|St. Patrick's Day
by Brenda Arnold
Authentic Irish Soda Bread By: Brenda Arnold
- 2 cups white flour
- 2 cups whole wheat flour
- 1/2 cup sugar
- 2 tsp. baking soda
- 1 tsp. salt
- 4 tbsp. butter, chilled
- 1 cup raisins
- 1 1/2 cups buttermilk or plain yogurt
Heat the oven to 350 degrees. In a bowl, combine the dry ingredients. Cut in the butter until it is pea-sized. Stir in the raisins and buttermilk or yogurt. Turn the dough onto a floured surface, knead 1 minute, and shape into a disk. Cut an "X" in the top and bake on a greased baking sheet for 45 to 50 minutes. Makes one 8-inch-wide loaf.
St. Patrick's Shamrock Toasties By: Brenda Arnold
- green pepper
- English muffin
- Cheddar cheese
To make one, slice a green pepper crosswise near the pointed end to get a small, three-lobed shamrock shape. (If your pepper has four lobes, you've got a lucky clover instead.) Cut a small slice for a stem. Toast half an English muffin, then top it with a slice of Cheddar and the pepper shamrock. Place the muffin on a tray, then broil it in a toaster oven until the cheese is melted.
Slow-Cooker Corned Beef and Cabbage By: Brenda Arnold
- 4 cups hot water
- 2 tbsp. cider vinegar
- 2 tbsp. sugar
- 1 large or 2 medium onions, cut into wedges
- 1 3-lb. corned beef round or brisket, packaged with spices
- 8 small white or yellow potatoes, scrubbed and cut into quarters
- 1 head of green cabbage (about 1 1/2 lbs.), cored and cut into 10 wedges
In a 6-quart electric slow cooker, combine the water, vinegar, sugar, pepper and onions, mixing well. Place the corned beef in the mixture. Scatter the potatoes over the top and along the sides.
Green Eggs and Ham: A Dr. Seuss favorite crate green eggs and ham and read how Sam I am responds to his green eggs and ham!
Ingredients: -Eggs -Milk -Seasoning Ham Slice -green Food Coloring
Directions: Make scrambled egg batter the way you normally would.
Add a bit of green food coloring to the egg batter and ham slice until you get a shade of green you like. Cook as usual.
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