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**Moderator**

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Posted:18.02.2009, 11:56

GREEN CHILE CHICKEN ENCHILADAS

2 cans Old El Paso green chile enchilada sauce
2 shredded boneless chicken breasts
12 (approx.) corn or flour tortillas
1 cup mozzarella or Monterey jack cheese, shredded

Heat oven to 350 deg. Cook and shred chicken. Combine
chicken and one can enchilada sauce. Spray or lightly grease baking dish. Fill tortillas with chicken mixture and roll tightly. Place side by side in baking dish. Pour remaining sauce and second can of enchilada sauce over tortillas. Cover with cheese. Cook 30 minutes or until cheese is melted and turning slightly brown. Garnish with guacamole, picante sauce and/or sour cream, if desired.

Posted:18.02.2009, 11:58

Green Mashed Potatoes - Makes 4 servings or 2 cups.

1 1/2 lightly-packed cups baby spinach leaves
3/4 lb. small potatoes, preferably yellow-fleshed
1 large garlic clove, peeled
1/4 cup finely chopped scallions, green part only
1 Tbsp. extra-virgin olive oil
Salt and freshly-ground black pepper
Place the spinach in a food processor. Whirl, stopping as needed to scrape down the sides of the bowl, until the spinach is finely chopped and moist but not pureed. (This step can also be done with a large, sharp knife.) Set aside.

Place the potatoes and garlic in a saucepan. Add cold water until the level is 2-inches above the potatoes. Set over medium-high heat until the water boils, then reduce the heat and cook until the potatoes are very soft, 20 to 25 minutes, depending on their size.

Drain the potatoes and garlic in a colander, then immediately return them to the hot pot, shaking the pot until the potatoes look dry. With a fork, roughly mash the potatoes to break them up. Add the spinach, scallions and oil. Mash until the potatoes are fluffy and bright green, with the skins well mixed in. The spinach will be wilted rather than soft. Season to taste with salt and pepper. Serve immediately.

Per serving: 103 calories, 4 g. total fat (less than 1 g. saturated fat), 16 g. carbohydrate, 2 g. protein, 3 g. dietary fiber, 22 mg. sodium.

Posted:18.02.2009, 12:03

Green Velvet Cupcakes

Green through and through -- these cupcakes really are velvety and scrumptious. Have your kids decorate the tops for St. Patrick's Day with shamrocks made out of gumdrops and green licorice strings, or just sprinkle with green decorating sugar. They're great to make as a dessert or a yummy snack.

Ingredients
Cupcakes
3/4 cup (175 mL) vegetable oil
3/4 cup (175 mL) granulated sugar
1 egg
2 tsp. (10 mL) white vinegar
1 tsp. (5 mL) vanilla
1/2 tsp. (2 mL) liquid green food colouring
1-1/4 cup (300 mL) all purpose flour
1/2 tsp. (2 mL) baking soda
1/2 cup (125 mL) buttermilk
Icing
1/2 cup (125 mL) butter, softened
2 cups (500 mL) icing sugar
1 tsp. (5 mL) vanilla
2 tbsp. (30 mL) milk or cream
green food colouring (preferably paste type)
additional candies or decorating sugar for topping
Cooking Instructions
Preheat the oven to 350degrees F (180 degrees C). Place 10 paper liners into the cups of a muffin pan.
In a large mixing bowl with an electric mixer, beat together the oil, sugar, egg, vinegar, vanilla and green food colouring until combined.
In a smaller bowl, stir together the flour and baking soda. Add to the egg mixture, in two or three additions alternately with the buttermilk, beating well after each.
Spoon the batter into the 10 paper liners, dividing the batter evenly among them.
Bake for 20 to 25 minutes or until a toothpick poked into the middle of a cupcake comes out clean. Remove from pan and let cool thoroughly.
Meanwhile, make the icing. In a medium bowl with an electric mixer, beat the butter until creamy. Add the icing sugar gradually, in 3 or 4 additions, beating very well after each addition. Beat in the vanilla. Add the milk or cream, 1 tbsp. (15 mL) at a time, beating well, until the icing is creamy and spreadable -- the more you beat this, the better it will be. Add the food colouring, beating it in gradually until the icing is tinted the way you like it.
Decorate cupcakes with green sprinkles or coloured sugar, shamrocks made out of gummy candies -- or whatever else your little leprechaun can think of.

Posted:18.02.2009, 12:08

Clover Cookies

RECIPE INGREDIENTS:
2 3/4 cups all-purpose flour
3/4 tsp. baking soda
1/2 tsp. salt
1 cup butter at room temperature
1 cup sugar
1 large egg
1 tbsp. vanilla extract
Green food coloring
1. Measure the flour, baking soda and salt into a medium-sized bowl. Stir well and set aside.

2. In a large bowl, cream the butter and sugar with an electric mixer for about 1 minute. Add the egg and vanilla extract and mix until well combined.

