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March 10, 2013
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St. Patrick's Day Punch

1 qt. lime sherbet
1 qt. ginger ale

Blend ingredients well. Use blender or electric mixer. Serve immediately. Double amount for larger quantities. Very refreshing and a pretty pale green color.
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Green Punch

2 liter bottle ginger ale
46 oz. can pineapple juice
1 pkg. green lime Kool-Aid
1/2 c. sugar

Mix all ingredients in gallon-size container. It will bubble over if you mix it too fast.
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Corned Beef and Cabbage Dinner

1 (14-1/2 oz.) can ready to serve vegetable broth
2 cloves garlic, sliced
1/2 tsp. caraway seed
1/4 tsp. coarse ground pepper
1 small head cabbage, cut lengthwise into 8 wedges (about 1-1/2 lb.)
1-1/2 c. baby carrots (about 1/2 lb.)
3/4 lb. deli corned beef, sliced 1/8-inch thick

In a large saucepan, combine broth, garlic, caraway seed and pepper; heat to a boil. Add cabbage and carrots. Reduce heat to medium-low. Cover and simmer 15 to 17 minutes or until vegetables are tender. Place corned beef over vegetables in pan. Cover and remove from heat. Let stand 5 minutes or until corned beef is heated through. Arrange corned beef and vegetables on large serving platter; spoon remaining cooking liquid over top.
Makes 4 servings.
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St. Patrick's Day Potatoes and Cabbage

1-1/2 lb. peeled and quartered white potatoes
3 to 4 c. shredded cabbage
2 green onions, sliced lengthwise and crosswise into shreds
salt and pepper

Boil the potatoes in salt water until tender. Blanch the cabbage in boiling salted water for 2 to 3 minutes and drain. Mash the potatoes until fluffy. Beat in enough milk to make them smooth. Place pan over low heat. Add cabbage and green onions. Add salt and pepper and serve very hot.
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Irish Stew

1 lb. lamb stew meat or beef
1 lb. small red potatoes (unpeeled)
3 large carrots
2 3/4 c. beef broth
1/4 c. tomato paste
3 cloves garlic, minced or crushed through a press
1 bay leaf
1/4 tsp. pepper
1 c. frozen pearl onions
2 Tbsp. cornstarch

If lamb or beef is in large chunks, cut into bite size pieces. Quarter the potatoes. Cut the carrots into 2-inch sections. In large saucepan, combine 2 1/2 cups of the broth, the tomato paste, garlic, bay leaf and pepper. Add the pearl onions; bring the mixture to a boil over medium-high heat. Add lamb or beef, potatoes and carrots; return to a boil. Reduce the heat to medium-low; cover and simmer until the vegetables are tender, about 20 minutes.

In a small bowl, combine remaining 1/4 cup broth with the cornstarch. Increase heat under the stew to medium-high; return to a boil. Stir in the cornstarch mixture and peas; cook, stirring constantly, until the stew thickens, about 1 minute. Remove the bay leaf and serve.
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Irish Potato Soup

1/2 c. margarine
1/2 c. chopped onion
5 medium potatoes, chopped
1 1/2 c. water
1 tsp. salt
2 c. hot milk
1/2 c. cold milk
1 egg yolk, beaten
pinch of cayenne pepper
2 Tbsp. chopped parsley

Saute onions in butter and add potatoes, water and salt. Cook until potatoes are tender. Either mash or put in blender with the hot milk. Slowly blend into mixture the cold milk and beaten yolk. Add pepper and parsley. Do not boil. Serve with sharp Cheddar cheese, grated.
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St. Patrick's Day Brownies

1 brownie mix (without nuts)
2 c. confectioners sugar
1/2 c. butter
1 Tbsp. water
1/2 tsp. mint extract
3 gtts. green food coloring
6 Tbsp. butter
1 c. chocolate chips

Bake brownie mix as directed in 13 x 9-inch pan. Beat confectioners sugar, 1/2 cup butter, water, mint extract and green food coloring until smooth. Spread this over cooled brownies in pan. Mix 6 tablespoons butter with chocolate chips. Melt in microwave. Stir frequently until smooth. Pour evenly over frosting layer on brownies. Let cool overnight for best cutting results.
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Chocolate Potato Cake for St. Patrick's Day

