Tuesday, March 17, 2009

A bit o' the green!

In honor of my grandmother who would always make us some green food for dinner when we were eating at her house when we were kids, I'm posting a few of my favorite "green" foods for your enjoyment. Below you will find the recipes for "Luck o' the Irish" salad, Pistachio Cake and her potato bread, which she would make into rolls and dye green for St. Pats (along with the mashed potatoes occasionally!) Enjoy!


* Exported from MasterCook *

Luck O' the Irish Salad

Recipe By :
Serving Size : 4
Categories :

Amount Measure Ingredient -- Preparation Method
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1 package lime gelatin powder -- 4 serving package
1/2 cup celery -- chopped fine
1 cup hot water
1/4 cup pecans -- chopped
3 ounces cream cheese -- softened
8 ounces Cool Whip® -- thawed
2/3 cup crushed pineapple -- with juice

Dissolve the lime gelatin in the hot water. Add softened cream cheese and beat a medium speed with a hand-held mixer until well blended. Chill to soft-set consistency, then add crushed pineapple, celery and chopped nuts. Fold in Cool Whip. Pour into a 3 cup mold or other container and refrigerate to set. Serve cold.


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* Exported from MasterCook *

Pistachio Cake

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
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1 package white cake mix
3 eggs
1 package instant pistachio pudding mix -- 4 serving size
1 cup 7-up®
1/4 cup vegetable oil
1/2 cup chopped nuts -- pistachios or walnuts
***Frosting***
1 package instant pistachio pudding mix -- 4 serving size
16 ounces Cool Whip® -- thawed
1/4 cup milk -- if needed to thin icing

Preheat oven to 350F. Grease a 9x12" pan (can also use a bundt pan) and flour with a small amount of cake mix or plain flour. Mix cake ingredients and pour into prepared pan. Bake at 350° for 40 min. or until lightly golden and springs back when touched. Cool for 10 minutes in pan and then put on wire rack to finish cooling. When cool, mix frosting ingredients together, using milk if needed to thin. Frost and garnish with extra chopped pistachios if desired. Keep refrigerated until serving. Freezes well.

Description:
"Very refreshing"
Yield:
"12 pieces"
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* Exported from MasterCook *

Old Fashioned Potato Bread

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
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1 package instant mashed potato flakes -- 2 servings
1 tablespoon salt
2 packages active dry yeast
1/2 cup butter
2 cups Warm water (105-115)
7 1/2 cups all-purpose flour -- sifted and divided
1/4 cup sugar
2 tablespoons butter -- melted

Make 2 servings of potatoes, minus butter and seasonings. Measure one cup of potatoes. In large bowl, sprinkle yeast over water; stir until dissolved. Stir in sugar and salt until dissolved. Add 1 cup potatoes, 1/2 cup butter, 3 1/2 cups flour. With electric mixer at medium speed, beat until smooth - 2 minutes. Gradually add 4 cups flour, mixing with hands until smooth and stiff enough to leave bowl. Add remaining 1/4 cup flour if needed. Turn onto lightly floured board. Knead until smooth and elastic (small blisters will appear on the surface) 10 minutes. Place in greased large bowl; turn over. Cover with towel and let rise in warm place (85) until double - 1 hr. Turn out dough onto lightly floured pastry cloth or board. Divide in half. Roll out one half into a 16 by 8 in rectangle and roll from one end. Press ends even, pinch to seal, and tuck under loaf. Place, seam side down, in greased 9x5x3 inch loaf pan. Brush surface lightly with some of the melted butter. Repeat with the other half of dough. Let loaves rise in warm place, until tops are rounded - 1 hr. Set oven rack at lowest level. Preheat oven to 400. Bake 30-40 minutes, or until deep golden brown and cover with brown paper. Turn out onto wire racks, brush tops with remaining butter. Cool. Makes 2 loaves.

From Betty Wood Calvert

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NOTES : Can be made into potato rolls easily. Just pinch off a lump of the finished dough about the size of a walnut. Take three such dough balls and place them together in a regular-sized muffin cup and allow to rise as with loaves. When risen, bake until golden brown as directed, usually 20-25 minutes.

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