Happy St. Patrick’s Day!

Since I don’t have a drop of Irish blood running through my veins but I do like corned beef, I have a very easy dip for you today.

Corned Beef Dip

Mix:

3 small packages corned beef, chopped

1/2 c. green pepper, chopped

1/2 c. onions, chopped

1 8 oz. cream cheese, softened

1 8 oz. sour cream

1 tsp. garlic powder

2 Tbls. milk

Put mixture in baking dish sprayed with non-stick spray.

Saute:

2 c. walnuts, chopped

1/4 c. butter

1 tsp. salt

Spread this mixture over dip and bake for 30 minutes at 350 degrees. Serve hot.

Pecan Pie

20 Ritz crackers, rolled fine

1/2 c. sugar

1 c. pecans, chopped

3 egg whites

1 tsp. vanilla

Beat egg whites until stiff and add sugar and vanilla. Add dry ingredients and mix well. Put in buttered pie plate and bake 30 minutes at 325 degrees. Top with sweetened whipped cream.

Breakfast Casserole

1 can crescent rolls

1 dozen eggs

2 c. shredded cheese

1 lb. cooked breakfast meat (sausage, ham, bacon)

Salt and pepper to taste

Grease a 9- by 13-inch casserole dish. Line dish with unbaked crescent rolls. Spread cooked meat evenly over rolls. Pour beaten eggs over meat. Place cheese over layer of eggs. Bake at 350 degrees for 45 minutes or until firm. Cool 10 minutes before cutting into squares and serve.