Press your St Patrick's Pay neats in green!
Get out your green because
Monday is St. Patrick’s Day! Even
if you’re not Irish, you won’t want
to be caught without at least a bit
of green in your attire.
And while you are in the Irish
spirit, dress up your St. Patrick’s
Day meal with a favorite Irish
stew or a green salad.
Below are a few ideas to get you
started. Mrs. Kitty Wagner, a
frequent recipe contributor, shares
her Irish stew recipe. Her grand
mother came from Cork, Ireland,
so she’ll certainly be showing off
her green Monday.
Other ideas include a Shamrock
Coffee Cake dressed up with green
icing and a colorful Pear Lime
Delight from Mrs. Wilmer Martin.
SHAMROCK COFFEE CAKE
3% to 4 cups enriched flour
2 packages dry yeast
1 cup milk
Vt cup sugar
2 teaspoons salt
1 egg, room temperature
2 tablespoons melted butter
hi cup brown sugar
1 teaspoon cinnamon
1 cup raisins
Sift together 2 cups flour and
yeast. Heat milk, sugar, oil and
salt until 120*F. to 130*F. Stir to
blend. Add to flour mixture and
beat until smooth, about 2 minutes.
Blend in egg and 1 cup flour; beat 1
minute more. Stir in enough
remaining flour to make a stiff
dough. Turn onto lightly floured
surface and knead until smooth
and satiny—B to 10 minutes.
Shape into a ball; place in
greased bowl; turn to grease all
sides.
Cover, let rise in warm place
(85*F.) until double, about 90
minutes. Punch down; let rest 10
minutes. Divide dough and shape
each half into shamrock as
follows:
Roll each half into 5x22-inch
rectangle; brush with melted
butter. Sprinkle with brown sugar
and cinnamon mixed. Top with
raisins. Begin with 22-inch edge;
roll up like jelly roll. Seal edge.
Flatten roll slightly. Cut each roll
into 3 6-inch pieces and a 4-inch
piece. Fold 6-inch piece in half
lengthwise and cut each from
folded end to within % inch of
center.
On greased baking sheet, lay
each roll open to form petals of
shamrock. Place 4-inch piece at
base of petals to form stem. Let
rise in warm place until doubled,
about 45 minutes. Bake at 375*F.
for 20 to 25 minutes. Frost with
tinted green icing.
PEAR LIME DELIGHT
2 3-ounce packages lime gelatin
6 ounces cream cheese, softened
1 pound can pears, well drained
If you have recipes for the topics listed below, please
share them with us. We welcome your recipes, but ask that
you include accurate measurements, a complete list of
ingredients and clear instructions with each recipe you
submit. Send your recipes to Sue Keene, Lancaster
Farming, P.O. Box 366, Lititz, PA 17543
March
22
29
April
Home On The Bange
2 cups boiling water
2 cups cold water
Dissolve gelatin in 2 cups boiling
water as per package directions.
Add 2 cups cold water. Place half
of mixture in an Bxlo-inch
casserole dish and refrigerate until
firm. Put remaining mixture in
blender. Add the cream cheese and
mix until cream cheese is blended
thoroughly. Drain pears well and
cut into small chunks. Place pear
chunks on top of firm gelatin. Pom
cream cheese and gelatin mixture
on top. Chill 4 to 6 horns until firm.
IRISH STEW
2hi to 3 pounds lamb
4 medium onions
4 large potatoes
4 carrots
4 ribs celery
Salt and pepper
2 cups water
2 tablespoons vinegar
Trim fat from meat. Cut into
chunks. Peel and quarter onions.
Peel and quarter potatoes; cut
carrots and celery in half. Mix all
together and season well with salt
and pepper. Put in casserole and
pour water and vinegar over all.
Cover tightly and cook in 325*F.
oven 2 hours. Avoid stirring, but
shake casserole from time to time
to prevent stew from sticking.
Long, slow cooking is essential to
good Irish stew.
Mrs. Kitty Wagner
Elizabethtown
SPINACH SALAD WITH
HOT DRESSING
6 slices bacon
V< cup vinegar
2 tablespoons water
Vi teaspoon'salt
V« teaspoon freshly ground pepper
V* teaspoon dry mustard
12 ounces fresh spinach, stems
removed
4 scallions, thinly sliced
1 cup fresh mushrooms, thinly
sliced
1 hard cooked egg, thinly grated
Cook bacon in heavy skillet.
Remove bacon when crisp, drain
on paper towel. Reserve drippings.
Add next five ingredients to
drippings and blend well. Cook
until mixture boils, about 1 to 2
minutes. Combine spinach, onion
and mushrooms in large salad
bowl. Pour hot dressing over top
and toss lightly. Sprinkle with
grated egg and reserved crumbled
bacon. Serve immediately.
SPINACH MUSHROOM SALAD
8 cups (about 1 pound) spinach,
tom into bite-sized pieces
8 ounces fresh mushrooms, sliced
2 small tomatoes, diced
1 sweet green pepper, cut into
strips
Recipe Topics
Desserts for Chocolate Lovers
Ham Recipes
Chicken
Mrs. Wilmer Martin
Stevens
Cut broccoli florets into small
bite-size pieces. Combine with
other ingredients. Stir well. This
salad is best if prepared and
refrigerated for 3 or 4 hours before
serving.
2Ms cups milk
Combine sugar and water. Cook
together for 2 minutes. Pour hot
syrup over gelatin. Stir until
gelatin is dissolved. Add lemon
juice and cool. Add milk and blend
together well. Pour into freezing
trays and freeze until firm.
Remove to bowl and break into
chunks with a wooden spoon. Beat
with electric mixer or rotary
beater until smooth. Return to
trays and finish freezing. Makes 8
servings.
