In the Kitchen
Leprechaun Lime Drink Ingredients: 1 quart lime sherbet, softened 1/2 cup thawed limeade concentrate 2 tablespoons sugar 2 cans (12 ounces each) lemon-lime soda, chilled 1 to 2 cups crushed iced Lemon slices and lime spirals, optional Directions: In a large bowl, beat the sherbet, limeade and sugar until blended. Stir in soda and ice. Pour into chilled glasses. Garnish with lemon slices and lime spirals if desired. This recipe makes about 7 cups. Pour into some pretty glasses for a treat to dress up your dinner table.
with Joan Barbush
Even if your eyes aren't Irish they will be smiling when they behold the bountiful recipes for St. Patrick's Day. Did you know that St. Patrick wasn't Irish? Pirates brought him to Ireland at the age of 16. He later escaped, returned to England and became a monk. A vision led him back to Ireland, where he converted thousands to Christianity. May the luck of the Emerald Isle be with you! If you have been searching for a certain recipe or can share one that is special, please send them in to me at “In The Kitchen with Panorama” c/o Joan Barbush, 600 S. Poplar Street, Hazleton, PA. 18201. Corned Beef And Cabbage (pictured above) 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
Pumpkin Whoopie Pies and simmer for 15-20 minutes or until ten- Ingredients: der. Thinly slice corned beef; serve with veg- 2 cups brown sugar etables. 1 cup crisco oil 2 eggs 2 cups canned pumpkin 3 1/2 cups flour 1 tsp. baking soda 1 tsp. vanilla 1 tsp. cinnamon 1/4 tsp. cloves 1/2 tsp. ginger Directions: Cream sugar and oil. Add eggs and pumpkin. Gradually add dry ingredients and mix Creole Salmon Fillets well. Drop by tbsp. onto ungreased cookie Ingredients: sheet. Spread into a circle with back of a 4 tsps. Creole seasoning tablespoon. Bake at 350 degrees for 10-12 2 garlic cloves, minced minutes. Yield- 24 cookies. 2 tsps. pepper 4 salmon fillets (6 ounces) each FILLING: 1/4 cup minced fresh parsley Ingredients: Directions: 1 small package vanilla instant pudding In a large resealable plastic bag; combine 1 cup crisco the first three ingredients. Add salmon, shake 1 cup sugar to coat, place salmon on a broiler pan or bak- 1 cup milk ing sheet. Directions: Broil 6 inches from the heat for 10-14 Beat into a smooth creamy texture. Cool, minutes or until fish flakes easily with fork. then spread filling between two of the Sprinkle with parsley. Serves 4. cookies.
68 • Panorama Community Magazine: Dining & Entertainment