St. Patrick.s Day Soup and Sandwich

Discussion in 'Food and nutrition' started by b_layman_32, Mar 10, 2005.

  1. b_layman_32

    b_layman_32 Guest

    Shamrock Sandwiches
    Pot O' Gold Potato Soup



    Shamrock Sandwiches

    Dill and Dijon mustard add zip to the creamy corned beef filling in
    these party sandwiches. For a fun variation, substitute horseradish
    for the mustard and garlic powder for the dill.

    1 package (8 ounces) cream cheese, softened
    1/4 cup mayonnaise
    2 tablespoons Dijon mustard
    1 package (2-1/2 ounces) thinly sliced cooked corned beef, chopped
    2 tablespoons grated red onion
    2 teaspoons snipped fresh dill or 3/4 teaspoon dill weed
    1/4 teaspoon salt
    1 pound thinly sliced seedless rye bread
    Fresh dill sprigs, optional

    In a mixing bowl, beat cream cheese, mayonnaise and mustard. Add
    corned beef, onion, dill and salt; mix well. Using a 2-in. shamrock
    cookie cutter, cut out two shamrocks from each slice of bread. Spread
    tablespoonfuls of filling over half of the bread; top with remaining
    bread. Garnish with dill if desired. Yield: about 16 sandwiches.





    Pot O' Gold Potato Soup

    This golden soup may not be what you expect to find at the end of the
    rainbow, but you'll treasure its rich flavor.

    3/4 cup chopped celery
    3/4 cup chopped onion
    1/4 cup butter or margarine
    2 cans (14-1/2 ounces each) chicken broth
    2-1/3 cups mashed potato flakes
    1-1/2 cups milk
    1/2 cup cubed process American cheese
    3/4 teaspoon garlic salt
    1/8 to 1/4 teaspoon chili powder
    1/2 cup sour cream

    In a 3-qt. saucepan, saute celery and onion in butter for 2-3
    minutes. Stir in broth; bring to boil. Reduce heat. Add potato
    flakes; cook and stir for 5-7 minutes. Add milk, cheese, garlic salt
    and chili powder. Cook and stir until cheese is melted. Just before
    serving, add sour cream and heat through (do not boil). Yield: 6
    servings.

    Source: Taste of Home Newsletter





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