This year I found several different kinds of GREEN candy at Wegmans.  Since it was sold in bulk, it was easy to hand-pick the color and pieces you wanted.  As you can see from the pictures, there were several bowls waiting to be devoured.

For dinner we had some different GREEN food:  St. Patrick's Day Punch, Green Ribbon Jello Shamrocks (cute), Broccoli Salad, Greek Chicken Pizza, Chicken Piccata Salad, Chimichurri Chicken with Asparagus, Key Lime Pie and Green Rice Krispie Treats.

St. Patrick's Day Punch

2 (3 oz.) pkg. lime jello 1 qt. hot water 1 (46 oz.) can pineapple juice 2 (12 oz. cans frozen orange juice 2 c. sugar 4 1/2 c. cold water 2 liters ginger ale   Dissolve jello in hot water; allow to cool.  When cool, add rest of ingredients and serve.  Add a few drops of green food color, if you want it more green.

Broccoli Salad

(recipe in 'My Kitchen' under Salads)

Greek Chicken Pizza

1 (10-inch) pizza dough, thawed 2 tsp. olive oil 2 oz. chicken breast, cooked, and sliced on bias 2 oz. feta cheese, crumbled fresh ground pepper 8 oz. fresh spinach, torn into bite-size pieces 1/4 c. diced plum tomatoes 1 tbls. kalamata or black olives, sliced 1 oz. Parmesan cheese 1/4 c. Greek dressing (Gazebo Room) Preheat oven to 475.  Stretch out dough until it is 10" in diameter. Brush edge of dough with olive oil.  Top with cooked chicken, feta cheese, and 4 grinds of pepper.  In bowl, combine rest of ingredients, including 4 grinds of pepper.  Spread on pizza.  Bake until hot through and cheese is bubbly.  Serve immediately.

Chicken Piccata Salad

1/4 c. olive oil 1/4 c. fresh lemon juice 5 tsp. white wine vinegar 2 tsp. diced shallots 1/2 tsp. salt 1/4 tsp. fresh groud pepper 1/2 (4 lbs.) smoked rotissere chicken*, cut up 1 (14 oz.) bag frozen broccoli, cooked 1 1/4 c. orzo (cooked) 1/3 c. capers, drained. Mix first 6 ingredients together.  Toss with remaining, chicken, broccoli and orzo.  Good served warm or cold.   * Using any cooked chicken would be suitable.

Chimichurri Chicken with Asparagus

Sauce 1 1/2 c. packed fresh parsley 1/4 c. packed fresh cilantro 1 c. olive oil 1/4 c. red wine vinegar 2 tbls. dried oregano 1 1/2 tsp. cumin 1 1/2 tsp. salt 3 cloves garlic 3/4 tsp. red pepper flakes   In food processor or blender, combine all ingredients and puree for 2 to 3 minutes, or until very smooth.   2 - 3 lbs. boneless, skinless chicken breasts 1-2 lbs. asparagus, ends trimmed Pour half of the chimichuri sauce into and 8 x 8 inch baking dish.  Carefully slice each chicken breast into long, thin slices about 1/2 inch thick. Place the chicken slices in the baking dish, and cover with rest of sauce.  Cover and set aside. Turn oven on to 400 degrees.  Line a baking sheet or jelly roll pan with foil.  Clean and trim the asparagus and put in pan.  Remove the chicken slices and place on foiled pan in single layer.  Discard any remaining sauce. Place on oven's center rack and broil for 5 minutes, then turn the chicken and broil for another 5 minutes. Steam broccoli until just tender and serve with chicken.

Green Deviled Eggs

(Whoever would have thought...?)  Cut hard boiled eggs in half and remove yolks.  Mix a few drops of green food color in water.  Drop egg halves in green solution and let sit for a few minutes.  This doesn't take very long.  If left too long, they turn blue and you have to start all over! In the meantime, mash yolks and add mayonnaise a little dry mustard, salt and pepper and mix well.  Remove whites and pat dry with paper towel. Fill with yolks and enjoy!

Bryrony's Key Lime Pie

1 graham cracker crust 2 cans sweetened condensed milk 1/2 c. sour cream (not fat free) 3/4 c. key west lime juice* 1 tbls. grated lime zest 2 drops green food coloring Preheat oven to 350.  Combine all ingredients and mix until smooth.  Add food coloring until well blended.  Bake 6-8 minutes until tiny pinhole bubbles burst on surface.  Chill thoroughly.  Garnish with lime slices and whipped cream. *Key West Lime Juice from concentrate

More green recipes below:

Egg & Broccoli Casserole

St. Paddy's Dessert

Lollipop Cookies

Cauliflower, Peas & Dill Salad

Green Bean Salad

Chicken & Broccoli Casserole

Cookies & Mint Cream Wedges

Spaghetti with Pesto Sauce

Blarney Stones Cookies

Chartreuse Fruit Cup/Salad

Grasshopper Pie

2008 Green Dinner photos and recipes

2007 Photos

2 bunches broccoli, chopped
12 slices bacon, cooked and crumbled
1/2 c. raisins
1 c. shredded cheese
1 c. mayonnaise
2 tsp. vinegar
1/2 c. sugar

In large bowl, mix broccoli, bacon, cheese and raisins together. In separate bowl, mix the mayo, vinegar and sugar; pour over broccoli mixture and gently stir. Better if it sits several hours or over night.

