“Irish Recipes,” Friend, Mar. 1971, 5
1 1/2 cups graham cracker crumbs
3 tablespoons sugar
1/2 cup butter or margarine
1 package (3 3/4 ounces) vanilla whipped dessert mix
1/4 teaspoon peppermint extract
12 drops green food coloring
1 cup miniature marshmallows
Green candy shamrocks
Heat oven to 350º
Mix crumbs with sugar. Melt butter. Mix into crumb mixture. With back of spoon, press mixture against bottom and sides of 9-inch pie pan. Bake 10 minutes. Cool. Prepare dessert mix. Add peppermint and coloring during last minute of beating. Fold in marshmallows.
Pour into a graham cracker crust, mounding slightly in the center.
Chill at least 11 hours.
Place shamrocks around edge of pie just before serving.
1 package of your favorite cake mix
1 package fluffy white frosting mix
1 or 2 drops of green food coloring
Prepare and bake cupcakes according to directions on package. Prepare frosting and add green coloring to it.
Frost cupcakes with light green frosting.
Slice gumdrops into 1-inch pieces and arrange on each cupcake to form a shamrock. Makes 30 to 36 cupcakes.
1 tablespoon shortening
1 pound stewing beef
1 teaspoon salt
1 can (10 1/2 ounce) soup
1 soup can water
3 carrots, cut in thick slices
3 potatoes, pared and quartered
3 onions, peeled and halved
Melt shortening in heavy skillet. Add beef, cut in small pieces, and brown over medium heat. Add salt, soup, and water. Cover tightly and let cook slowly until tender, about 1 1/2 hours.
When meat is tender add the carrots, potatoes, and onions. Cover, then continue cooking slowly for about 30 minutes. Add water as needed for desired thickness.
Makes 4 to 6 servings.