Corn Beef Sandwiches by Mary Piccirillo

     

 

 

1/3 cup of Mayonnaise

1 teaspoon of white vinegar

1/4 teaspoon of mustard

1/4 teaspoon of celery seed

1/2 teaspoon of pepper

1 1/2 cups of raw cabbage shredded thinly

4 rolls split

1 pound of corned beef sliced

 

 

In a medium size bowl, combine the mayo, vinegar, mustard, celery seed and pepper until well blended.  Stir in cabbage, spoon into the bottom of your favorite rolls, top with corn beef and top with other half of roll.  Makes 4 sandwiches!  Enjoy!

 

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Emerald Mint Milkshake

 Serves: 3

1 pint (2 cups) vanilla ice cream 

1 cup milk

 McCormick® Pure Peppermint Extract

1/4 teaspoon McCormick® Green Food Color


Directions

Place ice cream, milk, peppermint extract and green food color in blender container; cover. Blend on high speed until smooth.
Pour into glasses. Top with whipped cream and sprinkles, if desired. Serve immediately


Thank you to McCormick for this great recipe a nice St Patrick's addition!
 

Mary Picciriillo's Irish Soda Bread

 

3-1/4 cups flour 1/3  sugar plus two table spoons, divided
1 teaspoon of  Baking Powder
1 teaspoon of baking soda 

1/2 teaspoon of salt
1/2 cup butter make sure its cold
1-1/3 cups buttermilk
1/2 cup  raisins you can use currants (I like the taste that the raisins give better)

3 teaspoons of caraway seeds

Heat your oven to 350 degrees 

First mix flour, then add 1/3 cup of sugar and baking powder and lastly salt in a large mixing bowl.  Add your butter by cutting in using a pastry blender or a folk of knife, until you notice that mix looks like coarse crumbs, now slowly add butter milk, and then your raisin or currants.  Mix until this becomes moistened.

Now place your dough onto a floured surface, need 10-15 times.  Shape into round loaf, which will be 1 1/2 inches thick. Place your dough on a greased baking sheet.  Cut a 1/2 (X)  on the top of the dough.  Now sprinkle the rest of your sugar of the dough.

Bake your Soda bread 1 hour and until it is a nice golden brown.  Once baked cool completely on a wire rack. This is a repost for St. Patrick's Day!

                                                                                                                                                                                                               Day!                                                                                                                                                                     

Reese's Peanut Butter Banana Bread by the Wimers

Reese's Peanut Butter Banana Bread: Given to me by my Friends Rob and Rhonda Wimer! 

Ingredients:

3 very ripe bananas, mashed

1/2 cup peanut butter
1/4 cup Canola or Vegetable oil
1 egg
1/2 cup granulated sugar
1/4 cup brown sugar
1.5 cups of all purpose flour
1/2 tsp baking powder
1/2 tsp salt
8 oz bag of Reese's Mini cups

How to Make:

1. Preheat oven to 350
2. Grease your loaf pan (I used an 8 x 4 pan) with butter or shortening.
3. In a medium bowl whisk together your flour, baking soda, baking powder and salt, set aside.
4. In a large bowl stir together your bananas, peanut butter, oil, egg and sugars.
5. Pour your dry ingredients into your wet ingredients and stir until just combined. Batter will be lumpy. DO NOT OVER-STIR.
6. Fold in your Reese's Mini cups and spread batter into prepared pan.
7. Bake for approximately 1 hour or until toothpick inserted into center comes out clean.
8. Let cool in pan for 10 minutes, then loosen the edges of the pan with a knife and remove from loaf pain, transferring bread into a cooling rack.

 

 

 

Notes:

"I bake my breads in a stone loaf pan, but certainly you don't have to. BUT if you notice the bread browning too fst, lower the temperature down to 325 and loosely tent it with foil."

"Also, some readers have noticed that if you over-stir the batter the texture will be crumbly, so make sure not to over-stir!"

