OCR Text |
Show H Page IB North Edition Lakeside Review Wednesday, March 16, 1983 Feed Hearty Appetites With Traditional Irish Fare By SHARON STIILI Rovlow Correspondent 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 Mold, and Irish Scones served with purchased mint-appl- e jelly. Top it all off with a spectacular Killarney Lime Bundt Cake, made easily with the help of a purchased white cake mix. Add to the festivities by cut-tin- g shamrock-shape- d placemats from green naugahy-d- e Day, why not enrich that good remnants. Use pinking old Irish blood by serving up an shears for a professional lookmenu? Begin the meal ing edge. with Soup of the Balladeers, folAlternately, an inexpensive all-gree- n lowed by Corned Beef with Peppered Cabbage, Pacific Lime length of green gingham makes a cheerful tablecloth. Simply hem, fray or pink the edges, as croutons, cut from time permits. fresh bread and toasted in the With a little fuss, a whimsical oven, if desired. Yield: 6 servleprechaun centerpiece can add ings. magic to the meal. Insert pipe cleaner legs and arms into a Cornod Boof with Popporod Cobbogo 1 - to corned beef brisket potato, Irish of Vz t. course, and add a green felt hat. ginger 1 T. Your spry little elf man will look honey C. butter especially charming reclined on a bed of parsley clover. Dash of salt C. sugar well-scrubb- 3- Soup of tho Bollodoort Two llV-o- z. Vz cans green pea 1 soup cans water packages bacon and horseradish cheese spread, sof- Pacific Lima Mold Dissolve 1 pkg. (3 oz.) gelatin in 1 cup boiling water. Add juice from 1 can (9 oz.) crushed pineapple; chill until slightly thickened. Beat until frothy. Fold in pineapple, 1 cup creamy cottage cheese, 1 t. horseradish, Vz cup mayonnaise or Vz cup whipping cream, whipped, and V i cup chopped nuts. Chill until firm. Yield: 6 servings. lime-flavore- t. cloves medium head grated white sour cream 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, ginger, cloves, mustard and 1 1. tened Combine soup and cheese spread in saucepan; add water gradually. Heat, stirring occasionally. Garnish with sham - b. 2 T. z. ' ft Irish Scones d C. sifted flour Vz Vz t. salt Vz C. X oats quick-cookin- g melted butter baking powder 1 1. crisp-tende- r, cabbage 2 soup Two honey; spread over beef. Bake in preheated 325 oven for 25 to 30 minutes. Saute cabbage in butter for 2 to 3 minutes, or until stirring constantly. Stir in sour cream; season with salt and pepper. Serve with corned beef. Yield: 6 servings. rock-shape- d 3 1. ; ; Sugar T C. 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 each circle with melted butter; sprinkle with 1 1. sugar and cinnamon. Arrange on cookie sheet. Bake in oven for 12 to 15 minutes, or until nicely browned. Serve with minted apple jelly. pre-heate- 450-degr- d c ' 'S4 v " IRISH BRAND JmJXn Green Highlights Menu for Annual St. Pat's Feast Ksoeia QOAGTG is'iaX I'yr rjr : t cake. She likes to tint pancakes various colors for special holiLAYTON Next to the days or just for those days when wearing of the green the eat- her children need a little extra ing of the green could do more lift. to make a St. Patricks Day fun For a lunch or sandwich supthan anything else a Mom could per, she suggested ordering do. green bread from June Tomlinson of Layton bakeries. It is not usually carplans to make her familys St. ried on hand and should be orPatricks Day green from be- dered at least a day early. She fills her green finger ginning to end, while serving sandwiches with a chicken olive delicious and nutritious meals. With a little green food color- spread and serves them with ing, even the least Irish of foods celery and a spinach dip, green can be transformed, according slush, and green lime cookies. For dinner she is trying someto Mrs. Tomlinson. She suggested adding green thing new this year green food coloring to hot oatmeal or turkey. She plans to briefly soak cream of wheat for an unusual slices of cooked turkey in a food bowl of cereal. She said that she coloring and water mixture to also tints milk green for allow it to absorb the color. A green salad, green beans or drinking. Food coloring can also make peas, green Jello, and even pancakes green and she said green mashed potatoes could be that by pouring carefully, a used for the meal if desired and shamrock could be made in- for dessert, a white cake can be Continued on Pago 2B stead of the usual round pan By LYNDIA GRAHAM Review Correspondent FAMILY PAK END CUT in-sto- re WESTERN FAMILY Vt OR WHOLE BONELESS pen:: UAf.1 cc:g?3 $ vSs iu lb. grade AA MARTIN lean falls brand GROUND BEEF PATTIS H LARGE v;i::::3j 0 fi 1 EGGO CIIIRDET 0 t 29 a. lb. Poxy Rg. CC-CCL- A GAL. CREAM'O WEBER Va or 100 it.: i 16 oz. 4a. i 1 - X Vi'V ; . ! 5, i Dtp. J r THIS WEEK'S SPECIAL f "'Hi . C t : - r (T? - - ......... pY.V sf TW " .5. - V . i v . . . .v. , fiariM !u y4 Van Dt Kamps 16 oz. 1 lb. IMPERIAL nR3i::3 n::i IIACC23 ZEE 360 COUNT MARINA 4 ROLL 19 OZ. PKG. NABISCO PAPZH hap:ii::3 dat:rcc:.i ti::u3 ZEE JUM80 PAPzn TOIVZLO CRZO ccc:n:3 , -- ; ; |