March 11, 2015 - Spencer`s Fresh Markets

Beef and Guinness Stew
3 thick slices bacon, diced
2 pounds lean stew beef, round or lean chuck,
cut in 1-inch cubes
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 large onions, chopped, about 2 to 3 cups
1 clove garlic, minced
2 to 3 cups diced or sliced carrots
1 1/2 cups Guinness stout
1 cup beef broth
2 tablespoons tomato paste
2 teaspoons Worcestershire sauce
1 bay leaf
1/2 teaspoon dried leaf thyme
2 to 3 cups diced potatoes
2 tablespoons fresh chopped parsley
salt and pepper, to taste
1. In a large saucepan or Dutch oven over medium heat, cook the bacon, turning, until lightly browned.
2. In a food storage bag, combine the flour, 1/2 teaspoon of salt, and pepper. Add beef cubes and toss until
well coated.
3. Add the beef and onions to the bacon and continue cooking, turning frequently, until beef and onions are
browned. Add the garlic and cook, stirring, for 1 minute longer. Add the carrots, stout, and broth. Stir in the
tomato paste and Worcestershire sauce. Add the bay leaf and bring to a boil. Reduce heat to low, cover, and
cook at a low simmer for 1 1/2 to 2 hours, or until beef is very tender.
4. Add the thyme and potatoes to the beef mixture and bring to a boil. Cover, reduce heat, and simmer for
about 30 minutes longer, until potatoes are tender.
5. Stir in the parsley and add salt and pepper, to taste. Cook for 5 minutes longer.
6. Serve with crusty rolls, biscuits, or slices of freshly baked Irish soda bread. Serves
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Easy Colcannon Recipe
A traditional Irish recipe for buttery potatoes and
cabbage is good any time of year.
1-1/2 lbs. medium
red potatoes, cut into
1-inch cubes
7-1/2 cups chopped
8 green onions,
1 cup fat-free milk
1/3 cup reduced-fat
1/4 tsp. pepper
1. Place potatoes in a Dutch oven; cover with water. Bring to a boil. Cover and cook over medium heat for 12-15
minutes or until potatoes are almost tender, adding the cabbage during the last 5 minutes of cooking.
2. Meanwhile, in a small saucepan, combine green onions and milk. Bring to a boil. Reduce heat; simmer, uncovered,
for 5-6 minutes or until onions are soft.
3. Drain potato mixture. Mash with milk mixture, butter, salt and pepper. Yield: 8 servings.
Shamrock Shaker
1 1/2 ounces Kahlua coffee liqueur
1/2 ounce amaretto liqueur
2 1/2 ounces milk
Edible green and gold powder for garnish (found at
cake-decorating supply stores)
Pour the ingredients into a cocktail shaker with ice
2. Shake vigorously.
3. Strain into a chilled cocktail glass.
4. Sprinkle the green and gold powders on the top.
~~Pistachio Cream Cheese Cookies Recipe~~
1/2 cup butter, softened
3 oz. cream cheese, softened
1-1/2 cups confectioners’ sugar
1 egg
3 tsp. grated lemon peel
1-1/2 tsp. vanilla extract (one reviewer used almond extract in place of the
1-2 drops green food coloring
2-1/2 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup finely chopped pistachios
60 shelled pistachios (about 1/3 cup)
1. In a large bowl, beat butter, cream cheese and confectioners' sugar until blended. Beat in egg, lemon peel, vanilla and
food coloring. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture.
2. Divide dough in half; shape each into a 7-1/2-in.-long roll. Roll in chopped pistachios. Wrap in plastic wrap. Refrigerate 2
hours or until firm.
3. Preheat oven to 375°. Unwrap and cut crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Press
a whole pistachio into the center of each cookie.
4. Bake 7-9 minutes or until edges are lightly browned. Remove from pans to wire racks to cool. Yield: 5 dozen.
The Green Carnation
This is a really lovely Martini that is not overly sweet, nor overly
2 ounces vodka
1/2 ounce Midori Melon Liqueur
Splash of Benedictine
Splash of lime juice
Shake the ingredients with ice in a cocktail shaker.
Strain into a chilled cocktail glass.
Green Humor:
You’ve got to think lucky. If you fall into a mud
puddle, check your back pocket – you might have caught a fish.
~ Darrell Royal
Cottage Pie
This easy casserole is made with leftover roast beef and mashed
potatoes. If you don't have leftover mashed potatoes, make your
favorite mashed potatoes using about 1 1/2 to 2 pounds of potatoes.
3 cups minced or finely diced leftover roast beef
2 tablespoons extra virgin olive oil
1 cup finely chopped onion
1 tablespoon butter
3 tablespoons all-purpose flour
1 1/2 cups beef broth
1 teaspoon Worcestershire sauce
1 cup frozen peas and carrots
Salt and pepper, to taste
3 to 4 cups leftover or fresh mashed potatoes, prepared with milk, butter, salt, and pepper
3 tablespoons sour cream, optional
1 cup finely shredded Cheddar cheese
Sweet Hungarian paprika
Lightly grease a 2-quart baking dish. Heat oven to 350°.
In a large skillet over medium heat, sauté the onion in the olive oil
until softened and lightly browned.
Add beef and butter and sauté for about 1 minute longer.
Stir in the flour until blended.
Add beef broth, Worcestershire sauce, and peas and carrots.
Add salt and pepper to taste.
Spoon the beef mixture into the prepared baking dish.
If using leftover mashed potatoes, warm them in a saucepan with a little butter or milk until softened.
Stir sour cream and cheese into the potatoes.
Spoon potatoes evenly over the beef layer and sprinkle lightly with paprika.
Bake for 25 to 35 minutes, until hot and bubbly. Serves 4.
If desired, turn on the broiler to brown the top for just a minute or two, but watch carefully to prevent
Lucky Clover:
Legend says that each leaf of the clover means something: the first
is for hope, the second for faith, the third for love, and the fourth for luck.
Well, let’s hope this Lucky Clover spreads a little bit of luck our way!
Make it a great week,
Spencer’s Fresh Markets
Morro Bay and Santa Maria