St. Patrick's Irish Beef Stew

Ingredients

• 8 bacon strips, diced
• 1/3 cup all-purpose flour
• 1/2 teaspoon pepper
• 3 pounds beef stew meat, (cut into 1 inch cubes)
• 1 pound whole fresh mushrooms, cut in half
• 3 medium leeks, chopped using only white portion
• 3 medium carrots, chopped
• 1/4 cup chopped celery
• 1 1/2 tablespoon canola oil
• 3 garlic cloves, minced
• 1 tablespoon  seasoned tomato paste
• 4 cups  beef broth salt free
• 1 cup dark stout beer
• 1 teaspoon dried thyme
• 1 1/2 teaspoon dried parsley flakes
• 1 teaspoon dried rosemary flakes
• 2 pounds Yukon Gold potatoes, cut into cubes
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• 1 cup frozen peas

Directions

• In a large  pot, cook bacon until crisp. Remove bacon once done with fork, add to paper towels. In a large zip lock plastic bag, combine the flour, and pepper, add the beef cubed, a few pieces at a time, shake to coat well. Brown the beef in the bacon drippings. Remove and set aside.
• In the same pan, sauté  mushrooms, leeks, carrots and celery in oil until tender, add garlic and cook 3 minutes longer, add  tomato paste and blended well. Slowly add the broth, beer, thyme, parsley and rosemary.  Now add the beef and bacon to pan and bring to a boil. Lower the heat and cover to simmer for 2 1/2 hours till beef is tender.
• Add potatoes your cubed potatoes and return to a boil. lower the heat cover and simmer another 1 1/2hour longer until potatoes are cooked. Add the  cornstarch and water until blended in and  smooth stir into stew. Bring to a boil cook and stir  well for 4 minutes more until thickened, add the  peas heat through. Makes about  12-15 servings  This can be frozen for later use. 

 

Sweet Potatoes, Onions & Apples (Crock Pot)

1 1/2 pounds sweet potatoes, peeled and cut into 1/4 inch slices
2 tablespoons butter
1/2 teaspoon pepper
1 teaspoon of Mrs. Dash Italian
1 large apple skin. cored and cut into slices
1 small onion peeled and sliced
1/2 cup vegetable or chicken stock


In a large bowl toss potatoes  with melted butter, season with Mrs. Dash Italian, salt and pepper. Mix apples and onions in another bowl.

Coat crock pot with cooking spray. Line 1/3 of potatoes in a single layer around the bottom of the cooker, now top with 1/2 of the apple and onion mix.  Then another layer of potatoes and top with rest of apple mixture, keep doing until you end with final layer of potatoes.  Pour the vegetable or chicken stock  Cook for 5 hours at low temp.
 

Crock Pot Chicken

2 carrots washed and sliced
2 onions peeled and sliced
2 celery stalks cut into one inch pieces
1 whole broiler/fryer chicken 4 pounds
1/2 salt
1 teaspoon ground black pepper
1/2 cup of chicken broth or white wine
1 teaspoon of Mrs. Dash Italian seasoning

Add carrots, onion and celery to bottom of crock pot, then place your chicken over veggies.  Sprinkle with salt, pepper, Mrs. Dash and pour your liquid over the top.    Cover and cook at low for 8-10 hours, or you can cook at high for 5 hours.


Once cook place in a large deep serving plate.

Crock Pot Stuffed Peppers

1 package frozen corn
1 can red kidney beans (drained and rinsed)
1 14 1/2 can diced tomatoes
1/4 cup mild salsa
6 green of red peppers (remove tops and seeds)
2 cups shredded  cheddar cheese (divided) can use less fat cheese
1 1/2 cups rice (cooked)  You can use brown rice if you would like
1 teaspoon of Worcestershire sauce
1/2 teaspoon of black pepper
1/4 cup peeled and chopped onion

Mix all ingredients in order (Hold 1/2 cups of cheese)

Stuff peppers with the mixture, place in crock pot cook  low heat for 7-8 hours or high heat 4 hours.
After cooked place in a flat serving dish and sprinkle with remaining 1/2 cup of cheese.



 

Onion Soup Caramelzed (Slow Cooker)

3 pounds of onions (peeled and slice)
2 tablespoons of butter (unsalted)
2 tablespoons of extra virgin olive oil
1/2 salt (optional)
1 1/2 tablespoons of flour
3/4 tablespoon of dark brown sugar
4 cups of stock (1/2 chicken and 1/2 beef stock)  Please heat
2 tablespoons of port wine

Combine sliced onions, butter and olive oil, salt in crock pot or slow cooker and cook low  for 5 hour. Stir the onions every hour so that they brown evenly.  Once onions are done 5 hours add flour, brown sugar and cook another 25 minutes, add the chicken and beef stock and cook at high for 1 hour more then reduce the heat to low and cook another 1 1/2 hours and add port wine.

Top Soup with Parmesan cheese and serve with toasted French bread.
 

