Recipes From Louise
By Louise McClain Special to The True Citizen

Keep your family's Irish eyes smiling by trying these delicious St. Patrick's Day recipes.

Corned Beef Cabbage Casserole

1 lb. cabbage
6 large potatoes
1 lb. carrots
1 large onion
1 can corned beef
1 can cream of mushroom soup
1 (8 oz.) package of shredded sharp
cheddar cheese

Skin potatoes and cut into chunks. Place in bottom of casserole dish. Clean and skin carrots. Cut them into chunks. Add to potatoes in the bottom of the casserole dish. Cut onion into slices. Place half the onion in with potatoes and carrots. Save remaining onion. Shred the cabbage and place on top of ingredients in casserole dish. Set corned beef on top of cabbage making sure to cover entire cabbage. Spoon the cream of mushroom soup (not mixed) over corned beef top. Top with remaining onion. Cover dish. Place in preheated 375 degree oven. Cook until potatoes, carrots and cabbage are tender, about 30 minutes (depending on how big you cut the potatoes and carrots). Remove dish from oven, remove the cover and sprinkle cheese on top. Return the dish to the oven, uncovered, just until the cheese is browned.

Pistachio Pudding Cake

1 pkg. (2-layer size) yellow cake mix
1 package JELL-Q Pistachio Flavor
Instant Pudding & Pie Filling (4-
serving size)
4 eggs
1¼ cups water
¼ cup oil
½ tsp. almond extract
7 drops green food coloring (optional)
2 TBSP powdered sugar

Preheat oven to 350°F. Place all ingredients except powdered sugar in large bowl. Beat with electric mixer on low speed 1 minute. Beat on medium speed 4 minutes.

Pour into greased and floured 10-inch fluted tube or tube pan. Bake 50 to 55 minutes or until toothpick inserted near center comes out clean. Cool in pan on wire rack 15 minutes; remove from pan. Cool completely. Sprinkle with powdered sugar just before serving.

Irish Soda Bread

3 TBSP butter or margarine, softened
2½ cups all-purpose flour
2 TBSP sugar
1 tsp. baking soda
1 tsp. baking powder
½ tsp. salt
1/3 cup raisins, if desired
¾ cup buttermilk

Heat oven to 375 degrees. Grease cookie sheet. Cut butter into flour, sugar, baking soda, baking powder and salt in large bowl, using pastry blender or crisscrossing 2 knives, until mixture resembles fine crumbs. Stir in raisins and just enough buttermilk so dough leaves side of bowl. Turn dough onto lightly floured surface. Knead 1 to 2 minutes or until smooth. Shape into round loaf, about 6½ inches in diameter. Place on cookie sheet. Cut an X shape about ½ inch deep through loaf with floured knife. Bake 35 to 45 minutes or until golden brown. Brush with butter or margarine, softened, if desired. Makes 1 loaf.

Easy Creamy Baked Asparagus

1 lb. fresh asparagus spears, trimmed
¼ cup Peppercorn Ranch Dressing
2 TBSP Shredded Parmesan Cheese
½ cup coarsely crushed Ritz Cheese
Crackers (about 12 crackers)

Preheat oven to 350°F. Cook asparagus in simmering water in large skillet 2 to 3 minutes or until bright green, but still crisp; drain. Toss asparagus with dressing in 1½ to 2-quart baking dish. Sprinkle with cheese and cracker crumbs. Bake 10 to 15 minutes or until cheese is lightly browned and mixture is heated through.