4 sq. chocolate
1 c. mashed Irish potatoes
4 eggs
1 c. butter
2 c. sugar
1/2 c. milk
2 1/2 c. flour
4 tsp. baking powder
1 tsp. vanilla
1 c. chopped nut meats

Beat butter and sugar together until creamy, then add mashed potatoes, melted chocolate, egg yolks (beaten), milk, flour, baking powder, vanilla, nuts and whites of eggs, beaten stiffly. Mix carefully and bake in a moderate oven (350°)
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St. Patrick's Day Cake

2 pkg. pistachio pudding mix
1 pkg. white cake mix
1/2 c. water
1/2 c. milk
1/2 c. vegetable oil
5 eggs

Mix together and bake in greased and floured angel food pan at 350° for 60 minutes.

1 pkg. pistachio instant pudding mix
1 pkg. Dream Whip
1 1/2 c. milk

Beat at least 5 minutes. Spread on cooled cake.
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St. Patrick's Day Dessert

3 oz. lime jello
2 tsp. creme de menthe
1 c. hot water
1 c. whipping cream or Cool Whip
1 can sweetened condensed milk
4 c. mini marshmallows
8 oz. drained crushed pineapple

Prepare graham cracker crust and chill. Dissolve lime jello, creme de menthe and hot water. Add remaining ingredients. Chill.
Makes 4-6 Servings
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St. Patrick's Day Pie

1 Pet-Ritz regular or deep dish pie crust, baked according to pkg. directions for empty crust
1 box (about 3 oz.) instant pistachio pudding mix
1 c. Pet evaporated milk
1 (8 oz.) container frozen whipped topping, thawed and divided (12 oz. for deep dish)

In medium bowl, whisk together pudding mix and evaporated milk. Stir in 1 cup whipped topping. Pour into baked pie crust.

Top with remaining whipped topping. Refrigerate at least 1 hour before serving. Makes 6 to 8 servings.
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Irish Bread

3 c. flour
1 c. sugar
3 tsp. baking powder
1 1/2 c. milk
1 1/2 Tbsp. white vinegar
1 tsp. salt
4 Tbsp. oil
2 eggs
caraway seed

Preheat oven to 350°. Beat all ingredients on medium speed for 3 minutes. Pour into a greased loaf pan. Bake 45 to 60 minutes. Cool; cover with foil until ready to serve.
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St. Patrick's Day Irish Oatmeal Bread

3 c. sifted flour
1-1/4 c. rolled oats
1-1/2 Tbsp. baking powder
1 tsp. salt
1 egg
1/4 c. honey
1-1/2 c. milk

Preheat oven to 350°. Grease 9 x 5-inch loaf pan. In large bowl, mix flour, oats, baking powder and salt. In medium bowl, beat egg, honey and milk with rotary beater. Pour egg mixture into oat mixture, stirring just until moistened. Spread batter in pan. Bake 1 hour and 15 minutes, until crusty and cake tester comes out clean. Turn loaf out on wire rack. Brush top with melted butter.

This is especially good cut into thick slices and toasted.
Makes 1 loaf
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Irish Soda Muffins

3-3/4 c. all-purpose flour
1 tsp. salt
3 tsp. baking powder
1 tsp. soda
1/4 c. sugar
1/8 tsp. cinnamon
4 Tbsp. butter or oleo
1 c. raisins
1 egg
1-3/4 c. buttermilk

Dry half a pound of good brown sugar, pound it, mix it with two pounds of flour and sift it. Add 2 spoonfuls of yeast and as much new milk as will make it like bread. When well risen, knead in half a pound of butter, make it in cakes the size of half
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St. Patrick's Day Salad

1 pkg. lime gelatin
1 c. white sweet cherries
1 c. red sweet cherries
1 to 2 c. cottage cheese

Prepare gelatin as directed on box. Arrange pitted cherries in mold and pour 1/2 of gelatin on top. Chill until firm and add remaining gelatin. Serve on lettuce leaves with dressing and cottage cheese.
Makes 4 servings
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I have a couple old Foley Aluminum 9x13 baking ( cake) pans. They have become dingy looking over the years.

Does anyone have a suggestion for brightening up these great old pans ?

This is for Vickie in Texas. She can visit the web site here https://www.johnsonville.com
for more recipes.

