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Whether you have an ounce of Irish blood running
through your veins or not, chances are you do a little something
to acknowledge St. Patrick’s Day. You may choose to wear
green, take part in local celebrations or simply plan your meal
around a chunk of corned beef. Regardless of you how spend March
17, it can be a fun day for all, and we’re here to help.
Irish Potato Casserole
(Overnight process)
10 medium potatoes, peeled
8 oz. cream cheese, softened
8 oz. sour cream
½ cup butter or margarine, melted
¼ cup chives
1 clove garlic, minced
1 tsp. salt
1/8 tsp. garlic powder
Paprika
Cook potatoes in boiling water for approximately
30 min or until tender.
Drain and mash. Beat cream cheese with electric mixer until smooth.
Add potatoes and remaining ingredients, except paprika; beat just
until combined. Spoon mixture into a lightly buttered 2 qt casserole;
sprinkle with paprika. Cover and refrigerate overnight. Remove
15 min before baking. Uncover and bake at 350 for 30 minutes.
Traditional Corned Beef & Cabbage with Horseradish
Sauce
1 corned beef brisket, about 4 lbs.
1 onion
3 whole cloves
4 parsley sprigs
8 whole black peppercorns
2 lbs. cabbage 1 cup sour cream
1 Tbsp. prepared horseradish
Peel onion and stick with cloves. Put corned beef,
onion, parsley and peppercorns in a large pot and cover with water.
Cover, bring to a simmer and cook gently until tender, 2 ½
to 3 hours. Cut cabbage into wedges and core. Add to the pot,
cover and simmer until tender, about 30 minutes. Combine sour
cream with horseradish. Serve the meat and cabbage with some of
the broth ladled over all and the horseradish on the side.
Irish Lace Cookies
½ cup unsalted butter
4 Tbs. flour
1 cup firmly packed brown sugar
1 Tbs. vanilla extract
2 Tbs. milk
1 cup old-fashioned rolled oats
Preheat oven to 350°F. Grease and flour 2
baking sheets. Cream butter and sugar. Add vanilla; stir in flour,
milk, and rolled oats. Drop batter by tablespoon onto prepared
baking sheets; allow room for cookies to spread to about 3 inches
in diameter. Each baking sheet will hold about 6 cookies. Bake
until cookies flatten and look dry (10 minutes). Let cookies cool
for 4 to 5 minutes on baking sheets. Lift from baking sheet with
a metal spatula and cool completely before serving. Makes2 doz.
cookies
A Favorite Irish Blessing
May the road rise to meet you.
May the wind be always at your back.
May the sun shine warm upon your face.
And rains fall soft upon your fields.
And until we meet again,
May God hold you in the hollow of His hand.
Don’t forget your copy of “Lovin’ Spoonful
. . . Cooking With Family and Friends,” a compilation
of nearly 400 mouth-watering recipes by Sherrie Norris.
It is available at all locations of High Country Media
– Boone, Banner Elk, West Jefferson, and at The
Avery Journal in Newland, all Boone Drugs, Black Bear
Books, Trailway Laundry, Wilcox Emporium,( top level,
booth 312-W,) and beginning June 15 at Mast Store locations.
EMAIL:
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