Even if you're not Irish you'll enjoy this!
Irish Cuisine for St. Patrick's Day
by Brenda Hyde
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Whether you are Irish or not, it's fun to celebrate with those us who are by serving Irish fare on St. Patrick's Day. Irish cooking is traditionally hearty and simple, reflecting the way of life most Irish folk lived in the past, and still today.
- 1/2 cup butter
- 4 cups flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1/4 cup sugar
- 1 egg
- 1 cup milk
In a bowl, combine butter and flour with pastry blender or fingers. Add baking powder, salt and sugar. In another bowl, beat egg and stir in milk. Mix into dry ingredients to make a dough. Turn onto floured surface and roll to one inch thickness or pat carefully with hands. With a cookie cutter cut dough into 2 inch rounds. Place on greased cookie sheet, about one inch apart and bake at 425 degrees for 15 minutes. Makes about 18 scones. You can also add raisins, dates or other dried fruits to the dough.
- 8 medium potatoes
- 1/2 cup milk
- 5 tablespoon butter
- one bunch scallions or green onions, chopped
Peel and cube potatoes and boil in salted water until tender. Drain and mash slightly. In a small pan, heat milk and butter until butter is melted. Add chopped scallions. Fold mixture into the potatoes until well blended. Potatoes will be still be somewhat lumpy. Makes 6 servings.
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Irish Potato Pie
- 6-8 potatoes, peeled
- 6 bacon strips
- 3-4 leeks
- one cup grated Cheddar cheese
Cook the potatoes in boiling water until tender. Drain. In skillet, fry bacon until crisp and drain on paper towels. Trim leeks so that you have the white part and a small amount of green. Wash well, and slice thin. Add leeks to pan, and saute over medium heat until soft. Slice the boiled potatoes, and arrange half in the bottom of a pie plate. Season with salt and pepper. Layer with bacon, leeks and one half of the cheese. Cover with remaining with remaining potatoes and season again. Sprinkle with remaining cheese. Bake at 400 degrees for 30 minutes until top is browned and cheese is melted. Makes 6 servings.
Brenda Hyde is a freelance writer and editor. For more old fashioned recipes, crafts and ideas visit her at OldFashionedLiving.com.
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