Bacon-Almond Spread

• ½ cup soft cream cheese spread
• 4 strips bacon, crisp-cooked, drained and crumbled
• ¼ cup finely chopped, pitted dates
• 2 Tbsp dry sherry or orange juice
• 2 Tbsp chopped fresh parsley
• 1 Tbsp sliced green onion
• 1/3 cup chopped almonds, toasted*
• Crackers Keebler® Toasteds® Onion
• Crackers Keebler® Toasteds® Buttercrisp

1. In medium bowl, stir together ½ cup soft cream cheese spread, 4 strips bacon, crisp-cooked, drained and crumbled, ¼ cup finely chopped, pitted dates, 2 Tbsp dry sherry or orange juice, 2 Tbsp chopped fresh parsley, and 1 Tbsp sliced green onion. Refrigerate at least 1 hour.

2. Just before serving, stir in 1/3 cup chopped almonds, toasted*. Serve with Keebler® Toasteds® Onion and Keebler® Toasteds® Buttercrisp crackers.

*NOTE: To toast almonds, spread evenly on baking sheet. Bake at 350°F for 5 to 10 minutes or until light golden brown, stirring once or twice.

http://marsh.mywebgrocer.com/RecipeDetails.aspx?C1=4&C2=123&recipeID=3619&Pos=12&s=173135282&g=59104cc2-b248-4953-891c-9711475536d4&uc=77E29135

Caramel Pecan Cheese Dip

• 1 pkg (8 oz.) cream cheese, softened*
• ¼ cup caramel ice cream topping
• ½ cup chopped pecans, toasted**, divided
• 1 cup chopped apple
• 1 cup frozen non-dairy whipped topping, thawed
• Crackers Keebler® Wheatables® Original Wheat

1. In medium bowl, stir together 1 package (8 ounce) cream cheese, softened* and ¼ cup caramel ice cream topping. Stir in ½ cup chopped pecans, toasted**. Fold in 1 chopped apple and 1 cup frozen non-dairy whipped topping, thawed.

2. Garnish as desired. Serve with Keebler® Wheatables® Original Wheat crackers.

*NOTE: Soften cream cheese in microwave on high for 15 to 20 seconds.

**NOTE: To toast pecans, spread evenly on baking sheet. Bake at 350°F for 5 to 10 minutes or until light golden brown, stirring once or twice.

http://marsh.mywebgrocer.com/RecipeDetails.aspx?C1=4&C2=123&recipeID=3818&Pos=36&s=173199119&g=57958a4f-c1e6-4856-8575-fcce70048e79&uc=77E29135

Chef Carlos Guia’s Cranberry and Pistachio Holiday Toppers

• ½ cup dried cranberries
• ½ cup white grape juice
• 2 Tbsp honey
• 1 package (8 oz.) cream cheese, softened*
• ½ cup chopped pistachio nuts, toasted**
• 2 Tbsp chopped fresh parsley
• 1/8 tsp salt
• 1/8 tsp pepper
• Crackers Keebler™ Town House Toppers™ Original

A simple relish of dried cranberries and pistachio nuts melds with cream cheese in this cracker topping.

1. In small saucepan, combine ½ cup dried cranberries, ½ cup white grape juice, and 2 Tbsp honey. Bring to a simmer. Cook about 5 minutes or until cranberries are plump. Cool to room temperature.

2. In small mixing bowl, beat 1 package (8 ounce) cream cheese, softened* on medium speed of electric mixer until fluffy. Add half of the cranberry mixture, ¼ cup chopped pistachio nuts, toasted**, 2 Tbsp chopped fresh parsley, 1/8 tsp salt and 1/8 tsp pepper. Beat until combined.

3. Spoon cream cheese mixture onto Keebler™ Town House Toppers™ Original crackers. Top with remaining cranberry mixture and ¼ cup chopped pistachio nuts, toasted**.

