Simple St. Patrick's Day Party Menu

Luck of the Irish St. Patrick’s Day Celebration Party Plate by phyllisdobbs
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As St. Patrick’s Day approaches you may looking for some tasty recipes for foods to serve on this special day. But did you know that many familiar St. Patrick’s Day foods such as corned beef and cabbage actually have North American roots and are not in fact traditional Irish fare? Below you will find some tasty options for appetizers, a soup course, and a main entree sure to make your St. Patrick’s Day celebration a hit whether you celebrate in America or abroad.

Cheese and Onion Dip

It’s unthinkable to have a party without dip

Serves 16

Ingredients

• 1 (15 oz.) jar Cheese Whiz
• 1/3 C beer
• 1/2 C onion, finely chopped

Directions

1. Melt the Cheese Whiz in the microwave as directed on the jar label.
2. Place the melted cheese in a serving bowl.
3. Stir in the beer until well combined.
4. Fold the chopped onions into the cheese mixture.
5. Serve at room temperature or on a warming plate.

Serving Suggestions

Serve this dip with pretzels, cubes of bread or rye rounds.

Corned Beef Puffs

A challenging but tasty treat for your guests.

Serves 24

Ingredients

• 1/2 C flour
• 1/2 C rye flour
• 2 t parsley flakes
• 1/4 t salt
• 1/2 t + 1/8 t garlic powder, divided
• 1 C of water
• 1/2 C butter
• 4 large eggs, well beaten
• 1/4 C caraway seeds
• 2 (8 oz.) packages cream cheesed softened
• 1/2 C mayonnaise
• 1/4 C sour cream
• 2 T chives, minced
• 1 t horseradish mustard
• 2 (2 1/2 oz.) packages deli styled corned beef, chopped
• 10 green olives, chopped

Directions

1. Set the oven temperature to 400 degrees and allow the oven to heat while preparing the puffs.
2. Place flour, parsley flakes, and salt in a mixing bowl.
3. Sprinkle in garlic powder.
4. Toss to combine ingredients, then set aside.
5. Add water and butter to small saucepan and place over medium heat.
6. Bring the water to a brisk boil, and allow the butter to melt.
7. Carefully add the flour mixture and stir until balls begin to form.
8. Remove the pan from the heat and carefully stir in the eggs until well combined.
9. Drop the dough mixture by tablespoon onto well greased cookie sheet about 2 inches apart.
10. Sprinkle the caraway seeds over the top of each dough mound.
11. Bake 18 minutes or until a nice golden brown.
12. Remove to wire racks and cut a small slit in the side of each puff to allow the steam to escape.
13. Place the softened cream cheese into a medium size mixing bowl.
14. Fold in mayonnaise and sour cream until well combined and the mixture is smooth.
15. Fold in corned beef into the mixture until completely combined.
16. Add olives, chives, mustard, and blend the ingredients together well.
17. Cut each puff in half with a sharp knife where you made the original slit.
18. Spread the filling onto the bottom half of each puff and replace top.
19. Refrigerate for at least 30 minutes before serving.

Serving Suggestions

Onions can be added in place of the olives if you prefer.

 Irish-American Onion Soup

Easy and delicious.

Ingredients

• 1/2 pound firm white onions, sliced
• 1/4 cup butter
• 2 tablespoons corn oil
• 3 tablespoons flour
• 1 quart chicken broth
• 1 quart beef broth
• 8 slices French bread
• 2 cups Swiss cheese, shredded
• 1/2 cup Parmesan cheese, grated

Directions

1. Saute onions in butter and oil until onions are transparent, but not well browned.
2. When tender, turn heat to lowest point and sprinkle with flour, stirring vigorously.
3. Pour into Dutch oven and stir in broths.
4. Heat thoroughly and divide among 8 oven-proof bowls.
5. Mix equal parts of cheese to smooth paste and spread over bread.
6. Float a slice of bread atop each serving.
7. Place all bowls on oven rack 4 inches from broiler heat and broil until cheese melts.
8. Serve at once.

Serving Suggestions

Leftover soup freezes well up to 6 months.

Irish-American Corned Beef And Cabbage Recipe

A North American tradition.

Serves 8

Ingredients

• 1/4 cup brown sugar
• 1 tablespoon orange zest
• 1 tablespoon grainy mustard
• 1 pinch of cloves
• 2 – 3 lb. corned beef brisket with spice packet
• 2 yellow onions, sliced
• 2 quarts water
• 1 cup apple juice
• 2 bay leaves
• 1 teaspoon fresh ground pepper
• 1 tablespoon olive oil
• 8 carrots, peeled and cut into thirds
• 1 small green cabbage, cut into 8 wedges (leave a section of the core so the wedges will hold their shape)

Directions

1. Combine the sugar, zest and mustard in a small dish and set aside.
2. Set the brisket into a large dutch oven or other heavy-bottomed pot, and add the spice packet. 
3. Add in the water, apple juice, bay, onion, and pepper. 
4. Bring the mixture to a boil, turn the heat to low, and simmer covered for 2 – 2 1/2 hours, until the meat is fork tender.
5. When brisket is almost tender, preheat the oven to 350 degrees and grease a roasting pan with olive oil. Carefully remove the brisket from the water and set into the roasting pan. 
6. Place brisket into the oven and roast for 15 – 20 minutes, until the edges have lightly browned. 
7. Remove from oven and let meat rest for 5 minutes, and then carve into thin slices.
8. Meanwhile, add carrots to the brisket’s cooking water, cover, and simmer over low heat for 10 minutes. Add the cabbage, and continue to simmer for another 15 minutes.

Serving Suggestions

Serve with freshly prepared mustard for a tangy, savory flavor.

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