The Tweens News | English

•No touching knives or the stove
•Do not touch any appliances without adult supervision.
•Always wash your hands before handling food.

Though it tastes like traditional fondue, this is more of a comforting casserole: bread is layered with grated Irish cheese and topped with a mixture of eggs, milk and seasonings. The dish is refrigerated overnight and then baked so that it’s creamy inside and crisp golden brown on the outside.  Just before serving, the fondue is cut into wedges.

Ingredients

Cooking Instructions

1. Cut the crusts off the bread slices.
2. In a small bowl, stir together the butter, mustard and garlic. Spread each slice of bread with some of the butter.
3. Arrange 6 slices, butter side down, in a 9 by 13-inch baking dish.
4. In a medium bowl, combine the shredded cheese, chopped chives, Worcestershire sauce, salt and pepper. Evenly sprinkle the cheese over the bread in the baking dish. Top with the remaining bread, butter side up.
5. In a medium bowl, beat the eggs, half and half, milk and chicken broth. Pour over the bread. Cover tightly and refrigerate overnight.
6. Preheat the oven to 350 degrees F. Uncover the fondue and bake it for 1 hour, or until the top is lightly browned and the inside is fairly firm.
7. Remove the fondue from the oven. Let it rest for 10 minutes. Cut into 8 or 10 wedges.

Substitution(s)

Make-Ahead

Tips & Tricks

Source: http://recipes.kaboose.com/irish-fondue-casserole.html

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The Tweens News | English

•No touching knives or the stove
•Do not touch any appliances without adult supervision.
•Always wash your hands before handling food.

A magical layer of green foam floats on top of this pastel punch making it a perfect beverage for St. Patrick’s Day. Refreshing as an Irish spring!

Ingredients

Cooking Instructions

1. In a large mixing bowl or punch bowl, stir together the limeade concentrate and the lime sherbet.
2. Add the lemon-lime beverage and the crushed ice and serve immediately.
3. If you don’t want to serve the punch right away, refrigerate the mixture of limeade and sherbet until just before serving time. Add the carbonated beverage and crushed ice at the last possible moment.

Source: http://recipes.kaboose.com/emerald-isle-punch.html

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The Tweens News | English

•No touching knives or the stove
•Do not touch any appliances without adult supervision.
•Always wash your hands before handling food.

Prepared sugar cookie dough is the secret to quick holiday cookies that make a festive St. Patrick’s Day dessert. Ready in minutes, they’re iced with a luscious green frosting and topped with green sprinkles for a shimmering finish.

Ingredients

Cooking Instructions

1. Preheat the oven to 375 degrees F. Line a large baking sheet with parchment paper. Alternatively, spray the baking sheet with cooking spray.
2. With a lightly floured rolling pin on a floured board, roll the dough out until it is about 1/4-inch thick. Cut out cookies with a small shamrock cookie cutter. Arrange the cookies on the baking sheet about an inch apart. (You can make two batches of cookies or use two baking sheets.) Bake for 8 to 10 minutes, or until they are lightly golden brown.
3. While the cookies are baking, prepare the icing: In a small mixing bowl, with an electric mixer set on medium speed, beat the sugar and milk until blended. Add the corn syrup, vanilla extract and green food coloring and beat until smooth. If the icing is too thick to spread, beat in an additional 1 or 2 teaspoons of milk.
4. When the cookies are baked, remove them from the oven and cool them on the baking sheet for 2 minutes. Transfer the cookies to a wire rack to finish cooling.
5. Frost the cooled cookies with the icing, and sprinkle them with the green sprinkles.

Make-Ahead

Tips & Tricks

Source: http://recipes.kaboose.com/sugar-cookie-shamrocks.html

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The Tweens News | English

•No touching knives or the stove
•Do not touch any appliances without adult supervision.
•Always wash your hands before handling food.

Nothing could be more comforting than a hearty homemade stew of shredded chicken and a medley of root vegetables, except, perhaps, if you threw in some delicious dumplings, which is exactly what we did.

Ingredients

Cooking Instructions

1. In large, heavy pot, combine soup, water, chicken, celery, onion, salt, poultry seasoning, and pepper. Cover and cook over low heat about 1-1/2 hours.
2. Add potatoes and carrots; cover and cook another 30 minutes.
3. Remove chicken from pot, shred it, and return to pot. Add peas and cook only 5 minutes longer.
4. Add dumplings. To make dumplings: Mix baking mix and milk until a soft dough forms. Drop by tablespoonfuls onto boiling stew. Simmer covered for 10 minutes, then uncover and simmer an additional 10 minutes.

Servings: 5

Source: http://recipes.kaboose.com/irish-chicken-stew-with-dumplings.html

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The Tweens News | English

•No touching knives or the stove
•Do not touch any appliances without adult supervision.
•Always wash your hands before handling food.

Lean lamb is layered with potatoes and other veggies and baked to fork-tenderness. A perfect main dish for a St. Patrick’s Day dinner, and a great way to introduce people to a new meat. 

Ingredients

• 2 lbs. (1 kg) boneless lamb shoulder, cut into 1-inch (2 cm) cubes
• 4 medium potatoes, sliced 1/2 inch (1 cm) thick
• 2 medium onions, sliced 1/4 inch (.5 cm) thick
• 2 stalks celery, sliced 1/4 inch (.5 cm) thick
• 4 medium carrots, peeled and sliced 1/4 inch (.5 cm) thick
• 1 tsp. (5 mL) salt
• 1/4 tsp. (1 mL) black pepper
• 1/2 tsp. (2 mL) thyme
• 1 cup (250 mL) water
• 2 tbsp. (30 mL) chopped fresh parsley

Cooking Instructions

1. Preheat the oven to 325 degrees F (160 degrees C).
2. In a large Dutch oven or covered casserole, layer the ingredients in the following order: lamb cubes, sliced potatoes, sliced onions, sliced celery, sliced carrots, sprinkling each layer with salt, pepper and thyme.
3. Add the water to the pot, cover, and slowly bring to a boil over medium-low heat.
4. Let simmer for 5 minutes, then transfer the pot to the oven and bake, without lifting the lid or stirring, for 2 to 2-1/2 hours or until the lamb is tender.
5. Sprinkle with chopped parsley, stir very gently to mix (the potatoes will be very soft) and serve.

Source: http://recipes.kaboose.com/traditional-irish-stew.html

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