My first thought with any meal is, of course, dessert! From the Celebrating Candy cookbook, I’m looking at this Creamy Mint Fudge! Isn’t it pretty—all yummy green-tinted white chocolate with semisweet chocolate on top? If you’d like to make it, too, check out the recently released downloadable version of Celebrating Candy!
I might also need to make these Blarney Stones from Celebrating Cookies! They might not be all about the green, but I love the story of the Blarney Stone! (Celebrating Cookies is available as a download, too, so you’ve got no excuse not to bake!)
For the actual supper itself, we’ll be having Irish Stew served in edible Bread Bowls, and both recipes are here for you free from the Best of Gifts of Good Taste Everyday!
1/4 cup vegetable shortening
4 pounds boneless lamb, trimmed of fat and cut into 1-inch cubes
1 tablespoon salt
1 teaspoon ground black pepper
1/2 cup all-purpose flour
5 cups hot water
10 cups peeled and cubed potatoes (about 31/2 pounds)
2 cups peeled and cubed white turnips (about 13 ounces)
2 cups chopped onions (about 2 large onions)
2 cups sliced carrots (about 3 medium carrots)
4 teaspoons dried parsley
2 bay leaves
In a 10-quart stockpot, melt shortening over medium-high heat. Sprinkle lamb with salt and pepper. Thoroughly coat lamb with flour. Add lamb to shortening and cook until brown. Add water and bring to a boil.
Reduce heat to medium-low, cover, and simmer 1 hour. Add remaining ingredients, cover, and simmer 30 minutes or until vegetables are tender. Remove bay leaves. Cover and refrigerate until ready to present. Serve with Bread Bowls (recipe follows).
Yield: about 8 servings
1 box (16 ounces) hot roll mix
1 cup instant mashed potato flakes
2 tablespoons dried minced onion
1-1/3 cups hot water
2 tablespoons butter or margarine, melted
Vegetable cooking spray
In a large bowl, combine hot roll mix (including yeast), potato flakes, and onion. Add water, butter, and egg. Knead in bowl until a soft dough forms. Turn onto a lightly floured surface and knead about 5 minutes or until dough becomes smooth and elastic. Cover and let rest 5 minutes.
On a large baking sheet, invert six 10-ounce oven-proof custard cups. Heavily spray outside of cups with cooking spray. Divide dough into 6 equal balls. Shape each ball of dough over outside of a custard cup. Spray dough with cooking spray. Cover and let rise in a warm place (80 to 85 degrees) 30 minutes.
Preheat oven to 375 degrees. Bake 20 to 30 minutes or until golden brown. Cool 5 minutes. While still warm, remove bread from cups. Cool completely on a wire rack. Store in an airtight container until ready to present.
Yield: 6 bread bowls
To serve: Place stew in a large saucepan and cook over medium heat until heated through. If desired, wrap bread in aluminum foil and reheat. Spoon stew into Bread Bowls. Serve immediately.
Need a thoughtful present for someone on St. Patrick’s Day? Cook up a double batch of these free recipes for Irish Stew and Bread Bowls and pack the finished results in a basket with green ribbons and a shamrock-shaped card. It’s sure to be appreciated!