*NOTE: Soften in microwave at high for 15 to 20 seconds.

**NOTE: To toast nuts, spread evenly on baking sheet. Bake at 350°F for 5 to 10 minutes or until light golden brown, stirring once or twice.

http://marsh.mywebgrocer.com/RecipeDetails.aspx?C1=4&C2=123&recipeID=6253&Pos=48&s=173199119&g=57958a4f-c1e6-4856-8575-fcce70048e79&uc=77E29135

Chef Grant Achatz’s Ham and Curry Toppers

• ½ cup dried apricots, finely chopped
• ½ cup dried tart cherries
• 1 cup boiling water
• 1 cup sour cream
• 4 oz. cream cheese, softened*
• 5 tsp curry powder
• 1 Tbsp chopped fresh thyme or 1 teaspoon dried thyme leaves
• 1 Tbsp orange juice
• 1 tsp grated orange peel
• 1/8 tsp salt
• 8 oz. lean ham, very finely chopped
• 1 stalk celery, finely chopped
• Crackers Keebler™ Town House Toppers™ Original

Bits of lean ham get the Asian treatment in this cracker topper made with a duet of dried apricots and dried cherries along with curry powder, cream cheese, and sour cream.

1. In small bowl, combine ½ cup dried apricots, finely chopped and ½ cup dried tart cherries. Pour 1 cup boiling water over fruit. Let stand for 5 minutes. Drain well.

2. In large bowl, whisk together: 1 cup sour cream, 4 ounces cream cheese, softened*, 5 tsp curry powder, 1 Tbsp chopped fresh thyme or 1 tsp dried thyme leaves, 1 Tbsp orange juice, 1 tsp orange peel, and 1/8 tsp salt, until creamy.

3. Fold apricots, cherries, 8 ounces lean ham, very finely chopped, and 1 stalk celery, finely chopped, into sour cream mixture. Cover and refrigerate at least 2 hours. Serve on Keebler™ Town House Toppers™ Original crackers.

*NOTE: Soften in microwave at high for 15 to 20 seconds.

http://marsh.mywebgrocer.com/RecipeDetails.aspx?C1=4&C2=123&recipeID=6251&Pos=60&s=173199119&g=57958a4f-c1e6-4856-8575-fcce70048e79&uc=77E29135

Frosty’s Quick ‘N’ Easy Holiday Cookies

What you’ll need:

• 1 cup sugar
• ½ cup butter or margarine
• 1 egg plus 3 egg yolks
• 1 tsp vanilla
• 3 cups self-rising flour
• ½ cup candied red or green cherries

Step 1: Cream together sugar and butter; beat in egg, yolks and vanilla. Add flour, mix thoroughly. Stir in cherries.

Step 2: Divide dough in half and place on sheets of waxed or parchment paper. Shape into two rolls, 1 inch by 12 inches.

Step 3: Wrap in freezer wrap. Place rolls on cookie sheet and freeze until ready to bake.

Step 4: Take paper off cookie rolls and slice cookies into 1/4 inch slices and put on cookie sheet.

Step 5: Bake cookies in preheated oven at 350°F for 12-15 minutes or until lightly browned.

Gaiesty Pastel

What you’ll need:

• 3-1/2 cups flour
• 1 tsp CALUMET Baking Powder
• 1-1/2 cups butter or margarine (3 sticks)
• 1 cup sugar
• 8 oz JELL-O Brand Gelatin, any flavor, divided* (2 pkg. 4-serving size each)
• 1 egg
• 1 tsp vanilla

Step 1: Preheat oven to 400°F.

Step 2: Mix flour and baking powered in medium bowl. In large bowl, beat butter with a mixer. Gradually add sugar and 1 pack of gelatin. Beat in egg and vanilla. Gradually add flour mixture.

Step 3: Shape dough into 1-inch balls. Place on ungreased cookie sheet. Flatten and sprinkle with gelatin.

