HAPPY ST. PATRICK’S DAY EVERYONE!

Here’s my toast to you…May you live as long as you want,
and never want as long as you live. There are a few others
included below too along with a great potato soup recipe
that has beer in it gives an interesting flavor. This’ll
be for any lucky leftovers.

Enjoy! Marzee

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RECIPE: TIPSY POTATO SOUP

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INGREDIENTS:
2 TB butter
1 Tsp.garlic
1 bunch green onions, chopped
1 stalk diced celery
6 cups boiled diced potatoes
32 ounces beer
1 TB sugar
1 TB chicken boullion
64 oz. chicken stock
Few TB flour to thicken
4 cups cream
salt and pepper to taste

DIRECTIONS:
Saute garlic in butter for 1 minute, add vegetables and
saute for 3-5 minutes or until tender. Add potatoes and
beer and bring to a boil. Mash potatoes against sides of
pot. Add sugar, stock, boullion and salt and pepper. Add
flour and stir until thickened. Add cream, stir and serve.

YIELD: 10 Servings
Category: Soups
http://www.thedailyrecipe.com

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MARZEE’s CORNER

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May your glass be ever full.
May the roof over your head be always strong.
And may you be in heaven half an hour before the devil
knows you’re dead.

Here’s to me, and here’s to you, And here’s to love and
laughter- I’ll be true as long as you, And not one moment
after.

Here’s a toast to your enemies’ enemies!

Here’s to a long life and a merry one.
A quick death and an easy one.
A pretty girl and an honest one.
A cold beer – and another one!

Here’s to our wives and girlfriends: May they never meet!

May the grass grow long on the road to hell for want of use.

May you live to be a hundred years, with one extra year to repent.

This is the time of year we’re all groggy trying to
get used to the time adjustment really missing that
extra hour but it’s getting me more daylight!

Well St. Patrick’s Day is in the air too lots of
festivities this weekend and corned beef and cabbage
a plenty this week too. What Hubby looks forward to
most is the leftober recipes for the corned beef like
hash and reubens 2 of his favorite things. I never
used to like the hash because the can of it smelled
like dog foor do me…enter the homemade stuff which
I totally do and I like mine chunky and a little
on the crispy side so just cook it a little longer.
You could also use a food processor on the beef
depending on your texture preference. This really
couldn’t be easier to make so there is no need to
reach for that can of pasty hash. Always served in
our house with poached eggs.

Enjoy! Marzee

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RECIPE: HOMEMADE CORNED BEEF HASH

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INGREDIENTS:
2 tablespoons butter
1 medium onion, chopped
2 cloves garlic, minced
1 cup cooked potatoes, chopped
1 1 1/2 lbs cooked corned beef, chopped
salt and pepper to taste

DIRECTIONS:
Heat cast iron skillet over medium heat, add butter to
coat. Add onion and garlic and saute until soft. Add
potatoes and corned beef, mix and allow to heat through.
Spread mixture in an even layer over bottom of skillet.
Cook for about 10 minutes. Flip the hash mixture in sections
and cook another 15 minutes. Salt and pepper to taste.

Category: Breakfast, Leftovers, Holidays
http://www.thedailyrecipe.com

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MARZEE’s CORNER

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BASIC CORNED BEEF COOKING

To cook prepared corned beef, place it in a large pot
along with the liquid and spices that accompanied it in
the package. Pour in enough water to cover the beef, then
bring the water to a boil on the stovetop. Reduce the heat
to a simmer, and cover the pot. A three-pound corned beef
will take about three hours to become perfectly tender. Check
the meat occasionally, adding more water if necessary. The
beef is ready when it pulls apart easily. For a one-pot feast,
you can add shredded cabbage and chunks of potatoes and carrots
to the pot during the last half hour of cooking.

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Whether you’ll be hunting down four-leaf clovers, kissing
the blarney stone or just wearing something green for
St. Patrick’s celebration next week, I thought I’d send
you a dessert recipe to top off all taht corned beef and
potatoes. A CHOCOLATE IRISH TIPSY CAKE saturated with
spirits and not for the kiddies.

