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Here are some "Irish" recipes that will spice up St. Patrick's Day!

Shamrock Shake
  • 1 banana
  • 2 cups of lime sherbet
  • 2 cups of milk
  1. Blend all together in a blender and you have a shamrock shake!
Leprechaun Pudding
  • Package of Vanilla Instant Pudding
  • Milk
  • Green food coloring
  1. Make the Vanilla Pudding and add green food coloring.
Shamrock Pudding
  • 1 Package Jell-O Pistachio Instant Pudding
  • 1 can (20 ounce) crushed pineapple in juice (not drained)
  • 1 cup miniature marshmallows
  • ½ cup chopped walnuts
  • 2 cups Cool Whip Topping
  1. Stir the pudding mix, pineapple with juice, marshmallows, and nuts in a large bowl.
  2. Gently stir in the whip topping.
  3. Refrigerate for 1 hour or until ready.


Corned Beef and Cabbage
  • 1-4½ pound corned beef brisket
  • 4 allspice berries
  • 2 bay leaves
  • 1 teaspoon mustard seeds
  • 1 onion, quartered 1 bulb garlic, cut crosswise so each clove is cut in half
  • 1 teaspoon black peppercorns
  • 1 whole clove, optional
  • 1 medium head cabbage, cut into eighths
  • 1½ pounds small (about 1-inch diameter) red potatoes
  Cooking Instructions
  1. Rinse corned beef under running water. Place in large pot. Add allspice, bay leaves, mustard seeds, onion, peppercorns, and clove. Add enough water to cover.
  2. Bring to a boil, skim any scum if needed. Reduce to a simmer and cover. Cook about 4 hours, or until fork-tender. Remove and keep warm.
  3. Strain out spices and vegetables from cooking water. Add cabbage and potatoes. Bring to a boil and reduce to a simmer. Cook 30 minutes until fork tender.  
Irish Soda Bread
  • 4 tablespoons sweet butter, softened
  • ½ cup sugar
  • 2 large eggs
  • 4 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1½ cups buttermilk
  • 1 cup currants  
Cooking Instructions
  1. Butter a cookie sheet. Heat oven to 350 degrees F. In a large bowl beat butter and sugar together to combine. Add eggs, one at a time, beating well after each additition.
  2. In a medium bowl whisk flour, baking powder, baking soda, and salt to combine.
  3. Beginning and ending with flour mixture alternately add flour and buttermilk, beating well after each addition. Stir in currants.
  4. On a generously floured hard surface knead the dough about 4 minutes until smooth and not sticky, adding flour as needed.
  5. Form into 7½-inch round. Transfer to prepared cookie sheet.  Etch an x in the top of the loaf.
  6. Bake about 1 hour 10 minutes or until it sounds hollow when tapped on. Move to a rack to cool completely before slicing.



Recipes for St. Patrick's Day



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