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March 2009 Issue
by Ronda L. Halpin
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Irish eyes are sure to smile on this lovely meal celebrating Saint Patrick Day. Treat your family or some lucky friends to a pot of golden soup, some tasty sandwhiches, and a charming table set in green. Irish-themed dishes of potato soup and brisket will set a festive stage for toasts with homemade Irish cream and coffee. Add some special touches to the table with these easy projects Sandra Lee has included and enjoy.

Lucky Stamp
Dress up place cards, napkins, and a menu with a shamrock stamp. Print menu and place cards on ivory-colored cardstock, and stamp the shamrock using a green ink pad.
Tabletop Tiles
Pick a few inexpensive tiles to serve as coasters. Attach adhesive cork or felt pads to the undersides to keep tiles from scratching your table.
Festive Favors
Give everyone their own pot of gold with a pretty bag of gold coin candy. Fill green organza gift bags with chocolate coins. Print an irish blessing on ivory cardstock to make decorative tags to attach to the bags. Viol! You have the perfect favors for the holiday.

 

Semi-Homemade Irish Cream

  • 2 cups heavy whipping cream
  • 1 cup evaporated milk
  • 1/2 cup sweetened condensed milk
  • 1/2 cup Irish whiskey
  • 1/4 cup chocolate syrup
  • 1/2 teaspoon instant coffee
In the container of an electric blender, combine cream, evaporated milk, condensed milk, whiskey, chocolate syrup, and coffee; process until smooth. Let chill for at least 4 hours before serving.
  • Yields: About 4 1/2 cups
 

 

Beef Brisket Sandwiches

  • 3 1/2 pounds beef brisket
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 2 (12-ounce) bottles extra stout beer, Guinness®
  • 1 (14-ounce) can beef broth
  • 1 (1-ounce) package onion soup mix
  • 1 1/2 tablespoons Worcestershire sauce
  • 1 1/2 teaspoons minced garlic
  • 1 (9.25-ounce) package dinner rolls, Rainbo®
  • 1/4 cup Dijon mustard
  • 1 (8-ounce) package provolone cheese slices, cut into quarters, Sargento®
Sprinkle the brisket evenly with salt and pepper.

In a large electric slow cooker, combine brisket, beer, broth, onion soup mix, Worcestershire, and garlic. Cook on High for 6 hours, or until brisket is fork-tender. Remove brisket from sauce, and shred with two forks.

Separate rolls by twos to make 12 sandwiches. Cut rolls in half horizontally, and spread about 1/2 teaspoon mustard on the bottoms of rolls. Top each with shredded brisket and 2 quarters of cheese.

Preheat oven to broil. Place prepared sandwich bottoms and tops on baking sheets. Broil, 5 inches from heat, for 5 minutes, or until cheese melts and tops of rolls are brown. Cover with roll tops. Serve hot.

  • Yields: About 12 small sandwiches
 

 

Irish Potato Soup

  • 2 tablespoons butter
  • 2 cups chopped onion
  • 1 cup chopped celery
  • 1 teaspoon minced garlic
  • 31/2 pounds Idaho potatoes, peeled and chopped
  • 8 cups chicken broth
  • 2 cups shredded sharp Cheddar cheese, Sargento®
  • 1 cup chopped green onion
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground black pepper
  • Garnish: shredded sharp Cheddar cheese, sliced green onion
In a large heavy-bottomed pot, melt butter over medium-high heat. Add onion, celery, and garlic; cook for 4 minutes, or until vegetables are softened. Add potatoes and broth. Bring to a boil, reduce heat, and simmer for about 45 minutes, stirring occasionally, until soup is thick and only small chunks of potato remain. Add cheese, green onion, salt, and pepper, stirring until cheese is melted. Garnish with cheese and green onion, if desired.
  • Yields: About 8 cups
 

*Recipes Excerpted from Sandra Lee Semi-Homemade Magazine

    About Sandra Lee Semi-Homemade Magazine
    Sandra Lee, host of the highly-rated, Emmy-nominated Food Network show, "Semi-Homemade Cooking with Sandra Lee," has launched her new magazine, Sandra Lee Semi-Homemade. Sandra Lee Semi-Homemade Magazine focuses on ingenious culinary and lifestyle solutions for those who want to stretch their time and resources while enriching their home life. The premier issue contains over 180 quick and easy recipes and ideas, 20 minute money-saving meals and affordable decorating tips.

    The magazine is published in a bimonthly format with the majority of the content geared toward food and entertaining and the remainder focused on home, gardening, crafts and lifestyle in general. Sandra's trademark 70/30 Semi-Homemade philosophy will be the foundation for all content: The 70/30 philosophy is a formula for anyone at any skill level to combine 70 percent ready-made products with 30 percent fresh ingredients, and creative touches allowing the end user to take 100 percent of the credit for something that looks, tastes, and/or feels as if it were completely made from scratch.



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