Enjoy! Marzee

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RECIPE: CHOCOLATE IRISH TIPSY CAKE

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INGREDIENTS:
1 package chocolate cake mix
1 (3-4-ounce) package instant chocolate pudding mix
3/4 cup Irish whiskey or bourbon, divided
1/2 cup cooking oil
4 jumbo or extra large eggs, at room temperature
3/4 cup sugar
1/4 cup butter or margarine
1/4 cup water
1 teaspoon lemon juice
whipped cream for garnish

DIRECTIONS:
In a large bowl, combine cake mix, pudding mix, 1/2 cup Irish
whiskey, and oil, add eggs and beat at medium speed of an
electric mixer for 4 minutes, scraping down sides of bowl as
necessary. Spoon into a greased and floured 10-inch bundt or
tube pan. Bake in a preheated moderate oven (350 degrees) for
45 minutes, or until a cake tester inserted into the cake comes
out clean. When cake is almost done, prepare syrup. Combine
sugar, butter, water, and lemon juice in a small heavy saucepan.
Bring to a boil slowly, stirring until sugar is dissolved.
Remove from heat and stir in remaining 1/4 cup Irish whiskey
or bourbon. Turn cake out onto two large sheets of aluminum
foil placed together to form the shape of a cross. Let cake
cool for 10 minutes, top side up for tube cake and upside down
for bundt cake. Using a skewer or long bamboo pick, make holes
all over top and sides of hot cake. Drizzle syrup very slowly
over cake, being careful that too much does not run into any
cracks on top of cake. Bring foil up around cake and wrap
securely. Cake may be served when completely cool, or store
in an airtight container overnight. Cake may be wrapped securely
in foil and stored in the refrigerator for several weeks or in
a freezer for up to six months. Serve with whipped cream.

Yield: 1 10-inch tube cake
Category: Desserts
http://www.thedailyrecipe.com

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MARZEE’s CORNER

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SOME IRISH TRIVIA: WHAT IS THE BLARNEY STONE?

The Blarney Stone is a stone set in the wall of the Blarney
Castle tower in the Irish village of Blarney. Kissing the
stone is supposed to bring the kisser the gift of persuasive
eloquence (blarney). Thousands of tourists a year still
visit the castle.

The origins of the Blarney Stone’s magical properties aren’t
clear, but one legend says that an old woman cast a spell on
the stone to reward a king who had saved her from drowning.
Kissing the stone while under the spell gave the king the
ability to speak sweetly and convincingly.

It’s tough to reach the stone — it’s between the main castle
wall and the parapet. Kissers have to lie on their back and
bend backward (and downward), holding iron bars for support.
Can you imagine kissing something that has had people’s lips
all over it for 500 years?

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Spring is here and St. Patrick’s Day is next week so I’m
starting to see green! I plan on hitting the parade and
loading up on my extra supply of corned beef and cabbage
for the Irish feasts. Don’t forget the potatoes though, how
about a delicious dose of these OAKHILL POTATOES? And now is
not the time to be dieting…you can’t have potatoes without
a generous dollop of real butter on them. How about an hot
Irish drink recipe for these still so chilly nights? I’ve
bonused you today with a recipe for Irish Coffee Supreme.

Enjoy!
Marzee
P.S. Follow me on Twitter under the name THEDAILYRECIPES

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RECIPE: OAKHILL POTATOES

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INGREDIENTS:
1 1/2 pounds (4 to 5 medium) potatoes, peeled & diced
1/2 teaspoon salt
3 tablespoons butter or margarine
2 tablespoons flour
salt and pepper
2 cups milk
2 hard-boiled eggs, peeled & sliced
2 tablespoons chopped onion
3 tablespoons dried bread crumbs

