Get Your Green On! St. Patrick’s Day Recipes!
Saint Patty’s Dill Dip
Ingredients
- 1/2 cup mayonnaise
1/2 cup sour cream- 1 teaspoon dried dill weed
- 1 teaspoon seasoning salt
- 1/4 teaspoon onion salt
- 1/2 teaspoon Worcestershire sauce
- 1 tablespoon dried minced onion
- 1 tablespoon dried parsley
- 1/2 teaspoon monosodium glutamate (MSG)
- 1/4 teaspoon hot pepper sauce
- 1 large green bell pepper
Directions
- In a medium-size mixing bowl, combine mayonnaise, sour cream, dill weed, seasoning salt, onion salt, Worcestershire sauce, onion flakes, parsley flakes, monosodium glutamate, and hot pepper sauce. Cover and chill for at least 2 hours.
- To serve slice off top of green pepper and gently clean out insides, spoon dip into pepper and sprinkle with dill weed.
Irish-Style Lamb Stew
Ingredients
- 1 pound cubed lamb meat
- 1 large onion, halved and sliced
1 pound baking potatoes, peeled and sliced- 1 carrot, peeled and sliced
- 1 large stalk celery, sliced
- 2 tablespoons chopped fresh parsley
- salt and pepper to taste
- 2 cups beef stock
- 1 tablespoon chopped fresh parsley, for garnish
Directions
- Preheat the oven to 325 degrees F (165 degrees C).
- Layer the lamb meat, onion, potatoes, carrot and celery in an oven proof pot or casserole dish. Season each layer with parsley, salt and pepper as you go. Pour in the beef stock and cover tightly.
- Bake for 1 1/2 to 2 hours in the preheated oven, until vegetables and meat are very tender. Divide into bowls and garnish with additional parsley.
Irish Cream Brownies
Ingredients
- 1 (20 ounce) package brownie mix
- 1/2 cup Irish cream liqueur
1/2 cup vegetable oil- 2 eggs
- 2 teaspoons milk
- 2 tablespoons Irish cream liqueur
- 1 teaspoon brewed coffee
- 1/2 cup butter, softened
- 2 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- 1/2 cup toffee baking bits (such as Heath Bits ‘O Brickle®) (optional)
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking pan.
- Stir together the brownie mix, the 1/2 cup Irish cream liqueur, vegetable oil, and eggs. Spread in the prepared pan.
- Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, about 30 minutes. Remove from oven to cool completely on a wire rack.
- Place the milk, 2 tablespoons Irish cream liqueur, and coffee in a small, microwave safe bowl. Microwave on High until the mixture boils. Set aside to cool completely.
- Beat the butter and confectioners’ sugar with an electric mixer in a bowl until smooth. Add the vanilla extract and the cooled Irish cream mixture, and beat well. Spread evenly over the cooled brownies. Sprinkle evenly with the toffee bits.
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