St. Patrick's Day Food Recipes

Now for some yummy stuff. Try one of these "green" recipes for St. Patrick's Day


Creamy Celery Broccoli

1/4 C vegetable broth
2 C of fresh broccoli florets
1 (10.75 oz.) can of cream of celery soup
1/2 C milk
1/2 t dried basil
1/4 t pepper
1 C cheddar cheese, shredded
Pour the broth into a saucepan and place the pan over high heat.
Bring the broth to a boil.
Add the broccoli and bring the broth back to a boil.
Reduce the heat to medium low and cover the pan.
Simmer the broccoli for 5 minutes or until tender.
Stir the soup and milk into the broccoli.
Season the broccoli with the basil and pepper.
Heat for 5 minutes or until the soup is hot.
Sprinkle in the cheese
Cook 3 minutes or until the cheese is melted.
Makes 4 servings
Be sure not to drain the broccoli before adding the soup and milk. The broth will give the sauce a nice flavor. You can substitute cream of broccoli soup for the celery soup if you wish.


Minted Cucumber Chicken Salad
2 C cooked chicken, shredded
2 C seedless red grapes, halved
1 C cucumber, chopped
1/3 C of orange juice
3 T salad oil
1 T fresh mint, snipped
4 C lettuce, shredded
Place the chicken into a large bowl.
Add the grapes and cucumbers and toss to combine.
Pour the orange juice into a jar with a tight fitting lid.
Add the oil and mint.
Close the lid and shake until blended together well.
Pour the dressing over the chicken and stir to coat.
Divide the lettuce between four plates.
Top the lettuce with the chicken salad.




For an Irish meal try this recipe:
Corned Beef Chowder with Toasted Croutons



1 T of margarine, softened
4 slices of rye bread
1/2 t caraway seeds
3 C of milk
1 (10.75 oz.) can cream of celery soup>
2 oz. Swiss cheese, shredded
1 (14 oz.) can of sauerkraut, rinsed, drained and chopped
2 (5 oz.) pkgs. corned beef, chopped
Preset the oven temperature to 325 degrees allowing the oven to preheat.
Spread the margarine over both sides of the 4 slices of bread.
Sprinkle with the caraway seeds.
Cut the bread slices into triangles and place on a baking sheet.
Toast in the preheated oven for 10 minutes or until nicely browned.
Pour the milk into a large saucepan.
Stir in the soup until well combined.
Fold in the cheese.
Cook the mixture, stirring constantly for 3 minutes or until beginning to bubble.
Stir in the sauerkraut and corned beef.
Reduce the heat to low, cover and simmer for 5 minutes or until heated through.
Serve with the toasted croutons