Friday, March 14, 2008
St. Patty's Day Gold
St. Patricks Day for kids and teachers
St. Patricks Day Kids
6 large Idaho potatoes, peeled and cut into pieces
2 large sweet potatoes, peeled and cut into pieces
1 large onion, chopped
4 cups chicken broth or bouillon
2 teaspoons thyme
1- 16 oz. container sour cream
1 stick butter or margarine
1/2 cup flour
2 cups milk
Salt and pepper to taste
1. Place potatoes, onion, broth and thyme into a 5-quart pot. Bring to a boil, then cover and simmer for 20 minutes or until potatoes are tender.
2. Melt butter in a medium size saucepan. Stir in flour with a whisk or wooden spoon to make a smooth paste.
3. Add milk, a little at a time, stirring to make the mixture smooth. Bring to a boil, stirring constantly until thickened. Season generously with salt and pepper. Add to the potato mixture.
4. Stir in sour cream.
5. Heat thoroughly and serve.
Microwave Grasshopper Pie
9 inch Crumb Pie Shell
1 pkg (10 oz) large marshmallows
1/2 cup milk
1 cup whipping cream, whipped
1/4 cup green crème de menthe
2 tablespoons white crème de cocoa
Additional whipped cream
Quick and easy microwave recipe!
1. In 3-quart casserole place marshmallows and milk. Cover and microwave on high for 2 to 4 minutes, until mixture can be stirred smooth. Chill in refrigerator (about 30-40 minutes) or in pan of ice water, until thickened, stirring occasionally.
2. Fold in whipped cream, crème de menthe, and crème de cocoa.
3. Pour into crust and decorate with additional whipped cream and chocolate curls, if desired. Refrigerate several hours or overnight.
Makes 1 (9-in) pie
Serving note: This pie is soft and creamy when served from refrigerator. For firm pieces which hold sharp cut, serve frozen. Frozen pie releases easily from bottom of pie plate if set a few minutes on towel dampened with hot water.
Recipes from the General Electric Company Newsletter