St. Patty's Day Fare


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

1 package (8 ounces) cream cheese, softened
1/4 cup mayonnaise
2 tablespoons Dijon mustard
1 package (2-1/2 ounces) thinly sliced cooked 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 sprigs, optional
In a mixing bowl, beat cream cheese, mayonnaise and mustard. Add
corned beef, onion, dill and salt; mix well. Using a 2-in. shamrock
cookie cutter, cut out two shamrocks from each slice of bread.
Spread tablespoonfuls of filling over half of the bread; top with
remaining bread. Garnish with dill if desired. Yield: about 16

This golden soup may not be what you expect to find at the end of
the rainbow, but you'll treasure its rich flavor.

3/4 cup chopped celery
3/4 cup chopped onion
1/4 cup butter or margarine
2 cans (14-1/2 ounces each) chicken broth
2-1/3 cups mashed potato flakes
1-1/2 cups milk
1/2 cup cubed process American cheese
3/4 teaspoon garlic salt
1/8 to 1/4 teaspoon chili powder
1/2 cup sour cream
In a 3-qt. saucepan, saute celery and onion in butter for 2-3
minutes. Stir in broth; bring to boil. Reduce heat. Add potato
flakes; cook and stir for 5-7 minutes. Add milk, cheese, garlic salt
and chili powder. Cook and stir until cheese is melted. Just before
serving, add sour cream and heat through (do not boil). Yield: 6

A lip-smacking layer of tinted frosting is the crowning touch to
these butterscotch bars laden with crunchy pecans.

1/2 cup butter or margarine, softened
3/4 cup packed brown sugar
2 eggs
1 tablespoon milk
1 teaspoon vanilla extract
3/4 cup all-purpose flour
3/4 cup quick-cooking oats
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup English toffee bits
1/3 cup chopped pecans
4 drops green food coloring
3/4 cup vanilla frosting
In a mixing bowl, cream butter and sugar. Beat in eggs, milk and
vanilla. Combine flour, oats, baking powder and salt; add to the
creamed mixture. Fold in the toffee bits and pecans. Spread into a
greased 9-in. square baking pan. Bake at 350 degrees for 20-24
minutes or until a toothpick comes out clean. Cool on a wire rack.
Add food coloring to frosting; spread over the bars. Cut into
diamond shapes. Yield: about 3-1/2 dozen.

You won't need the help of lucky little elves to ready this
refreshing lime concoction.

1 quart lime sherbet, softened
1/2 cup limeade concentrate
2 tablespoons sugar
2 cans (12 ounces each) lemon-lime soda, chilled
1 to 2 cups crushed ice
In a mixing bowl, blend sherbet, limeade and sugar. Stir in soda and
ice. Pour into glasses. Yield: 7 cups. Nutritional Analysis: One 1-
cup serving (prepared with sugar-free sherbet and diet soda) equals
209 calories, 62 mg sodium, 6 mg cholesterol, 49 gm carbohydrate, 1
gm protein, 2 gm fat. Diabetic Exchanges: 3 fruit, 1/2 fat.

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