Cape Cod St. Patrick's Parade - Cape Cod, Mass

2010 Cape Cod St. Patrick's Parade
Saturday, March 6, 2010
Starting at 11:00 a.m.
Theme: "Heroes and Heroines of Ireland"


*Begins at School Street on Route 28 in West Dennis, Ma and travels west to Forest Road in South Yarmouth, Ma.

http://www.capecodstpatsparade.com/

Scallops, Shrimp, & Chives

Ingredients:


1 pound sea scallops cut in half
1 pound medium shrimp, peeled and deveined
4 tablespoons butter
1 package (8 ounces) cream cheese, softened
1 ½ tablespoons fresh lemon juice
1 tablespoon chopped chives
Salt and pepper
3 cups cooked rice

Saute scallops and shrimp in butter in a large skillet over medium heat for about 3 to 5 minutes or until cooked through. Transfer scallops and shrimp to a bowl. Add cream cheese, lemon juice and chives to skillet. Season with salt and pepper. Cook for 10 minutes until blended, stirring frequently. Return scallops and shrimp to skillet; heat through. Server over cooked rice.

* Recipe from Seasonal Celebrations Volume 2

Feb 14th 8pm Carlene Carter at the Son's of Erin WYarmouth, Mass

Sunday, February 14th, 2010


Sons of Erin Cape Cod http://sonsoferincc.com/
Carlene Carter - 8:00 pm http://www.carlenecarter.net/calendar.html
633 Main St. (Rte. 28)
W. Yarmouth MA
U.S.A.
508-790-0399
Price: $20 members / $30 / cash only

Zesty Tomato and Dill Pickle Salsa – Yields 3 Cups

Ingredients:

2 large (about ½ pound each) ripe tomatoes, cored and chopped (about 2 cups)
1 cup chopped dill pickle
½ cup sliced green onions
1 tablespoon prepared spicy brown mustard
¼ teaspoon hot pepper sauce

Combine tomatoes, pickle, green onions, mustard and hot pepper sauce in medium bowl. Serve at room temperature with cheese-flavored crackers, pretzels, or rice cakes.

* Recipe from Seasonal Celebrations Volume 2

Nutty Broccoli Spread – Yields 2 Cups

Ingredients:


1 Box (10 ounces) Birds Eye Chopped Broccoli
4 Ounces cream cheese, softened
¼ Cup grated Parmesan cheese
1 teaspoon dried basil
¼ Cup chopped Walnuts
1 Loaf frozen garlic bread

Preheat oven to 400 degrees. Place Broccoli, cream cheese, Parmesan cheese, and basil in a mixing bowl, food processor, or blender; process until ingredients are mixed (do NOT over mix). Add walnuts; process 3 to 5 second to blend. Split garlic bread lengthwise. Spread broccoli mixture evenly over bread. Bake 10 to 15 minutes or until bread is toasted and broccoli mixture is heated through. Cut bread into bite-sized pieces; server hot.


* This might even better as vegetable dip to be served with celery and carrot sticks.

* Recipe from Seasonal Celebrations Volume 2

Crock-Pot Decadent Chocolate Desert

Ingredients:

1 Box of chocolate cake mix (any kind)
1 Package of instant chocolate pudding mix
4 Eggs, beaten
1 Cup of water
¾ Cup of vegetable oil
8 oz. sour cream

Combine all ingredients in a separate bowl and mix well. Oil or Grease the inside of the crock-pot. Pour mixed ingredients slowly into the crock-pot and cook on high for 3 to 4 hours.

Serve hot or warm with ice cream.

Quaker Oats' Recipe for Double Crunch Bars

Ingredients:

4 cups of Quick Quaker Oats, Uncooked
1-1/2 cups chopped nuts
1 cup firmly packed brown sugar
3/4 cup butter or margarine, melted
1/2 cup of honey or corn syrup
1 teaspoon vanilla
1 teaspoon salt

Combine all ingredients; mix well.  Press firmly into a well greased 15-1/2 x 10-1/2 inch jelly roll pan.  Bake in preheated very hot oven (450 degrees) 10 to 12 minutes or until golden brown and bubbly.  Cool thoroughly; cut into bars.

* Variation: Substitute 4 1/2 Old Fashioned Quaker Oats, uncooked for Quick Quaker Oats