Houseboat Magazine

March/April 2019

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Departments // March | April 2019 39 A p p e t i z e r : Irish Egg Rolls Recipe by Nicolle Morrison Ingredients: 4 ounces chopped corned beef 1 cup shredded steamed cabbage 1 cup diced cooked potatoes 1 cup shredded carrot 1/2 cup thinly sliced onion salt and pepper, to taste 8 (7-inch square) egg roll wrappers 1 1/2 quarts oil for deep frying Directions: Heat oil in a deep-fryer to 375 degrees Fahrenheit. In a medium bowl, mix together the shredded corned beef, cabbage, potatoes, carrot, and onion. Season with salt and pepper. Lay the egg roll wrappers out on a clean, dry surface a few at a time. Place about 1/2 cup of the mixture into the center of each wrap. Roll up into logs according to the directions on the package. Wet the edge with water to seal. Fry rolls a few at a time, turning if necessary, for about 5 minutes, or until golden. Remove from hot oil to drain on paper towels. D i n n e r : Irish Stew Recipe by Ita Ingredients: 1 tablespoon olive oil 2 pounds boneless lamb shoulder, cut into 1 1/2 inch pieces 1/2 teaspoon salt freshly ground black pepper to taste 1 large onion, sliced 2 carrots, peeled and cut into large chunks 1 parsnip, peeled and cut into large chunks (optional) 4 cups water, or as needed 3 large potatoes, peeled and quartered 1 tablespoon chopped fresh rosemary (optional) 1 cup coarsely chopped leeks chopped fresh parsley for garnish (optional) Directions: Heat oil over medium heat in a large stockpot or Dutch oven. Add lamb pieces and cook, stirring gently, until evenly browned. Season with salt and pepper. Add the onion, carrots, and parsnips and cook gently alongside the meat for a few minutes. Stir in the water. Cover and bring to a boil before turning the heat down to low. Simmer for 1 hour or until it is tender. Stir in potatoes and simmer for 15 to 20 minutes before adding leeks and rosemary. Continue to simmer uncovered until potatoes are tender but still whole. Serve piping hot in bowls garnished with fresh parsley. D e s s e r t : Shamrock Cookies Recipe by MBMCD Ingredients: 1/2 cup butter, softened 1 (3 ounce) package instant pistachio pudding mix 1 1/3 cups baking mix 1 egg 1 tablespoon white sugar Directions: Preheat oven to 350 degrees Fahrenheit. Lightly grease baking sheet. Cream together the butter and the pudding mix. Blend in the baking mix, egg and sugar and mix well. On a lightly floured surface roll out the dough to 3/8 inch thickness and cut into cookies with a shamrock cookie cutter. Place cookies on the prepared baking sheet and bake for 9 to 10 minutes or until lightly browned on the edges. Let cookies cool on rack. Frost with green colored icing. D r i n k : Green Punch Recipe by Alena Ingredients: 2 (3-ounce) packages lime flavored Jell-O mix 1 quart hot water 1 (46-fluid-ounce) can pineapple juice 2 (12-fluid-ounce) cans frozen orange juice concentrate, thawed 2 cups white sugar 4 1/2 cups cold water 2 liters ginger ale Directions: In a large saucepan dissolve the gelatin in 1 quart of hot water and allow to cool. When gelatin is cool, pour into a large punch bowl. Stir in pine- apple juice, orange juice concentrate, sugar and 4 1/2 cups cold water. Pour in ginger ale just before serving. These recipes are shared at Check out more on our Pinterest page! Back Deck Recipes St. Paddy's Day Treats

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