Monday, March 31, 2008

St. Patrick's Day Reuben Hash

Prepared by Rosanne.
Recipe courtesy of The Rachael Ray Show.

* 1 pound baby white potatoes such as Yukon gold, quartered
* 1 tablespoon butter, plus additional for the toast
* 1 tablespoon extra virgin olive oil (EVOO)
* 1 pound corned beef left over from dinner or thinly sliced from the deli counter, cut or torn into bite-size pieces
* 1 medium onion, chopped
* 1 pack (about a pound) sauerkraut, drained, rinsed and squeezed dry
* 1/4 cup spicy brown mustard (eyeball it)
* 1 cup Guinness beer (eyeball it)
* Salt and freshly ground black pepper
* 2 cups shredded Swiss cheese
* 4 eggs
* 4 slices rye bread, toasted and buttered

Place the potatoes into a large pot and fill it with cold water. Place the pot over high heat and bring to a bubble. Turn the heat down to medium to cook the potatoes until tender but not falling apart, about 10 minutes. Once the potatoes are cooked, drain them and place them back into the pot they were cooked in to dry out for a few minutes.

Place a large, cast iron pan over medium-high heat with 1 tablespoon of butter and 1 turn of the pan of EVOO, about 1 tablespoon. Add the potatoes to the pan and cook them until they start to get golden brown, 4-5 minutes.

Add the corned beef and chopped onion into the pan along with the chopped onion. Cook until the onions are tender, another 3-4 minutes. Stir in the sauerkraut, mustard and Guinness into the pan and cook to heat through, about 2 minutes. Season everything with salt and freshly ground black pepper. Sprinkle the cheese evenly over everything and cover the pan with aluminum foil to melt.

While the cheese is melting, place a medium skillet over medium heat with the remaining tablespoon of butter. Cook the eggs however you or your guests like them (I love mine fried!). When the eggs are finished, remove the foil from the pan and dish the eggs over the pan. Cut the buttered toasts in half and line them up around the pan and let everyone have at it!

Category: Irish Night, Carol's Place March 2008

St. Patrick's Day Grasshopper Cake

Prepared By Jill

* 1 (18 1/4 ounce) box Betty Crocker super moist white cake mix
* 1 1/4 cups water
* 1/3 cup vegetable oil
* 2 teaspoons mint extract
* 3 egg whites
* 12 drops green food coloring
* 1 (16 ounce) jars hot fudge topping
* 8 ounces frozen whipped topping, thawed
* 5 drops yellow food coloring
* Andes mint candies, unwrapped and cut into pieces

Use a 13 x 9 pan. Heat the oven to 350 degrees for a shiny metal or glass plan, 325 for a dark non-stick pan. Grease and flour pan. Make cake mix as directed on the box, using water, oil, egg whites, and 1 1/2 tsp mint extract. Take out one cup of batter and mix in three drops of green food coloring. Pour remaining batter into the pan. Drop green batter into the pan by the spoonful, 12 to 14 spots. Cut through batter with a knife or spatula, making S shaped curves in one continuous motion. Bake 28 to 32 minutes. Cool one hour. Spread Fudge topping over the cake. In a medium bowl, stir the whipped topping and remaining 1/2 tsp of extract. Add 9 drops of green and 5 drops of yellow food coloring. Blend. Spread whipped topping over fudge evenly, and garnish with candy pieces. Store covered in refrigerator.

Category: Irish Night, Carol's Place March 2008

Irish Soda Bread

This is a cake-like soda bread. It is more like a scone.

Prepared By Debbie. Recipe courtesy of

4 cups all-purpose flour
1 cup white sugar
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
3 eggs
1 pint sour cream
1 cup raisins

1.Preheat oven to 325 degrees F (165 degrees C). Grease two 8x4 inch loaf pans.
2.Mix the flour, sugar, baking soda, baking powder and salt. Add the eggs, sour cream and raisins and mix until just combined. Distribute batter evenly between the two pans.
3.Bake loaves at 325 degrees F (165 degrees C) for 1 hour.

Category: Irish Night, Carol's Place March 2008

Beef and Barley Cabbage Rolls

Prepared by Debbie.
Recipe courtesy of

2 cups boiling water
1 teaspoon salt
1/2 cup uncooked barley
12 large, whole, outside cabbage leaves
1 pound ground beef
1 can evaporated milk
1/2 cup shredded carrot
2 tablespoons chopped fresh parsley
1 egg, slightly beaten
1/4 teaspoon celery seed
3 tablespoons finely chopped onion
1/4 teaspoon oregano
1 1/2 tablespoons ketchup
1/4 teaspoon pepper
3 tablespoons butter, melted
1 teaspoon lemon juice


In a medium stockpot, bring water and salt to a boil. Add barley and cook until tender, approximately 45 minutes, depending on type of barley used (refer to package). Drain and set aside. In another stockpot, blanch cabbage leaves in boiling water for 1 minute.

In a bowl, combine barley, meat, 1/2 cup evaporated milk, carrots, parsley, egg and seasonings. Mix thoroughly and divide into 12 even portions. Place each portion on stem end of a cabbage leaf and roll up tightly. Fasten with a toothpick. Place rolls in a greased baking dish (13 by 9 by 2 inches). Pour remaining milk over the rolls and bake in a preheated 350 degree oven for 30 minutes or until cooked through, turn rolls over once to help them cook evenly.

Heat butter and lemon juice. Pour over rolls and sprinkle with paprika then serve.

Category: Irish Night, Carol's Place March 2008


Dip appetizer recipe goes here