Apple Sausage and Rice Casserole

1 box rice mix, Garden Vegetable or Chicken flavored
1 package (12 ounce) JOHNSONVILLE® Apple Chicken Sausage , cut into 1/2 inch slices
2 cups frozen vegetable mix
Salt and pepper

Prepare the rice according to the instructions.
Ten minutes before it is done, stir in the Johnsonville® Apple Chicken Sausage and the frozen vegetables. Continue to cook partially covered until finished. Re-season lightly with salt and pepper to taste.

Spoon on dinner plates, serving crusty bread on the side.
Bren in North Louisiana
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Vickie in TX, for the
Cajun sausage, jambalya comes to mind.

For the apple wood smoked sausage, you might make a pot of beans and add the sausage in slices. Serve with a pan of corn bread.
grannym IL

For the lady who purchased the
Cajun Chicken Sausage and Apple Chicken Sausage, treat them as you would any sausage in a recipe. The are good cooked with spaghetti or sausage and peppers. I liked them just pan fried for breakfast or pan fried and put in a roll with spaghetti sauce for a sausage sandwich.
Abby in Atlanta

Smothered Chicken

2 tablespoons vegetable oil
3 to 3-1/2 pounds broiler chicken (cut into 8 pieces)
Salt and freshly ground black pepper
1 clove minced garlic
1/2 medium onion, thinly sliced (about 3/4 cup)
3 green onions cut into 1-inch pieces
3/4 cup all purpose flour
1/3 cup soy sauce
2 to 3-1/2 cups hot chicken broth

Clean chicken by rinsing under cold running water. Pat chicken pieces dry with paper towels. Season your chicken by lightly sprinkling each piece with salt and pepper. Set aside.

In a large deep skillet heat vegetable oil over low heat until hot, about 4 to 5 minutes. Place chicken in hot vegetable oil and over medium low heat, fry chicken until golden brown turning frequently. Remove chicken from skillet.

Next add vegetables consisting of garlic, yellow and green onions to skillet, cook and stir until thoroughly browned. Remove skillet from heat.

In a medium bowl, combine flour, soy sauce and chicken broth. Using a wire whisk stir until flour mixture is smooth.

Return skillet with vegetables to stove and add flour mixture. Over medium heat, cook and stir with wire whisk until gravy begins to boil and thicken. If necessary add more broth if gravy is too thick.

Return browned chicken to skillet, reduce heat to low, cover skillet with lid and simmer for 35-40 minutes, stirring gravy and turning chicken until done.

As a serving suggestion, serve your smothered chicken over a bed of white rice with vegetable medley and corn bread.
Bren in North Louisiana
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Creamed Corn

2 packages (20 ounces) frozen kernel corn
8 ounces (1/2 pt) whipping cream
8 ounces(1/2 pt) Homogenized milk
1 teaspoon salt
1/4 teaspoon Accent
6 teaspoons sugar
pinch white or cayenne pepper
2 tablespoons melted butter
2 tablespoons flour

Combine all ingredients except last two in a pot and bring to a boil. Simmer 5 minutes. Blend butter with flour; add to the corn, mix well and remove from heat.

Variation: Put finished corn in heat-proof casserole, sprinkle with Parmesan cheese and place under a broiler until evenly browned.
Bren in North Louisiana
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Smothered Steaks

2 pounds beef round steak--cut in 4 or 6 serving pieces
1 teaspoon salt
1 teaspoon coarse ground black pepper
1/2 teaspoon garlic salt
1/4 to 1/2 cup flour
Vegetable oil
1 large sweet red onion--sliced
1 cup water
2 to 3 dashes of Tabasco Sauce
1 teaspoon Worcestershire sauce

Preheat oven to 300F. Sprinkle each piece of meat with salt, pepper, and garlic salt; dredge lightly with flour. Using a cleaver or the flat side of a heavy knife, pound in seasoning and flour.

Fill a heavy frying pan with vegetable oil to a depth of about 1 inch. Heat to almost smoking point. Add meat and brown each piece quickly on both sides. Transfer meat to a shallow baking dish. Add onion slices and 1/2 the cup of water to the frying pan. Reduce to very low, cover pan, and cook for about 10 minutes.

