Re: Potluck

sciencegeek_1 — Tue, 11 Feb 2014 00:52:32 GMT

Here's an easy refrigerated cake!

Creme De Menthe Cake

Mix one box white cake mix according to package directions. Stir in 1 Tablespoon of Creme De Menthe ice cream topping, until all batter is green. Pour into 9x13 cake pan, bake as usual.

When cake has cooled "frost" it with a jar of your favorite hot fudge sauce (not heated). Stir 1 teaspoon Creme De Menthe into a 12oz tub of Cool Whip and spread evenly across top of cake.

Chill for at least 4 hours for flavors to mingle before serving.

Re: Potluck

forrestwolf — Tue, 11 Feb 2014 02:03:39 GMT

Here is a group of recipes from me.........all tried..........all true.............

Corned Beef and Cabbage with potatoes, carrots, onions in a pressure cooker is ALWAYS easy.........and so the most popular........

Colcannon

Ingredients

3 pounds potatoes, scrubbed

2 sticks butter

1 1/4 cups hot milk

Freshly ground black pepper

1 head cabbage, cored and finely shredded

1 (1-pound) piece ham or bacon, cooked the day before

4 scallions, finely chopped

Chopped parsley leaves, for garnish

Directions

Steam the potatoes in their skins for 30 minutes. Peel them using a knife and fork. Chop with a knife before mashing. Mash thoroughly to remove all the lumps. Add 1 stick of butter in pieces. Gradually add hot milk, stirring all the time. Season with a few grinds of black pepper.

Boil the cabbage in unsalted water until it turns a darker color. Add 2 tablespoons butter to tenderize it. Cover with lid for 2 minutes. Drain thoroughly before returning it to the pan. Chop into small pieces.

Put the ham in a large saucepan and cover with water. Bring to the boil and simmer for 45 minutes until tender. Drain. Remove any fat and chop into small pieces.

Add cabbage, scallions, and ham to mashed potatoes, stirring them in gently.

Make an indentation on the top by swirling a wooden spoon. Put 1 tablespoon of butter into each indentation (for each serving). Sprinkle with parsley.

Bubble and Squeak

5 potatoes, peeled and diced

1/2 pound bacon, cut into small pieces

1 head cabbage, coarsely shredded

1/2 cup water

1 teaspoon salt

Place potatoes in a soup pot and add enough water to cover. Bring to a boil over medium-high heat. Cook 5 to 7 minutes, or until tender; drain in a colander and allow potatoes to sit in the colander.

In the same soup pot, cook bacon over medium heat until crisp; drain all but 2 tablespoons of the bacon drippings.

Return potatoes to the pot. Add the cabbage, water, and salt, and cook over medium-high heat 8 to 10 minutes, or until cabbage is tender.

Pistachio Cream Cheese Cookies

Ingredients

1/2 cup butter, softened

3 ounces cream cheese, softened

1-1/2 cups confectioners' sugar

1 egg

3 teaspoons grated lemon peel

1-1/2 teaspoons vanilla extract

1 to 2 drops green food coloring

2-1/2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup finely chopped pistachios

60 shelled pistachios (about 1/3 cup)

Directions

In a large bowl, beat butter, cream cheese and confectioners' sugar until blended. Beat in egg, lemon peel, vanilla and food coloring. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture.

Divide dough in half; shape each into a 7-1/2-in.-long roll. Roll in chopped pistachios. Wrap in plastic wrap. Refrigerate 2 hours or until firm.

Preheat oven to 375°. Unwrap and cut crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Press a whole pistachio into the center of each cookie.

Bake 7-9 minutes or until edges are lightly browned. Remove from pans to wire racks to cool.

Can be held in a warming dish, or in an insulated carrier until serving time.............

Reuben Potato Skins

INGREDIENTS

8 (3-inch-long) russet potatoes (about 2 1/4 pounds), scrubbed and thoroughly dried

2 tablespoons unsalted butter (1/4 stick), melted

Kosher salt

Freshly ground black pepper

8 ounces thinly sliced corned beef

1/3 cup Thousand Island dressing

1 cup sauerkraut, thoroughly drained

1 1/2 cups shredded Gruyère or Swiss cheese (about 4 ounces)

INSTRUCTIONS

Heat the oven to 400°F and arrange a rack in the middle.