New England Short Ribs (Crock Pot)

1/2 cup flour
1 teaspoon of salt
1/2 teaspoon of pepper
3 pounds of short ribs
1 tablespoon of canola oil
1/2 pound of peeled and diced onions
1/2 pound of peeled and halved carrots lengthwise
1/2 pound red potatoes, do not take skin off and cut into 1 to 1 1/2 inch cubes
1/4 pound turnips. peeled and diced
1/2 cup beef stock
1/2 cup prepared horseradish


mix flour, salt and pepper making sure to coat short ribs with this mixture.  Heat oil in Crock Pot set on medium heat.  Brown the ribs and transfer them to a plate, pour off any fat that may be left. Now slowly add onions and cook in crock post for 2-3 minutes, them combine with carrots, potatoes and turnips.  Coat the ribs with horseradish, place in cooker and mix together with the veggies, pour beef stock over entire mixture.  Cook for 10 hours on low.  Once done cooking and ready to serve, drain the juices and arrange on a large deep plate.


 

Italian Prune Filled Cookies

2 1/4 cups pitted prunes

1/2 cup granulated sugar

6 cups of flour

1 teaspoon of salt

1 1/2 cups of walnuts chopped

1 10 oz jar maraschino cherries drained and chopped

1 tablespoon of lemon zest

4 teaspoons of baking soda

2 eggs

1 cups milk

1 cup of vegetable oil

1/3 cup confectioners sugar for decoration

Directions,

1. Filling:
2. Cover prunes with water and heat until water steams cooking until plump. Strain the prunes.  Once stranded add 1/2 cup of sugar, add chopped nuts, and chopped maraschino cherries. Set fruit mix aside overnight.
3. Dough:
4. Make the dough the following day:
5. In large mixing bowl, mix together the flour, baking soda, and salt. Make a well in the center of the bowl. Add the 2 eggs, milk, grated lemon rind, oil and mix to form dough. Knead the dough until able to handle for rolling.
6. Divide the dough into 6 parts. 
7. Roll each part into a rectangle of 1/8 inch thickness, add about 1/6 of the fruit mix onto the dough rectangle and spread nice and even.
8. Fold the dough lengthwise into the center of your pastry. Fold the other side in slightly past center, and press seam lightly together.
9. Pinch ends closed.
10. Lift the loaf with a spatula and place on lightly greased cookie sheet with seam under.
11. Hint: (I roll on parchment paper and fill as said above then move parchment paper and all to cookie sheet and cook on cookie sheet. No need to grease cookie sheet.)
12. Bake in 350 degree oven for 18 - 20 minutes or until a golden brown,  Let cool overnight on parchment paper.
13.  Make a glaze: With confectioners sugar add Vanilla, almond or lemon flavor.  Glaze texture should have the consistency able for brushing top of loaf.
14.  Then add sprinkles as desired. 
15. After loaf dried, cut crosswise slices about 1 inch thick

Porketta Seasoning

 

1/2 fresh chopped parsley

2 1/2 tablespoons of paprika

2 tablespoons basil (you can use fresh)

1 1/2 tablespoons salt

1 1/2 tablespoons garlic powder

1 tablespoons pepper

1 1/2 tablespoons oregano

1/2 tablespoon of cracked fennel seeds

1 tablespoon thyme (you can use fresh)

 

Mix all ingredients together well and rub all over a pork roast before putting in the oven.

 

 

 

 

 

 

 

 

Pepper Biscuits/Biscotti DiPepe

1 cup extra virgin olive oil
1 cup water
11/2 teaspoon salt
1 1/2 teaspoon black pepper
2 teaspoons fennel seed (optional)
1 tablespoon baking powder
3 cups of flour

1 egg, lightly beaten

Preheat oven 375 degrees , and move racks in the upper and lower thirds of the oven. Line baking sheets with parchment paper.

In a large bowl, hand mix the olive oil, water, salt, black pepper, and fennel seed.

Add baking powder and flour and mix until mixture is well blended and a dough begins to form.

Work the dough with your hands until the mix texture is oily and also smooth. Make sure the   dough is not too sticky.  mix in 1 tablespoon of all flour at a time, until smooth and able to work with.

Once able to work dough, pinch off about a 2-tablespoon size piece of dough. Roll the dough between lightly floured hands. Roll into a thin cigar shape that is about 8 inches long.
Form a U shape, then crisscross the pieces until you get a braid.

Place about 10- 12 biscuits per baking sheet then brush the tops of biscuits with lightly beaten egg.

Bake for 30-40 minutes. Biscuits should be golden and crisp. Place on a cookie rack to cool.
Stored in an air-tight tin container to maintain crispness, they should last this way for about 1 month or so.  Enjoy!