Welcome to the middle of the week! Hope your weather is finally cooperating and you’re enjoying some lovely Spring-like weather; here is supposed to get up to SEVENTY degrees today! Hard to imagine, but very happily received. It’s hovering in the mid-40’s right now, clear and sunny so we just ‘might’ get that nice, hot temp! (With such a mild winter and such a quick Spring, almost makes me worry about how hot it’s going to get when summer comes – but I’ll leave that worry to when and if it comes).

Yesterday turned out to be a good day (after the crazy start with the gear shift problem). Last night was Knit Night and we had 11 ladies come; I can never tell how many to set up tables for – one week we’re rather thin, the next I’m scrambling for more tables & chairs (can’t complain). Last night was a rather mellow night, the ladies were quietly working on their projects and discussing all manner of gardening: ordering/planting seeds, the best methods for growing sprouts, and canning. Since I’m NO gardener, I just sit and listen, content to hear others who are eager to share their ideas & tips, knowing it brings them happiness (and glad I’m NOT the one doing all that work!). My parents & grandmother would be really upset with me if they knew I never inherited their skills in that area (they are all deceased). My Grandmother started (back in the 40’s) the “Dirt Gardener’s Club of Pontiac” and was well known for her expertise in all manner of gardening, canning, and exotic plants/bushes/trees and their upkeep. My parents used to have a large garden every year – I well remember picking huge tomatoes,corn & other vegetables, or in the fall, watching my father dig up potatoes. Just not my skills, sorry.

It’s now Wednesday – another Music/Birthdays night for my special needs group; it’s their favorite night as we sing lots of songs they love (Christian hymns & some fun songs) then celebrate the birthdays of the people in our group for that month. I think there’s something like 7 this month; we buy a big sheet cake, take photos of the birthday people with the cake, sing Happy Birthday, then everyone gets cake – lots of fun.

Speaking of food-here’s some Irish recipes for St. Paddy’s Day – here ya go!

==============

 ——————————-
Grandma’s Creamed Green Beans

1 T. melted butter
1 T. flour
salt & pepper, to taste
1 C. milk
3 C. green beans, fresh,
frozen or drained canned

NOTE: If using fresh green beans,
cook in a small amount of boiling

water long enough to bring them to
tender-crisp stage. Drain & use
as other beans in recipe.
In a saucepan over medium heat,
combine butter, flour, salt &
pepper. Whisk in milk & cook,
stirring constantly until
thickened. (this makes a white
sauce). Place beans in a casserole
dish; pour sauce over beans.
Bake 20-25 minutes, serve hot.
Serves 6.
(recipe: Kathie-justapinch.com)
—————-
Corned Beef Casserole

1 1/2 C. elbow macaroni
1 (12 oz) can canned corned beef
1/4 lb. Velveeta cheese, cubed
1/2 C. diced onion
1 can cream of chicken soup
1 C. milk
1/2 C. buttered breadcrumbs

Preheat oven 375 degrees F.
Cool elbow macaroni according
to pkg. directions to al dente-
drain. In large bowl, crumble
corned beef; combine cheese,
onion, soup & milk; add corned
beef. Lightly toss cooked
macaroni with meat & cheese
mixture; pour into a buttered
2 quart casserole dish. Top
with buttered breadcrumbs, if
desired. Bake 1 hour until top
is golden brown and cheese
is bubbly.
(recipe: Peggy Sue-justapinch.com)
————

Apple Tart Cake

3 C. sugar
8 T. flour
5 tsp. baking powder
1/2 tsp. salt
4 eggs
2 C. chopped pecans
2 C. finely chopped tart
apples
2 tsp. vanilla extract

Preheat oven 350 degrees F.
Mix sugar, flour, baking
powder & salt; set aside.
Beat eggs until lemon
colored. Add eggs, pecans,
apples & vanilla to dry
ingredients; mix well.
Pour batter into greased
9 X 12 loaf pan. Bake 45
minutes. NOTE:
Cake rises, then falls;
makes it’s own crust.
Serves 8-12
(recipe: Susan/via
Old Fashioned Living)
——————-
Reuben Casserole
crockpot
(appetizer or main dish)
3 (6 oz, ea) pkgs. corn beef
or ham, chopped
24 oz. Swiss cheese
1 pint Russian dressing
1 (32 oz) pkg. sauerkraut,
rinsed & drained
1 loaf rye bread
(Party size for appetizer-
or regular for main meal)

Place all ingredients
(except bread) in crockpot;

cook 1 1/2 – 2 hours on high,
or until cheese is melted.
Spread on bread & serve.
(recipe: Lucille-justapinch.com)

————————–

Bailey’s Irish Coffee Cream Fudge

3/4 C. margarine or butter
3 C. sugar
1/2 – 3/4 C. evaporated milk
1/3 C. Bailey’s Irish Cream
1 T. instant coffee crystals
7 oz. jar marshmallow cream

