Shamrock Sandwiches Recipe

Simple St Patrick's Day Recipe

Dill and Dijon mustard add zip to the creamy corned beef filling in these party sandwiches. Substitute horseradish for the mustard and garlic powder for the dill for a fun variation.

Prep: 35 min.
Yield: 8 Servings










Ingredients
•1 package (8 ounces) cream cheese, softened
•1/4 cup mayonnaise
•2 tablespoons Dijon mustard
•1 package (2 ounces) thinly sliced deli corned beef, chopped
•2 tablespoons grated red onion
•2 teaspoons snipped fresh dill or 3/4 teaspoon dill weed
•1/4 teaspoon salt
•1 pound thinly sliced seedless rye bread
•Fresh dill springs, optional

Directions
•In a large bowl, beat the cream cheese, mayonnaise and mustard until smooth. Stir in the corned beef, onion, dill and salt. Using a 2-in. shamrock cookie cutter, cut out two shamrocks from each slice of bread.
• Spread 1-2 tablespoonfuls of filling on the bottoms of half of the shamrocks; top with remaining shamrocks. Garnish with dill if desired. Yield: about 16 sandwiches.

Grannies Kitchen - Simple St Patrick's Day Shamrock Sandwiches

Corned Beef 'n' Cabbage Recipe

Have a St. Paddy's Day celebration for two with this traditional combo from Connie Lou Blommers of Pella, Iowa. You'll savor the flavor whether you're Irish or not. —Connie Lou Blommers, Pella, Iowa



Prep: 35 min.
Cook: 1-3/4 hours
Yield: 2 Servings


This is one of my all time favorite recipes.


St Patrick's Day Recipe




Ingredients
•1 corned beef brisket with spice packet (1 pound)
•1 medium onion, sliced
•4 cups water
•1/2 cup unsweetened apple juice
•2 tablespoons brown sugar
•1 teaspoon finely grated orange peel
•1 teaspoon prepared mustard
•1/8 teaspoon ground cloves
•1/2 small head cabbage
•4 medium carrots, cut into 3-inch pieces

Directions
•Place brisket and contents of spice packet in a large saucepan. Add onion, water and apple juice. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until meat is tender.
• Transfer brisket to an 11-in. x 7-in. baking dish coated with cooking spray; reserve cooking liquid. Combine the brown sugar, orange peel, mustard and cloves; rub over meat. Bake, uncovered, at 350° for 15 minutes.
• Meanwhile, cut cabbage into four wedges, leaving a portion of the core attached to each wedge. Add cabbage and carrots to cooking liquid. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Thinly slice corned beef; serve with vegetables. Yield: 2 servings.

Grannies Kitchen St Patrick's Day Recipe.