There is a story in the Jewish tradition that tells of the Israelites reaction upon leaving Egypt. Upon crossing the Sea of Reeds (Red Sea) to freedom, and upon seeing Pharaoh’s soldiers and horses drowning, the Israelites broke out in joyful songs of praise to God.
In a sense, such a reaction is understandable. After all, we read in the book of Exodus that the Israelites had been subjected to forced labor by the Egyptians for four hundred and thirty years. Their lives had been made miserable by their taskmasters, and little hope remained for their redemption. So of course they would be ecstatic with this sudden turn of events. Who could blame them? The parable could have ended there, but it doesn’t.
We read further that while the Israelites were celebrating, God chastised them, saying, “My children are drowning, and you sing praises?!”
Could such a message be any stronger or more meaningful? Could it contain a better reminder for us over three thousand years later, at this holy day season for so many, and a time of rebirth and renewal?
We are not so different from our ancestors millennia ago. We, too, rejoice in our achievements and successes, often disregarding their consequences and affect on others. We often delight — perhaps openly, perhaps secretly — in the failure of our “enemies,” choosing to separate ourselves from them, rather than to build bridges of understanding and tolerance. Or, at least, we do not show any signs of support. We seem to forget that these people are God’s children. We may forget that we are as well.
Passover, for Jews, is indeed a time of great rejoicing, a time to celebrate freedom and rebirth. Yet it is also a time for remembrance, a remembrance of the cost of such freedom for all involved; a reminder of the growing pains we have experienced.
At the seder, the festive meal of Passover, the story of the Exodus from Egypt is told with great ceremony and joy. And yet, during that time, we also reflect. Salt water is used to remember the tears of the Israelites during their time of bondage. Bitter herbs represent the physical and emotional pain experienced. And cups of wine, symbols of sweetness and joy, have ten drops removed before drinking, in order to lessen our joy when recalling the ten plagues upon Egypt. In modern times, drops are also removed for different “plagues,” such as war, disease, prejudice, pollution and crime.
If we are truly to understand the message of this festival for all people, we must broaden our perspective to look not only at our own good fortune, but also at the fortunes of others to whom we have a responsibility as human beings. We must reflect on our history — where we’ve come from — in order truly to appreciate where we are now. At the seder each year, Jews are reminded that in every generation, each person should look at oneself as if he or she personally had come out of Egypt. We are to see ourselves as experiencing the miracle of redemption; of safely crossing the Sea to dry land.
Now it is time to go a step further. Rather than relying on God’s miracles, and then using them to escape from one another, let us create our own miracle — the miracle of building bridges to cross the raging seas of mistrust and prejudice that divide us. Many of God’s children are still drowning, overwhelmed by the waters that engulf their lives. Only by working together can we save them. And only then will we have fully experienced redemption.
Wishing all who celebrate a joyous, meaningful and renewing holy day season.
Rabbi Paul Sidlofsky is a rabbi at Temple Isaiah in Stony Brook.
(Culinary.net) When celebrating with family, there is nearly nothing better than passing a light and sweet dessert around the table. These Simple Macaroons are crisp, dipped in decedent chocolate and a completely scrumptious option for celebrating Passover.
Simple to make and easy to eat, this sweet dessert is a crowd favorite. With a fresh kick of lemon zest and crunch of shredded coconut, they are a bite-sized, delicious way to end your meal.
They take little to no time to make, only baking 10-12 minutes for a tray full of tasty dessert bites ready to devour.
With sweet honey and vanilla, the flavors come together to create something sweet but not overpowering. It’s a small, crumbly bite that’s perfect for sharing during Passover.
Find more sweet treat recipes for any holiday at Culinary.net.
Town of Huntington Supervisor Ed Smyth lit Huntington Town Hall in green lights on Friday, March 11, ahead of the Huntington Hibernians’ 88th Annual St. Patrick’s Day Parade; the green lights will remain in place today, St. Patrick’s Day, and through the weekend ending on March 20.
“Huntington is host to the greatest St. Patrick’s Day parade on Long Island and we have continued the celebration of Huntington’s Irish heritage by lighting Town Hall in green the entire week,” posted Supervisor Ed Smyth on social media. “Happy St. Patrick’s Day!”