1 pkg. vanilla morsels or butter-
scotch chips
1 tsp. vanilla extract

Line an 8″ x 8″ pan with foil.
In small bowl, combine Bailey’s

 & coffee crystals. Microwave on high
10 seconds or until melted and
dissolved. In medium saucepan over
medium heat, melt butter, evap. milk,
sugar & marshmallow cream. Slowly
add Bailey’s coffee mixture; stir well.
Boil 5 minutes. Remove from heat &
stir in chips & vanilla extract. Stir for
approximately 3-4 minutes until
smooth. Pour into foil lined pan;
chill to set, cut into pieces.
(recipe: Heather-justapinch.com)
—————–
Irish Potato Soup

1/2 C. unsalted butter
1 medium onion, thinly sliced
3 leeks, sliced
3 large baking potatoes, peeled &
cut into 1/4″ thick slices
3 (14.5 oz) cans chicken broth
1 tsp. salt
1/4 tsp. pepper
Toppings: shredded Cheddar cheese,
crumbled cooked bacon, chopped
fresh chives

Melt butter in large saucepan over low
heat; stir in onion & leeks. Cover &
cook 20  minutes. Stir in potato; cover
& cook 15  minutes. Stir in broth, salt
& pepper; bring to a boil. Reduce heat,
simmer 30 minutes or until potato is
tender. Remove from heat, cool
slightly. Process soup in batches in
a blender until smooth, stopping to
scrape down sides; return to saucepan
& cook over medium heat until
thoroughly heated. Serve with
toppings. Makes 11 Cups.
(recipe: RDJ 03/12/12)

————————–

Country Salisbury Steak

1 1/2 lb. extra lean ground beef
1 (6 oz) pkg. stuffing mix (chicken)
1 1/2 C. water, divided
3/4 C. chopped onions
1 (8 oz) pkg. fresh mushrooms,
sliced
1/2 C. barbecue sauce

Preheat oven 375 degrees F.
Mix meat, stuffing mix, 1 1/4
C. water & onions until blended.
Shape into 6 oval patties and
place in 15 x 10 pan. Bake 25
minutes or until done. Cook
mushrooms in large non-
stick skillet on medium-
high heat 5 minutes or until
tender, stirring occasionally.
Stir in barbecue sauce &
remaining water; simmer on
low 1-2 minutes or until
heated through. Serve meat
patties topped with sauce.
Serves 6
(recipes: kraftfoods.com)
——————
Corned Beef Brisket w/Cabbage

3 lb. corned beef brisket
1 small onion, chopped
2 cloves garlic, minced
2 bay leaves
1 C. maple pancake syrup
1/2 C. yellow mustard
1 T. prepared horseradish
1 head cabbage, cut into wedges

Place meat in large saucepan; top
with onions, garlic & bay leaves.
Add enough water to cover all
ingredients; cover with lid.
Bring to boil; simmer on medium-
low 1 hour. Drain, reserving meat
in pan. Remove & discard bay
leaves. Add enough fresh water to
saucepan to cover meat; cover with

lid. Bring to boil; simmer on medium-
low heat 2-3 hours or until meat is
tender.
Preheat oven 350 degrees F.
Remove meat from pan, reserving
liquid. Place meat in shallow baking

pan. Mix syrup, mustard & horseradish;

spoon half over meat. Reserve remaining
syrup mixture for brushing on cooked
meat. Bake 20 minutes, brushing
frequently with remaining syrup
mixture. Meanwhile, add cabbage to
reserved liquid in saucepan; cook
8-10 minutes or until tender. Place
meat on platter; drizzle with pan
drippings. Serve with cabbage.
Serves 12.
TO Double recipe:
Prepare as directed, using a 6 lb.
corned beef brisket & doubling
all ingredients. Serves 24.
(recipe: kraftfoods.com)
———————-
Asparagus & Beef Stir Fry

1/2 C. Kraft Catalina dressing
2 T. soy sauce
1 lb. beef sirloin steak, cut into
thin strips
1 lb. fresh asparagus spears,
trimmed, cut diagonally into
2 inch lengths
1 red pepper, cut into strips
6 green onions, sliced diagonally
2 C. hot, cooked long-grain white
rice

Mix dressing & soy sauce in wok or
large skillet. Add meat; stir fry on
medium-high heat 3 minutes. Add
asparagus & peppers; stir-fry 5
minutes or until meat is done. Top
with onions & serve with rice.
Serves 4.
(recipe: kraftfoods.com)

=======================

As you can see, the spacing on the recipes is a little

crazy, but at least I don’t have to completely re-type

all of them after attempting to ‘cut & paste’, then

having them all display in one big mess of jumbled

paragraphs with no spaces! It’s a start!  Enjoy your

day – hope you have something really exciting to

look forward to! Perhaps just go sit in the sun

for a few minutes – it helps lift your spirits!

Hugs;

Pammie

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