St. Patrick's Day Recipies

Crockpot Irish Stew

2 lb Lamb, boneless; cubed, browned & drained
2 ts Salt
1/4 ts Pepper
2 c Water
1 sm Bay leaf
2 md Carrots; pared & cut in 1/2" slices
2 sm Onions, thinly sliced
4 md Potatoes, pared & quartered
1/4 c Quick-cooking tapioca; (opt)
10 oz Peas, frozen; OR
10 oz Mixed vegetables, frozen

Season cubed lamb with salt and pepper.
Add remaining ingredients except peast (omit tapioca if you don't want gravy thickened). Stir well.
Cover and cook on Low 10-12 hours.
Add peas during last 1-2 hours of cooking.


Apple Mash

1 pound Cooking apples (Granny Smith is great!)
;2 pounds potatoes (I prefer Yukon Golds)
1 tablespoon sugar (Bakers Confection Sugar is nice, smooth, and fine)
2 ounces salted butter

Peel potatoes. Cook in salted, boiling water. While potatoes are cooking,peel, core, and slice apples. Place in a pot with a tablespoon of water, and the sugar. Cook until soft. When the potatoes are cooked, drain and mash thoroughly. Beat in the apples and butter. This mash meshes really well with bacon, or fried herring. Serves 4

 Creme de Menthe Cake

1 (18.25 ounce) box white cake mix
3 tablespoons creme de menthe flavoring or liqueor
1 (16 ounce) can of chocolate syrup
1 (8 ounce) container whipped topping
2 tablespoons creme de menthe

1 Prepare 1 box white cake mix as directed, except substitute 3 tablespoons Creme de Menthe flavoring or liqueur, for 3 tablespoons water.
2 Pour into 13x9 inch pan and bake according to package directions.
3 Remove from oven and while HOT, poke holes in cake with fork. Then pour chocolate syrup over the top. Refrigerate (or freeze, if desired).
After cooling, mix whipped topping with 2 tablespoons of creme de menthe and spread on cake. Keep refrigerated. Freezes great!!
Makes 1 - 13x9 inch sheet cake

Irish Cream Cheesecake

1 c Graham Cracker Crumbs
1/4 c Sugar super fine
1/4 c butter, melted
1 Envelope Unflavored Gelatin
1/2 c Cold Water
1 c Sugar super fine
3 ea Large Eggs, Separated
16 oz Cream Cheese, Softened
2 T Cocoa
2 T Bailey's Irish Creme Liquor
1 c Whipping Cream, Whipped

Combine graham cracker crumbs, sugar, and margarine; press onto bottom of 9-inch springform pan. Soften gelatin in water, stir over low heat until dissolved. Blend in 3/4 cup sugar and beaten egg yolks; cook stirring constantly, over low heat, 3 minutes. Combine cream cheese and cocoa, mixing at medium speed on electric mixer until well blended. Gradually add gelatin mixture and Bailey's Irish Creme, mixing until well blended. Chill until thickened, but not set. Beat egg whites until foamy; gradually adding the remaining sugar, beating until stiff peaks form. Fold egg whites and whipped cream into cheese mixture and pour over crust. Chill until firm. Garnish with chocolate curls

Cut-Out Butter Cookies

1 cup white sugar
1 cup butter or margarine
3 eggs
1 teaspoon baking soda
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour (or just enough to roll dough)
1 Preheat oven to 350 degrees F (180 degrees C). Lightly grease cookie sheets.
2 Mix together all of the ingredients, using just enough flour to make the dough so you can handle it, then mix in the rest of the flour just until not sticky.
3 Roll out dough to approximately 1/8 inch thickness. Cut out with cookie cutters and place on cookie sheets.
Bake for 10 minutes. Makes 2 dozen

Leprachan Dust

1 box jello instant pistachio pudding
one baby food jar with lid for each child

Place one tablespoon of leprechan dust (pudding powder) in each jar
Add 1/4 cup milk
Place cap on jar and have your little leprechans shake away adding the millk makes the instant pudding turn green.

Shamrock Shake

Blend one banana, 2 c. of lime sherbet and 2 c. of milk.

Magic Green Cookies

Mix Together:
1 package INSTANT Pistachio Pudding Mix
1/4 cup vegetable oil
1 egg
3/4 cup Bisquick mix
Roll into 1 inch balls. flatten gently on cookie sheet. Bake at 350 for 8-10 minutes. Makes 15 cookies.



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