Pierce each potato several times with a fork or sharp knife. Place the potatoes directly on the oven rack and bake until the skins are crisp and a knife easily pierces the potatoes, about 50 minutes. Transfer to a wire rack until cool enough to handle, about 10 minutes. Set the oven to the broil setting.

Slice each potato in half lengthwise. Using a spoon, scoop out the flesh, leaving about 1/4 inch intact; reserve the flesh for another use. Brush the insides of the potatoes with the melted butter and season with salt and pepper. Flip the potatoes over, brush the skin sides with butter, and season with salt and pepper. Evenly space the potato halves skin side up on a baking sheet and broil until the butter foams and the skins start to crisp, about 2 to 3 minutes (keep a close watch so they don’t burn). Flip the potato halves over and broil until the top edges just start to brown, about 2 to 3 minutes more.

Divide the corned beef evenly among the skins and top each with about 1 teaspoon of the dressing. Evenly divide the sauerkraut among the skins and sprinkle each with cheese. Place in the broiler and broil until the corned beef is heated through and the cheese is melted and bubbling, about 4 to 5 minutes.

Rye Party Puffs

Ingredients

1 cup water

1/2 cup butter, cubed

1/2 cup all-purpose flour

1/2 cup rye flour

2 teaspoons dried parsley flakes

1/2 teaspoon garlic powder

1/4 teaspoon salt

4 eggs

Caraway seeds

CORNED BEEF FILLING:

2 packages (8 ounces each) cream cheese, softened

2 packages (2 ounces each) thinly sliced deli corned beef, chopped

1/2 cup mayonnaise

1/4 cup sour cream

2 tablespoons minced chives

2 tablespoons diced onion

1 teaspoon spicy brown or horseradish mustard

1/8 teaspoon garlic powder

10 small pimiento-stuffed olives, chopped

Directions

In a large saucepan over medium heat, bring water and butter to a boil. Add the flours, parsley, garlic powder and salt all at once; stir until a smooth balls forms. Remove from the heat; let stand for 5 minutes. Beat in eggs, one at a time. Beat until smooth.

Drop batter by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Sprinkle with caraway. Bake at 400° for 18-20 minutes or until golden. Remove to wire racks. Immediately cut a slit in each puff to allow steam to escape; cool.

In a large bowl, combine the first eight filling ingredients. Stir in olives. Split puffs; add filling. Refrigerate.

Reuben Rolls

Ingredients

1 package (8 ounces) cream cheese, softened

3 tablespoons spicy brown mustard

1/4 teaspoon prepared horseradish (I USE PUBLIX DELI MUSTARD)

5 flour tortillas (10 inches), room temperature

7 packages (2 ounces each) thinly sliced deli corned beef

15 thin slices Swiss cheese

1 can (14 ounces) sauerkraut, rinsed and well drained

Directions

In a small bowl, beat the cream cheese, mustard and horseradish until blended. Spread a heaping tablespoonful of cream cheese mixture over each tortilla.

Layer each tortilla with eight slices of corned beef, three slices of cheese, another heaping tablespoonful of cream cheese mixture and 1/2 cup sauerkraut. Roll up tightly. Chill for 1 hour. Cut each roll-up into 1/2-in. slices.

Reuben Sandwiches

Ingredients

can (16.3 oz) refrigerated buttermilk biscuits

tablespoons Dijon mustard

oz thinly sliced corned beef (from deli), chopped

1/2

cup shredded Swiss cheese (2 oz)

1/2

cup well-drained sauerkraut

egg, beaten

Steps

Heat oven to 375°F. Separate dough into 8 biscuits. Press or roll each biscuit to form 5-inch round.

Spread each biscuit round with about 1 teaspoon mustard. Place 1 oz. corned beef, 1 tablespoon sauerkraut and 1 tablespoon cheese in center of each round. Fold in half; seal edges. Pierce top with fork to allow steam to escape. Place on ungreased cookie sheet. Brush tops with egg.

Bake at 375°F. for 13 to 16 minutes or until golden brown.

GREAT FOR THE SLOW COOKER.........

