St Patricks Day Recipes

Enjoy these recipes with your St Patricks Day celebration!

Leprechaun Ruebens

  • 1 lb. corned beef
  • ½ pound Swiss Cheese
  • 1 pkg mini rye toasts
  • Thousand Island dressing
  • 10 oz. sauerkraut
  • butter
  1. Thinly slice corned beef into 2 inch square pieces or smaller. Split cheese into four equal squares.
  2. Load corned beef, one teaspoon sauerkraut, 1 teaspoon dressing and one slice of cheese onto a rye toast. Top with another rye toast to make sandwiches.
  3. Either grill sandwiches in lightly buttered pan, or bake in oven on baking sheet for 10 minutes.
  4. Serve immediately, or individually wrap sandwiches in foil if transporting or to keep warm. Once in foil, sandwiches can be kept warm in warm oven.

Irish Potato Pancake Recipe

  • 3 to 4 medium potatoes
  • ¾ cup bread crumbs
  • 3 tablespoons diced green onion
  • 1/2 tablespoon lemon juice
  • 1/2 teaspoon salt
  • Vegetable oil for frying
  1. Boil potatoes until tender, approx 20 minutes. Drain, cool, and remove skins.
  2. In a large bowl, loosely mash potatoes.
  3. Add bread crumbs, onions, lemon juice, and salt and mix well.
  4. Form into 1/2 inch thick patties.
  5. Add oil to a deep, medium-sized skillet and heat over medium-high heat. Fry pancakes 2 to 3 minutes, or until golden brown. Set aside on absorbent paper while frying the remaining pancakes.
  6. Serve with sour cream and applesauce for dipping.

(A nice variation is to add shredded cheddar cheese to the mash potato mixture!)

Chocolate Dot Shamrocks

2 1/2 cups all-purpose flour

1 teaspoon baking powder

2 large eggs

1 package (12-oz.)   Mini Chocolate Chips

1 cup butter or margarine, softened

2/3 cup granulated sugar

2 teaspoons vanilla extract
2 tablespoons green colored sugar

PREHEAT oven to 375° F.

COMBINE flour and baking powder in small bowl. Beat butter, sugar and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in dry ingredients. Stir in morsels. Refrigerate for a few minutes until firm.

SHAPE dough into 3/4-inch balls; place three together to form shamrock shape on ungreased baking sheets. Roll small amount of dough to form stem. Sprinkle cookies with green sugar. Repeat with remaining dough.

BAKE for 8 to 10 minutes or until edges are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Makes about 4 dozen cookies.