Here it is St. Patrick’s Day, and if you’re not obsessive about having the usual corned beef and cabbage or haven’t gotten around to shopping and cooking for last week’s recipes, I’ve got some interesting other traditional Irish recipes that can be prepared easily and quickly and are just as delicious and satisfying. If you want to keep the corned beef and cabbage, but have no time to cook, how about using those two ingredients in a soup?You can pick up some corned beef at the deli.And then there’s boxty, Irish potato pancakes, great with just about anything else you cook. If you have time, or even if you don’t, be sure to whip up a batch of oh-so-easy shamrock cookies for a nice finale to your St. Patrick’s Day dinner.
Corned Beef and Cabbage Soup
YIELD: Makes 4 servings
INGREDIENTS:
1/4 cup vegetable oil
1 medium onion, coarsely chopped
1 celery rib, sliced
3 carrots, peeled and diced
1 pound cherry tomatoes, chopped
3 cups beef broth
4 cups chopped green cabbage
3 to 4 potatoes, peeled and diced
1/3 pound cooked corned beef, diced
Salt and freshly ground pepper to taste
DIRECTIONS:
Heat oil in a large saucepan over medium heat; add onion, celery and carrots and cook, stirring a couple of times, until they start to soften, about 5 minutes. Add tomatoes, broth, cabbage, potatoes and 3 cups water.; bring to a boil, lower heat and simmer until veggies are tender; add corned beef and salt and pepper and cook another minute. Serve with Irish soda bread and butter.
Boxty
YIELD: Makes 10 to 12 pancakes
INGREDIENTS:
1 pound all-purpose potatoes, peeled, diced
1 pound all-purpose potatoes, peeled, grated
Salt and black pepper to taste
1 cup buttermilk
1 1/2 cups sifted flour
1 teaspoon baking powder
5 tablespoons unsalted butter
DIRECTIONS:
Place grated potatoes in cold water. Fill a pot with salted water and bring to a boil; add diced potatoes and cook till soft, 10 to 15 minutes. Drain grated potatoes, wrap in a kitchen towel and squeeze out all moisture; transfer potatoes to a large bowl, season with salt and pepper and toss. Mash cooked potatoes till creamy, then add the seasoned grated potatoes and thoroughly combine the two. Add buttermilk, stir lightly, then add flour and baking powder and stir again to thoroughly combine. In a large skillet heat two tablespoons of the butter over medium heat; drop batter by one-third cupfuls into butter and cook, turning once, until golden brown on both sides, about 4 minutes per side; repeat procedure with remaining butter and batter. Serve hot with smoked salmon and sour cream or eggs and bacon.
Shamrock Cookies
YIELD: Makes about 3 dozen cookies
INGREDIENTS:
1 cup unsalted butter
1 cup confectioners’ sugar
1 large egg at room temperature
1 teaspoon vanilla extract
2 1/2 cups flour
1 teaspoon coarse salt
Green decorative sugar
DIRECTIONS:
Preheat oven to 375 F. In a large bowl cream together the butter and sugar until light and fluffy, then beat in the egg and extract; gradually add flour and salt and thoroughly combine; refrigerate for one hour. On a lightly floured surface roll out dough to 1/4” thickness, then cut with a lightly floured shamrock-shaped cookie cutter; place one inch apart on ungreased cookie sheet, sprinkle with green sugar and bake until edges start to brown, about 10 to 12 minutes. Serve with Irish coffee or cocoa.
From hearty stews to minty pies, St. Patrick’s Day celebrations are all about enjoying the flavors of the holiday.
American Irish Stew
American Irish Stew
YIELD: Serves 6
INGREDIENTS:
1 tablespoon extra-virgin olive oil
1 1/4 pounds beef, top round, cut into 3/4-inch pieces
3 cloves garlic, minced
salt, to taste
pepper, to taste
1 medium onion, coarsely chopped
3 medium carrots, peeled and cut into 3/4-inch pieces
2 medium parsnips, cut into large chunks
3 cups low-fat, reduced-sodium beef broth
4 medium russet potatoes, peeled and cut into large chunks
1 tablespoon chopped fresh rosemary
1 leek, coarsely chopped
2 tablespoons chopped fresh parsley
DIRECTIONS:
In a large pot over medium-high heat, heat oil. Add beef and garlic. Cook, gently stirring until meat is evenly browned. Season with salt and pepper. Add onion, carrots and parsnips. Cook 3 to 4 minutes. Stir in broth and bring to a boil. Reduce heat to low and simmer about 75 minutes, or until meat is tender. Stir in potatoes and simmer another 30 minutes. Add rosemary and leeks. Continue to simmer, uncovered, until potatoes are tender. To avoid potatoes from falling apart, do not overcook. Serve hot and garnish with parsley, if desired.
