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.
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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.
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.
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.
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.