Thursday, March 17, 2011

Gourmet Club Irish Blessings

Breaking Bread With Friends
March Gourmet Club
Irish Blessings

May the road rise to meet you.

May the wind be always at your back.

May the sun shine warm upon your face;

the rain fall soft upon your fields, and,

until we meet again, may God hold you

in the palm of His hand.

A vibrant feast to celebrate

Saint Patrick's Day!

In a word....DELICIOUS!

This menu is perfect for the holiday ~

but these recipes will be welcome at

your table for any occasion!

1 large bag baby spinach leaves

6 hard boiled eggs, chopped

6 slices bacon, cooked & crumbled

1 pkg. fresh mushroom slices

1 box of croutons


Mix together in large salad bowl.

Toss with dressing.


Galway Dressing

1 T grated onion


(1 t onion salt)

1 T Dijon mustard

1/3 c cider vinegar

1 t celery seed

2/3 c sugar

1/2 t pepper

1 t salt

1 c oil


Shake ingredients vigorously until well blended.

~* Compliments Of *~

Rick & Carol

3 c flour

3 T sugar

3/4 t baking soda

2-1/4 t baking powder

1/4 t salt

1/c butter, soft

3/4 c buttermilk

1 egg

3 T butter, melted

3 T buttermilk


Preheat oven to 375. Lightly grease a large baking sheet.

Mix together first 4 items, plus baking powder, salt and 1/c butter.

Stir in 1 c buttermilk and egg. Turn dough onto floured surface.

Knead dough slightly - form into a round and place on baking sheet.

In a small bowl combine melted butter with 1/4 c buttermilk.

Brush the top of loaf with butter and buttermilk mixture.

Cut an "X" on top of loaf with a sharp knife.


Bake for 45-50 minutes or until toothpick inserted come out clean.

Continue to brush loaf with butter mixture during baking.

May add raisins to bread dough and sugar to brush on top.

~* Compliments Of *~

Eddie & Bonnie

1 can crushed pineapples

1 small cottage cheese

8oz. whipped topping

1 small lime jello


Mix all together in a beautiful glass bowl.

Serve chilled.

~* Compliments Of *~

Rick & Carol

1 pkg. frozen spinach thawed - squeeze dry
1 jar marinated artichokes, chopped
8 oz. Philly cream cheese
3/4 c. shredded Parmesan cheese
8 oz. shredded Monterey Jack cheese

red pepper flakes to taste
1/2 onion finely chopped

8 oz. sour cream
1/2 c mayo

1 stick butter


Sauté onions in butter until soft and translucent.

Add ingredients to pan and blend well after each addition.

Add ingredients in this order:

Spinach - Cream Cheese - Sour Cream - Mayo

Parmesan - Artichoke Hearts - Red Pepper Flakes.

Remove from heat and put in a casserole pan.

Top with Monterey Jack Cheese.

Bake @ 350 until cheese is melted and bubbly.
Serve hot with chips or bread.

~* Compliments Of *~

TJ & Concetta

Use a "shamrock" cookie cutter to cut these cutie toasts.

Baste with melted butter and sprinkled on parsley.

Bake @ 350 until golden and crispy.

~* Compliments Of *~

TJ & Concetta

~*Compliments Of - Chris & Mary Ann ~*~

Prepare by putting meat in a large pot covered with water.

Add spice packet. Cover and bring to a boil.

Reduce heat and simmer for 2-1/2 ~ 3 hours - until tender.

With 15 minutes remaining, add 1 small onion,

6 medium carrots, and 3 potatoes (halved). Cover and simmer 15 mins.
Remove meat only to warm platter and cover.

Add 1 cabbage (quartered) to other vegetables.

Simmer uncovered for additional 15 mins.

Cut meat across the grain for tender slices.

Serve meat and vegetables for a complete, hearty meal.

12 large red potatoes

(scrubbed clean & cut into bite sized pieces)

1 large sweet onion

2 T minced garlic

1/8 c olive oil

seasoning salt to taste

Bake 45 min to 1 hour @ 350 until golden and tender.

~*Compliments Of *~

Chris & Mary Ann

1 gallon green punch (Hawaiian)

1 - 2 liter lemon-lime soda

1 container lime sorbet

Mix punch and soda together.

Add small scoops of sorbet - stir.

May garnish with slices of lime.

~* Compliments Of *~

Eddie & Bonnie


8 oz. chocolate (semi or bittersweet)

(chop or grate chocolate)

1 stick butter

1/4 c sugar

3 large eggs

1 c heavy cream

3/4 c Guinness


Combine chocolate, butter and sugar in a double boiler.

Stir until chocolate has melted and mixture is smooth.

Stir in Guinness and whisk in egg yolks.

Remove from heat. Whip cream until soft peaks form.

Fold cream into chocolate mixture.

Using clean beaters - mix eggs whites into stiff peaks.

Fold into the chocolate/cream mixture.

Fill glasses 3/4 full and chill.



6oz. white chocolate, grated

1 c heavy cream


In a small pan over medium heat combine

the chocolate and 1/2 cup cream.

Stir until melted and smooth.

Remove from heat and chill 30 minutes.

Stir a few times until thickened.

In a small bowl, whip remaining cream and

and fold into white chocolate mixture.

Spoon over chocolate mousse in glasses.

Chill for at least 2 hours or overnight.

~* Compliments Of *~

Fred & Tanya


Thank you for joining our celebration!

The Cook with a Book

I am linking to the following parties:
Tidy MomPhotobucket

It's a KeeperPhotobucket


  1. Everything looks so yummy! I wish I was there to enjoy it as well. Thanks for sharing. I am your new follower. You can visit me at Make sure you leave a comment so I know you visited.

    Have a great weekend

  2. What a wonderful post, Concetta! I love the recipes, and everything looks so good. I've always loved that Irish blessing you included as well. It makes me think of my late Dad who was very proud of his Irish heritage.I like the balloon too - Blarney spoken here. Just after my Dad died we went to Ireland and I kissed the Blarney Stone - something he always talked about doing - it's pretty scary hanging backwards up so high, with a totally unknown Irishman hanging on to your legs. I'm glad I did it in memory of Dad, but I won't be doing it again :)

    Anyway, thank you for linking up to Feed Me Tweet Me, and I'm glad you all had such a lovely time!

  3. What a beautiful banquet! So many delicious recipes!

  4. You are making me very hungry! Looking forward to following your blog. Have a wonderful week-end.

  5. Thank you so much for the kind comments about my blog... love all of your St. Patrick's Day goodies!

  6. Concetta,
    This was a fabulous feast! I love the spinach artichoke dip. The shamrock toasts and the lime punch looks like a lot of fun. Thanks for linking this up!

  7. Wow! This looks amazing! Thanks for linking up to the It's a Keeper Thursday blog hop! Be sure to come back next week and link something new!

    Christina @ It's a Keeper


Please leave a comment on my Blog of Life ~ I love hearing from you!


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Romans 12:13
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