Ireland has a culture of big breakfasts. If you'd like to continue that tradition this weekend in your St Patrick's Day celebrations, here's a photo to help guide your menu selections. Also, we include some recipe links.
"This is my favorite fresh fruit salad recipe and I've been serving it in a crystal bowl at holidays and parties for more than 30 years. Generally, I use Indian River Ruby Red Grapefruits which are in season from October to May; however, tart grapefruit provide an interesting contrast in this recipe. To accommodate others' preferences, I place both slotted and regular serving spoons nearby.
This is a meat-free dish; however, I'm really sending it ahead for Easter Sunday (March 31, 2013) and Mother's Day (Sunday May 12, 2013)."
Here are two more meat-free recipes for our Lenten series. If you choose to substitute light cream (half-and-half) in either recipe, please share your results in comments below.
"Quiche can be served any time of the day. Enjoy it as a brunch entrée with fruit, pair it with salad for lunch or dinner, or cut it into small servings to serve as an hors d'oeuvre.
I've always used frozen deep-dish pie crusts for this recipe, so it's really easy to make. If you like, use one of our recipes to make your own pie crust.
Despite the heavy cream, these are still my favorite Spinach Quiche and Mushroom Quiche recipes. Next time I prepare this recipe, however, I plan to use the liquid egg whites, measuring as the carton directs to equal 4 eggs.
You can also vary this recipe to make Swiss Cheese Quiche (use only the Swiss Cheese Base) and by adding your own favorite filling to the Swiss Cheese Base. Maybe a holiday splurge? After all, St Patrick's Day and Easter are just around the corner!"
"This recipe is from my dear friend Betty. She sent it back with my two youngest daughters after they visited her home out of town. It was in a shoe box filled with cookies they had made together along with some other recipes. Betty's late husband was a chef."