Powell Town Money Saver | March FOM 2022

Kid-friendly Leprechaun Punch

1 quart lime sherbet, softened

1/2 cup thawed limeade concentrate

2 tablespoons sugar

2- 12oz cans lemon-lime soda, chilled

1 to 2 cups crushed ice

In a large bowl, beat sherbet, limeade & sugar until blended. Stir in soda & ice.

Serve in chilled glasses.

Oven Roasted Jiggs Dinner

Corned Beef & Cabbage

A New Spin on a classic dish- Baked instead of Boiled!

2 cups Low Sodium Beef Broth or Stock

1 bottle Guinness Stout

1 corned beef brisket (3-4 pounds)

w/ seasoning packet

2 tablespoons Dijon-style mustard

2 large onion, peeled and cut in quarters

3 medium carrot, peeled & cut crosswise

6 small red potato, cut in quarters

1 head green cabbage, cut in wedges

Irish Cheese Dip

8 oz. cream cheese, softened

1 small onion, sliced

1 tbsp of butter

2 tbsp of Guinness beer

Pinch of sugar

1 cup of sharp cheddar, shredded

1 tsp of honey

1.5 tsp of brown mustard

1 tsp of dried thyme

2 tbsp of Jameson Irish Whiskey

Salt and pepper

Cayenne pepper (optional)

Preheat oven to 350°F.

Place the beef, fat side-up in roasting pan. Spread the mustard on the beef and sprinkle with seasoning packet. Pour the beef stock and Guinness into the pan. Back for 2 hours. Arrange the onions, carrots, potatoes and cabbage around the beef. Bake uncovered for another hour, basting periodically, or until the beef and vegetables are for-tender. Let stand 10 minutes. Strain the broth mixture and serve with the beef and vegetables.

Place the the sliced onion, beer, sugar, and butter in a pan over medium heat about 15 minutes.

While the onions are cooking, place cream cheese, honey, brown mustard, thyme, grated sharp cheddar, and beer in a bowl and mix together. Add the carmelized onions to the cream cheese mix and stir to blend.

Return the pan that the onions cooked in to the heat and deglaze with the Whiskey. Scrape the bottom well. The alcohol will boil o and you will be left with a small amount of syrupy liquid. Add to the cream cheese mixture.

Place in an oven proof ramekin (can be prepared ahead and kept in the fridge until you are ready to serve). When you are ready to serve, preheat your oven to 350°F (175°C). Cook the cheese dip for about 20 to 25 minutes (middle oven). It will begin to bubble and color. Serve warm with pita/naan or corn chips.