Step 4: Bake 10-12 minutes or until edges are lightly browned. Remove from cookie sheet and cool on wire rack.

Visit the Marsh website for other holiday treat ideas.

A trend that started in the south and which has quickly gained popularity around the country is the art of deep frying a turkey. Deep frying a turkey can be serious business. But if the correct precautions are taken and you decide to give deep frying turkey a go, you just might enjoy the best turkey you’ve ever had.

The two biggest things a person must know when deciding to tackle deep frying a turkey is the size of the bird and the proper amount of oil in the fryer. Too often, too large of a turkey is chosen or too much oil is placed in the fryer, which can lead to a possible fire. Here are some tip to help ensure your choice to deep fry a turkey this year is a successful one.

Sizing up the Turkey

A good rule of thumb is try to keep the turkey between eight and 14 pounds. The smaller, the better. Also, opting for just a turkey breast is a good option. It keeps the weight of the bird down and offers up the best meat.

Oil Level

This is the most important step in your deep frying attempt. Some fryers are built with a fill line to help you out when adding oil, but if yours doesn’t have a fill line, never fear. Simply drop in your turkey and fill the fryer with water. After you fill it to within five inches of the top. remove the turkey and measure the amount of water left. That will give you a good starting point for your oil level.

Turkey Prep

The biggest thing to keep in mind is make sure your turkey is free of any plastic or wire as well as any included pop-up timer. Make sure to remove excess fat from around the neck to help the oil flow better.

Cooking Time

For a traditional oil deep fryer, whole turkeys should be cooked for three to four minutes per pound, and for four to five minutes per pound for turkey parts. When deep frying the turkey, it’s important to keep the oil temperature at 300°F. Once the turkey is done, remove it from the oil, drain it and let it sit for 15 minutes.

For this year’s Thanksgiving, shake things up a little and give a deep fried turkey a shot. Marsh has all the ingredients to ensure your Thanksgiving holiday goes off without a hitch.

Not only is asparagus celebrated around Easter and springtime, it also provides proven anti-inflammatory and anti-oxidant benefits, digestive support, heart health and blood sugar regulation, and has anti-cancer benefits.

Marsh Supermarkets looked over some Asparagus recipes and picked out this one for our customers to try. We’d love to know what you think.

Springtime Rice w/ Asparagus

Cook time: 10 minutes

Servings: 6

Ingredients:

• 1/4 cup olive oil
• 1 clove garlic, minced
• 1 bunch asparagus spears, cut into 1-inch pieces (3 cups)
• 2 Portobello mushrooms, cut into strips
• 1 red bell pepper, chopped
• 3 cups cooked rice
• 1/2 cup grated Asiago cheese
• 1/2 tsp salt (optional)

Directions

Heat oil in large skillet over medium heat until hot.

Add garlic, asparagus, mushrooms and pepper. Cook about 10 minutes, stirring frequently or until tender.

Add rice, cheese and salt. Stir until well blended. Heat thoroughly.

When you’re looking for asparagus, here are some things to keep in mind:

Asparagus stalks should be rounded, not fat or twisted. Look for firm, thin stems with deep green or purplish closed tips. The cut ends should not be too woody, although a little woodiness at the base prevents the stalk from drying out. Once trimmed and cooked, asparagus loses about half its total weight.

Use asparagus within a day or two after purchasing for best flavor and texture. Store in the refrigerator with the ends wrapped in a damp paper towel.

For more easy-to-make recipes, check out the online Marsh Recipe Box!

St. Patrick’s Day is an international celebration honoring Saint Patrick, one of the patron saints of Ireland, who lived from 387-461 AD. British by birth, St. Patrick was kidnapped and taken to Ireland at the age of 16. After escaping he returned home to Britain where he became a priest. Years later he returned to Ireland. In folklore, St. Patrick used the three-leaved shamrock to explain the Holy Trinity of his Christian faith. That iconic symbology has lived on to this day as people will wear the shamrock with pride as an honor to the history of their homeland.

