By Amy Story

St. Patty’s Melt

INGREDIENTS

For the patty:

1 lb. ground beef

1 large onion, thinly sliced

8 slices rye bread

4 slices Swiss cheese

4 slices cheddar cheese

Butter, for grilling

Salt, pepper, and garlic to taste

For the sauce:

1/2 c. mayonnaise

2 Tbsp. ketchup

1 Tbsp. sweet pickle relish

1 tsp. Worcestershire sauce

PREPARATION

> Prep the secret sauce by putting mayonnaise, ketchup, relish, and Worcestershire sauce in a small bowl. Mix well.

> In large skillet, melt 1 Tbsp. of butter over medium heat.

> Add sliced onions, stirring occasionally until caramelized, about 15-20 min. Remove from skillet.

> Divide beef into four portions and shape into thin patties. Season both sides with salt, pepper, and garlic.

> Using the same skillet, cook patties over medium-high heat, about 3-4 min. per side. Remove from skillet.

> Butter one side of each slice of bread.

> Place 4 slices butter-side down on a clean skillet or griddle over medium heat.

> Top each slice with the following layers: Swiss cheese,  patty,  onions, slice of cheddar cheese, and another slice of bread, butter-side up.

> Cook until bread is golden brown and the cheese is melted, about 2-3 min. per side.

> Once cooked, remove from skillet and let patty melts rest happily for a min.

> Slice in half and serve your hungry clan right away, adding the secret sauce on the side or drizzled over the top.

Note: It’s grilled cheese and a hamburger combined. What could be better? A savory beef patty, sweet caramelized onions, and not one but two kinds of melting cheeses topped with secret sauce on hearty toasted rye. Oh, my.

Shamrock Shake

INGREDIENTS

2 c. vanilla ice cream

1/2 c. whole milk

4 to 6 drops mint extract

2 to 3 drops green food coloring

1 tsp. vanilla extract

Whipped cream for topping

PREPARATION

> Place ice cream, milk, mint extract, vanilla extract and food coloring in the blender.

Blend until smooth.

> Serve immediately, topped with whipped cream and a cherry.

Note: Oh, the memories of going to town around this time of year, the gateway to springtime, and stopping at the local fast food restaurant for this seasonal favorite. But bad news: the item was only offered for a limited time annually—until now, when we have figured out a way to make this yummy green dessert on our own. Takes me right back to when I was ten.