C
elebrate the luck of the Irish with these St. Patrick’s Day recipes—some straight from the Emerald Isle and some just for fun!
Ingredients: 1 box white cake mix Water, vegetable oil, and eggs
for cake mix 16-ounce container of vanilla
frosting Green food coloring
3 cups Lucky Charms cereal Green and gold sprinkles
Ingredients: 2 cups vanilla ice cream 1 cup 2 percent milk ¼ teaspoon mint or peppermint extract 8 drops green food coloring Whipped cream Green sprinkles Shamrock shaped cookies
Directions: Place ice cream, milk, mint or peppermint extract and food
coloring into a blender. Blend on low until the mixture is thick and creamy. Pour shakes into jars or milkshake glasses. Garnish with whipped cream, green sprinkles and a shamrock cookie. Recipe courtesy of Monica Gutos
Ingredients:
1 ½ pounds potatoes, peeled, cut into 1 ½ inch slices 6 tablespoons butter Cooking spray 1 pound ground beef 1 cup milk Salt and pepper to taste
1 tablespoon vegetable oil 1 medium onion, chopped 1 can chicken gravy 1 cup water 16-ounce package of frozen peas or carrots (or 1 cup freshly cut carrots and 1 cup fresh peas) 2 cups shredded cheddar cheese
Directions: Preheat oven to 350 degrees. Lightly grease a medium baking dish. Cover potatoes with
water in a saucepan and boil for 20 to 30 minutes, or until tender. Drain and beat until smooth with an electric mixer. Add butter, milk, and salt and pepper to taste; beat to desired consistency. (Can substitute with instant mashed potatoes.) Heat 1 tablespoon of oil in a large skillet over medium high heat. Cook and stir beef and onion until beef is fully cooked. Add gravy and water; stir often, until gravy is thick and bubbly. Season with salt and pepper. Add beef mixture to the baking dish. Next, layer with peas and carrots, and top with the mashed potatoes. Top with a layer of shredded cheese. Bake in a preheated oven for 20 to 25 minutes, or until cheese is melted and potatoes are golden on the top. Makes six servings. Recipe courtesy of Linda Wyllie
Ingredients: 2 pounds mutton (lamb) 1 ½ pints water 6 small onions, peeled and sliced thin 1 small carrot, scraped and sliced 8 medium potatoes, peeled and sliced thin Salt and pepper to taste
Directions: Cut meat into serving pieces.
Remove excess fat and place meat into saucepan with almost boiling water. Add onions and carrot, cook very gently. Te water should simmer at medium-low temperature. After one hour, add potatoes. Season with salt and pepper. Continue to simmer until potatoes are tender. Serve all together in one dish. Makes about six servings. Recipe courtesy of Jamie Welch
Directions: Follow directions on cake mix box for 24
cupcakes. Add a few drops of green food coloring into cake mix before baking. Once cupcakes are done, cool for 10 minutes. Remove from pans to cooling rack. Cool completely for about 30 minutes. Frost cupcakes with vanilla frosting. Top each cupcake with sprinkles and 2 tablespoons of Lucky Charms cereal. Recipe courtesy of Monica Gutos
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