Cook for the Green - Irish Soda Bread

To some folks, March 17th is just about green food or green beer, but to me it is an opportunity to pay tribute to some of the wonderful Irish recipes I have collected through the years.

Over the years I have tried a number of different Irish Soda Bread recipes, but this is my favorite. I like it because it is softer and lighter than most other recipes. Serve it with some good Irish butter.


Ingredients

• 3-1/2 cups flour
• 1/2 cup sugar
• 2 tablespoons caraway seeds
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 2 eggs
• 2 cups (16 ounces) sour cream
• 3/4 cup raisins (I like to use golden raisins)

Directions

1. Turn the oven on to 350 degrees
2. Use a large bowl, and combine the flour, sugar, caraway seeds, baking powder, salt and baking soda
3. Use another bowl- this time a small bowl, and whisk the eggs and the sour cream
4. Now, stir the moist ingredients into dry ingredients just until moistened
5. Fold in raisins
6. Spoon into a greased 9-in. spring form pan
7. Bake at 350° for 40-45
8. Test to see if it is done by inserting a toothpick near the center and see if it comes out clean
9. Cool on a wire rack for 10 minutes before removing sides of pan
10. Cut into wedges; serve warm

Makes 1 loaf (cut into 12 wedges)


Corned Beef 'n' Cabbage Recipe

This will be great with the Irish Soda Bread for a wonderful meal on March 17th.

Ingredients

• 1 corned beef brisket with spice packet (1 pound)
• 1 medium onion, sliced
• 4 cups water
• 1/2 cup unsweetened apple juice
• 2 tablespoons brown sugar
• 1 teaspoon finely grated orange peel
• 1 teaspoon prepared mustard
• 1/8 teaspoon ground cloves
• 1/2 small head cabbage
• 4 medium carrots, cut into 3-inch pieces

Directions

1. Place brisket and contents of spice packet in a large saucepan with a lid
2. Add the sliced onion, the water and the apple juice
3. Bring it all to a boil
4. Now - reduce heat; cover and simmer for 1-1/2 to 2 hours or until meat is tender
5. Transfer brisket to an 11-in. x 7-in. baking dish coated with cooking spray; reserve cooking liquid
6. Combine the brown sugar, orange peel, mustard and cloves; rub them over meat
7. Bake, uncovered, at 350° for 15 minutes
8. Meanwhile, cut cabbage into four wedges, leaving a portion of the core attached to each wedge
9. Add cabbage and carrots to cooking liquid in the saucepan
10. Bring to a boil
11. Reduce heat; cover and simmer for 15-20 minutes or until tender
12. Thinly slice corned beef; serve with vegetables

Makes only enough for 2 servings.

Enjoy!