Irish Potato Bread
Irish Potato Bread
This potato bread is just as easy to make as a soda bread, in fact it’s pretty much the same recipe with the addition of potatoes and the potatoes help keep this bread so nice and moist and tender giving it a heavenly texture!
YIELD: Makes 1 bread
INGREDIENTS:
2 medium or large russet potatoes
1 egg
1 egg white
1/3 cup canola oil
3/4 cup milk
2 tablespoons green onion, minced
1/2 teaspoon caraway seeds
3 1/4 cups all-purpose flour, plus additional for dusting and kneading
1 1/2 tablespoons baking powder
1 teaspoon salt
DIRECTIONS:
Heat oven to 375 F. Peel potatoes. Slice one potato and boil in saucepan 15 minutes, or until tender. Remove potato from saucepan into large bowl. Mash potato then set aside. Grate second potato onto cloth. Wring potato in cloth to remove excess water. Add grated potato to mashed potato in large bowl. Add egg, egg white, oil, milk, onion, caraway seeds, 3 1/4 cups flour, baking powder and salt. Stir with wooden spoon until mixture is soft and sticky.
Turn dough onto floured surface. Adding flour as needed, knead dough to form 8-inch round shape with slight dome. Place dough onto baking sheet lined with parchment paper. Cut large “X” on top of dough about 1/2 inch deep. Bake 55 minutes until golden brown. Cool on wire rack 1 hour before serving.
Luck o’ the Irish Mint Pie
Mint Pie
YIELD: Makes 2 pies (9 inches each)
INGREDIENTS:
3 3/4 cups heavy whipped cream, divided
8 ounces cream cheese, softened
1 1/4 cups, plus 2 tablespoons, powdered sugar, divided
5 drops green food coloring
1 1/4 teaspoons vanilla extract, divided
1/4 teaspoon mint extract
1 bag mint chocolate candies, chopped, divided
2 chocolate cookie crusts (9 inches each)
1 bag mint chocolate candies
DIRECTIONS:
To make filling: In bowl of stand mixer, whisk 2 1/2 cups heavy cream until stiff peaks form. Transfer to bowl. In separate stand mixer bowl, beat cream cheese on high 2 minutes. Gradually add 1 1/4 cups powdered sugar and green food coloring; mix until smooth. Add 1/4 teaspoon vanilla and mint extract; mix well. Fold prepared whipped cream into cream cheese mixture. Fold 1 cup chopped mint chocolate candies into filling.
To make frosting: In bowl of stand mixer, whisk remaining heavy cream and remaining powdered sugar. Add remaining vanilla extract and mix until stiff peaks form. Pour filling into crusts and smooth tops. Fill decorating bag with frosting and pipe thick band around edges of pies. Then pipe circle dollops evenly around edges of pies. Scatter 1 cup chopped mint chocolate candies in middle of pies. Place whole mint chocolate candies into each dollop of frosting around edges of pies. Refrigerate until firm, 5 to 6 hours, before serving
Dancing leprechauns, pots of gold, corned beef and cabbage, green beer, parades, and the wearing of the green are all synonymous with St. Patrick’s Day. But perhaps the most iconic symbol of all is the shamrock, the ubiquitous three-leafed plant that makes an appearance in a myriad of ways – it’s said to bring good luck.
In honor of the day and to start a new tradition to be enjoyed after the corned beef and green beer, the Wilton Test Kitchen created a Lucky Giant Shamrock Cookie that’s easy to bake and decorate. It’s the perfect way to add fun, color and sweetness to a St. Paddy’s party; there’s plenty to serve a crowd. Plus, kids and adults alike will enjoy this colorful cookie.
The delicious butter cookie dough with a hint of almond is baked in a shamrock-shaped pan. To decorate, start with white ready-to-use decorator icing in a can (no special skills required). Use part of it to ice the background and sides of the shamrock. Tint a portion green and ice the shamrock shape on top of the cookie, then add green candy-coated chocolates to outline the edges. The message is written with the remaining white icing.
Visit www.wilton.com for additional ideas for St. Patrick’s Day, and for celebrations of all kinds.
