More St. Patrick’s Recipes--Enjoy

Sweet 'n' Tender Cabbage Rolls

The extra time it takes to assemble the rolls is well worth the effort. You can make two batches because they go so fast. You can assemble the night before and cook the next day

Servings: 7
Method: Slow Cooker
Prep: 40 min.

Cook:420 min. TOTAL: 460 min.

INGREDIENTS
1 large head cabbage
2 eggs, beaten
1/2 cup milk
2 cups cooked long grain rice
2 jars (4-1/2 ounces each) sliced mushrooms, well drained
1 small onion, chopped
2 teaspoons salt
1 teaspoon dried parsley flakes
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon pepper
2 pounds lean ground beef

SAUCE:
2 cans (8 ounces each) tomato sauce
1/2 cup packed brown sugar
2 tablespoons lemon juice
2 teaspoons Worcestershire sauce

DIRECTIONS
Cook cabbage in boiling water just until leaves fall off head. Set aside 14 large leaves for rolls. (Refrigerate remaining cabbage for another use.) Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut. In a large bowl, combine the eggs, milk, rice, mushrooms, onion and seasonings. Crumble beef over mixture and mix well. Place about 1/2 cup on each cabbage leaf; overlap cut ends and fold in sides, beginning from the cut end. Roll up completely to enclose filling. Place seven rolls, seam side down, in a 5-qt. slow cooker. Combine sauce ingredients; pour half over cabbage rolls. Top with remaining rolls and sauce. Cover and cook on low for 7-8 hours or until a meat thermometer reads 160°. Yield: 7 servings.

Toasted Reubens
"When New Yorkers taste my Reuben, they say it's like those served by delis in 'The Big Apple'."

Servings: 4
Prep: 15 min.
Total: 15 min.

INGREDIENTS
1/2 cup mayonnaise
3 tablespoons ketchup
2 tablespoons sweet pickle relish
1 tablespoon prepared horseradish
4 teaspoons prepared mustard
8 slices rye bread
1 pound thinly sliced deli corned beef
4 slices Swiss cheese
1 can (8 ounces) sauerkraut, rinsed and well drained
2 tablespoons butter

DIRECTIONS
In a small bowl, combine the mayonnaise, ketchup, pickle relish and horseradish; set aside. Spread mustard on one side of four slices of bread, then layer with the corned beef, cheese, sauerkraut and mayonnaise mixture; top with remaining bread. In a large skillet, melt butter over medium heat. Add sandwiches; cover and cook on both sides until bread is lightly toasted and cheese is melted. Yield: 4 servings.

Blarney Breakfast Bake

Servings: 12
Method: Baked
Prep: 20 min.
Cook: 50 min.
Total: 70 min.

INGREDIENTS
1 pound bulk pork sausage
1/2 pound sliced fresh mushrooms
1 large onion, chopped
10 eggs
3 cups milk
2 teaspoons ground mustard
1 teaspoon salt
1/2 teaspoon pepper
6 cups cubed day-old bread
1 cup chopped seeded tomatoes
1 cup (4 ounces) shredded pepper Jack cheese
1 cup (4 ounces) shredded cheddar cheese

DIRECTIONS
In a large skillet, cook the sausage, mushrooms and onion over medium heat until meat is no longer pink; drain. In a large bowl, whisk the eggs, milk, mustard, salt and pepper. In a greased 13-in. x 9-in. baking dish, layer half of the bread cubes, tomatoes, cheeses and sausage mixture. Repeat layers. Pour egg mixture over the top. Bake, uncovered, at 325° for 50-55 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Yield: 12 servings.

Corned Beef and Cabbage Sandwiches

You don't have to wait for St. Patrick's Day to serve these festive sandwiches. Your family is sure to enjoy the creamy cabbage and tender corned beef piled high on a hard roll anytime of year.

Servings: 4
Prep: 10 min.
Total: 10 min.

INGREDIENTS
1/3 cup mayonnaise
1 tablespoon white vinegar
1/4 teaspoon ground mustard
1/4 teaspoon celery seed
1/4 teaspoon pepper
1-1/2 cups thinly shredded raw cabbage
4 kaiser or hard rolls, split
3/4 to 1 pound fully cooked corned beef, sliced

DIRECTIONS
In a small bowl, combine the mayonnaise, vinegar, mustard, celery seed and pepper until blended. Stir in cabbage. Spoon onto the bottom halves of rolls. Cover with corned beef; replace roll tops. Yield: 4 servings.

O'Larry's Skillet Potatoes


Servings: 10
Prep: 15 min.
Cook: 15 min.
Total: 30 min.

INGREDIENTS
2 pounds potatoes, cut into 1/2-inch cubes
1 medium onion, finely chopped
1 medium sweet red pepper, chopped
2 garlic cloves, minced
1 teaspoon Caribbean jerk seasoning
1 teaspoon salt
1/4 cup olive oil

DIRECTIONS
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 5-10 minutes or until almost tender. Drain. In a large skillet, saute the onion, red pepper, garlic, jerk seasoning, salt and potatoes in oil until potatoes are golden brown and vegetables are tender. Yield: 10 servings.