When I was younger, my mom went all out on holidays.
She’d pick a theme and stick with it all day.
St. Patrick’s Day was one of my favorites because I loved making things green — including my fingers as I squeezed food coloring out of the bottle.
My siblings and I weren’t really fond of traditional Irish fare, such as corned beef and cabbage, so mom made mashed potatoes with green food coloring and mint milkshakes with green iced shamrock sugar cookies for dessert instead.
While I now enjoy a taste of Irish cooking on St. Patrick’s Day, including shepherd’s pie and soda bread, I still love those mint-flavored milkshakes,.
- 1 pound ground beef
- 1 package brown gravy mix
- 1 package onion gravy mix
- 1 cup water
- 4 cups mashed potatoes
- 2 cups frozen peas and carrots, thawed
1. Preheat oven to 350°F. Brown ground beef in large nonstick skillet on medium-high heat. Drain fat.
2. Mix gravy mixes and water in small bowl. Pour over beef. Bring to boil. Add peas and carrots. Reduce heat to low; simmer 5 minutes. Transfer meat mixture to 1½-quart baking dish. Top with mashed potatoes.
3. Bake 30 minutes or until gravy bubbles and potatoes are slightly browned. Serve hot.
- 1 pint (2 cups) vanilla ice cream
- 1 cup milk
- A few drops of peppermint extract
- ¼ teaspoon green food color
1. Place ice cream, milk, peppermint extract and green food color in blender container; cover. Blend on high speed until smooth.
2. Pour into glasses. Top with whipped cream and sprinkles, if desired. Serve immediately.
— Photos and recipes from mccormick.com