MONTHLY RECIPES

The perfect treat for St. Patrick’s Day! Try your hand at homemade bread with this easy-to-shape recipe.

KANSAS COUNTRY LIVING , MARCH 2020

Prep your taste buds for the flavors of summer with lemon cookies. The perfect light end to a great meal.

Skip the ranch dip and plunge your favorite dippers into hummus, a healthier, lighter alternative.

KANSAS COUNTRY LIVING , MARCH 2020

Corned Beef Hash This ain’t your mama’s corned beef hash! Don’t tell her, but we’re positive this one is more delicious.

To make glaze: Whisk powdered sugar, lemon zest and lemon juice until smooth. Dip top sides of cookies into glaze for full coverage. Bake 15 minutes, or until edges start to brown. Transfer cookies to wire rack to completely cool. In medium bowl, whisk flour, baking soda and salt. Slowly beat dry ingredients into wet ingredients. Beat until combined. Spoon out dough and roll into balls. Place on parchment paper 1 inch apart and lightly press with fingers to slightly flatten dough. In large bowl, mix butter and granulated sugar until light and fluffy. Add egg and mix well. Add lemon zest, lemon juice and lemon extract; beat until combined. Heat oven to 350 F. Line baking sheets with parchment paper; set aside. Cookies f 1/2 cup room temperature, unsalted butter f 3/4 cup granulated sugar f 1 egg f 2 Tbs. fresh lemon zest f 2 Tbs. fresh lemon juice f 1 tsp. lemon extract

f 2 cups all-purpose flour f 1/2 tsp. baking soda f 1/2 tsp. salt Glaze f 2 cups powdered sugar f 2 Tbs. fresh lemon zest f 1/4 cup fresh lemon juice

Roll each strip into a 16- to 18-inch rope. Form a loop, leaving 2 inches for the stem. Form a second loop. Loop the remaining dough; tuck and seal the end in the back. Place on greased baking sheets, re-shaping leaves and curving stem. Cover; let rise 20 minutes. Beat together 1 whole egg and 1 tablespoon water; brush on shamrocks. Sprinkle with green sugar. Bake at 400 F, 12 minutes or until golden. COURTESY NATIONAL FESTIVAL OF BREADS

To make 12 shamrocks, roll 1 pound of dough into a 10” x 12” rectangle. Cut into 12 equal strips. Stir in flour a little at a time until dough is stiff enough to knead. Knead by hand or with dough hook 8 minutes or until smooth and elastic. Place in greased bowl; cover and let rise until doubled. Punch down dough. Shape as desired. In small bowl, dissolve yeast in lukewarm water, stirring in ½ teaspoon sugar. Let stand 5 minutes. In mixer bowl, beat shortening with ½ cup sugar; add egg, salt, cooled milk and dissolved yeast.

f 2 tsp. active dry yeast f ½ cup lukewarm water (110 F-115 F) f ½ tsp. granulated sugar f ½ cup vegetable shortening or butter f ½ cup granulated sugar f 1 large egg, beaten

f 1 ½ tsp. salt f 2 cups milk, scalded and cooled to lukewarm f 7 ½ -7 ¾ cups all-purpose flour or bread flour, or 4 cups whole wheat flour plus 3 1/4-3 1/2 cups all-purpose or bread flour

Add corned beef to skillet. Continue to cook 2-3 minutes or until beef is heated through. Serve hash with fried or poached egg, if desired. Heat 1 tablespoon oil in large nonstick skillet over medium heat until hot. Stir in potatoes, leeks and garlic salt. Cover and cook 12-16 minutes or until potatoes and leeks are tender, stirring occasionally. Remove cover and continue to cook 3-5 minutes or until potatoes begin to brown, stirring occasionally and adding remaining 1 tablespoon oil to prevent sticking, if needed.

f 12 ounces cooked corned beef or thickly sliced deli Corned Beef, cut into 1/4 -inch pieces f 1-2 Tbs. vegetable oil

f 4 cups cubed potatoes (such as red-skinned, baking or sweet potatoes) f 2 medium leeks, thinly sliced f 1/2 tsp. garlic salt f Fried or poached eggs (optional)

COURTESY FAMILY FEATURES, NATIONAL ONION ASSOCIATION

In food processor, blend chickpeas, reserved liquid, lemon juice, tahini, garlic, salt, remaining olive oil and onions until combined and smooth. Serve with pita bread, veggies or crackers. Rinse and drain chickpeas; reserve 3 tablespoons liquid. In large skillet over medium-high heat, cook onion in 1 tablespoon olive oil. Stir onion frequently until slices begin to brown. Reduce heat to low and continue cooking until onions are soft and reach medium brown color. Cut top of garlic head off and place cut-side down on pan; drizzle with 1 teaspoon olive oil. Bake 20-30 minutes, or until garlic is soft. Once cool, squeeze garlic from each clove. Heat oven to 350 F.

f 1 whole garlic head f 4 Tbs., plus 1 tsp., extra-virgin olive oil, divided f 1 large sweet onion, thinly sliced f 1 can (15 ounces) chickpeas

f 1 Tbs. lemon juice (about 1/2 lemon) f 1/2 cup tahini (toasted ground sesame seeds) f 1 tsp. salt

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