Lucky Giant Shamrock Cookie
YIELD: Makes about 15 servings
INGREDIENTS:
2 3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 cup (2 sticks) butter, softened
1 1/2 cups granulated sugar
1 egg
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
2 cans (16 ounces each) White Ready-To-Use Decorator Icing
Kelly Green Icing Color
Light corn syrup
Green candy-coated chocolates
DIRECTIONS:
Preheat oven to 375°F.
In medium bowl, combine flour, baking powder and salt. In large bowl, beat butter and sugar with electric mixer until light and fluffy; beat in egg and extracts. Add flour mixture to butter mixture 1 cup at a time, mixing after each addition. Do not chill dough. Press into bottom of ungreased Shamrock Pan.
Bake 20-25 minutes or until edges of cookie are lightly browned. Cool in pan 10 minutes. Remove from pan and cool completely. Place cooled cookie on foil-wrapped cake board or large serving platter.
Tint 2 cups icing green; thin with corn syrup. Reserve 1/4 cup white icing; thin remaining white icing with corn syrup. Use spatula to ice sides and background areas with thinned white icing. Spatula ice shamrock on top of cookie with green icing. Position candy on edges of shamrock. Using Tip 4, print message with reserved 1/4 cup white icing.
After a two year hiatus brought on by COVID 19 restrictions and mandates, The Friends of St. Patrick will resume a springtime tradition by hosting the 70th annual Miller Place-Rocky Point St. Patrick’s Day Parade on Sunday, March 13 starting at 1 p.m. sharp. This year the committee has named all former Grand Marshals to be Grand Marshals at this year’s parade.
“North Shore residents have been cooped up and socially distanced for two long years now. It is time to break free and come out and celebrate with your community in this annual rite of spring. Pipe bands, fire trucks, dancers and marchers promise to lift all our spirits,” said a press release.
In lieu of naming a Queen and her Court, the Friends of St. Patrick have begun a scholarship fund for our local high schools. This year’s winner of a $1,000 scholarship is Alexa Zichinelli from Miller Place High School. Alexa wrote an essay on Irish history and lore inspired by her great-great Grandma, Mary Margaret McArdle from County Clare.
Alexa will be studying pre-med in college and is an active athlete, musician, tutor and volunteer. She aspires to become a surgeon and be a part of Doctor Without Borders.
For further information please visit their website at www.friendsofsaintpatrick.com or call 631-473-5100.
Michael Faughnan stands outside the AOH Div. 9 hall where he gives free bagpipe lessons. Photo by Jim Hastings
Come one, come all to the Ancient Order of Hibernians Div. 9 hall at 172 North Country Road in Mount Sinai. People from around the area are being treated each Sunday to free lessons in the centuries-old art of playing the bagpipes by prominent local piper Michael Faughnan.
It all began in the Fall of 2021 when the famed New York Metro pipe band founding member and instructor for the Nassau County Police Emerald Society Pipe Band contacted Div. 9’s Dan Sharkey and Brian Nealis to gauge their interest in an instructional program.
“I wanted to give back, so I reached out to the Hibernians in Mount Sinai where I live and told them that with COVID and all the activities I’m involved in being on pause, if there’s any interest in learning to play, then to let me know,” Faughnan said. “Dan Sharkey and Brian Nealis have their finger on the pulse there and the organization wants to give back to the community. That’s why I wanted to help.”
For many, a check off their bucket list
Whether they were first-timers, second-timers, or old-timers, attendees at this Sunday’s lesson all came for a common reason: To learn a bit about the instrument that’s been calling to them for years. As they gathered around the table with practice pipes known as chanters in hand, Faughnan began to teach them. He showed them how to properly hold the instrument, where to place their fingers and how to blow. First in unison, then solo, then in pairs.
Long-time Hibernians, Mike Lane from Miller Place and Mike Drennan of Selden always had an interest in bagpipes. “We’d been involved in going to the parades for years,” said Lane, who had been taking the class since the beginning. “It was kind of a bucket list thing to try. And then Mike Faughnan got in touch with us.”
Drennan said this was his first time holding the chanter. He laughed when relaying what his daughter had said to him: “Dad, I love you, but I don’t think you can do it.” Drennan’s reply? “Challenge accepted.”
Teacher and jazz musician Charlie Buonasera takes up his chanter. Photo by Jim Hastings
Charlie Buonasera, a jazz musician from Coram who teaches in the Bronx, had been given a chanter years earlier while bartending at an Irish pub during college but never actually attempted to play it until he saw the flyer. “I have this chanter sitting here so why not?” he said. “It’s been fun so far. It’s just something I wanted to pick up, to show off maybe.”
