Shamrock Meringue Cups Food

SHAMROCK SANDWICHES

Steps:

• In a large bowl, beat the cream cheese, mayonnaise and mustard until smooth. Stir in the corned beef, onion, dill and salt. Using a 2-in. shamrock cookie cutter, cut out two shamrocks from each slice of bread. , Spread 1-2 tablespoonfuls of filling on the bottoms of half of the shamrocks; top with remaining shamrocks. Garnish with dill if desired.

SHAMROCK MERINGUE CUPS

Steps:

• Place egg whites in small bowl at let stand at room temp for 30 minutes. Add vanilla, salt and cream of tartar; beat on medium till soft peaks form. Gradually beat in sugar, 1 tbsp at a time, on high till stiff peaks form.
• Drop meringue into 12 mounds on two parchment paper- lined baking sheets. With the back of a spoon, shape into 3-inch cups. Bake at 275° for 45-50 minutes till set and dry. Turn oven off and leave for one hour. DO NOT open oven door.
• In a small bowl, beat milk and lime juice till mixed. Cover and refrigerate 1 hour till set. Fold in whipped topping and food coloring.
• Spoon 1/3 cup filling into each meringue cup. Cut 18 green cherries in half (make shape of shamrock on top) and two slivered almonds for garnish if desired.

SHAMROCK PIE

Steps:

• In a large saucepan, combine the sugar and cornstarch. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in the lemon juice, butter, lemon zest and food coloring until smooth. Pour hot mixture into crust., In a small bowl, beat egg whites until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust. , Bake at 350° for 10-15 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Store leftovers in the refrigerator.