DIRECTIONS:
Place potatoes in large saucepan. Cover with cold water.
Add 1/2 teaspoon salt and bring to a boil. Reduce heat to
low and cook 20 to 25 minutes or until potatoes are tender.
drain; reserve. Melt 2 tablespoons butter in medium
saucepan. Add flour, salt, and pepper; cook until bubbly.
Add milk; stir well. Cook, stirring constantly, until
thickened. Combine potatoes, hard-boiled eggs, onion,
salt, and pepper in lightly greased 1 1/2 quart casserole.
Add white sauce; blend lightly with spatula. Melt remaining
1 tablespoon butter. Add bread crumbs; mix well. Sprinkle
buttered crumbs over casserole. Bake at 350 degrees for
30 minutes. Serve hot

YIELD: 4 servings
Category: Potatoes, Side Dishes
http://www.thedailyrecipe.com

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MARZEE’s CORNER

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Of course you can drizzle a little Bailey’s over just about
anything and make it taste good (even ice cream) but this
terrific hot recipe uses Irish whiskey instead. A true
belly-warmer.

IRISH COFFEE SUPREME:

1 1/2 oz Irish Whiskey
1 tbsp brown sugar
2 oz heavy cream
coffee
float green creme de menthe

Fill glass with hot water to pre-heat then empty. Pour piping
hot coffee into warmed glass until it is about 3/4 full. Add
1 tablespoon brown sugar and stir until completely dissolved.
Blend in Irish Whiskey. Gently top with a collar of slightly
whipped heavy cream by pouring gently over a spoon. Color
with cremem de menthe and enjoy while piping hot.

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Top of the afternoon’ to ya now!  Now that it is St. Patrick’s
Day nd everyone around here is cheerful. Happy St. Patty’s Day
to all of our Irish friends and all who are just Irish for the
day. I willl go out of my way for the usual Shamrock Shake at
McDonalds today I ask for 1/2 chocolate and 1/2 Shamrock and do
a chocolate mint tases good. Not the same as the good ol’ days
with the real stuff of ice cream. I’m such a kid sometimes.

I decided to toss in one more potato recipe for good time sake
but this one is a “super soup” idea. The beer adds a unique
flavor to this potato soup recipe. Hey I just though of another
idea too.. cube up and toss in a little of that leftover corned
beef if you like too.

Enjoy! Marzee

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RECIPE: TIPSY TATER SOUP
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INGREDIENTS:
2 TB butter
1 Tsp.garlic
1 bunch green onions, chopped
1 stalk diced celery
6 cups boiled diced potatoes
32 ounces beer
1 TB sugar
1 TB chicken boullion
64 oz. chicken stock
Few TB flour to thicken
4 cups cream
salt and pepper to taste

DIRECTIONS:
Saute garlic in butter for 1 minute, add vegetables and
saute for 3-5 minutes or until tender. Add potatoes and
beer and bring to a boil. Mash potatoes against sides of
pot. Add sugar, stock, boullion and salt and pepper. Add
flour and stir until thickened. Add cream, stir and serve.

YIELD: 10 Servings
Category: Soups

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                 MARZEE’S CORNER
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     TIPS FOR EXTENDING THE LIVES OF YOUR KNIVES

SHARPENING & HANDLING

A dull knife can be more dangerous than a sharp one.It requires
more pressure to make it cut, which in turn increases the
chances of slipping. So sharpen your knives frequently. There
is no such thing as a knife that stays permanently sharp.

Use a steel, a rod used for sharpening, every time you cook.
Steels- -and other maintenance tools such as ceramic rods and
whetstones– will realign and smooth the knife’s edge. This is
what’s known as honing. To sharpen a knife, hold the steel and
the knife a comfortable distance away from you, then applying
pressure, draw the full length of the blade across the steel
at a 20-degree angle, alternating sides four or five times.

You may also may want to get your knives professionally
ground at least once a year, assuming you use them daily.
Try your local hardware store. The electric home machines
dedicated solely to sharpening do a good job if you
closely follow the instructions; avoid combination knife
sharpeners and can openers, which can damage a blade.

No fine knives should be put in a dishwasher; the banging
around can nick the knife’s edge. High heat can also change
the temper of the blade and harm the wooden handles. Good
knives should be kept in a knife rack, in a protective
partitioned drawer, or on a magnetic bar. 

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END OF THE DAILY RECIPE “Until we eat again!”
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