St. Patrick's Day Recipes
Saint Paddy's Prepare scalloped 1 cup boiling water Dissolve gel Saint Paddy's casserole 1 package (5-oz.) (5-oz.) (5-oz.) scalloped potatoes 2 tablespoons drained horseradish 1 can (1-pound) (1-pound) (1-pound) corned beef, diced 1 can (1-pound) (1-pound) (1-pound) sliced carrots, drained potatoes in !-quart !-quart !-quart cas serole, except increase water to 2 cups. Stir in horseradish, corned beef, and carrots. Bake at 375 degrees for 50 to 60 minutes, until potatoes potatoes are tender. 4 to. 6 servings. Emerald salad 1 package (3-ounce) (3-ounce) (3-ounce) lime flavored gelatin 1 package (1 14 -ounce) -ounce) sour cream sauce mix cup milk A cup mayonnaise 1 cup shredded cabbage cabbage cup chopped green pepper Dissolve gelatin in boiling water. Combine contents of sauce mix envelope, milk, and mayonnaise; stir with a fork until smooth. Let stand 10 minutes; add to gelatin and stir until well blended. Chill until partially thickened. Stir in cabbage and pepper. Spoon into lightly oiled 4-cup 4-cup 4-cup mold. Chill until set. 4 to 8 servings.