Shamrock Sandwiches
Pot O' Gold Potato Soup
Shamrock Sandwiches
Dill and Dijon mustard add zip to the creamy corned beef filling in
these party sandwiches. For a fun variation, substitute horseradish
for the mustard and garlic powder for the dill.
1 package (8 ounces) cream cheese, softened
1/4 cup mayonnaise
2 tablespoons Dijon mustard
1 package (2-1/2 ounces) thinly sliced cooked corned beef, chopped
2 tablespoons grated red onion
2 teaspoons snipped fresh dill or 3/4 teaspoon dill weed
1/4 teaspoon salt
1 pound thinly sliced seedless rye bread
Fresh dill sprigs, optional
In a mixing bowl, beat cream cheese, mayonnaise and mustard. Add
corned beef, onion, dill and salt; mix well. Using a 2-in. shamrock
cookie cutter, cut out two shamrocks from each slice of bread. Spread
tablespoonfuls of filling over half of the bread; top with remaining
bread. Garnish with dill if desired. Yield: about 16 sandwiches.
Pot O' Gold Potato Soup
This golden soup may not be what you expect to find at the end of the
rainbow, but you'll treasure its rich flavor.
3/4 cup chopped celery
3/4 cup chopped onion
1/4 cup butter or margarine
2 cans (14-1/2 ounces each) chicken broth
2-1/3 cups mashed potato flakes
1-1/2 cups milk
1/2 cup cubed process American cheese
3/4 teaspoon garlic salt
1/8 to 1/4 teaspoon chili powder
1/2 cup sour cream
In a 3-qt. saucepan, saute celery and onion in butter for 2-3
minutes. Stir in broth; bring to boil. Reduce heat. Add potato
flakes; cook and stir for 5-7 minutes. Add milk, cheese, garlic salt
and chili powder. Cook and stir until cheese is melted. Just before
serving, add sour cream and heat through (do not boil). Yield: 6
servings.
Source: Taste of Home Newsletter
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