Emerald Isle Bread Food

EMERALD ISLE DIP

Steps:

• In a bowl, combine mayonnaise, sour cream, corned beef, onion, parsley, 1 tablespoon dill and seasoned salt. Cover and refrigerate overnight. Trace the large shamrock pattern onto a piece of waxed paper; cut out. Place on loaf. Carefully cut out and removed shamrock; set aside. Hollow out loaf, leaving a 1/2-in. shell. Cut removed bread and cutout shamrock into cubes. Fill shell with dip; sprinkle with remaining dill. Serve with bread cubes, vegetables and crackers.

EMERALD ISLE

Steps:

• For the sour mix: Combine the lemon juice and Simple Syrup in a glass and stir together.
• For the emerald isle: Fill a cocktail shaker halfway with ice. Add the vodka, rum, Irish whiskey, blue curacao, 3/4 ounce of the sour mix and the orange juice. Shake once and strain into a Collins glass filled with ice. Garnish with the lime wedge.
• Put the sugar and water in a small saucepan. Cook over low heat, stirring, until the sugar dissolves. (Alternatively, heat in the microwave.) Store in a sealed container in the refrigerator.

THE REALTOR'S EMERALD ISLE CREAMY HORSERADISH SALAD DRESSING

Steps:

• In a blender or food processor combine buttermilk, mayonnaise, scallions, basil, parsley, lemon juice and horseradish. Blend well until smooth. Add salt and pepper to taste, process briefly to blend flavors.
• Serve on salad of fresh mixed greens.

EMERALD ISLE MARTINI

Steps:

• Shake all ingredients (except mint sprig) with ice.
• Strain into a chilled martini glass.
• Garnish with a mint sprig.

EMERALD ISLE BREAD

Steps:

• Preheat oven to 350.
• Grease 3 mini loaf pans.
• Grind oatmeal in food processor fitted with the steel blade. Oats should be on the fine side, but if you like more texture leave some larger pieces inches.
• Combine all dry ingredients.
• Whisk milk, honey parsley and egg together until well combined.
• Add wet ingredients to dry ingredients.
• Blend until thoroughly combined.
• Divide batter among the prepared loaf pans and bake until done, about 50 minutes.