Here are a few recipes I think sound very tasty!
Just in time for St. Patrick's Day and Easter
Irish Breakfast Casserole
Ingredients:
1 pkg Hashbrown Casserole
2 cups water
1 cup shredded cooked corned beef
1 cup shredded white cheddar or swiss
6 large eggs
1/2 cup milk
1/4 cup sour cream
Directions:
In a sauce pan, mix together Hashbrown mix and water. Simmer until potatoes are semi soft and water is absorbed. Let cool.
In a large bowl, beat eggs, milk and sour cream. Stir in cheese, corned beef and the potatoes. Pour into a large greased casserole dish. Sprinkle the top with the cracker packet that comes with the mix. Bake at 350 for 30 minutes or until done in the center.
Serve hot for breakfast or cold with a salad for lunch/dinner.
By: R. Whalen 3/11
1 pkg Hashbrown Casserole
2 cups water
1 cup shredded cooked corned beef
1 cup shredded white cheddar or swiss
6 large eggs
1/2 cup milk
1/4 cup sour cream
Directions:
In a sauce pan, mix together Hashbrown mix and water. Simmer until potatoes are semi soft and water is absorbed. Let cool.
In a large bowl, beat eggs, milk and sour cream. Stir in cheese, corned beef and the potatoes. Pour into a large greased casserole dish. Sprinkle the top with the cracker packet that comes with the mix. Bake at 350 for 30 minutes or until done in the center.
Serve hot for breakfast or cold with a salad for lunch/dinner.
By: R. Whalen 3/11
Irish Breakfast Scones
Ingredients:
1 pkg Scone mix, prepared as directed
2 drops green food coloring
1/4 cup raisins and currants
2 tbls caraway seeds
Directions:
Prepare scone dough as directed, fold in food coloring until incorporated. Stir in the raisins. Form into your scone round as directed on package. Brush the top with melted butter and sprinkle with the caraway seeds before baking. Bake as directed.
By: R. Whalen 3/11
1 pkg Scone mix, prepared as directed
2 drops green food coloring
1/4 cup raisins and currants
2 tbls caraway seeds
Directions:
Prepare scone dough as directed, fold in food coloring until incorporated. Stir in the raisins. Form into your scone round as directed on package. Brush the top with melted butter and sprinkle with the caraway seeds before baking. Bake as directed.
By: R. Whalen 3/11
Irish Soda Bread
Here are some important tips to try that totally effects the way your bread comes out!
1. Sift the mix. Taking the few extra minutes to sift the mix into your mixing bowl makes a difference. Remember that sifted flour and unsifted flour will change the amount of flour slightly, so you will need to adjust your liquid.
2. 12 oz of liquid is equal to 1 1/2 cups. I use room temp ginger ale in my Irish Soda bread. Add about an additional 2 tbls of liquid if you have sifted the flour first.
3. Additional ingredients: I add caraway seeds and raisins in mine. When using raisins, I find that reconstituting them first helps keep them plump and moist. I soaked mine in bourbon for 5 minutes first.. but you can use water or apple juice or extra ginger ale.
4. Traditional Irish Soda bread is round, so I bake mine in a greased round 9 inch cake pan. This reduces the baking time by 10 minutes. 40 minutes at 350 is enough baking time.
1. Sift the mix. Taking the few extra minutes to sift the mix into your mixing bowl makes a difference. Remember that sifted flour and unsifted flour will change the amount of flour slightly, so you will need to adjust your liquid.
2. 12 oz of liquid is equal to 1 1/2 cups. I use room temp ginger ale in my Irish Soda bread. Add about an additional 2 tbls of liquid if you have sifted the flour first.
3. Additional ingredients: I add caraway seeds and raisins in mine. When using raisins, I find that reconstituting them first helps keep them plump and moist. I soaked mine in bourbon for 5 minutes first.. but you can use water or apple juice or extra ginger ale.
4. Traditional Irish Soda bread is round, so I bake mine in a greased round 9 inch cake pan. This reduces the baking time by 10 minutes. 40 minutes at 350 is enough baking time.
By: R. Whalen 3/11
Here are some "Easter Dinner" ideas.
All of these use the Hot Spiced Cider/Wine Mix.
Ham Glaze: Hot Spiced Cider/Wine mix is a great glaze for a ham or pork roast. It can be used several ways. You can put it in a small sauce pan with a few tsp of water or apple juice and melt it down into a syrupy glaze. Pour over your ham the last 10 minutes of baking. You can also mix the Hot Spiced Cider/Wine mix together in a sauce pan with 1/2 cup of peach or apricot preserves and melt down together. Then glaze your ham.
Spiced Cream: Mix together one pkg of Hot Spiced Cider/Wine mix with 1 cup of heavy cream in your mixer with some sugar. Use this as a creamy topping for Spiced Apple Cake or Spice Cake desserts.
Spiced Biscuits: Take your store bought biscuits in a can. Open package and separate the biscuits. Dip one side into the Hot Spiced Cider/Wine mix and bake as directed on biscuit package.
Maple Spice Glazed Carrots: Take 1 pkg of cooked carrots and top with 1/4 cup maple syrup mixed with 2 tbls of Hot Spiced Cider/Wine mix. Toss and bake in oven for 10 min at 350
By: R. Whalen 3/08
For those who like it hot... Deviled Eggs with a Kick
Ingredients:
12 hard cooked eggs
1/2 cup mayonnaise
1/4 bag jalapeno dip
1/4 teaspoon salt
1/4 teaspoon white pepper
Minced fresh cilantro
Cut eggs in half lengthwise and remove yolks to a bowl. Mash yolks and add the mayonnaise, jalapeno dip, salt, and pepper; mix well. Place mayonnaise mixture into a ziploc and cut a corner off the bottom. Pipe mixture into egg whites. Refrigerate until it's time to serve. Sprinkle with cilantro prior to serving.
12 hard cooked eggs
1/2 cup mayonnaise
1/4 bag jalapeno dip
1/4 teaspoon salt
1/4 teaspoon white pepper
Minced fresh cilantro
Cut eggs in half lengthwise and remove yolks to a bowl. Mash yolks and add the mayonnaise, jalapeno dip, salt, and pepper; mix well. Place mayonnaise mixture into a ziploc and cut a corner off the bottom. Pipe mixture into egg whites. Refrigerate until it's time to serve. Sprinkle with cilantro prior to serving.
By: V. Spindle
Creamy Asparagus Risotto
Ingredients:
1/2 pkg Cream of Anything Soup
2 cups cut cooked asparagus
2 cups risotto rice
water or chicken stock
Directions:
Prepare cream of anything soup as directed, by half. Let sit. In another deep sautee pan, add in your risotto rice and enough chicken stock to cover. Simmer on med, constantly stirring. Once the chicken stock is absorbed and rice begins to soften, add in a cup at a time of cream of anything soup and stir until thickened. Add in the asparagus in the last 5 minutes off sautee enough to warm through. Rice should be thick and creamy.
By: R. Whalen 2/11
1/2 pkg Cream of Anything Soup
2 cups cut cooked asparagus
2 cups risotto rice
water or chicken stock
Directions:
Prepare cream of anything soup as directed, by half. Let sit. In another deep sautee pan, add in your risotto rice and enough chicken stock to cover. Simmer on med, constantly stirring. Once the chicken stock is absorbed and rice begins to soften, add in a cup at a time of cream of anything soup and stir until thickened. Add in the asparagus in the last 5 minutes off sautee enough to warm through. Rice should be thick and creamy.
By: R. Whalen 2/11