You can spread St. Patrick’s Day cheer with gifts from Marsh. Lucky Shamrocks, St. Patrick’s Day Bouquets and “Pot of Gold” Mums will be available for purchase. Spread a little Luck o’ The Irish and pass these beautiful arrangements around to friends and family or put them in your home or office.

Marsh stores will be carrying these special items March 10-17th, so be sure to stop in and buy them before they are gone. Check the Marsh circulars for more information and prices.

There’s nothing heartier than a good traditional Irish Stew to stave of the biggest of appetites. Below is a dynamite recipe for some stew that will please the pickiest of eaters. If you want to give the dish another hit of Irish goodness add three to four tablespoons of Rosemary with the water, bay leaves, salt and pepper.

Irish Beef Stew

Preparation Time: 15 minutes
Cook Time: 1 hour 50 minutes

Ingredients

• One and a half lb. beef stew meat
• One tbs. vegetable oil
• Two bay leaves
• One tsp. salt
• A quarter tsp. pepper
• Three cups cubed potatoes
• Three carrots, cut into 3/4-inch pieces
• One cup chopped onions
• Three to four tbsp. dry instant mashed potato flakes
• A quarter cup chopped fresh parsley

Directions

1. In Dutch oven brown beef in oil. Drain fat. Add 5 cups water, bay leaves, salt and pepper. Bring to boiling; reduce heat. Simmer, covered, 1 hour.
2. Add potatoes, carrots and onions. Simmer 45 to 55 minutes more or until beef and vegetables are tender.
3. Remove bay leaves. Stir in enough of the instant potatoes to thicken to desired consistency. Add parsley and serve.

Add a little Guinness for the ultimate Irish meal. Also, don’t forget to swipe your Marsh Fresh IDEA card for additional savings from Marsh.

What is surprising to learn is corned beef, a food typically associated with Ireland, wasn’t really a common food for the Irish until they began to arrive in America, boat after boat, in the 18th century. The salted and cured beef, readily available on the US Eastern seaboard, was a luxury back in the old country. The new Irish-Americans, now having cheap and easy access to corned beef, quickly became associated with it, a view which has lasted to this day.

So it makes sense to celebrate the Irish in America with a very distinct Irish-American food.

Marsh sells Mosey’s USDA Choice Corned Beef Briskets and Corned Beef Rounds, as well as everything else needed to flavor, cook, boil, mash and serve on this St. Patricks Day. Most Marsh stores also carry Guiness and Harp (and green food coloring). So be sure to stock up on all the essentials.

Homestyle Corned Beef with Dilled Cabbage

Makes 6 to 8 servings.

Total preparation and cooking time: 2-3/4 to 3-3/4 hours Make

Ingredients:

• 2-1/2 to 3-1/2 -pound boneless corned beef brisket
• 1/4 cup honey
• 1 tablespoon Dijon-style mustard Dilled Cabbage:
• 1 medium head cabbage (about 2 pounds), cut into 8 wedges
• 3 tablespoons butter, softened
• 1 tablespoon Dijon-style mustard
• 1-1/2 teaspoons chopped fresh dill

Directions:

1. Heat oven to 350°F. Place corned beef brisket and 2 cups water in Dutch oven. Bring just to a simmer; do not boil. Cover tightly and cook in 350°F oven 2-1/2 to 3-1/2 hours or until fork-tender.
2. About 20 minutes before brisket is done, steam cabbage 15 to 20 minutes or until tender.
3. Remove brisket from water; trim fat. Place on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Combine honey and 1 tablespoon mustard. Brush top of brisket with 1/2 of glaze; broil 3 minutes. Brush with remaining glaze; broil 2 minutes or until glazed.
4. Combine butter, 1 tablespoon mustard and dill; spread on hot cabbage. Carve brisket diagonally across the grain. Serve with cabbage.