temperature should be 400 deg. for the first 10 min. and then lowered to 375 deg. for the next 40 to 50 minutes. When the Paska is taken from the oven, spread with melted butter. This will make 4 Paskas.

Coconut Candy Bar Cake

14 squares Semi-Sweet Baking Chocolate, divided
1/2 cup (1 stick) butter or margarine
1 cup sugar
2 eggs
1-1/2 tsp. vanilla
1-2/3 cups flour, divided
3/4 tsp. baking soda
1/8 tsp. salt
1 cup water
1 pkg. (14 oz.) Coconut (5-1/3 cups)
1 can (14 oz.) sweetened condensed milk
3/4 cup whipping cream
2 Tbsp. butter or margarine


PREHEAT oven to 350°F. Place 4 of the chocolate squares and 1/2 cup butter in large microwaveable bowl. Microwave on HIGH 1 to 1-1/2 min. or until butter is melted. Stir until chocolate is completely melted. Blend in sugar. Add eggs, 1 at a time, beating on low speed after each addition until well blended. Add vanilla; mix well. Add 1/3 cup of the flour, the baking soda and salt; beat well. Add remaining 1-1/3 cups flour alternately with the water, mixing until well blended.
Pour into greased and floured 13x9-inch baking pan.
BAKE 30 min. or until toothpick inserted in center comes out clean. Cool completely in pan on wire rack.
MIX coconut and sweetened condensed milk until well blended; spread over cake. Microwave whipping cream and 2 Tbsp. butter in large microwaveable bowl on HIGH 2 min.; stir.
Microwave an additional 30 sec. or until mixture comes to boil. Add remaining 10 chocolate squares; stir until chocolate is completely melted. Cool until mixture is of desired spreading consistency, stirring frequently. Spread over cake. Let stand until chocolate layer is firm.

Fluffy Bunny Cupcakes

1 pkg. (2-layer size) white cake mix
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
6 drops food coloring, any color
24 JET-PUFFED Marshmallows
2 Tbsp. colored sugar
decorating gel


PREPARE and bake cake mix as directed on package for 24 cupcakes; cool completely.
TINT whipped topping with food coloring. Spread about 2 Tbsp. of the whipped topping onto each cupcake.
CUT each marshmallow crosswise in half with clean kitchen scissors. Press cut-sides of 24 of the marshmallow halves into colored sugar; flatten each slightly for the bunny's face. Cut through center of each of the remaining 24 marshmallow halves to within 1/4 inch of opposite side; separate pieces slightly to resemble the bunny's ears. Press cut-sides of each ear into colored sugar; flatten slightly. Arrange faces and ears on tops of cupcakes.
Decorate faces with gel. Refrigerate until ready to serve. Cover and store any leftover cupcakes in refrigerator.

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