4 St. Patricks Day Dinner Recipes

Corned Beef and Cabbage Diner
from: FamilyFun.com

The slow cooker is the perfect way to go for this traditional dish, since it must bubble away untended for hours, in any event. Be sure to serve with crusty bread, and Dijon mustard and horseradish on the side.
• 4 cups hot water
• 2 tbsp. cider vinegar
• 2 tbsp. sugar
• 1/2 tsp. freshly ground pepper
• 1 large or 2 medium onions, cut into wedges
• 1 3-lb. corned beef round or brisket, packaged with spices
• 8 small white or yellow potatoes, scrubbed and cut into quarters
• 1 head of green cabbage (about 1 1/2 lbs.), cored and cut into 10 wedges

*opitional – add in 1 small package of baby carrots

1. In a 6-quart electric slow cooker, combine the water, vinegar, sugar, pepper and onions, mixing well. Place the corned beef in the mixture. Scatter the potatoes over the top and along the sides.
2. Cover and cook on the High heat setting 4 hours. Remove the lid and scatter the cabbage wedges over the top. Cover and continue cooking on High 3 to 4 hours longer or until the beef is tender. To serve, carve the beef into slices and serve with the cabbage and potatoes, with some of the cooking liquid spooned on top of the beef to keep it moist. Makes 6 to 8 servings.

Pasta with Pesto

*It doesn’t get easier than this. Use any kind of pasta you like
from www.dianaskitchen.com

• 2 cups fresh basil leaves, packed
• 1/4 cup grated Parmesan cheese
• 1/2 cup Olive oil
• 3 tablespoons pine nuts or walnuts
• 3 garlic cloves, finely minced

Place basil leaves in small batches in food processor and whip until well chopped (do about 3/4 cup at a time). Add about 1/3 the nuts and garlic, blend again.
Add about 1/3 of the Parmesan cheese; blend while slowly adding about 1/3 of the olive oil, stopping to scrape down sides of container.
Process basil pesto it forms a thick smooth paste. Repeat until all ingredients are used, mix all batches together well. Serve over pasta. Basil pesto keeps in refrigerator one week, or freeze for a few months.

Stuffed Green Peppers
from: the Betty Crocker Cookbook

*I have made this over and over again and it never fails to please

6 large green peppers
5 cups boiling, salted water
1 pound ground beef
2 tablespoons chopped onion
1 teaspoon salt
1/8 teaspoon garlic
1 cup cooked rice
1 can (15 oz.) tomato sauce

Preheat oven to 350F.

Find a pot large enough to hold all the peppers and heat the water with salt added.

Cut a thin slice from the stem end of each pepper. Remove all seeds and membranes. Wash inside and out. Add peppers to the boiling water and boil for five minutes. Remove peppers from pot and drain.

In a sauté pan, cook and stir ground beef and onion until onion is tender. Drain off fat. Stir in salt, garlic, rice and one cup of tomato sauce. Heat through.

Lightly spoon each pepper with about 1/2 cup of the meat-rice mixture. Stand peppers upright in an ungreased baking dish. Pour remaining tomato sauce over peppers. Cover; bake for 45 minutes. Uncover, and bake 15 minutes longer. Add a little sprinkle of mozzarella cheese.

Irish stew Crockpot Irish Beef Stew
from Fix-It and Forget-It Cookbook

2 lbs. stewing beef, cubed
1 envelope dry onion soup mix
2- 10 3/4 cans tomato soup
1 soup can water
1 tsp. salt
1/2 tsp. pepper
2 cups diced carrots
2 cups diced potatoes
1 lb. package frozen peas
1/4 cup water

Place beef, onion soup, tomato soup, soup can of water, salt, pepper, carrots and potatoes in slow cooker. Cover. Cook on LOW 8 hours. Add peas and 1/4 cup water. Cover. Cook on LOW 1 more hour.

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