• 3 cups powdered sugar
• ½ tsp vanilla
• 10 drops green food coloring
• ¼ cup margarine
• 5 tbsp milk
• ¼ tsp salt

Instructions:
Place the powdered sugar into a large mixing bowl. With a mixing spoon, work the margarine into the sugar, then add salt and vanilla. Stir in the milk slowly while stirring continuously. The icing should be soft and smooth. Add the food coloring, combine well and spread onto your shamrock cookies.

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• ½ cup shortening
• ½ cup butter or margarine
• 2 cups sugar
• 3 eggs, beaten
• ½ tsp salt
• 5 cups flour
• ¼ cup milk
• 1 tsp vanilla

Instructions:
Preheat your oven to 350ºF.

Mix shortening and sugar until creamy using an electric mixer. Add the eggs and combine well. Stir in milk, vanilla and salt. Then carefully mix in the flour. Work the dough with your hands for a minute.

Flour a rolling pin and roll out the dough to about 1/8 inch thick. Use more flour if needed if dough sticks to your rolling pin.

With a shamrock cookie cutter, cut out the cookies and place them on a greased baking sheet. Bake in the oven for about 10 minutes or until the cookies turn golden brown.

Ice with green icing and serve at your St Patrick’s Day Party.

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• ½ gallon lime sherbet, softened in fridge before using
• 2 liters Sprite or 7-up

Instructions:
With a hand mixer, blend softened sherbet and soda in a big punch bowl. Serve immediately or chill in the fridge until party time.

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Ingredients:

• 4 cups cooked, cubed chicken breast meat
• 1 cup onion, chopped
• 2/3 cup mushrooms, sliced
• 1 ½ cups carrots, chopped
• 6 cups chicken stock
• 1 tsp dried sage
• 1 tsp dried basil
• 1 tsp garlic salt
• 1 (10 ounce) package frozen mixed vegetables, thawed
• 3 cups cooked red potatoes, diced
• 1/2 cup celery, chopped
• 1/8 cup all-purpose flour
• Handful of fresh parsley, chopped

Instructions:
In a frying pan, sauté chopped onion until soft and translucent.

In a large saucepan combine chicken, mushrooms, sautéed onion, carrots and chicken stock. Over medium heat, simmer for about 10 minutes or until the carrots are cooked.

Add the herbs, garlic salt and mixed vegetables, potatoes and celery and cook for a further few minutes until heated through. Stir in the flour und heat for a minute until sauce begins to thicken. Sprinkle with fresh parsley and serve immediately.

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Ingredients:

• 3 oz chilled good quality champagne
• ½ oz cognac
• 2 dashes Angostura Bitters
• 1 sugar cube

Instructions:
Place a sugar cube into a champagne flute and soak with the bitters. Add the cognac and fill the glass with champagne.

Garnish with a lemon twist placed on the rim.

Enjoy with your loved one!

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• 2 cups water
• ¾ cup sugar
• 1 piece cinnamon stick (about 3”)
• 2 tbsp lemon juice
• 4 firm pears

Sauce:

• ¼ cup cream (half-half)
• ½ cup sugar
• 1 oz unsweetened chocolate
• 2 tbsp butter
• 1 tsp almond extract

Instructions:
In a two quart microwave safe casserole dish, combine water, sugar, lemon juice and cinnamon. Microwave at HIGH (100% power) for 4 minutes, covered.

In the meantime, pare pears, cut thin slice off each bottom so that pear will stand up. Leave the stems on.

Place pears in the casserole dish with hot syrup and microwave covered at HIGH for 10 minutes. Turn the pears after 5 minutes. Chill for at least 2 hours or overnight.

Sauce:
In a medium size bowl, combine cream and sugar. Microwave, uncovered, at HIGH for two minutes, After 1 minute, give it a quick stir. Add the chocolate and microwave for another 30 seconds. Stir until the chocolate has completely melted. Add almond extract and butter and stir until melted.

Spoon 2 tablespoons of chocolate sauce onto each dessert plate, top with a pear and pour another tablespoon of sauce on top.

Serve immediately!

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