I loved making lunch for St. Pats day. We had friends over and it was a great time of sharing. The menu was:
Cucumber Dill salad in Greek Yogurt
Cheddar Jalapeno Biscuits
with Pistachio Cake for dessert.
All of this was made fresh by lil ol me. Not really hard at all, just a lil time consuming. I thought maybe I could share the recipes for some of this with you.
The salad is just what it says. Sliced cucumbers with chopped up fresh dill tossed in Greek yogurt. I chilled it while I cooked the rest of the meal. The Irish stew was actually made a week ago and finished off with some more boiled tators and carrots. I mixed in some seasonings with vegetable broth when I reheated it for the meal.
Here is my recipe for Cheddar Jalapeno Biscuits:
3 C all purpose flour
1/4 C sugar
4 tsp baking powder
1/2 tsp cream of tartar
1/2 tsp salt
1/2 C butter (1 stick) melted
1 beaten egg
1 4 oz can of jalapenos (I drained the liquid and measured it out. I also chopped the jalapenos up fine.)
1 1/8 C of milk (I replaced equal measurements of milk with the jalapeno juice so it is still a total of 1 1/8 C of liquid.)
I mix all in one bowl. I oiled a cup cake pan and use it to put the dough in for each biscuit. Instead of rolling out and cutting biscuits I form balls about the size of each cup cake opening of the pan. Insert into oven and cook at 450 degrees for about 15 minutes.
For my Pistachio Cake:
1/2 C butter
1 box of INSTANT pistachio pudding mix (measure this amount to replace equal amounts of the sugar.)
1 3/4 C sugar (remember to use the measured of the pudding mix first and then finish off with sugar to equal the 1 3/4 C needed.)
2 eggs beaten
2 1/4 C flour
3 tsp baking powder
1/2 tsp salt
1 C milk
1 tsp vanilla
Mix all and pour into a greased bundt pan. Bake at 350 degrees for about 35 to 40 minutes checking with a toothpick to see when it is done. A toothpick will come out clean when the cake is fully baked.
I hope you enjoy these. I know we sure do.