Corned-beef deserves tasty side dishes


POSTED: Wednesday, March 11, 2009

St. Patrick's Day is Tuesday and you probably have plans to make a nice big pot of good old Corned Beef and Cabbage. So rather than offer alternatives to that traditional entree, we're sharing ideas on what to serve with your hearty corned-beef dinner.

Grandmother's Mint Lemonade is a pleasant combination of citrus and mint, and the abundance of oranges at this time of year makes this drink affordable. Although Potato Pancakes are not typically Irish, potatoes definitely are! This recipe makes a tasty side dish, is super easy, and provides a good way to use up any extra potatoes. Finally, for the sweet tooth, the Cool Mint Mold is a dessert that's light and refreshing — perfect after a hearty dinner.

Happy St. Patrick's Day!


Grandmother's Mint Lemonade

2 cups sugar
2-1/2 cups water
Juice of 6 lemons
Juice of 2 oranges
Grated rind of 1 orange
1 cup mint leaves, crushed

In a saucepan, combine sugar and water; cook 5 minutes.

Cool and add fruit juices and rind. Pour over mint leaves, cover and let stand 1 hour.

Strain into a container and refrigerate.

To serve, pour 1/3 cup syrup into each glass; fill with crushed ice and water. Serves 10.

Approximate nutritional analysis, per serving: 120 calories, no fat, 35 mg cholesterol, no sodium, 35 g carbohydrate, 1 g fiber, 31 g sugar, 1 g protein.


Potato Pancakes

2 eggs
1/4 cup milk
2 cups diced raw potatoes
1/2 cup diced onions
1/4 cup flour
1 teaspoon salt
2 tablespoons vegetable oil

Put eggs, milk, potatoes, onions, flour and salt into blender. Blend only until potatoes are shredded.

Heat oil in skillet; spoon pancakes into skillet. Flatten with spatula if necessary. Fry each side until golden brown. Serves 6.

Approximate nutritional analysis, per serving: 13 0 calories, 7 g total fat, 1 g saturated fat, 70 mg cholesterol, 450 mg sodium, 15 g carbohydrate, 1 g fiber, 2 g sugar, 4 g protein.


Cool Mint Mold

1 package (6 ounces) lime gelatin (such as Jell-O)
2 cups boiling water
2 cups cold water
1/4 teaspoon peppermint extract
8 chocolate cream-filled cookies (such as Oreos)
1 container (4 ounces) frozen whipped topping, thawed (such as Cool Whip)

Dissolve gelatin in boiling water. Add cold water and peppermint extract; chill until slightly thickened.

Pour 1-3/4 cups of the gelatin into a 9-by-5-inch loaf pan; chill 15 minutes.

Put cookies, 2 or 3 at a time, into blender; cover and blend until coarse crumbs are formed.

Fold whipped topping into remaining gelatin. Carefully spoon one-third of gelatin mixture into pan. Sprinkle with half the cookie crumbs. Repeat, then spoon remaining gelatin mixture on top. Chill until firm.

Unmold and garnish with whipped topping, if desired. Serves 8.

Approximate nutritional analysis, per serving: 170 calories, 4.5 g total fat, 3 g saturated fat, no cholesterol, 135 mg sodium, 29 g carbohydrate, no fiber, 24 g sugar, 3 g protein,



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