St. Patty’s Day is a perfect reason to make some seasonal dishes. Dean's is featuring corned beef, cabbage, potatoes, all the traditions. Here's a menu to celebrate St. Patrick’s, and also the coming of Spring (we hope).
St. Pat’s Wearin’ of the Green Menu:
Fresh Spinach Dip:
Combine 4 cups of chopped fresh spinach with 2 TBL water and microwave for 60 -90 seconds. Drain, cool, and squeeze out all liquid possible using a clean towel. Add a chopped can of water chestnuts, 1/3 cup of mayo, 1/3 cup of sour cream, 4 tsp. of dry vegetable soup mix, and a chopped green onion. Mix all together and refrigerate for at least an hour. Season to taste, and serve with green veggies: pea pods, sugar snap peas, sliced green peppers, cucumber slices, etc.
Corned Beef & Cabbage:
Into the slow cooker, add 4 peeled and match-sticked large carrots, 10 quartered baby red potatoes, 1 peeled & cut onion, and 4 cups of water. Place a 4-lb. corned beef brisket on top of vegetables. Add 6 oz. of beer over the top if desired, and rub the brisket with the included spice packet. Cook for up to 8 hours; 1 hour before serving, add a half a head or more of shredded cabbage and cook for another hour. Season to taste.
3-layer Chocolate Mint Brownies: (these are made easier by using a boxed brownie mix for the base).
Prepare and bake boxed brownie mix as directed, enough for a 13x9” pan & cool. Beat together a mint filling with 4 cups of powdered sugar, 1 package softened cream cheese, 1/4 c softened butter, 1/4 c milk, 1 tsp vanilla, 1/4 tsp mint extract, & green food coloring as desired. Spread on top of cooled brownies & refrigerate for an hour. Top with softened prepared chocolate frosting, or make your own by melting 1 cup of chocolate chips with 1/4 c softened butter and 1/4 c whipping cream over low heat, then cool. Pour over cold brownies and return to fridge for another hour before serving.