Green St. Patrick's Day Dinner
A "GREEN" dinner on St. Patrick's Day - there's nothing quite like green mashed potatoes or green bread!. This year even the dog showed up in a green shirt and hat! Our menu included Chicken and Broccoli casserole, creamed spinach, green bean salad, green bread, and Cauliflower, Peas and Dill salad (delicious!!)

Dessert was Cookies and Mint Cream Wedges, Cookie Lollipops (a big hit with the kids!) and Shamrock Sugar Cookies. We also had a basket of candy bars--wrapped in shamrocks on yellow paper or personalized with everyone's name on one. This was a simple project that I did on my printer and then cut them to fit and hot glued them on. Everyone loved finding one with their name on it!

For fun, before and after dinner, we played several St. Patrick's guessing games, turned a potato into 'something Irish' and then played our own version of Jeopardy. Following that we had an auction with the play money everyone had won. Small prizes and candy was in stapled-shut paper bags, and bidding was for those bags without knowing what was in them. Great fun!

More green recipes below:


Lollipop Cookies

Cauliflower, Peas & Dill Salad

Green Bean Salad

Chicken & Broccoli Casserole

Cookies & Mint Cream Wedges

Spaghetti with Pesto Sauce

Grasshopper Pie

Blarney Stones Cookies

Chartreuse Fruit Cup/Salad

Green dinner photos
LOLLIPOP COOKIES

Click to see larger photo

Spread a vanilla wafer (on the flat side) with peanut butter. Lay a popsicle stick (available in craft stores) on top of it and then put another vanilla wafer (flat side down) on top of that. Dip the 'lollipop' into melted white chocolate or almond bark and sprinkle with green and yellow sprinkles. Lay on waxed paper to cool.
CAULIFLOWER, PEAS AND DiLL SALAD

3 c. small cauliflower florets
2 c. frozen peas
3 ribs celery, diced
2 tsp. dried dill
1 1/2 tsp. garlic salt
1/2 c. plain yogurt
1/2 c. mayonnaise

Put cauliflower in boiling water for 2 minutes. Remove and put in cold water to stop the cooking. Do the same with the peas. Drain well. Mix the dill, garlic salt, yogurt and mayonnaise until well blended. Add celery to vegetables and then dressing; mix well.

Cover and refrigerate overnight to allow flavor to develop.

GREEN BEAN SALAD
1 lb. young green beans
1 tsp. mustard
2 tsp. dijon mustard
4 tsps. red wine vinegar
5 Tbls. olive or canola oil
1 to 1 1/2 tsp. salt
1/2 c. grated fresh Parmesan cheese
3/4 c. black or calamata olives (optional)

Mix mustards, vinegar, oil and salt together. Bring several quarts of water to boil. Put beans into boiling water, bring the water to a boil again and cook the beans about 3 minutes (so they are cooked, but still crisp). Drain well. While they are still hot quickly toss them in the dressing. Add olives and sprinkle with grated cheese. Should be served at room temperature.

CHICKEN AND BROCCOLI CASSEROLE

Chicken, cooked and boned and enough to cover bottom of 9 x 13 pan.
1 can cream of chicken soup
1/2 c. mayonnaise
1 tsp. lemon juice
1 bunch broccoli, cut into flowerets
1/2 tsp. curry powder
1 c. shredded cheese -- more if you desire

Cut chicken into pieces. Steam broccoli til just done, but still crisp. Drain. Cover bottom of casserole with broccoli; then place a layer of chicken over this. Mix other ingredients (except cheese) and pour over chicken. Sprinkle cheese on top. Bake at 375 for 30 to 35 minutes.

COOKIES N' MINT CREAM WEDGES

2 c. (24 cookies) finely crushed creme-filled chocolate sandwich cookies
1/3 c. margarine, melted

Combine crumbs and margarine and press in bottom and up sides of ungreased 9-inch springform pan. Refrigerate.

Filling:
2 (8 oz.) pkgs. cream cheese, softened
2/3 c. sugar
1 Tbls. vanilla
1/4 - 1/3 c. creme de menthe
1 c. whipping cream, whipped
2 oz. (2 squares) semisweet chocolate, grated

Beat cream cheese until fluffy; gradually add sugar and vanilla; blend well. Add creme de menthe -- or green food coloring, and grated chocolate, mixing well. Fold in whipped cream. Spoon into chilled crust. Refrigeerate at least 2 hours (or overnight) before serving. Serves 16.

Spaghetti with Pesto Sauce

2 cups packed torn fresh spinach
3 Tbls. roasted pine nuts or chopped walnuts
2 cloves garlic, sliced
1/2 tsp. salt
3/4 cup olive oil or vegetable oil
(I use about half and half)
3/4 cup freshly grated Parmesan cheese

Put spinach, nuts, garlic and salt into blender or food processor. Pour oil over mixture and blend about 20 seconds; scrape sides with rubber spatula and blend until smooth. Add grated Parmesan and blend again. Serve sauce at room temperature over hot pasta. (Can be made several days ahead of time. Bring to room temperature before serving). If sauce is too thick, stir in 1 to 2 teaspoons hot water.

Blarney Stones Cookies

At your green dinner have plastic bags fill with the ingredients for Blarney Stones Cookies. Tie each bag with a green ribbon and then add shamrock stickers to the bag or tie a cut-out shamrock on the ribbon. Everybody (or every family) gets a bag as their ‘going home’ gift. P.S. Don’t forget to serve some for dessert so they know how yummy they are!!

Makes 5 dozen
1 cup sugar
3/4 cup raisins (golden, if possible)
1.5 cup salted peanuts
1 3/4 cup flour
Mix this with 1 tsp. baking soda
1 tsp. allspice

Mix all ingredients together and put in plastic bag and secure tightly. Add this note to your bag (on the back of the shamrock if it is big enough) Empty bag into a large bowl. Using your hands, mix in the following:
1.5 sticks butter (do not substitute)
2 eggs, slightly beaten
1.5 tsp. vanilla

Shape into balls the size of a walnut. Place 2" apart on greased baking sheet. Bake 375 for 9-11 minutes. Cool 5 minutes on baking sheet.

CHARTREUSE FRUIT CUP/SALAD
This combination of fruit and the tangy dressing make this salad light and refreshing!

2 cups honeydew balls
3 peeled, quartered & sliced kiwi
1 cup halved green grapes
Dressing
3 Tbls. lime juice
3 Tbls. honey
3 Tbls. vegetable oil
grated lime zest (peel)

Mix the dressing ingredients together and stir gently into mixed fruit. Chill at least 1 hour before serving.

Grasshopper Pie
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1 1/2 c. chocolate Oreo crumbs (about 18 cookies)
1/4 c. melted butter/margarine
35 large marshmallows
1 c. milk
2 Tbls. Butter
1 c. heavy cream, whipped
3 Tbls creme de menthe
3 Tbls. Creme de cocoa (opt)

Reserve 2 tablespoons crumbs for top of pie. Mix remaining crumbs and butter; press into a 9-inch pie pan and chill. Melt marshmallows, milk and butter in double boiler; cook, stirring occasionally. Cool. Add whipped cream and creme de menthe and creme de cocoa, if desired. Pour into crust and chill for several hours. Can be frozen, too. (Note: this year I substituted two cups of cool whip for the whipped cream to cut down on the fat calories and it was just as good!)