HAPPY ST. PAT'S DAY TO YE!
DEAR MELBA: An early Happy St. Patrick's Day. Since we'll be celebrating his day Sunday, I thought you might like to share this wonderful green dessert with readers.
I actually started with a Lemon Bisque recipe from your column many years ago. With a few changes, I arrived at this St. Patrick's Day treat.
1 box (3 ounces) lime gelatin
1 3/4 cups hot water
1/4 cup lime juice
1 cup sugar
1 can (12 ounces) chilled evaporated milk
1 box (12 ounces) vanilla wafers, crushed
• In small bowl of electric mixer dissolve gelatin in hot water. Chill. When gelatin begins to thicken, beat until light and fluffy. Add lime juice and sugar, beating again until fluffy.
• In large bowl of electric mixer, beat evaporated milk until creamy. Fold in gelatin mixture.
• Line bottom of 9-by-13-inch pan with half the crushed wafers. Spread with gelatin mixture. Sprinkle remaining crushed wafers over top. Chill at least 3 hours. Makes 12 to 15 generous servings.
— MERRILEE HARRIS, Harrah
You're right. Sunday will be St. Patrick's Day. I was interested in finding out some information about St. Patrick, so did some research in the World Book Encyclopedia.
When a person is declared a saint, his memory is honored on a particular day each year, usually the anniversary of his death. And St. Patrick's death was recorded as March 17, probably in 461.
He was the patron saint of Ireland and a saint of the Roman Catholic Church. St. Patrick's Day has been celebrated in the United States since Colonial days.
Legend has it that he used the shamrock, the national flower of Ireland, to illustrate the idea of the Trinity, pointing out that its three small leaves represented the Holy Trinity. The encyclopedia also says he founded more than 300 churches and baptized more than 120,000 people. We pray we never stop learning.
DEAR MELBA: When I think of March, I think of St. Patrick, then Irish, then potato.
CHICKEN AND POTATO SOUP
4 cups or 2 cans (14 1/2 ounces each) chicken broth
1 package (16 ounces) frozen hash brown potatoes
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon white pepper
1 cup cooked cubed chicken
1 can (11 ounces) whole kernel corn, drained
1 cup roasted red peppers, drained and cut in strips
1 can (4 ounces) diced green chilies, undrained
• In large saucepan over high heat, bring chicken broth, potatoes, cumin, chili powder, salt and white pepper to boil.
• Reduce heat to medium-low and simmer 5 to 10 minutes or until potatoes are tender, stirring occasionally.
• Stir in chicken, corn, red peppers and green chilies. Cook over low heat until hot. Serves 4.
— DAVE FARRINGTON, Midwest City
S.K., of Oklahoma City, made soup using a similar recipe recently. She said she had served chicken and dumplings to her family one day, so she used the leftover chicken and broth with the remaining recipe ingredients, except she used cilantro instead of cumin. She said it was a great way to use leftovers.
DEAR MELBA: The reader who asked about the Meatloaf Mix might want to try the one we use. It is one-third ground beef, one-third ground turkey and one-third Italian sausage.
This mixture has a great flavor and just enough fat. We use it to make hamburger patties, meatballs or meatloaf.
For meatloaf or meatballs, we crush a package of herb and garlic croutons and add to the mixture. Top with tomato sauce and it is tasty.
— B.J. CHRISTOPHER, Oklahoma City
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