Spread the luck of the Irish with an all green meal

Special to Lowcountry LifeMarch 14, 2012 

It does not take much to wear a bit of green and say "luck of the Irish." Everyone can claim the green by beginning to look for the clovers. There is nothing like planning a meal with foods that are green all around.

Maybe eating all the green can cause a little dancing of an Irish jig.

Green Salad Continental

6 cups torn mixed salad greens

2 medium oranges, peeled and sectioned

1 small white onion, sliced and separated into rings

3 tablespoons crumbled blue cheese

1/4 cup salad oil

2 tablespoons lemon juice

1 teaspoon sugar

1/4 teaspoon pepper

A few drops pepper sauce

Place salad greens in a large salad bowl, top with orange sections and onion rings; sprinkle with blue cheese. Combine remaining ingredients in a jar with a tight-fitting lid, shake well to mix. Drizzle over salad mixture; toss to coat.

Creamy Asparagus Soup

Makes: 6 servings

1 (10-ounce) package frozen cup asparagus

1/2 cup chicken broth

2 egg yolks

1 1/4 cups milk

1/2 teaspoon salt

1/4 teaspoon white pepper

2 drops of hot sauce



Combine asparagus and chicken broth; bring to a boil and cook, uncovered for 8 minutes. Put in blender, and blend until smooth; add egg yolks and blend well.

Remove asparagus mixture to saucepan; stir in milk, salt, pepper and hot sauce. Heat well, but do not boil. Top each serving with parsley and paprika.

Sauteed Green Peppers

1 cup sliced onion

1 tablespoon salad oil

3 large green peppers, seeded and sliced into rings

1/2 pound fresh mushrooms, sliced

1 teaspoon salt

1/8 teaspoon red pepper

1/8 teaspoon oregano

Saute onion in oil until golden. Add remaining ingredients, stirring gently to mix. Cover and cook over medium heat about 5 minutes or until all vegetables are tender, stirring occasionally.

Tasty Beef Stroganoff

Makes: 6 to 8 servings

3 pounds round steak, 1/2 inch thick

1 large onion, sliced

1/4 cup melted margarine

1/4 cup all-purpose flour

1 (10 1/2-ounce) consomme, undiluted

1 (10 3/4-ounce) can tomato soup, undiluted

1 (4-ounce) can sliced mushrooms, drained

1 1/2 teaspoon monosodium glutamate

Salt and pepper to taste

1/2 cup commercial sour cream

Hot cooked noodles

Cut meat diagonally into strips about 1/4 inch wide and 2 inches long. Brown meat and onion in margarine; sprinkle with flour, blending well. Gradually add consomme and tomato soup; cook, stirring constantly until smooth and thick.

Add mushrooms, monosodium glutamate, salt and pepper to meat mixture; mix well. Cover and cook over low heat 1 1/2 hours or until meat is tender, stirring occasionally. When ready to serve, stir in sour cream. Serve over noodles.

Columnist Ervena Faulkner is a Port Royal resident and a retired educator who has always had an interest in food and nutrition. Email her at features@beaufortgazette.com.

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