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Halloween Recipe: Ghoulada
Pour 3tblsp. of corn syrup into a shallow bowl,
add a tiny bit of red food coloring for ‘blood’
or maybe green for goo or slime.
Dip rim of glass into the syrup, turning it to coat.
When you set the glass upright,
your blood or goo will drip slightly.
Do a bunch of glasses & set aside.
This will probably go great with any fruity beverage, but here’s the recipe
20 oz. pineapple juice
1 15oz. can cream of coconut
1 half cup heavy cream
1 cup orange juice
Combine ingredients. To make add 1 cup drink mixture to 2 & a half cups ice in blender. Blend til smooth.
Add more pineapple juice if too thick.
Pour in glasses & serve.
St. Patrick’s Day: A Collection of Recipes
Irish Rover’s Unicorn Pub Shepherd’s Pie
The Irish Rovers,
of “Puff the Magic Dragon”
and “The Unicorn” fame, own a very successful “Old Country Pub” in Calgary, Alberta. Their Shepherd’s Pie is justly famous. Vincent Lee, kitchen manager at the Unicorn says the recipe
came directly from Ireland via the Irish Rovers more than 10 years ago.
2 LB ground beef, lean
1 cup onion, diced
1 cup carrots, diced
1 cup celery, diced
1 1/2 cup corn, fresh or frozen
2 garlic cloves, minced
salt to taste
pepper to taste
1/2 Ts nutmeg
1 cup beef broth
2 TB Butter; mixed with 2 TB flour
2 LB Potatoes, cooked and mashed
butter
1. Cook ground beef in frying pan until brown.
2. Add onion, carrots, celery, garlic, salt, pepper and nutmeg.
3. Lower heat and cook for 10 minutes or until vegetables are wilted.
4. Add beef broth.
5. Bring to a boil.
6. Stir in enough of the butter/flour roux to make a thick gravy
to bind the filling.
7. Pour into large shallow baking pan, the filling should be about 1-1/2 inches deep.
8. Cool.
9. Cover the meat mixture in the pan with the corn.
10.Top with the hot mashed potatoes.
11.Smooth potatoes evenly.
12.Brush surface with butter.
13.Bake at F 325 for 35-40 minutes.
Irish Chicken and Dumplings
2 (10.75 ounce) cans condensed cream of chicken soup
3 cups water
1 cup chopped celery
2 onions, quartered
1 teaspoon salt
1/2 teaspoon poultry seasoning
1/2 teaspoon ground black pepper
4 boneless chicken breast halves
5 carrots, sliced
1 (10 ounce) package frozen green peas
4 potatoes, quartered
3 cups baking mix
1 1/3 cups milk
1. In large, heavy pot, combine soup, water, chicken, celery, onion, salt, poultry seasoning, and pepper.
2. Cover.
3. Cook over low heat about 1 1/2 hours.
4. Add potatoes and carrots.
5. Cover.
6. Cook another 30 minutes.
7. Remove chicken from pot.
8. Shred it.
9. Return to pot.
10.Add peas.
11.Cook only 5 minutes longer.
12.Add dumplings.
To make dumplings
1. Mix baking mix and milk until a soft dough forms.
2. Drop by tablespoonfuls onto BOILING stew.
3. Simmer covered for 10 minutes.
4. Uncover and simmer an additional 10 minutes.
Makes 4 -6 servings
Irish Hot Pot
6 medium potatoes
peeled and sliced thin
2 medium onions sliced thin
3 carrots scraped and sliced thin
1/4 c Cooked rice not instant
1 can (14.5-oz) peas with liquid
1 package (20-oz) sausage links/ ground chuck browned
1 can (15-oz) condensed cream of tomato soup diluted with a
soup can of water
salt and white pepper to taste
1. In a buttered, 4 quart casserole layer the potatoes, onions and carrots.
2. Season each layer as you go with salt and pepper.
3. Sprinkle with rice.
4. Add the peas with their liquid.
5. Top with the meat.
6. Pour the diluted soup over all.
7. Bake, covered, in a 375 degree oven for 1 hour.
8. Remove cover.
9. Turn sausages.
10.Bake an additional hour, uncovered.
Scallop Pie (Irish)
8 large scallops*
1 1/4 cups milk
2 salt and pepper
2 tablespoons butter
1 tablespoon flour
1/2 pound mushrooms, sliced
4 tablespoons medium
sweet white wine
1 pound fresh mashed potatoes
1. Clean the scallops.
2. Cut in half.
3. Simmer in the milk for 15 minutes.
4. Strain, reserving the liquid.
5. Heat 1 tablespoon of the butter.
6. Stir in the flour.
7. Cook for about a minute, stirring.
8. Add the milk gradually, stirring all the time to avoid lumps.
9. Season with salt and pepper.
10.Add the sliced mushrooms.
11.Simmer for about 10 minutes longer.
12.Add the sherry or wine.
13.Add the scallops.
14.When hot, transfer to an ovenproof dish.
