St. Patrick's Green Rice~~

2-drops green food coloring
2-cups chicken broth
3/4-cup minced green onions and tops
3-tbsp olive oil
1/2-cup minced green pepper
1-cup uncooked rice
1-tsp salt
1/4-tsp pepper
1/4-cup minced parsley

Add food coloring to broth. Cook onions in olive oil until soft but
not brown. Add remaining ingredients; cover and cook about 15 minutes.
Fluff with fork. Press into shamrock mold; let stand 1 minute. Unmold;
garnish with parsley in shamrock design. Rice may also be baked,
covered, in a casserole or 1-quart shamrock mold for about 45 minutes
or until set. 6 servings.

~~Shamrock Casserole~~

(1) 10-ounce package frozen baby lima beans
(1) 10-ounce package frozen green beans
(1) 10-ounce package frozen green peas
(1) 8-ounce package cream cheese
2-tbsp mayonnaise
1/2-cup (about) milk
Green pepper, thinly sliced
Parmesan cheese
Paprika

Cook frozen vegetables separately according to package directions.
Drain thoroughly. Soften cream cheese; combine with mayonnaise and
milk to make thin sauce. Place vegetables in layers in 8-inch
casserole with green pepper slices between layers. Pour sauce over
vegetables; sprinkle heavily with Parmesan cheese and lightly with
paprika. Bake for 20 minutes at 350 degrees.




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