1 lb. broccoli, trimmed, cut into small pieces
1/2 c. butter
1/4 c. flour
1/2 tsp. dry mustard
2 1/2 c. milk
1 c. cheddar cheese, grated
1 1/2 c. bread crumbs
6 hard cooked eggs, halved

Cook broccoli until just tender; drain well.  Melt 1/4 cup butter in small saucepan.  Blend in flour and mustard and cook 1 minute.  Add milk and stir until thick and bubbly, about 5 minutes.  Remove from heat. Add cheese and stir until melted.  Season with pepper.  Set cheese sauce aside.

Preheat oven to 350. Lightly grease 7 x 12 baking dish. Melt remaining 1/4 cup butter; add bread crumbs and stir until crisp and golden brown.  Arrange broccoli and hard cooked eggs in dish.  Pour sauce over top; sprinkle with bread crumbs. Bake until heated through, about 25 minutes. Serves 6.

3 c. small cauliflower florets
2 c. frozen peas
3 ribs celery, diced
2 tsp. dried dill
1 1/2 tsp. garlic salt
1/2 c. plain yogurt
1/2 c. mayonnaise

Put cauliflower in boiling water for 2 minutes. Remove and put in cold water to stop the cooking. Do the same with the peas. Drain well. Mix the dill, garlic salt, yogurt and mayonnaise until well blended. Add celery to vegetables and then dressing; mix well.

Cover and refrigerate overnight to allow flavor to develop.

Mix mustards, vinegar, oil and salt together. Bring several quarts of water to boil. Put beans into boiling water, bring the water to a boil again and cook the beans about 3 minutes (so they are cooked, but still crisp). Drain well. While they are still hot quickly toss them in the dressing. Add olives and sprinkle with grated cheese. Should be served at room temperature.

Chicken, cooked and boned and enough to cover bottom of 9 x 13 pan.
1 can cream of chicken soup
1/2 c. mayonnaise
1 tsp. lemon juice
1 bunch broccoli, cut into flowerets
1/2 tsp. curry powder
1 c. shredded cheese -- more if you desire

Cut chicken into pieces. Steam broccoli til just done, but still crisp. Drain. Cover bottom of casserole with broccoli; then place a layer of chicken over this. Mix other ingredients (except cheese) and pour over chicken. Sprinkle cheese on top. Bake at 375 for 30 to 35 minutes.

2 c. (24 cookies) finely crushed creme-filled chocolate sandwich cookies
1/3 c. margarine, melted

Combine crumbs and margarine and press in bottom and up sides of ungreased 9-inch springform pan. Refrigerate.

Filling:
2 (8 oz.) pkgs. cream cheese, softened
2/3 c. sugar
1 Tbls. vanilla
1/4 - 1/3 c. creme de menthe
1 c. whipping cream, whipped
2 oz. (2 squares) semisweet chocolate, grated

Beat cream cheese until fluffy; gradually add sugar and vanilla; blend well. Add creme de menthe -- or green food coloring, and grated chocolate, mixing well. Fold in whipped cream. Spoon into chilled crust. Refrigerate at least 2 hours (or overnight) before serving. Serves 16.

Put spinach, nuts, garlic and salt into blender or food processor. Pour oil over mixture and blend about 20 seconds; scrape sides with rubber spatula and blend until smooth. Add grated Parmesan and blend again. Serve sauce at room temperature over hot pasta. (Can be made several days ahead of time. Bring to room temperature before serving). If sauce is too thick, stir in 1 to 2 teaspoons hot water.

Makes 5 dozen
1 cup sugar
3/4 cup raisins (golden, if possible)
1.5 cup salted peanuts
1 3/4 cup flour
Mix this with 1 tsp. baking soda
1 tsp. allspice

Mix all ingredients together and put in plastic bag and secure tightly. Add this note to your bag (on the back of the shamrock if it is big enough) Empty bag into a large bowl. Using your hands, mix in the following:
1.5 sticks butter (do not substitute)
2 eggs, slightly beaten
1.5 tsp. vanilla

Shape into balls the size of a walnut. Place 2" apart on greased baking sheet. Bake 375 for 9-11 minutes. Cool 5 minutes on baking sheet.

2 cups honeydew balls
3 peeled, quartered & sliced kiwi
1 cup halved green grapes
Dressing
3 Tbls. lime juice
3 Tbls. honey
3 Tbls. vegetable oil
grated lime zest (peel)

Mix the dressing ingredients together and stir gently into mixed fruit. Chill at least 1 hour before serving.

1 1/2 c. chocolate Oreo crumbs (about 18 cookies)
1/4 c. melted butter/margarine
35 large marshmallows
1 c. milk
2 Tbls. Butter
1 c. heavy cream, whipped
3 Tbls creme de menthe
3 Tbls. Creme de cocoa (opt)

Reserve 2 tablespoons crumbs for top of pie. Mix remaining crumbs and butter; press into a 9-inch pie pan and chill. Melt marshmallows, milk and butter in double boiler; cook, stirring occasionally. Cool. Add whipped cream and creme de menthe and creme de cocoa, if desired. Pour into crust and chill for several hours. Can be frozen, too. (Note: this year I substituted two cups of cool whip for the whipped cream to cut down on the fat calories and it was just as good!)