1 package (8 ounces) cream cheese, softened
1/4 cup mayonnaise
2 tablespoons Dijon mustard
1 package (2 ounces) thinly sliced deli corned beef, chopped
2 tablespoons grated red onion
2 teaspoons snipped fresh dill or 3/4 teaspoon dill weed
1/4 teaspoon salt
1 pound thinly sliced seedless rye bread
Fresh dill springs, optional
In a large bowl, beat the cream cheese, mayonnaise and mustard until smooth. Stir in the corned beef, onion, dill and salt. Using a 2-in. shamrock cookie cutter, cut out two shamrocks from each slice of bread. Spread 1-2 tablespoonfuls of filling on the bottoms of half of the shamrocks; top with remaining shamrocks. Garnish with dill if desired.
Yield: about 16 sandwiches.
|Zucchini Potato Pancakes |
3 cups shredded zucchini (about 2 medium)
1 cup shredded peeled potato (1 medium)
1/2 cup seasoned bread crumbs
3 tablespoons all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon pepper
3 eggs, lightly beaten
1 small onion, finely chopped
2 garlic cloves, minced
4 tablespoons canola oil, divided
In a sieve or colander, drain the zucchini and potato, squeezing to remove excess liquid.
Pat dry; set aside. In a large bowl, combine the bread crumbs, flour, baking soda, salt and pepper.
Stir in eggs until blended. Add the onion, garlic and zucchini mixture; toss to coat.
Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Drop batter by 1/4 cupfuls into oil.
Fry in batches until golden brown on both sides, using remaining oil as needed. Drain on paper towels.
Yield: 1 dozen.
|Spring Green Guacamole |
1 package (10 ounces) frozen peas
1/2 cup sour cream
4-1/2 teaspoons lime juice
1 cup cubed avocado
1/4 cup chopped green onions
2 tablespoons minced fresh cilantro
1 tablespoon canned chopped green chilies, drained
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
Cook peas according to package directions; drain and place in a food processor. Add the sour cream, lime juice, avocado, onions, cilantro, chilies, garlic, salt and pepper; cover and process until blended.
Transfer to a small bowl. Cover and refrigerate for 1 hour or until chilled. Serve with tortilla chips.
Yield: 2-1/2 cups.
|Frosty Key Lime Pie
1 can (14 ounces) sweetened condensed milk
6 tablespoons key lime juice
2 cups heavy whipping cream, whipped, divided
1 graham cracker crust (9 inches)
In a large bowl, combine milk and lime juice. Refrigerate 1/4 cup whipped cream for garnish.
Fold a fourth of the remaining whipped cream into lime mixture; fold in remaining whipped cream. Spoon into crust. Cover and freeze overnight.
Remove from the freezer 10-15 minutes before serving. Garnish with reserved whipped cream.
Yield: 6-8 servings.
|Leprechaun Lime Drink |
1 quart lime sherbet, softened
1/2 cup thawed limeade concentrate
2 tablespoons sugar
2 cans (12 ounces each) lemon-lime soda, chilled
1 to 2 cups crushed iced
Lemon slices and lime spirals, optional
In a large bowl, beat the sherbet, limeade and sugar until blended. Stir in soda and ice.
Pour into chilled glasses. Garnish with lemon slices and lime spirals if desired.
Yield: 7 cups.