“It takes over a year working on the practice chanter to learn the finger work needed to play music before actually starting to work on the bagpipes,” said Tom Lamb, a piper who started coming to the meetings to strengthen his fundamentals. “It’s very encouraging to see the progress being made with people who are just starting to learn. We have a few people already starting on the bagpipe, which is not a cheap instrument to buy.”
Lamb said that bagpipes are an expensive hobby. Each instrument costs between $1,000 and $3,000. The rest of the uniform, including a kilt, can run up to $1,500.
The goal for many in the group is to get to a level where they can perform during next year’s St. Patrick’s Day season, but for others it’s a chance to experience something they’d always thought about.
Larry Fischer from Miller Place started a few weeks ago after noticing the ad at his firehouse. “I always thought I’d like to learn to play the bagpipes,” he said. “Everybody kind of laughed at me, but I saw the ad and I came down.”
Librarian Kerry Crovello gets fingers-on instruction from Michael Faughnan. Photo by Jim Hastings
“I love the bagpipes and always watched the parades,” said Toni Kaste, a fiddle player from Eastport. “It was on my bucket list of things to do.”
“I always wanted to play,” said Kerry Crovello, a librarian from Port Jefferson. “I’d been to Ireland — and can’t wait to go back. I had a friend from years ago who built his own bagpipes and it always stuck in my mind. And then I saw the flyer.”
Dan Cavanaugh from East Setauket came because of his grandson. “I wanted to keep up,” he said. “He decided to try and learn the bagpipes — something I’d thought about for years. So, it spurred me to go try and learn.”
Who are the AOH?
The Ancient Order of Hibernians is America’s oldest Irish Catholic fraternal organization. It was founded in 1836 to help Irish immigrants arriving in the U.S. It has divisions all over the country and continues to support and promote Irish culture through civic participation in charitable causes.
Div. 9’s Mike Lane, on right, shows his fellow Hibernian Mike Drennan where to place his fingers on the chanter. Photo by Jim Hastings
Ancient Order of Hibernians Division 9 Port Jefferson NY, its official name, is a smaller group than others by comparison, but according to Faughnan, their heart is just as big. He hopes that with programs like his and others, their outlet can grow and they can build on their mission to continue doing good while supporting Irish culture.
According to Faughnan, his Sunday sessions aren’t so much a class but more of a club. So, if you want to join the club, send an email to [email protected], or call Dan Sharkey at 631-922-0151.
Spotlight on Michael Faughnan
The 61-year-old father of 3 from Mount Sinai has spent his life playing the bagpipes — casually and competitively. He ran a program in Babylon at the Ancient Order of Hibernians for over 20 years with the Saffron Kilts Pipe Band, which had over 100 players in the organization and competed all over the world and performed at many high-profile events and venues, including at the White House.
Faughnan took a step back from performing after having his children. In 2010, his students started a band in New York City called New York Metro Pipe Band. He soon joined in as a founding member without the pressure of being the pipe major. They were joined by top tier bagpipers from all around the area and eventually traveled to Scotland where they won the world championship. They’ve been consistent winners at contests in the U.S., Canada and Scotland.
Michael Faughnan demonstrates the proper finger and blowing techniques on his bagpipe practice chanter. Photo by Jim Hastings
At 8 years old, Faughnan and his siblings were introduced to the bagpipes by world champion Scottish bagpiper Stewart Robertson, whom his parents knew, and their lives were changed forever.
“We were kids. We didn’t know any better,” he said in reference to playing the pipes during his childhood. “We went with the flow and enjoyed the journey and thought it was normal until you looked back and realized there weren’t a lot of other kids doing that. We traveled, competed, experienced success and got in front of people to entertain, building confidence at every step — all traits that help out in every aspect of life.”
“It’s gotten me everywhere — playing the bagpipe and being good at it,” said Faughnan. “It got me a scholarship to Iona College where I was pipe major from 1978-1982. I got my career as an investment banker through playing the bagpipes.”
It also gave him the chance to record music in the studio, both with his band on their own albums, and as a studio musician for such famed artists as Van Morrison, Sting, Clannad and The Chieftains. To challenge himself, Faughnan joined a high-end band in Ireland. Working remotely in investment banking allows him to travel back and forth regularly. “I’ve been practicing with the band 2 or 3 times a week every other month for the last year just to compete this summer in the tournaments in Ireland and Scotland.”
