Trio of Peas made by Diane
Peas have been eaten in Ireland and England for centuries. Traditionally dried then rehydrated before cooking. It became fashionable to eat fresh (or green) peas in the 1600s. Tart lemon and tarragon liven up this three-pea saute. This dish also packs a high-fiber punch. It serves 4 and takes 20 mins. to prepare and 20 minutes to cook. Thank you Diane for the history lesson!
2 tsp. canola oil
1 cup snow peas, trimmed
1 cup sugar snap peas, frozen or fresh
2 cups (8 oz) frozen peas
1/2 tsp. freshly grated lemon zest
4 tsp. lemon juice
1 1/2 tsp. dried tarragon
1 tsp. butter
salt to taste
Heat oil in a large nonstick skillet over medium heat. Add snow peas and sugar snap peas and cook,. stirring occasionally, for 2 minutes. Stir in frozen peas; cook, stirring occasionally, until heated through, about 3 minutes. Remove from heat and stir in lemon zest, lemon juice, tarragon, and butter; season with salt.
Galway Colcannon made by Kathy
1 1/2 pounds potatoes
1/2 cup milk
4-6 green onions, chopped
1 1/2 cups boiled green cabbage, finely chopped
1 Tbsp. butter
1 Tbsp. chopped parsley
salt and pepper to taste
2-3 pats butter
Peel potatoes and steep in cold water for 1 hour. In a large kettle, cover potatoes with cold, salted water. Boil until tender. Drain well. Return pot to low heat for a few minutes. Mash potatoes. In a small saucepan, bring milk just to a boil to scald; stir hot milk into potatoes. Gently fold in the green onions, cabbage, butter, parsley, salt and pepper. On a serving dish, form potatoes into a mound. While hot, make a hole in the top of the potatoes and drop in remaining pats of butter.
Pirogi made by Susie
2 packages of store bought pirogi
1 large onion
1 stick of butter
1 cup of sour cream
Boil the pirogi as per the directions on the package. Set aside. Dice or slice the onion and saute in the butter till golden brown. Add the cooked onions and sour cream to the pirogi and mix thoroughly. Season with salt and pepper and serve warm.
Corned beef, cabbage and potatoes made by Stacey
Boil the corned beef with the spices that come with it for 50 minutes per pound. Put the potatoes in for the last hour and the cabbage in for the last 15 minutes. You can add carrots with the potatoes if you desire.
Crescent Rubens made by Lori
Unroll 9 triangle crescent rolls
Place one half of a piece of Swiss cheese on top
Add 1 Tablespoon sauerkraut mixed with thousand island dressing on top
Add 1 slice of either corned beef or ham
Roll on a cookie sheet and bake for 12 minutes at 350 degrees until golden brown
Stuffed Shells made by Barb
We have a photographer error and do not have a picture of this delicious soup but here is the recipe anyway:
Cheddar-Ale Soup made by Diane
1 Tbsp. canola oil
1 large onion, chopped
1 12 oz bottle, preferably ale
2 19 oz bags precooked diced peeled potatoes - I used 2 pounds regular potatoes
1 14 oz can vegetable broth or reduced-sodium chicken broth
1 cup water
2 1/2 cups nonfat or low fat milk
1/4 cup all purpose flour
1 1/2 cups shredded sharp Cheddar cheese, divided
1 small red bell pepper, thinly sliced or finely chopped
Heat oil in a dutch oven or saucepan over medium heat. Add onion and cook, stirring, until softened, about 3 mins. Add beer; bring to a boil and boil for 5 minutes. Add potatoes, broth and water and cover and bring to a boil. Reduce the heat to maintain a simmer, and cook until the potatoes are tender, about 4 minutes. Remove from the heat and mash the potatoes with a potato masher to the desired consistency. Whisk milk and flour and add to the soup. Bring to a simmer over medium-high heat and cook, whisking occasionally, until thickened, about 3 minutes. Remove from the heat; stir in 1 1/4 cups cheese; keep stirring until melted. Ladle the soup into bowls and garnish with the remaining 1/4 cup cheese and bell pepper.
St. Pat's Jello made by Sandie
2 mall packages of jello or 1 large (any flavor) but I used green for St. Pat's day, cut into squares
2 small boxes of instant pudding (any flavor
Cool whip
Make the jello and refrigerate until hard. Make the instant pudding and refrigerate 5 minutes or until set. Layer cool whip, jello (which has been cut into squares), and pudding 2-3 times until it fills your bowl. End with cool whip on the top in the middle.
1 boxed brownie mix
2 Tbsp. Hershey syrup
Frosting:
1 package confectionery sugar
one stick softened butter
1/4 cup milk
1 cap full of peppermint extract
3 or more drops of green food coloring
Make the brownie mix as directed on the package but add 2 Tbsp of Hershey syrup. Bake and cool. Make the frosting and top when the brownies are cool. Cut and serve. Note: you can adjust the food color to get the green shade desired.
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