Food court 3-11

St. Patrick’s Day is once again coming upon us on March 17. Thought it would be fun to have a good meal with the traditional corned beef and cabbage plus an all-green menu.

Corned Beef and Cabbage

1 medium onion, cut into wedges

4 large red potatoes, quartered

1 pound baby carrots

3 cups water

3 garlic cloves, minced

1 bay leaf

2 tablespoons sugar

2 tablespoons cider vinegar

1/2 teaspoon pepper

1 corned beef brisket with spice packet (2 1/2 to 3 pounds) cut in half

1 small head cabbage cut into wedges

Place the onion, potatoes and carrots in a 5-quart slow cooker. Combine the water, garlic, bay leaf, sugar, vinegar, pepper and contents of spice packet. Pour over vegetables. Cover and cook on low for 8 to 9 hours or until meat and vegetables are tender. Remove bay leaf before serving. Serves 6 to 8.

Cabbage Roll Casserole

2 pounds ground beef

1 large onion, chopped

3 garlic cloves, minced

2 15-ounce cans tomato sauce, divided

1 teaspoon dried thyme

1/2 teaspoon dill weed

1/2 teaspoon rubbed sage

1/4 teaspoon dill weed

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon cayenne pepper

2 cups cooked rice

4 bacon strips, cooked and crumbled

1 medium head cabbage (2 pounds)

1 cup shredded part skim mozzarella cheese

In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink. Drain. Stir in one can of tomato sauce and seasonings; stirring to a boil. Reduce heat, cover and simmer for 5 minutes. Stir in rice and bacon. Heat through. Remove from heat. Layer a third of the cabbage in a greased 9-by-13-inch dish. Top with half of the meat mixture. Repeat layers, top with remaining cabbage. Pour remaining tomato sauce over top. Cover and bake at 375° for 45 minutes. Uncover, sprinkle with cheese. Bake 10 minutes longer or until cheese is melted. Let stand 5 minutes before serving. Serves 12.

St. Patrick’s Day Popcorn

4 quarts popped popcorn

1 cup sugar

1/2 cup packed brown sugar

1/2 cup water

1/2 cup light corn syrup

1 teaspoon white vinegar

1/4 teaspoon salt

1/2 cup butter

8 to 10 drops green food coloring

Place popcorn in a large roasting pan, keep warm in a 250° oven. Meanwhile in a large saucepan, combine sugars, water, corn syrup, vinegar and salt. Cook and stir over medium heat until mixture comes to a boil. Cook, stirring occasionally, until a candy thermometer reads 250 hard ball stage. Remove from the heat, stir in butter until melted. Stir in food coloring. Drizzle over warm popcorn and toss to coat. Cool. Break into pieces. Store in airtight container.

Dilly Corned Beef Dip

1 12-ounce can corned beef

2 cups sour cream

2 cups mayonnaise

1/3 cup minced fresh parsley

2 tablespoons finely chopped onion

2 tablespoons snipped fresh dill or 2 teaspoons dill weed

1/2 teaspoon seasoned salt

Assorted crackers or veggies

Crumble corned beef into a large bowl. In a small bowl, combine the sour cream, mayonnaise, parsley, onion, dill and seasoned salt. Pour over beef. Toss to coat. Serve with crackers or veggies.

Spring Green Guacamole

1 10-ounce package frozen green peas

1/2 cup fat free sour cream

4 1/2 teaspoons lime juice

1 cup cubed peeled avocado

1/4 cup chopped green onions

2 tablespoons minced fresh cilantro

1 tablespoon canned chopped green chilies, drained

1 garlic clove, minced

1/4 teaspoon salt

1/8 teaspoon pepper

Tortilla chips

Cook peas according to package. Drain and place in a food processor. Add the sour cream, lime juice, avocado onions, cilantro, chilies, garlic, salt and pepper. Cover and process until blended. Transfer to a small bowl. Cover and refrigerate for 1 hour or until well chilled. Serve with tortilla chips.

Crunchy Pea Salad

10 ounces frozen peas

1 cup diced celery

1 cup chopped cauliflower

1/4 cup diced green onion

1 cup chopped cashews

1/4 cup crisp bacon, crumbled

1/2 cup sour cream

1 cup Hidden Valley Ranch salad dressing

1/2 teaspoon Dijon mustard

1 small clove garlic, minced

Rinse peas in hot water. Drain. Combine vegetables, nuts and bacon with sour cream. Mix dressing, mustard and garlic together. Pour over salad mixture. Toss and chill. Serves 4.

Broccoli Rice Casserole

1 small onion, chopped

1/2 cup chopped celery

1 10-ounce package frozen broccoli (chopped and thawed)

1 tablespoon margarine

1 8-ounce jar Cheese Whiz

1 10 3/4-ounce can condensed cream of mushroom soup, undiluted

1 5-ounce can evaporated milk

3 cups cooked rice

In a large skillet over medium heat, sauté onion, celery and broccoli in butter for 3 to 5 minutes. Stir in cheese, soup and milk until smooth. Place rice in a greased 8-inch square baking dish. Pour cheese mixture over, do not stir. Bake, uncovered, at 325° for 25 to 30 minutes or until hot and bubbly. Serves 8 to 10.

Pear Lime Salad

2 3-ounce packages lime Jell-O

2 large cans pears, drained and diced

4 3-ounce packages cream cheese

2 cups boiling water

2 tablespoons lemon juice

Dissolve Jell-O in boiling water. Add 1 1/2 cups pear juice and lemon juice. Measure 2 1/2 cups and put into 9-by-13-inch glass pan. Chill until set. Soften cream cheese and add rest of Jell-O. Whip until blended. Add diced pears. Pour over set Jell-O. Chill until firm.

Cottage Cheese Lime Salad

2 3-ounce packages lime Jell-O

2 3-ounce packages lemon Jell-O

2 cups boiling water

2 cups cold water

1 cup mayonnaise or salad dressing

1 24-ounce carton (3 cups) small curd cottage cheese

1 cup chopped nuts

1 8-ounce can (1 cup) crushed pineapple, undrained

1 5 1/2-ounce can evaporated milk

In a large bowl, dissolve Jell-O in boiling water. Stir in cold water. Chill until thickened, but not set, about 45 minutes. Add mayonnaise. Blend well. Stir in remaining ingredients. Spoon into oiled 12-cup fluted tube pan. Chill until firm. Unmold to serve.

For a good dessert make a poke cake. Make a white cake and then poke holes with a wooden spoon handle and pour lime Jell-O over top of cake. Top cake when cool with Cool Whip tinted green.

If you need any help or have a question you can e-mail me at judyd2313@verizon.net or drop a note to my attention to the BCR, P.O. Box 340, Princeton, IL 61356.