Faughnan is involved with many bands in the New York tri state area. “They’ll hire me as a coach to come in and work on different things to help them sound better, to play in unison and to grow as musicians,” he said. “While not every band has the same musical expertise, it’s great to see them out there. They’re doing it because of their passion.”
He’s also busy playing and rehearsing with New York Metro Pipe Band in preparation for competing in Montreal at the North American Championships; the World Championships in Glasgow, Scotland; and the All-Irelands in Dublin. They will be performing on the Fox & Friends morning program on Saint Patrick’s Day. Faughnan himself can be found playing solo on March 19 at Peconic County Brewing in Riverhead at 3 p.m. and Port Bistro & Pub in Port Jefferson at 5 p.m.
It may be a celebration in honor of a patron saint of Ireland, but you don’t have to be Irish to join the revelry that marks each St. Patrick’s Day. This year, gather some friends for a party that brings a bit of luck o’ the Irish to all.
Perfect Party Menu
It’s just not a party without a scrumptious spread of eats and drinks, and an occasion like St. Patrick’s Day makes it fun to plan your menu. From green frosted cookies to a green-hued punch, countless options are available. A buffet-style meal allows guests to nibble as they wish and enjoy a wide range of foods.
Be sure to think beyond the food itself and also consider how you can get creative in serving it. For example, a hearty stew might be served in bowls that resemble pots of gold. Or display traditional finger foods, such as slices of cucumber, on a platter in the shape of a shamrock.
Try creating a signature cocktail for the affair using a classic green liquor like Midori, sour apple schnapps or rum, or even a creme de menthe.
A Theme to Celebrate
With so many prominent icons associated with the holiday, decorating is probably one of the easiest aspects of your party planning. There’s no shortage of images that scream St. Patty’s Day: shamrocks, rainbows, pots of gold, leprechauns, top hats and more. You might choose just one for your party’s theme or create an everything-is-more ensemble that celebrates all things Irish.
For a more subtle approach, simply think green. Lots and lots of green. From streamers to balloons to photo booth props, if it’s green, it will fit your theme. You can use plants to add greenery in elegant ways, green table and glassware for festive dining and even green-hued lighting for an all-Irish ambiance.
Festive Fun
Sure, the food and drinks are a big part of the party fun, but St. Patrick’s Day also lends itself to some playful party entertainment. A soundtrack with classic Irish tunes is an ideal backdrop. You might invite guests to compete in a limerick writing contest or a scavenger hunt to find prizes like gold-covered chocolate coins and a candy-filled pot of gold.
Find more ideas to celebrate this St. Patrick’s Day at eLivingToday.com.
Make Your St. Patrick’s Day Spread Green with Envy
(Culinary.net) Freshen up your St. Patrick’s Day menu with easy, light sandwiches inspired by the traditional color of the festivities. These open-faced noshes can be perfect for lunch, snack time or even as an appetizer for get-togethers with friends and family.
Layered with a smooth cream cheese and mozzarella mixture then topped with crisp cucumber and a stem of green bell pepper, these St. Patrick’s Day Sandwiches are easy and cute, which makes them a fan favorite at nearly any green gathering. They’re also sprinkled with lemon juice to add a little acidity and create a nice, light bite.
Plus, this recipe is quick to make. When you’re in a rush to get everything on the table for the party, it’s easy to throw together and get on the platter in next to no time.
The sandwiches pop off the plate with their bright, seasonal garnishes. While sure to attract attention and have your loved ones asking “Where did you get this idea?” they’re also an easy way to sneak a few vegetables into your kids’ diets.
For more festive recipes and ideas at Culinary.net.
St. Patrick’s Day Sandwiches
Yield: 8 sandwiches
Ingredients:
8 ounces plain cream cheese spread, softened
1 cup finely shredded mozzarella cheese
salt
4 English muffins
24 slices cucumber
8 thin slices green pepper
fresh cilantro leaves
lemon juice
lemon slices, for garnish (optional)
Directions:
In bowl, mix cream cheese spread, mozzarella cheese and salt well.
Split English muffins in half. Cut each muffin half into shamrock shape.
Spread cheese mixture over each muffin half.
Place three cucumbers on each “shamrock,” one on each “leaf.” Use green pepper slice as stem. Place cilantro leaf on top of each sandwich.
Sprinkle sandwiches with lemon juice and add lemon slices, for garnish, if desired.
YIELD: Makes about 15 servings
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