Welcome to a Week of Green

Being predominately Scotch-Irish and Wednesday being St. Patrick's Day, I'm devoting this week to the land of my ancestors, Ireland.

Today, I'm going to share some recipes inspired by the olde country...

Dilly Corned Beef Dip

1 can (12 oz.) corned beef

2 cups (16 oz) sour cream

2 cups mayonnaise

1/3 cup minced fresh parsley

2 tablespoons finely chopped onion

2 tablespoons stripped fresh dill or 2 teaspoons dill weed

1/2 teaspoon seasoned salt

assorted crackers or vegetables

Crumble corned beef into a large bowl. In a small bowl, combine the sourcream, mayonnaise, parsley, onion, dill and seasoned salt. Pour over beef, toss to coat. Serve with crackers or vegetables. Makes 6 cups.

 

Slow-Cooked Cabbage Rolls

1 large head cabbage

1 egg, beaten

1 can (8oz) tomato sauce

3/4 quick-cooking rice

1/2 cup chopped green pepper

1/2 cup crushed saltines (about 15 crackers)

1 ounce onion soup mix

1-1/2 pounds lean ground beef

1 can (46 oz) V8 juice

salt to taste

grated parmesan cheese (optional)

 

Cook cabbage in boiling water just until leaves fall off head. set aside 12 large leaves for rolls; drain well. (Refrigerate remaining cabbage for another use), Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut; set aside.

In a large bowl, combine egg, tomato sauce, rice, green pepper, cracker crumbs and soup mix. Crumble beef over mixture and mix well. Place 1/3 cup meat mixture on each cabbage leaf; overlap cut ends of leaf. Fold sides, beginning from the cut end. Roll up completely to enclose filling. Secure with toothpicks if desired.

Place cabbage rolls in a 3-qt. slow cooker. Pour V-8 juice over rolls. Cover and cook on low for 6-7 hours or until filling reaches 160 degrees. Just before serving, sprinkle with salt and cheese if desired. Yields: 6 servings.

Blarney Stones

4 eggs

1-3/4 cups sugar

1 teaspoon vanilla extract

1-3/4 cups all-purpose flour

3 teaspoons baking powder

1/2 teaspoon salt

1 cup milk

1/4 cup butter, melted

Frosting:

2 lbs confectioner's sugar (about 7-1/2 cups)

2/3 cup milk

2 teaspoons vanilla extract

1/8 teaspoon salt

6 cups finely chopped peanuts

In a large mixing bowl, beat eggs, sugar and vanilla extract until thick and lemon-colored, about 4 minutes. Combine the flour, baking powder and salt; add to egg mixture. Beat on low speed just until combined. Beat in milk and butter.

Pour into a greased 13 in x 9 in x 2 in baking pan. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into squares. Cover and freeze over night.

For frosting, in a small mixing bowl, beat the confectioner's sugar, milk, vanilla and salt until smooth. frost the top and sides of frozen cake squares; roll in peanuts. Place on wire racks to set. Yields: 2 dozen.

Recipes & photos courtesy of Taste of Home Irish Food & Fun