RECIPE CORNER FOR
ST. PATRICK'S DAY
ST. PATRICK'S DAY
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Jimmy (7) Erika (17) Westerman
IRISH STEW
Ingredients
1 tablespoon olive oil
2 pounds boneless lamb shoulder, cut into
1 -1/2 inch pieces
1/2 teaspoon salt
black pepper to taste
1 large onion, sliced
2 carrots, peeled and cut into large
chunks
4 cups water, or as needed
3 large potatoes, peeled and quartered
1 cup coarsely chopped leeks
1 tablespoon chopped fresh rosemary (optional)
Directions
1. Heat oil over medium heat in a large stockpot or
dutch oven. Add lamb pieces and cook, stirring gently,
until evenly browned. Season with salt and pepper.
2. Add the onion and carrots, and cook gently
alongside the meat for a few minutes. Stir in the
water. Cover and bring to a boil before turning the
heat down to low. Simmer for 1 hour or longer,
depending on the cut of meat you used and if it is
tender yet.
3. Stir in potatoes, and simmer for 15 to 20 minutes,
before adding leeks and rosemary. After adding the
leeks and rosemary, continue to simmer uncovered,
until potatoes are tender but still whole.
Serve piping hot.
IRISH SODA
BREAD
Ingredients
4 cups all-purpose flour
1 cup white sugar
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
3 eggs
1 pint sour cream
1 cup raisins (optional) - Stage Two
Directions
1. Preheat oven to 325 degrees F. Grease two 8 x 4 inch loaf
pans.
2. Mix the flour, sugar, baking soda, baking powder and salt
in a large bowl. Add the eggs, sour cream and raisins and
mix until just combined. Distribute batter evenly between the
two pans.
3. Bake loaves at 325 degrees for 1 hour.
Tip -This bread is usually cut lengthwise.
ST. PATTY DAY PUNCH
Ingredients
1/2 cup milk
1 scoop vanilla ice cream or frozen yogurt
4 drops peppermint extract
2 ice cubes
16 ounce frosted glass
Splash seltzer water
Dollop whipped cream
Directions
1- Combine milk, ice cream or frozen yogurt,
extract, ice cubes in a blender.
2- Mix until smooth. Pour into frosted glass or green
plastic cups. Add a splash of seltzer water and top
with a dollop of whipped cream.
Ingredients
1/2 cup milk
1 scoop vanilla ice cream or frozen yogurt
4 drops peppermint extract
2 ice cubes
16 ounce frosted glass
Splash seltzer water
Dollop whipped cream
Directions
1- Combine milk, ice cream or frozen yogurt,
extract, ice cubes in a blender.
2- Mix until smooth. Pour into frosted glass or green
plastic cups. Add a splash of seltzer water and top
with a dollop of whipped cream.
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Luci Willingham
IRISH APPLE CAKE
(Stage Two)
2 cups flour
2 teaspoons baking powder
1/2 cup sugar
1/2 cup(1stick) butter
6 or 7 cooking apples like Golden Delicious or
Gala - ( use pears for Stage One)
1 egg (beaten)
milk
Directions
1- Preheat oven to 375. Put flour, baking powder and
sugar into a large mixing bowl. Mix together.
2- Roughly chop up the butter and place in mixing bowl.
Do not cream or rub in.
3- Peel the cooking apples and slice into the mixture,
then stir in the beaten egg and sufficient milk to make a
fairly stiff batter. This will be quite lumpy with apples and
butter, but it is correct.
4- Pour into a greased pan 8 x 10 baking pan and bake
for about an hour.
Note: This is served hot with cream, or cut into slices
and spread with butter. A little sugar sprinkled on top
halfway through baking improves the appearance.
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