Celebrate All Things Green with Hass Avocados St. Patrick’s Day Recipes and Party Ideas
Hass Avocados delivers fresh innovative avocado recipes just in time for St. Patrick’s Day. These easy appetizers and avocado recipes will add green, holiday cheer to your St. Patrick’s Day party celebration. Delight your guests and brighten up your day with St. Patrick’s Day recipes from Hass Avocados.
IRVINE, CA (PRWEB) March 10, 2005 -- The Hass Avocado Board has developed two St. Patrick’s Day recipes
to add green, holiday cheer to your celebrations. These avocado recipes are great party ideas for St. Patrick’s Day
that will delight your guests. The “Kiss Me I’m Irish” Twice-Baked Potato and
the Think Green Guacamole recipes help honor the Irish-born St. Patrick, who has
been publicly celebrated in America since 1737. These St. Patrick’s Day recipes will be sure to please.
The
natural green color of Hass avocados makes them ideal for St. Patrick’s Day
recipes. Not only does the creamy texture and delectable taste blend well with
Irish staples such as lamb and potatoes, the versatility of the green fruit
lends itself to a variety of St. Patrick’s Day party ideas from salads to easy
appetizers to guacamole.
Whether having a dinner for two or a big party
with friends, Hass avocados offer a tasty green ingredient for great St. Patrick’s Day party ideas, meals and celebrations. For
additional easy appetizers, St. Patrick’s Day recipes, party ideas or
information on Hass avocados, visit our link: St. Patrick’s Day Recipes website. To top these St. Patrick’s
Day recipes with avocado clovers, simply use a clover-shaped cookie
cutter.
St. Patrick’s Day Recipes:
“Kiss Me I’m Irish” Twice-Baked
Potato
Make Baked Potato:
• 2 large Russet baking
potatoes, scrubbed
• 2 Tbsp butter
•
1/4 cup sour cream or plain yogurt
• 1/4 cup
milk
• 1/2 tsp salt
• 1/2 tsp freshly
ground pepper
• 1 cup grated Jack cheese, or grated
Cheddar-Jack cheese
• 1/2 cup chopped chives
• 1 ripe Hass avocado, peeled, seeded, cut in
chunks
• Salt and pepper, to taste
Bake whole
potatoes in preheated 450-degree oven for one hour; remove potatoes and reduce
oven temperature to 350 degrees. Let potatoes rest for 5 minutes, then cut in
half lengthwise and scoop out potato flesh into large bowl. Reserve potato
jackets. Add butter, sour cream, milk, salt, pepper, and cheese to potato in
bowl, and whip until creamy with electric hand mixer. Taste and adjust seasoning
with additional salt and pepper. Gently stir in chives and avocado pieces. Spoon
mixture into halved potato jackets, and bake in 350-degree oven for 20 minutes.
This quick and easy recipe for St. Patrick’s Day can be topped with a heaping
spoonful of Guacamole.
Make Guacamole:
• 1 ripe Hass
avocado, peeled, seeded, cut in chunks
• 1 Tbsp fresh lime
juice
• 2 Tbsp chopped cilantro
leaves
• 1/2 tsp salt, or to taste
Mash avocado
chunks with lime juice in medium bowl. Add cilantro and salt; blend until
creamy. This green St. Patrick’s Day recipe yields 4 servings.
Think Green
Guacamole
Ingredients:
• 4 ripe Hass Avocados, peeled,
seeded, cut in chunks
• 1 cup finely crumbled, fresh, white
goat cheese
• 1/2 cup chopped
cilantro
• 1/4 cup chopped, toasted pistachio
nuts
• 1/2 tsp crushed red pepper
flakes
• 4 large cloves garlic, chopped
finely
Preparation:
Coarsely mash avocados. Fold in remaining
ingredients. Serve with colorful chips or vegetables. This easy Guacamole
appetizer is a perfect St. Patrick’s Day party idea and is best made as close to
service as possible. Store in an airtight container with plastic wrap against
the surface of the guacamole. This St. Patrick’s Day recipe yields 10-12
servings.
About the Hass Avocado Board (HAB)
The Hass Avocado Board (HAB) was established in 2002 after
approval by producers and importers of Hass avocados in a national referendum.
Operating under the supervision of the United States Department of Agriculture
(USDA), the HAB has contracted with the California Avocado Commission (CAC) to
implement its marketing programs.
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Source : http://www.prweb.com/releases/2005/3/prweb216685.htm