15.Cover with mashed potatoes, making sure they cover the fish right to the edges.
16.Dot with the remaining butter.
17.Bake in a moderate oven, F 350, for 20-30 minutes, or until the top is turning brown.
* Or 4 scallops and an equal amount of any white fish. Or more scallops, if you like.
Bubble and Squeak Irish Style
5 medium potatoes; boiled, peeled and diced
1/2 pound Bacon
1 head cabbage — cut 1/4″ slice
1/2 cup water
salt to taste
extra water
1. In large iron skillet brown bacon.
2. Remove about 20 minutes.
6. Add potatoes cabbage along with the bacon.
7. Salt to taste.
8. Cook another 10 minutes.
Note: Extra water may be added while cabbage is cooking, but during last few minutes let mixture brown.
Irish Log
3/4 cup sifted cake flour
1/2 Ts baking powder
1/2 Ts salt
5 eggs
3/4 cup sugar
2 TB sugar
2 1/2 squares unsweetened chocolate
1/4 cup cold water
1/4 Ts Soda
1 cup confectioners sugar
Frosting
1 package Dream Whip
1/2 cup cold milk
1/2 Ts mint or peppermint flavoring
2 dashes green food coloring
1. Sift flour, baking powder and salt together.
2. Beat eggs until thick and light.
3. Beat in 3/4 cup sugar gradually.
4. Add flour mixture all at once.
5. Blend gently.
6. Melt chocolate.
7. Stir in the water, soda and the remaining sugar until smooth.
8. Add to the batter quickly.
9. Pour into greased waxed paper-lined 15×10″ jelly roll pan.
10.Bake for 18 to 20 minutes at 350~.
11.Invert the cake on a towel.
12.Sprinkled with confectioners sugar.
13.Remove paper.
14.Trim cake edges.
15.Roll towel and cake.
16.Cool for 30 minutes.
17.Beat Dream Whip with milk and mint flavoring until stiff peaks form.
18.Beat in food coloring.
19.Unroll cake, discarding towel
20.Spread cake with Dream Whip.
21.Roll cake again.
22.Frost with Dream Whip.
23.Chill until ready to serve
Irish Cream Truffle Fudge
3 cups semisweet chocolate chips
1 cup white chocolate chips
1/4 cup butter
3 cups confectioners’ sugar
1 cup Irish cream liqueur
1 1/2 cups chopped nuts
1 cup semisweet chocolate chips
1/2 cup white chocolate chips
4 tablespoons Irish cream liqueur
2 tablespoons butter
1. Butter a 8×8 inch pan.
2. In the top half of a double boiler melt the 3 cups semisweet chocolate chips, 1 cup white chocolate chips and 1/4 cup butter until soft enough to stir.
3. Stir in the confectioner’s sugar and Irish cream until mixture is smooth. 4. Stir in nuts.
4. Place mixture in the prepared pan.
5. Lay a sheet of plastic wrap over top.
6. Press and smooth top down.
7. In the top half of a double boiler melt remaining chocolates until soft.
8. Remove from heat.
9. With a fork beat in the butter and Irish cream until smooth.
10.Spread topping over cooled fudge with a knife. If a smooth top is important place plastic wrap over the top.
11.Refrigerate until firm, 1 to 2 hours at least.
Makes 24 pieces
Note: This fudge can be easily frozen!
Holidays & Themes ®
©Copyright 2001
Blarney Stone-KISSed Cookies
Can’t make it to Ireland to kiss the real Blarney Stone? Then offer these wonderful Blarney Stone-KISSed Cookies as a sweet substitute. Drizzled with green glaze to add a festive touch.
Ingredients
- 1 cup (2 sticks) butter or margarine, softened
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1-3/4 cups all-purpose flour
- 1/2 cup HERSHEY’S Cocoa
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- QUICK COOKIE GLAZE (recipe follows)
- HERSHEY’S KISSES Brand Milk Chocolates or HERSHEY’S HUGS Brand Chocolates
Directions
1. Beat butter, sugar, egg and vanilla in large bowl until well blended. Stir together flour, cocoa, baking powder and salt; gradually add to butter mixture, beating until well blended Divide dough in half; place each half on separate sheet of wax paper.
2. Shape each half into log with squared sides, about 7 inches long and 2-1/4 inches wide. Wrap each log in wax paper or plastic wrap. Refrigerate until firm, at least 8 hours.
3. Heat oven to 325°F. Cut logs into 3/8-inch thick slices. Place onto ungreased cookie sheet.
4. Bake 15 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Remove wrappers from chocolate pieces.
5. Prepare QUICK COOKIE GLAZE; drizzle cookies. Immediately place a chocolate piece on each cookie. About 3 dozen cookies.
QUICK COOKIE GLAZE: Stir together 3/4 cup powdered sugar, 3 to 4 teaspoons milk, 1/4 teaspoon vanilla extract and 3 or 4 drops green food color, if desired, in small bowl until of drizzling consistency.
