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Fri, Aug. 23

Leprechauns are inspiration for tasty Irish treats

Since everyone seems to be Irish - at least for today - here are some Irish -themed recipes from soup through dessert. At least they are green, if not authentically Irish! Pick one that suits your tastes and enjoy. Leprechauns rule the day!


From Joni Hilton of California

3 tbsp. unsalted butter

1 (10 oz.) package frozen green peas, thawed

1 medium head Boston lettuce, chopped

4 green onions, white and green parts, chopped

5 cups low-sodium or regular chicken broth

1 (15 oz.) can drained corn kernels

1/4 tsp. salt

Coarsely ground black pepper

5 tbsp. sour cream

Melt butter in large saucepan, over medium high heat. Add peas, lettuce and green onions. Cook until onions are translucent, stirring often.

Add broth and bring to boil. Reduce heat and simmer uncovered about 8 minutes until peas are tender.

Working in 1 cup batches, puree mixture in blender. Return mixture to pan. Add corn and cook over medium high heat 2-3 minutes, until thoroughly heated. Season with salt and pepper.

To serve, ladle soup into individual serving bowls and top each with 1 tbsp. sour cream. 5 servings.


2 cups lemonade

1 cup lemon-lime soda

1 cup Mountain Dew soda


Mix lemonade, soda and soft drink. Serve over ice. Serves 4.


Very easy and you can make it ahead.

2 tbsp. butter

3/4 cup butter-flavored cracker crumbs

3/4 cup cold milk

1 package (3.4 oz.) instant pistachio pudding mix

2 cup vanilla ice cream, softened

1 carton (8 oz.) frozen whipped topping, thawed

2 Heath candy bars (1.4 oz. each) ,crushed

In microwave safe 8-inch square dish, melt butter. Stir in cracker crumbs; press mixture onto bottom of dish. In bowl, whisk milk and pudding mix for 2 minutes. Whisk in ice cream. Pour over crust. Cover and freeze two hours.

Spread with whipped topping; sprinkle with crushed candy bars. Freeze one hour or until firm. Serves 8.


This is the day for pistachio. Also make ahead.

Chocolate shamrock garnish for top of pie. Make these first and refrigerate:

Melt 4 oz. semisweet chocolate over hot water; spread evenly on sheet of waxed paper. Let cool until firm. Press lightly oiled shamrock-shaped cookie cutter sharply into chocolate (or cut around a shamrock pattern). Leave shamrocks on waxed paper and refrigerate until ready to use.


1 cup chocolate wafer crumbs (or bought chocolate pie shell)

1/4 cup butter, softened (if making your pie shell)

1 package (3 oz.) lime-flavored gelatin

1/2 cup boiling water

1 pint vanilla or pistachio ice cream, softened

If making crust, combine crumbs and butter and press against bottom and sides of 8-inch pie plate.

Empty gelatin into bowl; add boiling water and stir to dissolve. Stir in ice cream a few spoonfuls at a time, beating vigorously as it thickens. Pile mixture into lined pie plate and chill until serving time.

Place refrigerated shamrocks on top of pie. Happy St. Patrick's Day!

Next column: Help with Easter planning.

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