Over a Cup of Coffee: A St. Patrick’s day menu
Tuesday is St. Patrick’s Day. I’ve been trying to remember what Mom fixed for a meal to celebrate St. Patrick’s Day when I was a kid growing up on the ranch. I can remember Cloverleaf Rolls. She made these a lot anyway when baking hot rolls. But I can’t recall the main dish that she cooked up for the holiday. Most likely it was a cabbage dish, but maybe she made corned beef. I don’t know why I can’t remember.
I looked through my old cookbook without the front and back pages and cover because it has ideas for holiday meals. Its suggested menu is Cream of Spinach Soup, Pork Tenderloin, Stuffed Baked Potatoes, Buttered Asparagus, Cloverleaf Rolls, a Green-Tinted Fruit Cup, Molded Lime Fruit Medley, Ice Cream with Crème de Menthe, and Angel Food Cake with Green Icing.
So this column features a recipe for a Molded Fruit Salad and one of my favorite recipes, Cabbage Salad. You can make both of these recipes your own by adding your family’s favorite ingredients.
Molded Fruit Salad
You will need a 9-inch ring mold or individual molds. This recipe will make the 9-inch mold, but you can cut it in half if you want to fill a few individual molds.
2 (3-ounce) packages of lime gelatin
3 or more cups of cut-up fresh fruit or well-drained, canned fruit
Prepare the gelatin as directed on the package. Put it in the refrigerator to partially-set. When ready, add the fruit. Then pour into the mold and put it in the refrigerator to set up. To unmold, dip in warm water and loosen the gelatin with a spatula. Turn upside-down onto a plate. Serve with whipped topping. * Note: use fruit such as green grapes, bananas, or crushed pineapple. If you use individual molds, turn gelatin out onto small plates covered with leaves of lettuce.
2 ½ cups shredded cabbage (more depending on the number of people you plan to serve) Choice of fruit
Note: See dressing directions at the end of the recipe.
Shred cabbage. (You can purchase shredded cabbage.) Add cut-up fruit such as fresh apples, bananas, or halved green grapes. Make a dressing by adding a little sugar and cream to mayonnaise or Miracle Whip. The amounts of dressing ingredients depend on the amount of cabbage and cut-up fruit.
Whatever you choose to serve, have fun on St. Patrick’s Day! If you have recipes that you would like to share with readers, please call me at 970-824-8809 or write to me at Box 415, Craig 81626.
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