lucky pockets ogreen
Lucky Pockets oGreen
Serves 6-8.
1 (10 ounce) package frozen chopped spinach
1 (1.4 ounce) package dry vegetable soup mix
1 (8 ounce) carton low fat sour cream
1 (3 ounce) package low fat cream cheese
1 (8 ounce) can sliced water chestnuts, chopped
2 green onions, chopped
2 (8 ounce) cans crescent roll dough, divided
3 hard-cooked eggs, chopped
Preheat oven to 375 degrees F.
Thaw spinach and press to remove moisture. Blend together spinach, soup mix, sour cream, cream cheese, water chestnuts and green onions.
On a greased baking sheet, spread out 1 can of crescent roll dough into 4 separate rectangles. Spread spinach mixture on top of rectangles, then sprinkle with chopped eggs and top with remaining 4 rectangles from second can of dough. Cut each rectangle in half and seal all edges with a fork.
Bake at 375 degrees F for 20-25 minutes or until golden brown.
Serve warm as a vegetable side dish.
Nutritional analysis per serving: calories 305, protein 14 g, carbohydrates 39 g, fat 10 g (4 g saturated, 6 g unsaturated), cholesterol 97 mg, calcium 164 mg, iron 3 mg, sodium 866 mg
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green velvet cake with green icing
Green Velvet Cake with Green Icing
1/2 cup butter, softened
1 1/2 cups granulated sugar
2 eggs
2 tablespoons cocoa
1 teaspoon green food coloring
1 teaspoon baking soda
1 cup buttermilk
2 cups all-purpose flour
1/2 teaspoon salt
Preheat oven to 325 degrees F. Grease and flour two 8-inch cake pans.
Cream butter and sugar. Add eggs. Mix well. Dissolve baking soda in buttermilk. Alternately add flour, cocoa, salt and buttermilk, beginning and ending with the flour. Gently stir in green food coloring. Pour into prepared cake pans. Bake for about 30 minutes, or until tests done.
Green Icing
1/2 cup butter-flavored shortening
1 (8 ounce) package cream cheese, softened
4 cups confectioners sugar
1 tablespoon milk
2 teaspoons green liquid food coloring
Beat shortening and cream cheese together. Gradually beat in sugar. add milk until a frosting is formed. (Add more milk if necessary.) Beat in food coloring to produce an even color.
Green Goblin We are who we choose to be… now, CHOOSE. — Spider-Man
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bubble and squeak
Bubble and Squeak
1 cup cold mashed potatoes
1 cup cooked cabbage
Salt and pepper to taste
Small amount vegetable oil
Combine potatoes, cabbage and salt and pepper. Cook in hot skillet with a little oil until well browned.
Serves 4 to 6.
There is nothing so easy but that it becomes difficult when you do it reluctantly. — Terence
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irish tea bread
Irish Tea Bread
Servings: 4
12 tablespoons strong tea
1 pound mixed dried fruit *
6 ounces soft brown sugar
1 egg, lightly beaten
1 ounce butter, melted
9 ounces all-purpose flour
1/2 teaspoon baking soda
* The mixed fruit can include raisins, currants, and any other kind of dried fruit you like; chop any larger pieces down to about raisin size.
Place the tea, mixed fruit and sugar in a bowl; cover and leave overnight.
Stir in the egg and melted butter. Sieve the flour and the baking powder together and fold them in.
Line the bottom of a large loaf pan with baking parchment, Pour the mixture in and smooth the top. Bake in a preheated oven (360 degrees F) on the middle shelf for 1 1/2 hours.
After removing from the oven, leave in the pan for 2 to 3 minutes, then turn out of pan and cool on a wire rack.
There is value in everybodys gift. No matter how hard to find or strange it is. — Tori Amos
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shamrock party punch
Shamrock Party Punch
2 liters ginger ale
1 large container frozen lemonade
1 large can pineapple juice (chilled)
1 quart lime sherbet
Stir together. The lime sherbet melts and makes a milky green punch with foam on top.
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lemon curd
Lemon Curd
4 tablespoons unsalted butter
1/2 cup granulated sugar
1/2 cup fresh lemon juice
4 egg yolks
1 tablespoon grated lemon peel
In saucepan, combine all ingredients except lemon peel. Stirring with wooden spoon, cook over lowest heat, being careful not to let mixture boil or yolks curdle. Cook until mixture coats back of a spoon. Pour into small bowl and stir in lemon peel. Allow to cool.
Makes 1/2 cup.
Yales greatness carries an urgent need to guard against the fall of excellence into exclusivity, of refinement into preciousness, of elegance into class and convention. — Benno C. Schmidt, Jr.
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sticky toffee pudding
Sticky Toffee Pudding
Source: Beginish Restaurant, Dingle, Ireland
12 servings
8 ounces dates, finely chopped (about 1 1/4 cups packed)
1 cup boiling water
1/2 cup unsalted butter, at room temperature
1 cup packed golden brown sugar
4 large eggs
1 3/4 cups self-rising flour, divided
2 tablespoons instant coffee granules
1 teaspoon baking soda
Confectioners sugar
Whipped cream or vanilla ice cream
Caramel sauce
Preheat oven to 350 degrees F. Butter a 9-inch diameter springform pan. Line bottom of pan with parchment paper; butter parchment.
Place the chopped dates in a small bowl; pour 1 cup boiling water over dates and let cool, about 1 hour.
Using electric mixer, beat butter and sugar in large bowl to blend; add 2 eggs, 1 at a time, beating well after each addition. Add half of flour and beat to blend. Add remaining 2 eggs, 1 at a time, beating to blend after each addition. Add remaining flour and beat until blended.
Combine instant coffee and baking soda in small bowl. Pour into date mixture, stirring to dissolve coffee granules. Add date mixture to batter and beat to blend. Pour batter into prepared pan. Place on rimmed baking sheet and bake until tester inserted into center comes out clean, about 1 hour.
Cool pudding until just warm; unmold; sprinkle with confectioners sugar. Cut into wedges and serve with whipped cream (or a scoop of vanilla ice cream per serving) and caramel sauce.
Wives in their husbands absences grow subtler, And daughters sometimes run off with the butler. — George Gordon Byron
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irish grinders
Irish Grinders
Source: All Time Favorites, Slow Cooker by Better Homes and Gardens
1 (2- to 3-pound) corned beef brisket with spice packet
1 cup water
1/3 cup Dijon-style mustard
2 teaspoons prepared horseradish
4 cups coarsely shredded cabbage
8 Kaiser rolls, split and toasted
Dijon-style mustard
Trim fat from meat. If necessary, cut meat to fit into slow cooker. Sprinkle spices from packet evenly over meat; rub in with your fingers.
Place meat in a 3 1/2- or 4-quart slow cooker.
In a small bowl combine water, the 1/3 cup mustard and horseradish. Pour mustard mixture over meat. Top with cabbage.
Cover and cook on the LOW heat setting for 8-10 hours or on HIGH for 4-5 hours.
Transfer meat to a cutting board. Thinly slice meat across the grain. Arrange slices on bottom of rolls.
Use a slotted spoon, to place some of the cooked cabbage on top of the corned beef slices. Spread more mustard on roll tops. Replace roll tops.
Serves 8.
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