3. Gradually add the flour mixture to the butter and sugar, mixing well after each addition. The dough should be stiff.

4. Add several drops of green food coloring. Knead the dough until the color is evenly distributed. (Make sure children wash their hands immediately after kneading--food coloring can be messy.)

5. Gather the dough into two balls, flatten into disks beginning at the edge of the dough and working toward the center. Cover with plastic and chill for at least 2 hours or overnight.

6. After the dough has chilled, place one half on a large piece of plastic wrap, cover with another piece of plastic wrap and then roll until it is 1/4-inch thick. Lift off the top sheet of plastic wrap and cut out shamrocks, beginning at the edge of the dough and working toward the center.

7. Place each shamrock on an ungreased baking sheet. Heat the oven to 350 degrees. Bake for 8 minutes or until the edges begin to lightly brown. Remove to a rack to cool. For particularly festive shamrocks, decorate them with green candies or frosting.
Makes about 34.

Posted:18.02.2009, 12:08

Emerald Isle Punch

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
1 can (355 mL) frozen limeade concentrate, thawed
1 quart (1 L) lime sherbet
2 liters lemon-lime carbonated beverage (like 7-Up or Sprite)
4 cups (1 L) crushed ice
Cooking Instructions
In a large mixing bowl or punch bowl, stir together the limeade concentrate and the lime sherbet.
Add the lemon-lime beverage and the crushed ice and serve immediately.
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.
Servings: Makes at least 12 servings.

Posted:18.02.2009, 12:10

Leprechaun Pie

Attract all the leprechauns in your neighbourhood with this heavenly green pie filled with white chocolate mousse. Flavoured with mint or vanilla, it’s absolutely delicious for St. Patrick's day, or for dessert any day.

Ingredients
5 squares (1-oz./28 g each) white chocolate
1/4 cup (50 mL) whipping cream
4 oz. (125 g) cream cheese, softened
1/2 tsp. (2 mL) liquid green food coloring
1/2 tsp. (2 mL) vanilla or peppermint extract
1/2 cup (125 mL) powdered sugar
1 cup (250 mL) whipping cream, whipped until stiff
1 9-inch (23 cm) graham cracker or chocolate crumb crust
1/2 cup (125 mL) mint chocolate chips or green melting wafers (the kind for candy-making)
additional candies or sprinkles, if desired
Cooking Instructions
In a large, microwave-safe bowl, combine the white chocolate and 1/4 cup (50 mL) of the whipping cream. Microwave on high power, 30 seconds at a time, stirring after each time, until the chocolate is completely melted and the mixture is smooth.
With an electric mixer, beat the softened cream cheese, the green food coloring, the vanilla or peppermint extract and the powdered sugar into the chocolate mixture until everything is evenly blended.
Gently fold in the whipped cream, taking care not to deflate the cream, until no white streaks remain.
Spoon into the prepared crumb crust, cover with plastic wrap and chill for at least 4 hours or overnight.
Melt the chocolate chips or green melting wafers in a double boiler over hot water, stirring until smooth. Drizzle over top of the chilled pie, then return to the refrigerator until set. If you wish, you can decorate the top of the pie with additional green candies or sprinkles before serving.
Servings: 6 to 8

**Moderator**

Great recipes!!!

Posted:18.02.2009, 12:21

Trio of Peas

Serves: 4 (3/4 cup each)
Preparation time: 20 minutes

Ingredients
2 teaspoons canola oil
1 cup snow peas, trimmed
1 cup sugar snap peas, fresh or frozen
2 cups (8 ounces) frozen peas
1/2 teaspoon freshly grated lemon zest
4 teaspoons lemon juice
1 1/2 teaspoons dried tarragon
1 teaspoon butter
Salt to taste

Preparation
1. Heat oil in a large nonstick skillet over medium heat. Add snow peas and sugar snap peas and cook, stirring occasionally, for 2 minutes.

2. Stir in frozen peas; cook, stirring occasionally, until heated through, about 3 minutes.

3. Remove from heat and stir in lemon zest, lemon juice, tarragon, and butter; season with salt.

Enjoy!

Nutrition Facts
Per serving:
111 calories
4 g fat (1 g sat, 2 g mono)
3 mg cholesterol
15 g carbohydrate
5 g protein
5 g fiber
127 mg sodium

Posted:18.02.2009, 12:23

Super Green St. Patrick’s Day Soup
1 full stem of broccoli (not just florets)
2 stalks of celery, chopped
1/2 a medium bok choy
1/2 bunch of asparagus, chopped into 2″ lengths
1 cup edamame beans (frozen and thawed)
2 leaves of Swiss Chard
2 leaves of kale (your favorite kind, but keep it green!)
1 leek, chopped
3 cloves of garlic, pressed or minced
1 bay leaf
1 cup raw cashews
5 cups vegetable soup stock
1/2 Tbsp dried basil (or fresh if you can get it)
3 Tbsp Braggs seasoning
Celtic sea salt and fresh ground pepper to taste

Wash and rinse all vegetables in a good veggie rinse to rid them of any dirt, pesticides (hopefully you’ve chosen organic to cut down on those), etc.

