Sunday, March 17, 2013

A Wee Bit of Green

May your troubles be less,
And your blessing be more.
And nothing but happiness,
Come through your door.

Stout, Beef and Cabbage Stir-Fry
Cook’s notes: recipe adapted from BHG March 2013
I reduced the amount of stout beer by half since it can be very strong and will over power the dish-honey cuts the bitterness of beer and you may need to add more depending on your tastes.
Note cabbage wedges only need to cook last 15 minutes otherwise will become mushy
  • 6 oz. extra stout beer
  • 2-3 TB. honey
  • 2 TB. tomato paste
  • 1 TB. mustard
  • 1 tsp. caraway seeds
  • 8- 1-inch cabbage wedges
  • 1-cup carrots cut in ½ inch chunks
  • 2 TB. Olive oil
  • 1 lb. beef top sirloin steak cut into ¾ inch thick slices
  • 1 small onion thinly sliced
  • 2 small tomatoes cut in wedges
  • 2 TB. flour mixed with 4 TB. water
  • In a bowl whisk beer, honey, tomato paste, mustard, caraway seeds and ½ tsp. each salt and pepper-set aside
  • Cook carrots in boiling water covered about 15 minutes
  • In a wok heat olive oil to medium heat, add beef, cook stirring and turning about 4 minutes till meat not pink-set aside
  • Add onion to skillet and cook till tender
  • Add water to flour mixture, mix well and add to onions then add beef back into skillet 
  • Add beer mixture to meat and onions; add in cabbage, tomato wedges and in carrots that have been drained
  • Cook on medium low for 15 minutes covered
Mint Chocolate Chip Cookies from the family kitchen by Andie McGowan
  • 3/4 cup butter, at room temperature
  • 2- 3/4 cup flour
  • 1- 1/4 cups sugar
  • 2 eggs
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • Green Food Coloring, 8 – 10 drops
  • 2 cups Andes Creme de Menthe Baking Chips
1. Preheat oven to 375 degrees. Add butter and sugar and cream until light and fluffy. Add eggs, scrape down the sides of the bowl and mix again. Add vanilla and mix until light and fluffy again.

2. Sift together flour, baking powder and salt. Add to mixer and mix on low until combined. Add enough green food coloring to get the right color. Different brands will take different amounts, but 8 – 10 drops is about what it will take. (The color of the dough should be a little darker than you want the cookie color to be.) Add mint chips and mix until incorporated. Drop cookie dough by the tablespoon onto parchment paper on a baking sheet. Bake for 12 – 14 minutes at 375 degrees. Cool on a wire rack

Bailey's Irish Cream Cheese Frosting 12 cupcakes 
Cook's note:Use a packaged dark chocolate cake mix or make your own
  • 3 oz. cream cheese softened
  • 2 cups confectioners sugar
  • 4 TB. Bailey’s Irish Cream
  • milk
  • Mix and frost cupcakes. May need a few tablespoons of milk to get correct frosting consistency. Add green sprinkles on top


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