St. Patrick's Day Recipes You'll Want to Make Year-Round

Irish Potato Bread

• 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

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 mins until golden brown. Cool on wire rack 1 hour before serving.

A St. Patrick’s Day Sandwich
In honor of the day when everyone is Irish, welcome family and friends to a traditional St. Patrick’s Day lunch with this Reuben Sandwich recipe.

Reuben Sandwich
Servings: 2

• 2 tablespoons butter, softened
• 4 slices rye and pumpernickel swirl bread
• 4 slices swiss cheese
• 6 ounces corned beef
• 2 tablespoons, plus 2 teaspoons,
• Thousand Island Dressing, divided
• 4 tablespoons sauerkraut

Heat nonstick skillet over medium heat. Spread 1 tablespoon butter on one side of two bread slices. Place buttered side down in heated skillet. Add two slices cheese to each bread slice. Spread 2 tablespoons dressing over cheese slices. Add 3 ounces corned beef to each bread slice. Spread 2 teaspoons dressing over corned beef. Spread 2 tablespoons sauer-kraut over corned beef. Spread remaining butter on one side of remaining bread slices. Place buttered side up on top of sauerkraut. Cook 4-7 minutes each side, flipping once, until golden brown and cheese is melted.

A Sweet St. Patrick’s Day
Even if you’re not Irish, a green treat like this Luck o’ the Irish Mint Pie can get you and your guests into the festive spirit. With enough seasonal flavor to go around, this recipe makes two pies, so be sure to cut every leprechaun a generous portion.

Luck o’ the Irish Mint Pie
Makes: 2 pies (9 inches each)

• 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

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, 5-6 hours.