St. Patrick's Day Recipes

by Michele Cheplic | More from this Blogger

14 Mar 2009 05:50 AM

I am only part Irish, but my parents always made a big deal out of St. Patrick's Day. When I was a kid my dad always made sure we started our day off with green-tinted cinnamon buns from Robert's Bakery, and we always ended our day with my mom's Corned Beef and Cabbage.

If you are looking for a simple three-course, Irish-inspired (or at least green-colored) meal to serve up on St. Patrick's Day, then consider making the following festive recipes:

STUFFED CELERY

Ingredients:

1 (8-ounce) package cream cheese, softened

3 ounces bleu cheese, room temperature

2 tablespoons milk

Celery (cleaned and cut in 2-inch pieces)

1/2 cup toasted chopped walnuts of pecans

Paprika

Directions:

Mix together cream cheese, bleu cheese, and milk. Mix well and stuff celery. Sprinkle with nuts and paprika before serving.

CLASSIC CORNED BEEF AND CABBAGE

Ingredients:

1 large corned beef brisket (flat cut, about 3 to 5 pounds)

1 head of cabbage cut in wedges

1 small bag baby carrots

4 cups chicken broth

3 tablespoons whole grain mustard

1/4 cup honey

1 stick butter

1/4 teaspoon garlic salt

2 tablespoons fresh chopped dill

1 (3-pound) bag baby red potatoes, cooked in salted water

Directions:

Preheat oven to 350 degrees.

Rinse off roast with cold water. Pat dry. Place in a roasting pan. Season with salt and pepper, then pour chicken broth over corned beef. Cover with foil and bake for about 3 to 4 hours until meats starts to get fork tender. Add cabbage and carrots, cover with foil and bake another 30 minutes until carrots are just tender.

Remove beef from pan and place in another baking pan. Combine mustard and honey together and spread on top of roast.

Place corned beef under broiler for a few minutes.

In the meantime, melt butter and dill and garlic salt.

Remove corned beef from broiler and slice.

Serve the hot potatoes, cabbage and carrots with the dill butter drizzled on top.

MINT CHOCOLATE ICE CREAM PIE

Ingredients:

1 1/2 cups crushed chocolate sandwich cookies

1/4 cup butter, melted

1 quart mint chocolate chip ice cream

4 tablespoons creme de menthe liqueur

1 cup crushed Oreo cookies

3 egg whites

salt to taste

1/4 teaspoon cream of tartar

2 teaspoons creme de menthe liqueur

1/3 cup white sugar

Directions:

Combine 1 1/2 cups cookie crumbs and melted butter or margarine. Press firmly over bottom and up the sides of a 9-inch pie pan. Freeze.

Spread half of softened ice cream in crust. Drizzle 2 tablespoons creme de menthe and sprinkle 1/2-cup cookie crumbs over the ice cream. Repeat. Freeze till firm.

In a clean bowl, beat egg whites until foamy. Add salt and cream of tartar, and beat until slightly stiff. Gradually beat in sugar until peaks form. Fold in 2 teaspoons creme de menthe. Spread meringue over pie, and seal to edges.

Freeze up to 24 hours.

Just before serving, place pie in broiler until top is golden.

Related Articles:

A St. Patrick's Day Treat

Minty Brownies

Mint Chocolate Treats

Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

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