Faith Martin
Frystown
GREEN BEAN SALAD
1 quart green beans
1 pound can navy beans
1 cup diced celery
% cup coarsely diced lunch meat
2 tablespoons chopped pimiento,
optional
3 chopped hard-cooked eggs
V« cup mayonnaise
2 tablespoons chopped green
pepper, optional
V« teaspoon salt
Dash of pepper
Vi cup sweet pickle
Ismail grated onion
1 teaspoon mustard
Stir all together. Add more
mayonnaise if necessary. Serve
cold.
Quick Tomato Dressing
cup tomato sauce
2 tablespoons lemon juice
4 anchovy fillets, finely chopped
2 scallions, sliced
1 teaspoon basil
Salt and pepper to taste
cup olive oil
Combine all dressing ingredients
in a bowl and mix or whisk well to
blend. Drizzle over salad
ingredients and toss. Serves 6.
GELATIN VEGETABLE SALAD
13-ounce box lime gelatin
1 cup boiling water
2 teaspoons vinegar
Ice cubes, 7 to 10
Vz cup shredded cabbage
Vz cup shredded carrots
cup diced celery
1 teaspoon chopped green pepper
Dissolve gelatin completely in
boiling water. Add vinegar and ice
cubes; stir constantly until
thickened, about 3 minutes.
Remove any unmelted ice. Fold in
cabbage, carrots, celery, and
pepper. Chill about one hour.
Serve.
Mrs. Robert Be image
Milton
BROCCOLI SALAD
1 medium head broccoli, use
florets only
1 small red onion, diced
1 cup shredded yellow Cheddar
cheese
Vz pound bacon, fried and crum
bled
Vz cup mayonnaise
V* cup sugar
1 tablespoon vinegar
Charlotte Stratton
Chambersburg
LIME SHERBET
1 package lime gelatin
1 cup sugar
1 cup water
V* cup lemon juice
What better way to eat green than a Spinach Mushroom
Salad. Made with the freshest ingredients, this salad is
topped with a tasty, Quick Tomato Dressing.
CHOCOLATE CHIP MINT
ICECREAM
4 eggs, slightly beaten
113-ounce can evaporated milk
1 14-ounce can sweetened con
densed milk
Vz cup sugar
2 teaspoons vanilla
Vz teaspoon mint or peppermint
flavoring
2 quarts milk
1% cups miniature or regular
chocolate chips
If you want green ice cream
like for St. Patrick’s Day add a
few drops green food coloring.
Mrs. Verna Douto
Quarryville
ASPARAGUS MACARONI
CASSEROLE
17-ounce package elbow macaroni
1 pound fresh asparagus OR 1 9-
ounce package frozen asparagus
spears
110%-ounce can condensed cream
of mushroom soup
1 cup milk
1% cups shredded Cheddar cheese
3 hard-cooked eggs, sliced
Vi cup toasted slivered almonds
1 2%-ounce jar sliced mushrooms,
drained
V* cup sliced green onion
V* teaspoon salt
Dash of pepper
Preheat oven to 350*F. Cook
macaroni according to package
directions; drain. Cook asparagus
just until tender; drain and cut into
Ms-inch pieces, reserving the tops
of seven spears. Combine soup and
milk in a large mixing bowl. Stir in
1 cup of the cheese, eggs, almonds,
mushrooms, green onion, salt and
pepper. Stir in macaroni and cut
asparagus. Turn into buttered 2-
Featured Recipe
Evelyn Hess, outgoing president of the Lancaster Farm and
Home Foundation board of directors, offers the following recipe
which she received from a friend at her church. She says the recipe
is nice for brunch and is very versatile. It is just as good when
reheated, especially in a microwave.
To learn more about Evelyn and her 4-H experiences, see this
week’s Homestead Notes on page 82.
Ham and Broccoli Casserole
210-ounce packages frozen chopped broccoli
2 cups cut up, fully cooked ham
IVz cups (6 ounces) shredded Cheddar cheese
1 cup ready-to-use baking mix
3 cups milk
4 eggs
Heat the oven to 350°F. Cook broccoli as directed on the package;
drain. Spread broccoli in ungreased rectangular baking dish 13x9x2
inches. Layer ham and cheesl over broccoli. Beat remaining
ingredients with hand mixer until smooth. Slowly pour over cheese,
ham and broccoli mixture. Bake uncovered for 1 hour.
quart casserole. Bake 40 to 50
minutes, or until hot and bubbly.
Remove from oven and arrange
reserved asparagus on top;
sprinkle with remaining Ms cup
cheese. Return to oven just until
cheese is melted, about 5 minutes.
LUSH LIME COOLER
Vz pint lime sherbet
1 6-ounce can frozen limeade
concentrate
3 cups milk
Scoops of lime sherbet
Beat sherbet in blender or with
electric mixer; add limeade. Add
milk. Pour into glasses. Top each
with scoop of sherbet. Garnish with
fresh mint. Serve immediately.
Janae Martin
Lancaster County Dairy Princess
LEMON LIME JELLO SALAD
13-ounce package lemon gelatin
13-ounce package lime gelatin
2 cups water
16 large marshmallows
13-ounce package cream cheese
hi pint whipping cream
1 number 2% can crushed
pineapple
In saucepan, heat water to
boiling. Stir in both packs gelatin.
Add marshmallows; simmer
gently to dissolve. Remove from
heat. Stir in undrained pineapple.
Chill until shakey, but not real
firm. Whip cream, beat in cream
cheese. Add to gelatin mixture and
blend well. Chill several hours
until very firm. Serve as a salad,
not dessert.
Sarah A. Keeny
New Freedom