Festival of Green

In honor of my dear friends Cindy, Lexi, Kenzi and Ryli. one day I invited these friends over for a festival of the green party to celebrate St. Patrick’s Day We were eating our delicious dinner with our green hats and green party favors. When cute little Kenzi Jo says. “Its’ my moms’ birthday”. We then sang happy birthday Cindy dear, while eating our green cake and mint chocolate chip ice cream. For many years we shared the festival of the green with this wonderful family.

My family of course loves it. My kids all beg for it. We don’t know why but we only eat it once a year. The best part of this meal is the Reuben we get to eat the next day. I usually cook two roasts because one just isn’t enough.

MENU

Corn Beef
Cabbage
End of the rainbow fluff
Green shamrock Jigglers
Irish red roasted potatoes
Green Luck of the Irish bread
Shamrock juice

Corn Beef
Place a corned beef in a crock pot, add seasoning packet cover with 2-3 cups water simmer on low all day

Cabbage
1 head cabbage
½ hour before serving corn beef drain the juice and boil the cabbage in the juice for 15 min.

 

End of the rainbow fluff
1 small pkg instant pistachio pudding
2 cups milk
1 small bowl cool whip
2 cups rainbow miniature marshmallows
1 small can pineapple tidbits

Combine pudding, and milk. Let set, stir in remaining ingredients chill until dinner.

 

Green shamrock Jigglers
2-1/2 cups boiling water (Do not add cold water.)
2 pkg. (8-serving size each) JELL-O Gelatin, any flavor

STIR: boiling water into dry gelatin mix in large bowl at least 3 min. until completely dissolved. Pour into 13×9-inch pan.
REFRIGERATE: at least 3 hours or until firm.
DIP: bottom of pan in warm water 15 sec. Cut into 24 decorative shapes using 2-inch cookie cutters, being careful to cut all the way through gelatin to bottom of pan. Lift JIGGLERS® from pan. Reserve scraps for snacking. Store in tightly covered container in refrigerator.

 

Irish red roasted potatoes
1 pound baby red potatoes
½ cup butter, melted
2 tablespoons of Mrs Dash garlic and herb seasoning

Cut potatoes in half, toss with melted butter and seasoning. Put in heavy baking dish. Bake uncovered for 30 min. Stir and cook 20 min more or until potatoes are soft.

 

Luck of the Irish bread

2 cups warm water
1 packets of rapid rise yeast
½ teaspoon green die
2 tablespoon yeast enhancer(gluten)
1 tsp salt
4 tablespoons sugar
½ cup melted butter
1 cup scalded milk cooled to 114 degrees° or warm to touch not hot

5-6 cups bread flour (white or wheat)

Dissolve yeast in water, add green die. When dissolved add gluten, salt, sugar. Mix well, add 1 cup bread flour, add milk and butter. Add remaining flour 1 cup at a time until a soft dough form. Let rise covered in a warm place for 1 hour until double in size.
Shape into 2 rolls place in greased 1 /12 pound loaf pans rise 30-40 min Bake in 350° oven for 45 – 60 min. Cover top with foil half of baking to time to prevent over browning.  Looks weird but tastes great.

 

Shamrock punch
Lime punch mix
2 cups sugar
2 quarts water
2 liters of sprite
Combine and serve

 

Reuben Sandwiches

1 loaf of marbled rye, siced (we love the Seinfeld episode about marbled rye, gotta love George)
1 pound corned beef
1 bottle of sauerkraut (I like the bottled it has a better flavor than canned)
4 slices baby Swiss cheese
Butter

 

Dressing
1/4 cup mayonnaise
1 tablespoon ketchup
2 teaspoons dill pickle relish
1 tablespoon yellow mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon grated onion
Mix together

Heat electric griddle to 350-375º depending on your grills heat level.
Butter one side of two pieces of bread, on the opposite side liberally spread with the dressing. Place them on a hot griddle, butter side down. On one side put ¼ pound meat and a slice of cheese, on the other side put a couple tablespoons of sauerkraut. Put the two sides together when the bread is nicely toasted. Serve with some extra sauce for dipping.

It is almost impossible to eat one whole sandwich. I slice them in half, this will serve 8 people. Or one very skinny hungry boy 😉
You can add the sauerkraut later if desired so it is cold rather than warm.

There are many different ideas of what the dressing should be. Choose your favorite or try mine.
You could make your own sauerkraut but I want to eat now not in three months

Advertisements