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Show Horn Livin Page South Edition Lakeside Review Wednesday, March 16, 1983 Feed Hearty Irish Appetites Traditional Fare Corned Beef with Peppered Cabbage By SHARON STEELI I 1 $ Review Correspondent to corned beef brisket t. ginger T. honey 1 3- - Whether its nothing more than a bit of St. Patricks Day blarney, or a documented fact borne out by genealogical pedigree charts, almost everyone claims to have a little Irish in him on March 17. This year on St. Patricks Day, why not enrich that good old Irish blood by serving up an menu? Begin the meal with Soup of the Balladeers, fol- lowed by Corned Beef with Peppered Cabbage, Pacific Lime Mold, and Irish Scones served Vi b. 1 V C. butter Dash of salt C. sugar t. cloves 1 medium head grated white cabbage 2 T. sour cream 1 1. freshly ground pepper Boil beef in water to cover for 2 to 3 hours or until tender. Remove from water; trim off excess fat. Place in roasting pan. Make a paste of sugar, with purchased mint-appl- e ginger, cloves, mustard and honey; spread over beef. Bake jelly. in preheated 325 oven for 25 to Top it all off with a spectacular Killarney Lime Bundt Cake, 30 minutes. Saute cabbage in butter for 2 made easily with the help of a to 3 minutes, or until purchased white cake mix. g Add to the festivities by stirring constantly. Stir in sour cream; season with salt shamrock-shape- d placemats from green naugahy-d- e and pepper. Serve with corned remnants. Use pinking beef. Yield: 6 servings. shears for a professional lookPacific Lime Mold ing edge. 1 Dissolve an inexpensive pkg. (3 oz.) Alternately, gelatin in 1 cup boiling hfogth of green gingham makes ja cheerful tablecloth. Simply water. Add juice from 1 can (9 hem, fray or pink the edges, as oz.) crushed pineapple; chill until slightly thickened. Beat until time permits. With a little fuss, a whimsical frothy. Fold in pineapple, 1 cup leprechaun centerpiece can add creamy cottage cheese, 1 t. magic to the meal. Insert pipe horseradish, Vz cup mayonnaise cleaner legs and arms into a or Vz cup whipping cream, potato, Irish of whipped, and 14 cup chopped course, and add a green felt hat. nuts. Chill until firm. Yield: 6 Your spry little elf man will look servings. especially charming reclined on Irish Scones a bed of parsley clover. I Vz C. sifted flour Vi - LAYTON Next to the wearing of the green the eating of the green could do more to make a St. Patricks Day fun than anything else a Mom could do. June Tomlinson of Layton plans to make her familys St. Patricks Day green from cans green pea Two llVi-osoup 2 soup cans water Two packages bacon and horseradish cheese spread, sof- Vi t. salt Va C. z. z. tened Combine soup and cheese spread in saucepan; add water gradually. Heat, stirring occasionally. Garnish with shamrock-shaped croutons, cut from fresh bread and toasted in the oven, if desired. Yield: 6 1 1. r, also tints milk green for d 3 quick-cookin- g each circle with melted butter; sprinkle with 1 1. sugar and cin-namo- n. Arrange on cookie sheet. Bake in oven for 12 to 15 minutes, or until nicely browned. Serve with minted apple jelly. 450-degr- pre-heat- oats ' melted butter t. baking powder Sugar , Killarney Lime Bundt'Cake milk Cinnamon to taste Sift together flour, baking powder, salt, and 2 T. sugar. Cut in shortening. Add oats and milk; stir just until blended. Form dough into a ball. Divide dough into three parts; press each part into a circle. Spread C. 1 3 pkg. white cake mix eggs C. water Sugar pkg. lime gelatin C. cooking oil V3 C. chopped pecans (opt.) Vz C. orange juice Combine cake mix and gela- - 1 tin in large mixing bowl. Add eggs, oil and water; mix together until well blended. Fold in chopped pecans. Sprinkle greased bundt pan generously with sugar; pour in cake batter. Bake in preheated 350 oven for 40 minutes or until cake tests done. Let cool for 10 minutes before inverting onto plate. C. Mix orange juice and in saucepan; sugar together bring to a rolling boil. Boil for 1 minutes. Brush glaze well into warm cake, using pastry brush; drizzle any remaining glaze over top. YAfiflAHA1 WIDE OPEN HOUSE DAYS NOW THRU APRIL 20th ALL MODELS ON SALE!! GET A JUMP ON SPRING BEST VALUES IN THE VALLEY! NEW 1981 YAMAHA X5650SH SPECIAL be- ginning to end, while serving delicious and nutritious meals. With a little green food coloring, even the least Irish of foods can be transformed, according to Mrs. Tomlinson. She suggested adding green food coloring to hot oatmeal or cream of wheat for an unusual bowl of cereal. She said that she well-scrubb- Soup of the Balladeers For Festive March 1 7 Menus By LYNDIA GRAHAM cut-tin- lime-flavore- Green's the Color Review Correspondent all-gre- crisp-tende- IB drinking. Food coloring can also make pancakes green and she said that by pouring carefully, a shamrock could be made instead of the usual round pancake. She likes to tint pancakes various colors for special holidays or just for those days when her children need a little extra lift. For a lunch or sandwich sup- per, she suggested ordering green bread from in-sto- re bakeries. It is not usually carried on hand and should be ordered at least a day early. She fills her green finger sandwiches with a chicken olive spread and serves them with celery and a spinach dip, green slush, and green lime cookies. For dinner she is trying somegreen thing new this year turkey. She plans to briefly soak slices of cooked turkey in a food coloring and water mixture to allow it to absorb the color. A green salad, green beans or peas, green Jello, and even green mashed potatoes could be used for the meal if desired and for dessert, a white cake can be tinted and frosted with a pis- tachio pudding-whippetopping combination. Mrs. Tomlinson may or may not have Irish roots, but the enthusiasm she exhibits for the Irish holiday would make a leprechaun green with envy. " d Spinach Dip cream cheese package frozen spinach 8 oz. 1 1 2 2 . tsp. Accent tbs. chopped onion cups mayonnaise type salad dressing 1 tbs. chives Vi cup cream Blend in a blender until liquid and well blended. Serve with raw vegetable sticks. Chicken Olive Spread cups minced chicken or turkey Vi cup finely chopped celery 14 cup finely chopped green olives 3 tsp. salt cup mayonnaise or salad dressing Mix together. Place between bread slices. For an extra treat Vi cut out shapes with cookie cutters to make finger sandwiches. Frozen Punch Slush small packages Jello (green) packages Kool Aid, same flavor as jello 4 cups sugar Boil 2 cups water and dissolve Jello in it. Add sugar and Kool 2 4 Continued on Page YAMAHA'S MIL NEW VENTURE IS NOW HERE! ON DISPLAY atQH ., DGG' 2B ; |