Add Tabasco sauce, Worcestershire sauce, and remaining water, stir to blend and pour over meat in baking dish. Cover dish and bake for 1 hour, turning meat occasionally. Serve with freshly cooked, very hot white rice.
Makes 4 to 6 servings.
Bren in North Louisiana
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Here's another good Splenda recipe

Stovetop Maple Sugar Baked Beans

1 teaspoon canola oil
1 small onion, finely chopped
1/2 cup tomato sauce
1/4 cup sugar free maple syrup
1/4 cup Splenda granular
1 teaspoon molasses
2 teaspoons yellow mustard
1 teaspoon apple cider vinegar
4-5 drops liquid smoke
2 = 15 oz cans pinto beans (or any bean or beans you choose)
drained and rinsed

In a large saucepan heat oil and onion, saute 3-4 minutes until softened slightly
Add remaining ingredients and stir well. Simmer on low for 30 minutes.
Serves 6
Each serving calories=145
Judy in Montana
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Here are several Slenda recipes

Homemade Hot Chocolate mix

1 cup nonfat dry milk powder
1/2 cup nondairy dry creamer
2/3 cup Dutch-process cocoa powder
2/3 cup splenda granular

Thoroughly mix all ingredients together. place into artight container. To serve, Sir 3 tablespoons dry mix into 6 oz. VERY hot water stir well.
Judy in Montana
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Mixed Berry Crisp

2 16 oz. bags frozen mixed berries, thaw slightly
3/4 cup Splenda granular
3/4 teaspoon cinnamon
1 1/2 tablespoons cornstarch

3/4 cup old fashioned rolled oats (not instant)
3/4 cup Splenda granular
3/4 teaspoon cinnamon
1 tablespoon butter/margarine
1 egg white

Preheat oven 350 degrees. Set aside a 9x13 inch pan. I lg bowl tosss berries with Splenda and cornstarch. In a small bowl cut butter, Splenda and ,cinnamon
into oats. Gently stir in egg white, sprinkle mix over the berries. Bake for 30 minutes or until bubbling.
Serves 8 Calories per serving =135
Judy from Montana
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Was watching a show on the PBS station. When reading food labels here's the way if you do not already know how to figure out how much sugar you are eating. The carbs (most of them) turn into sugar within our body, some slowly some very fast. The fast ones seem to be the '" white flour, potatoes. pasta abs rices". Look at the label if it reads carbs = 26g
look at the fiber=1g
subtract the fiber from the total carbs the divide by 5
25 now divide by 5 = 5 tsp

This will give you how many teaspoons of sugar that those carbswill turn into your body. So this product would put 5 teaspoons into the body. It really makes you think how much sugar our systems have in it. The presenter was a Ms. Watson cannot remember her first name. I usually do not listen to those shows but this one caught my attention. It was on saving your heart and correcting chronic health problems.
Hope this helps!
Judy in Montana

Here is a recipes for quick week night sloppy joes.

Sloppy Joes

1/3 cup red onions finely chopped
1 Lb of meat, (ground beef, chicken, or turkey)
1/2 cup ketcup
2T mustard
2T vinager (apple cider, red wine or plain)
2T sugar
2 T worchester sauce

Saute onions in pan with EVOO. Remove from pan. Cook meat through and drain off fat. Add the onions back to pan and the remaining ingred. Cook for about 5 min on med. stiring until flavors are combined. Serve on toasted hamburgers rolls with melted cheese if desired.
Terry, Hilton, NY
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Overnight French Toast

12 (3/4-inch-thick) slices French or challah bread
6 eggs
1 1/4 cups milk
1/4 cup half-and-half
1/4 cup sugar
2 Tbsp maple syrup, plus more for topping
1 1/2 tsp vanilla extract
1/4 tsp salt
Confectioners' sugar
Fresh fruit

Arrange bread in a buttered 9-by-13-inch baking dish.

In a large bowl, beat eggs, milk, half-and-half, sugar, maple syrup, vanilla extract, and salt. Pour over bread. Refrigerate, covered, overnight. Turn slices over once or twice to be sure they're evenly coated with egg mixture.

In the morning, bake in a preheated oven at 400°F for 15 minutes. Turn over and bake for 20 minutes more or until golden brown.

Pop under broiler to brown, if desired. Dust with confectioners' sugar. Serve with fresh fruit or maple syrup.
Serves: 6.
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