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  St.
Patrick's Day Recipes
Submitted Recipe
Courtesy of Judy Clark
Location: Jacksonville, Florida
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Bailey's Irish Cream Bars
1 pkg yellow cake mix -- Moist Deluxe
3 eggs
2/3 cup Bailey's Irish Cream
1/3 cup oil
For Swirl:Tint green
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1 can cream cheese
frosting - or Vanilla Creamy
1 pkg white chocolate chips
1/4 cup Bailey's Irish Cream
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Preheat oven to 350degrees. Prepare a jelly roll pan (about 15" x 10" x1"). Mix cake mix
with eggs, Irish Cream and oil. Set aside 1/2 cup of prepared cake batter for swirl. Pour cake batter
into prepared pan. In a small bowl, blend all swirl ingredients. Drop large spoonfuls of this mixture
over the cake batter. Swirl with a fork to make a marble effect. Bake 25 - 30 minutes. Cool and cut into
squares.
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Irish Inside Outside Cake
Cake:
1 pkg. white cake mix
1 small pkg. pistachio Instant pudding
3 eggs 1 cup club soda
1 cup oil
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Frosting:
1 1/2 cup cold milk
1 envelope Dream whip whipped topping mix
1 small pkg pistachio instant pudding
1/2 cup chopped nuts
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For cake: Blend all ingredients in large mixer bowl, then beat two minutes at medium speed. Bake in greased,
floured 10-inch Bundt pan at 350 degrees. for 45 to 50 minutes. Cool 15 minutes; remove from pan and cool
on rack. Split into 3 layers. Chill.
For frosting: Blend all ingredients except nuts. Whip until thickened (about 5 minutes). Spread frosting
between layers and complete cake. Garnish with chopped nuts.
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Irish Bread Pudding
3 to 4 cups of bread cubes
2 cups milk
3 Tbsp. butter
1/4 cup sugar
(1/2 cup for sweeter taste)
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2 eggs
1/8 tsp. salt
1/2 tsp. vanilla
1/2 cup raisins
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Cut day or day older bread into 1/2-inch cubes. Place cubes in 1 quart baking dish. Mix the milk, butter
and sugar together and heat til sugar is dissolved and butter melts. Beat eggs slightly. Add salt and
stir into warm (not hot) milk. Stir in vanilla. Pour over bread cubes and set the baking dish in a pan
of hot water and bake in a 350 degree oven at least one hour or until a knife comes out clean when inserted
in center of pudding.
Variations: Top pudding with marshmallows and brown in oven.
My favorite is to add 1/4 to 1/2 cup raisins before baking.
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Submitted Recipe
Courtesy of Judy Clark
Location: Jacksonville, Florida
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Luck O The Irish Salad
1 pkg. (4-serving size) Pistachio Flavor
Instant Pudding & Pie Filling
1 can (20 oz.) crushed pineapple in juice
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1 cup miniature marshmallows
1/2 cup chopped nuts
1-3/4 cups thawed
Whipped Topping
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STIR pudding mix, pineapple with juice, marshmallows and nuts in large bowl until well blended. Gently
stir in whipped topping. REFRIGERATE 1 hour or until ready to serve.
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Irish Shamrock Cookies
1/2 cup butter or margarine, softened
1 (4 serving size) package instant pistachio pudding mix
1 1/3 cups baking mix, e.g. Bisquick
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1 egg
1 tablespoon white sugar
green frosting
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Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheet. Cream together the butter
or margarine and the pudding mix. Blend in the baking mix, egg and sugar and mix well. On a lightly floured
surface roll out the dough to 3/8 inch thickness and cut into cookies with a shamrock cookie cutter. Place
cooked on the prepared baking sheet and bake at 350 degrees F (175 degrees C) for 9 to 10 minutes or until
lightly browned on the edges. Let cookies cool on rack. Frost with green colored icing if desired.
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Submitted Recipe
Courtesy of:
Elissa Cassidy
Prescott, Arizona
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Irish Stew
2 Tablespoons oil
4 large onions, cut in wedges
5 large carrots, cut in thick slices
2 ribs celery, sliced
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1 1/2 pounds round steak or stew meat
6 large potatoes
1 cup water
Salt and pepper to taste
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Heat oil in large saucepan. Saute onions in oil. Add carrots and celery. Cook for a few minutes. Cut meat
into 1/4 to 1/2 inch cubes. Add to onions, carrots and celery. Wash, peel and slice potatoes. Add to rest.
Pour in water and season to taste with salt and pepper. Bring to a boil. Skim off any foam. Reduce heat
and simmer over low heat until meat and vegetables are tender.
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St. Patrick's Mint Pie
1 chocolate crumb crust
1 quart mint chocolate chip ice cream
3/4 cup hot fudge topping (room temperature)
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4 ounces Cool Whip
Chocolate sprinkles
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Fill chocolate crumb crust with 1/2 of the ice cream which has been softened. Freeze to harden. Spread
3/4 cup of hot fudge topping on hardened ice cream. Soften the remaining ice cream and spread over fudge
topping. Spread with Cool Whip and garnish with chocolate sprinkles. Freeze. Serve frozen.
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