ST. PATRICK’S DAY RECIPES WEEK II - 3/16/2010
 
IRISH PIRATE
 
INGREDIENTS: 1 c. whole milk, 1 pint green mint chocolate chip ice cream, 1 tsp. pure mint extract, 3 Tbs. dark rum, mint sprig for garnish
DIRECTIONS: Put the milk, ice cream, mint extract and rum into a blender. Blend on high until smooth, about 15 seconds. Pour into 2 chilled glasses and garnish with a sprig of mint.
 
 
PISTACHIO SOUR CREAM BREAD
 
INGREDIENTS: 1 pkg. butter recipe cake mix or yellow cake mix without pudding, 1 pkg. (3.4 oz) pistachio instant pudding, 1 c. sour cream, ¼ c. oil, 3 Tbs. brown sugar, ¾ c. chopped walnuts, 4 eggs-beaten, ¼ c. water, 2-1/2 tsp. cinnamon
DIRECTIONS: In mixing bowl, combine cake mix, pudding, oil, water, sour cream and eggs. Beat until smooth on medium speed with electric mixer. In small bowl, toss together brown sugar, cinnamon and nuts. Divide batter between 2 well greased and floured loaf pans, alternating layers of batter with sugar-nut mixture, ending with sugar-nut mixture. Bake at 350 degrees for about 1 hour, or till tests done. Cool a few minutes; remove from pans and let cool completely before slicing.
 
 
MIDWESTERN CABBAGE CASSEROLE
 
INGREDIENTS: Preheat oven to 350 degrees. Lightly spray bottom of a deep casserole dish with nonstick cooking spray. CASSEROLE: 1 head cabbage-coarsely chopped, 1 onion-chopped, ¼ c. butter or margarine-melted, salt and pepper to taste, ½ c. mayonnaise or Miracle Whip salad dressing, 1/3 c. sour cream, 1 can cream of chicken or cream of mushroom soup-undiluted
DIRECTIONS: To make casserole: spread cabbage in prepared dish. Sprinkle onion over the top. Pour butter over all. Season with salt and pepper. Combine mayonnaise, sour cream and soup. Pour over top. With a large spoon, stir until well blended. TOPPING: ¼ c. butter-melted, 1 c. cheddar cheese-shredded, 1 sleeve Ritz buttery crackers-finely crushed To make Topping: Combine butter, cheese and cracker crumbs. Mix thoroughly. Sprinkle over the top of the casserole. Bake casserole for 45 minutes, or until top is browned and cheese is bubbly.
 
 
WATERGATE SALAD
 
INGREDIENTS: 2 pkgs. instant pistachio pudding mix, 2 (20 oz.) cans crushed pineapple (use juice), 6 oz. cream cheese, 18 oz. Cool Whip, 3 c. small marshmallows, 1 (10 oz.) jar maraschino cherries-chopped & drained, 1 c. chopped pecans
DIRECTIONS: Have cream cheese at room temperature to blend in pudding mix. Mix on low speed with mixer until smooth consistency. Add remaining ingredients and nix well by hand. Spray large rectangular pan with nonstick cooking spray; pour mixture into pan and refrigerate overnight before serving.
 
 
SHAMROCK SILK PIE
 
INGREDIENTS: 1 (15 oz.) pkg. frozen prepared pie crusts-thawed, 1 (3 oz.) pkg. cream cheese-softened, ¼ c. white sugar, 2 Tbs. flour, ½ c. semi-sweet chocolate chips, 2 eggs, ¼ c. Irish Mist liqueur, 1 (8 oz.) Cool Whip-thawed, 1 Tbs. Irish Mist Liqueur, 3 drops green food coloring
DIRECTIONS: Preheat oven to 375 degrees. Prepare pie crust according to package directions for a filled one crust pie. In a microwave-safe bowl, microwave chocolate chips until melted. Stir occasionally until chocolate is smooth. In large bowl, combine cream cheese, sugar and flour. Mix with an electric mixer at medium speed until well blended. Add melted chocolate, eggs and ¼ c. liqueur. Mix well. Fold in 1 c. Cool Whip. Pour filling into pie shell. Bake for 30-35 minutes or until knife inserted in center comes our clean. Cool. Combine remaining whipped topping, 1 Tbs. liqueur and the food coloring. Spread over pie.
 
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