Shamrock Party Punch

2 liters ginger ale
1 large container frozen lemonade
1 large can pineapple juice (chilled)
1 quart lime sherbet

Stir together.
The lime sherbet melts and makes a milky green punch with foam on top.

Shamrock Scones

Source: Tabasco

3 1/2 cups (875 mL) all-purpose flour
2 tablespoons (30 mL) baking powder
1 teaspoon (5 mL) salt
3/4 cup (175 mL) butter or margarine
4 eggs
1/2 cup (125 mL) milk
2 tablespoons (30 mL) green pepper sauce
1/3 cup (80 mL) minced green onions

Preheat oven to 425 degrees F (220 degrees C.

In large bowl, combine flour, baking powder and salt.
With pastry blender or two knives, cut in butter to resemble coarse crumbs.
In medium bowl, beat eggs, milk and green pepper sauce.
Add milk mixture to dry ingredients to combine.
Stir in green onions. Lightly butter a baking sheet.
On lightly floured surface with lightly floured hands, pat dough to 1/2-inch (1.25 cm) thickness. With a shamrock-shaped cookie cutter or knife, cut dough.
Reuse scraps.
Place scones on prepared cookie sheet.
Bake 12 minutes or until golden.
Remove to cooling rack.

Serve warm with Irish stew.

Makes 12 scones.

Lucky Charms Bars

3 tablespoons butter or margarine
25 large marshmallows or 3 1/2 cups miniature marshmallows
5 cups Lucky Charms cereal

Grease an 8-inch or 9-inch square pan 9 x 2 inch pan.

Place butter and marshmallows in large microwave bowl.
Microwave uncovered on HIGH for 1 minute and 30 seconds to 3 minutes, stirring after 1 minute until mixture is melted and smooth when stirred.
Stir in cereal until well coated.
Press mixture into prepared pan; cool.

Cut into about 2-inch square bars.

Makes 16 bars.