Reuben Soup

Ingredients

1/2 cup chopped onion

1/2 cup sliced celery (NOT FOR ME)

2 tablespoons butter

1 cup chicken broth

1/2 teaspoon baking soda

2 tablespoons cornstarch

2 tablespoons water

3/4 cup sauerkraut, rinsed and drained

2 cups half-and-half cream

2 cups chopped cooked corned beef

1 cup (4 ounces) shredded Swiss cheese

Salt and pepper to taste

Rye croutons, optional

Directions

In a large saucepan, saute onion and celery in butter until tender. Add broth and baking soda. Combine cornstarch and water until smooth; gradually add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened.

Reduce heat. Add sauerkraut, cream and corned beef; simmer and stir for 15 minutes. Add cheese; heat until melted. Add salt and pepper. Garnish with croutons if desired.

ANOTHER SLOW COOKER IDEA.........

Rachael Ray

St. Patty's Corned Beef and Cabbage Soup

ingredients

2 tablespoons extra-virgin olive oil (EVOO)

1 large onion, halved and sliced

4 ribs celery with leafy tops, thinly sliced crosswise (NOT FOR ME)

3 carrots, shredded (1-1/2 cups)

1 bay leaf

1 small head savoy cabbage—quartered, cored and shredded

Salt and freshly ground pepper

1 12 ounce bottle beer

1 32 ounce container (4 cups) chicken broth

1 28 ounce can diced tomatoes

2 tablespoons Worcestershire sauce, plus more for seasoning

1 1/2 pounds corned beef, chopped

3/4 cup white rice

Pumpernickel or rye bread and butter, to pass around the table

directions

In a soup pot, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the onion, celery, carrots and bay leaf and cook for 3 minutes. Add the cabbage by the handful, season with salt and pepper and cook until wilted, about 2 minutes. Add the beer and boil until reduced, 1 minute. Stir in the chicken broth, tomatoes and the 2 tablespoons Worcestershire sauce. Add the corned beef and rice. Bring the stoup to a boil, then simmer until the rice is tender, about 15 minutes.

Season with salt, pepper and more Worcestershire sauce; serve the stoup in shallow bowls. Pass the bread and butter around the table.

ANOTHER SLOW COOKER IDEA............

Guinness Beef Stew

ingredients

2tablespoon(s) olive oil

2 1/2 pound(s) lean beef stew meat, cut into 2-inch pieces

Kosher salt

Pepper

2tablespoon(s) all-purpose flour

2cup(s) stout beer, such as Guinness Extra Stout

1can(s) (6-ounce) tomato paste

3medium onions, cut into 1-inch wedges

4clove(s) garlic, smashed

8sprig(s) fresh thyme, tied together

1small (about 1 pound) rutabaga, cut into 1-inch pieces

4medium carrots, cut into 2-inch pieces

2medium parsnips, cut into 1-inch pieces

1/2 cup(s) chopped fresh flat-leaf parsley

Mashed potatoes, for serving

directions

Heat oil in a large skillet over medium-high heat. Season the beef with 1/2 teaspoon each salt and pepper. Working in batches, cook beef, turning occasionally, until browned, 4 to 5 minutes; transfer to a plate and sprinkle with flour.

In a 5- to 6-quart slow cooker, whisk together beer, tomato paste, and 1/4 teaspoon each salt and pepper. Add onions, garlic, thyme, and beef and any juices, and toss to combine. Scatter rutabaga, carrots and parsnips on top. Cook, covered, until beef and vegetables are tender and sauce has slightly thickened, 7 to 8 hours on low or 5 to 6 hours on high. Gently fold in parsley and serve with mashed potatoes, if desired.

Re: Potluck

RespectLife — Thu, 13 Feb 2014 23:14:55 GMT

sciencegeek and Forrestwolf...you have blessed my half Irish heart w/ these recipes!

We always had a special 'Pink Meat Day' (normally known as St. Patty Day). My brother/law was greek and never ate any PINK meat (corned beef). We laughed every year.

My sis bday is March 16th...so her bday celebration was always an Irish Feast! Wish I would have had all these recipes then!

Sadly, my BL passed recently and my young widowed sister moved to NJ. I will be kind of sad this St. Patty's Day...very little family left to have a party with. I will miss teasing my BL about corned beef and trying again to coax him into at least tasting it!!

I will make your cake, sciencegeek...and at least 2 of your rueben recipes, Forrestwolf...and honor my family and the memories.

Thanks OP....can't wait to see what other recipes are posted.

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