Cut the stem off the broccoli and peel off the outer layer with a knife or potato peeler. The inside part is much more tender and sweet. You’ll know when it’s peeled enough because you can see the outer layer looks stringier. Cut into 1/2″ length, put into a large soup pot with a small amount of the soup stock. Chop the florets into smaller pieces, set aside for now.

Chop stems from bok choy, add to pot with broccoli stems. Chop leaves into large pieces, set aside also. Do the same with the Swiss Chard - add chopped stems to pot - set aside leaves.

Also add to the pot: chopped leek, garlic, and celery. Cook over medium heat, stirring a few times, until the onions start to soften.

In the meantime de-stem the kale and chop the leaves into large chunks, set aside. Discard stems or save in a zip lock bag to make your own veggie soup stock later - add the broccoli peelings too. Do the same with the spinach.

When onions and veggies are softened, add the rest of the ingredients, except seasonings, to the pot: broccoli florets, edamame beans, chard leaves, kale leaves, spinach, asparagus, bok choy leaves, bay leaf, basil and remaining soup stock.
Bring to a boil, cover and turn down to simmer until all the vegetables are cooked, about 10 minutes. While it is cooking, put the cashews into a blender with 1 cup of distilled water. Blend until it is a creamy consistency. Add to soup pot, heat through.

To blend soup, either transfer to a blender in batches or use a hand blender (I use a high power one like a Bamix) right in the pot like I do. Add Braggs and salt and pepper to taste.

Posted:18.02.2009, 12:23

Your Welcome TDTAT, You know me I have recipies to share, and they all taste delicious!

Posted:18.02.2009, 13:25

Green Irish Whiskey Sour Jello For St. Patrick's Day

2 Small Boxes Lemon-Lime Flavor Gelatine
2 Cups Boiling Water
1 1/2 Cups Cold Water
1/2 Cup Irish Whiskey

Posted:18.02.2009, 17:28

I'm Armenian, so here is a traditional Armenian recipe:

Sarma (Cold Dolma)

1 cup of Oil
1 small can of tomato sauce (8 oz)
3 cups chopped onion
1 handful chopped parsley
2 cups Uncle Ben's Converted Rice (must be )
1 tsp. salt
1 tsp. black pepper
1 Jar Grape Leaves
2 cups water-boiling
2 fresh lemons
2 additional cups boiling water

Rinse rice until water is clear, drain and set aside
Saute onions in oil until they are almost done (sort of soft and transparent)
Add rice, tomato sauce and parsley, cook for 5 min over low heat
Add 2 cups boiling water, salt and pepper and cook uncovered until water evaporates (rice will be almost cooked). Turn off heat and squeeze on juice of 1 lemon, let cool.

Place grape leaves in strainer and rinse with water so that the brine is washed off. CUt the stems off with a steak knife.

Place approx. 1 tsp. of rice mixture in each grape leaf and roll tightly (like you would roll a burrito, closed at both ends). Put in a large saucepot, laying each next to the other. Once you fill the first layer, squeeze lemon juice over, and continue with the next layer, repeating until finished (or out of grape leaves!). Pour in 2 cups of boiling water, cover and cook on LOW heat until water evaporates (this can take about 2 hours). Be sure to place a plate over the top of the rolled grape leaves before cooking, as this will keep them from floating while they finish cooking.

Let cool. Put on serving plate, and squeeze more fresh lemon juice over.

Refrigerate, as they are best served cold!!!

Enjoy!

**Moderator**

klh374, Yummy!!! I ate Armenian food one time and loved it!

Posted:18.02.2009, 18:16

SERVINGS 18 INGREDIENTS
1 cup butter
1 1/2 cups confectioners' sugar
1 egg
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
Add to Recipe Box

DIRECTIONS
In a large bowl, cream together butter and confectioners' sugar. Beat in egg and vanilla extract. Mix well.
In a medium sized bowl, stir together the flour, baking soda and cream of tartar. Blend into the butter mixture. Divide dough into thirds and shape into balls.
Working with 1/3 of the dough at a time, roll out dough to 1/4 inch thick on a floured surface. With a knife, cut dough into rectangles about 2 inches high by 3 inches long. (6 x 8 cm).
Place rectangles on an ungreased cookie sheet, 2 inches apart. Bake in a preheated 350 degree F (175 degrees C) oven until lightly browned. Cool completely on wire rack.
FOOTNOTE
Frost cookies with Irish Flag Frosting. Make a 1 inch green stripe on the left side of the rectangles and a 1 inch orange strip on the right side, leaving the middle one inch unfrosted.