Tuesday, March 16, 2010
Some years ago before my mother had passed away she loved to bead and boy did she ever bead the most beautiful of pieces! I thought that today I would show you what she had made for me one St. Patrick's Day that I really treasure now.
Now here's a few St. Patrick's Day recipes for you to try today if you have the time.
Busy Woman's Corned Beef and Cabbage Dinner (without the fuss)
3 1/2 to 4 lb. Corned Beef Brisket (include seasoning packet)
Head of Cabbage cut into 6 wedges (do not remove stem; cabbage stays together better)
6 medium Red Potatoes (or 1 med potato per person) Quartered
1 lb. Carrots (peeled and cut into 1 inch slices)
1 Onion (cut in half)
1 can of Beer
1 cup of water
Large crock pot (oval works best)
Layer as follows
Meat (Sprinkled with seasoning packet)
Cook on low 10 to 12 hours. Serve with Rye Bread
Irish Soda Bread
4 to 4 1/2 cups flour
2 Tbsp sugar
1 teaspoon salt
1 teaspoon baking soda
4 Tbsp butter
1 cup raisins (optional)
1 large egg, lightly beaten
1 3/4 cups buttermilk
1. Preheat oven to 425°. Whisk together 4 cups of flour, the sugar, salt, and baking soda into a large mixing bowl.
2. Using a pastry cutter or two knives (can also use your fingers), work butter into flour mixture until it resembles coarse meal, then stir in raisins.
3. Make a well in the center of the flour mixture. Add beaten egg and buttermilk to well and mix in with a wooden spoon until dough is too stiff to stir. Dust hands with a little flour, then gently knead dough in the bowl just long enough to form a rough ball. If the dough is too sticky to work with, add in a little more flour. Do not over-knead! Transfer dough to a lightly floured surface and shape into a round loaf. Note that the dough will be a little sticky, and quite shaggy (a little like a shortcake biscuit dough). You want to work it just enough so that it comes together. If you over-knead, the bread will end up tough.
4. Transfer dough to a large, lightly greased cast-iron skillet or a baking sheet (it will flatten out a bit in the pan or on the baking sheet). Using a serrated knife, score top of dough about an inch and a half deep in an "X" shape. The purpose of the scoring is to help heat get into the center of the dough while it cooks. Transfer to oven and bake until bread is golden and bottom sounds hollow when tapped, about 35-45 minutes. (If you use a cast iron pan, it may take a little longer as it takes longer for the pan to heat up than a baking sheet.) Check for done-ness also by inserting a long, thin skewer into the center. If it comes out clean, it's done.
If the top is getting too dark while baking, tent the bread with some aluminum foil.
If you use a cast iron skillet to cook the bread in the oven, be very careful when you take the pan out. It's easy to forget that the handle is extremely hot. Cool the handle with an ice cube, or put a pot holder over it.
Remove pan or sheet from oven, let bread sit in the pan or on the sheet for 5-10 minutes, then remove to a rack to cool briefly. Serve bread warm, at room temperature, or sliced and toasted. Best when eaten warm and just baked.
St. Patty's Day Shamrock Pretzels
Canned refrigerated bread stick dough (Pillsbury Original Bread sticks work well)
Green Colored Sugar
1. Line cookie sheet with foil and light cooking spray.
2. To create clover shape, mold 3 sections of bread sticks into hearts and press them together. Add a stem, decorate, bake as directed on package and serve.
Also, if you click on this link there's a free pattern for a Four Leaf Clover Peyote Stitch Earrings
I hope that you have a happy and safe St. Patrick's Day! May the luck of the Irish be with you!