2008 Woodie Awards
College Concoctions
Issue date: 3/17/05 Section: Features
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St. Patrick's Day Emerald Salad
Ingredients
1 1 lb. can sliced peaches with syrup
2 3 oz. pkgs. lime gelatin
2 cups boiling water
1 red maraschino cherry
1 cup halved and seeded fresh grapes
or 1 8 oz. can grapes, drained
Directions
Drain peaches, save syrup. Add enough warm water to syrup to make 1 cup. Dissolve gelatin in boiling water. Add cold water and the peach syrup. Chill until jelly-like. Place one cup of gelatin mixture into 6 cup salad mold. Place 12 peach slices on top of the gelatin, forming a sunburst. Place cherry in center. dice remain peaches. Add peaches and grapes to remaining gelatin. Pour into mold. Chill until firm. Unmold onto chilled serving plate.
Corned Beef and Cabbage
Ingredients
Corned Beef Brisket
4 potatoes
3 carrots
1 medium cabbage
Directions
Wash brisket under water. Place in pan cover with water bring to a boil Turn heat down. Add peeled potatoes and carrots cut in hunks. Cover and simmer for 30 minutes. About 20 minutes before the corned beef is done, wash cabbage, cut in wedges and add, cook uncovered.
Shamrock Silk Pie
1 (15 ounce) package frozen prepared pie crusts, thawed
1 (3 ounce) package cream cheese, softened
1/4 cup white sugar
2 tablespoons all-purpose flour
1/2 cup semi-sweet chocolate chips
2 eggs
1/4 cup Irish Mist liqueur
1 (8 ounce) container frozen whipped topping, thawed
1 tablespoon Irish Mist liqueur
3 drops green food coloring
Preheat oven to 375 degrees F (190 degrees C). Prepare pie crust according to package directions for a filled one crust pie. In a microwave-safe bowl, microwave chocolate chips until melted. Stir occasionally until chocolate is smooth.
In a large bowl, combine cream cheese, sugar, and flour. Mix with an electric mixer at medium speed until well blended. Add melted chocolate, eggs, and 1/4 cup liqueur. Mix well. Fold in 1 cup whipped topping. Pour filling into the pie shell.
Ingredients
1 1 lb. can sliced peaches with syrup
2 3 oz. pkgs. lime gelatin
2 cups boiling water
1 red maraschino cherry
1 cup halved and seeded fresh grapes
or 1 8 oz. can grapes, drained
Directions
Drain peaches, save syrup. Add enough warm water to syrup to make 1 cup. Dissolve gelatin in boiling water. Add cold water and the peach syrup. Chill until jelly-like. Place one cup of gelatin mixture into 6 cup salad mold. Place 12 peach slices on top of the gelatin, forming a sunburst. Place cherry in center. dice remain peaches. Add peaches and grapes to remaining gelatin. Pour into mold. Chill until firm. Unmold onto chilled serving plate.
Corned Beef and Cabbage
Ingredients
Corned Beef Brisket
4 potatoes
3 carrots
1 medium cabbage
Directions
Wash brisket under water. Place in pan cover with water bring to a boil Turn heat down. Add peeled potatoes and carrots cut in hunks. Cover and simmer for 30 minutes. About 20 minutes before the corned beef is done, wash cabbage, cut in wedges and add, cook uncovered.
Shamrock Silk Pie
1 (15 ounce) package frozen prepared pie crusts, thawed
1 (3 ounce) package cream cheese, softened
1/4 cup white sugar
2 tablespoons all-purpose flour
1/2 cup semi-sweet chocolate chips
2 eggs
1/4 cup Irish Mist liqueur
1 (8 ounce) container frozen whipped topping, thawed
1 tablespoon Irish Mist liqueur
3 drops green food coloring
Preheat oven to 375 degrees F (190 degrees C). Prepare pie crust according to package directions for a filled one crust pie. In a microwave-safe bowl, microwave chocolate chips until melted. Stir occasionally until chocolate is smooth.
In a large bowl, combine cream cheese, sugar, and flour. Mix with an electric mixer at medium speed until well blended. Add melted chocolate, eggs, and 1/4 cup liqueur. Mix well. Fold in 1 cup whipped topping. Pour filling into the pie shell.