Garlic-Cauliflower Stir-Fry
Serves 8
3 T. butter or margarine
1 large head cauliflower (about 3 lb.),
broken into florets
2 garlic cloves, minced
1 T. minced fresh parsley or
1 tsp. dried parsley flakes
1 1/2 tsp. lemon-pepper seasoning
In a skillet over medium heat, melt butter. Add cauliflower and garlic. Sprinkle with parsley and lemon pepper. Cook and stir for 12-15 minutes or until lightly browned and tender.
GLAZED CORN BEEF WITH LENTILS
Ingredients
4 pounds corned beef brisket
1 large onion
1 large carrot
1 stalk celery
2 cloves garlic
1 tablespoon pickling spice
1/4 cup packed brown sugar
1/2 teaspoon ground ginger
3 tablespoons Dijon-style prepared mustard
1/4 cup honey
1/4 cup red chile sauce
2 cups dry lentils
1 tablespoon chopped fresh parsley
Directions
1. Tie pickling spice in a square of cheesecloth. In a large stew pot, combine water, brisket, whole vegetables, garlic, and pickling spices. Bring to a boil, reduce heat, and simmer for 3 hours.
2. Place a cooking rack in a shallow baking dish or pan. Remove brisket from cooking liquid, and place fat side up on rack. Reserve cooking liquid. Mix together brown sugar, ginger, mustard, and honey. Spoon glaze over meat.
3. Bake, uncovered, in a preheated oven at 350 degrees F (175 degrees C) for 30 to 40 minutes.
4. Meanwhile, prepare the lentils. In a medium saucepan, combine 3 cups cooking liquid from the brisket, and chili sauce. Bring to a boil. Add lentils, return to a boil, and reduce heat to simmer. Continue cooking for 30 to 40 minutes, or until lentils are tender. Sprinkle with parsley, and serve with brisket.
Crockpot Shredded Beef Sandwiches
Serves 12
1 (3 lb.) boneless beef roast
1 medium onion, chopped
1/3 C. vinegar
3 bay leaves
1/2 tsp. salt (optional)
1/4 tsp. ground cloves
1/8 tsp. garlic powder
12 hamburger buns, split
Cut roast in half; place in a crockpot Combine next 5 ingredients;
pour over roast. Cover and cook on low heat for 10 to 12 hours or
until meat is very tender.
Discard bay leaves. Remove meat and shred with a fork.
Serve on buns.
Crock Pot Short Ribs
4 lbs. beef short ribs, trimmed of fat
dash of salt
dash of black pepper
2 med. onions, sliced or chopped
2 tsp. beef bouillon powder
1/2 tsp. liquid gravy browner
1-1/2 cups warm water
Salt and pepper the short ribs to taste. Slice onion and lay in the
bottom of 5 qt. crock pot. Arrange ribs on top of onions. Stir
bouillon powder and gravy browner into warm water. Pour over ribs.
Cover. Cook on LOW for 7-9 hrs. or on HIGH for 3-1/2 to 4 1/2 hrs.
Serves 8
Crock Pot Southwestern Swiss Steak
2 tsp. oil
1-1/2 lbs. boneless beef top round steak, trimmed of fat, cut into 5
pcs.
1/8 tsp. Salt
1/8 tsp. Pepper
1 med. onion, halved lengthwise, sliced
1/2 med. green bell pepper, cut into bite-size strips
1 (10 3/4 oz.) can condensed cream of mushroom soup
3/4 cup thick and chunky salsa
Salt and pepper steak and brown in a skillet. Transfer steak to a 4-6
qt. crock pot. Top with onion and bell pepper. In same skillet,
combine soup and salsa; mix well. Pour over vegetables and steak.
Cover; cook on LOW for 8-10 hrs.
Makes 5 servings
Remove steak pieces from crock pot; place on serving platter. Stir
sauce well and serve with steak.
Surprise Cupcakes
8 ounces cream cheese, softened
1/3 cup granulated sugar
1 egg
1 (16 ounce) package semisweet chocolate chips
1 (18.25 ounce) box chocolate cake mix
Cream sugar and cream cheese together. Beat in egg Stir in chocolate chips; set aside.
Prepare cake mix according to directions on box. Place paper baking cups into a muffin tin. Fill paper bake cups 2/3 full. Drop one rounded teaspoon of cheese mixture into each cup. Bake according to directions on cake mix box.
Top 10 Signs You Were Too Old To Trick or Treat
10. You got winded from knocking on the door.
9. You had to have another kid chew the candy for you.
8. You asked for high fiber candy only.
7. When someone dropped a candy bar in your bag, you lost your balance and fell over.
6. People said, “Great Boris Karloff Mask.” and you weren’t even wearing a mask.
5. When the door opened you yelled, “Trick or..! …” and couldn’t remember the rest.
4. By the end of the night, you had a bag full of restraining orders.
3. You had to carefully choose a costume that wouldn’t dislodge your hairpiece.
2. You were the only Power Ranger in the neighborhood with a walker.
1. You had to keep having to go home to pee.