Monday, March 17, 2014

St. Patty's Day

Well, today is St. Patty's Day.  This is a holiday that most FFs and their families celebrate wholeheartedly!  Many FFs you will meet have some Irish background.  I know this holds true for mine!  My FF is Scott-Irish and German.  Basically, this means he could drink a man three times his size under the table and not bat and eyelash one!  LOL  But it is a deep pride that is carried by the Irish FFs.  So, today, I'm going to post recipes that are used here in our house on this special day!


  • 1/2 cup sour cream
  • 1/4 cup butter, melted


  1. Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook for 15 to 20 minutes, until tender.
  2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, crumble and set aside. In the reserved drippings, saute the cabbage and onion until soft and translucent. Putting a lid on the pan helps the vegetables cook faster.
  3. Drain the cooked potatoes, mash with sour cream and season with salt and pepper. 
  4. Fold in the bacon, cabbage, and onions, then transfer the mixture to a large serving bowl. 
  5. Make a well in the center, and pour in the melted butter. 
  6. Serve immediately. 

Irish Soda Bread 

  • 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 



  1. Preheat oven to 325 degrees F (165 degrees C). Grease two 8x4 inch loaf pans.
  2. Mix the flour, sugar, baking soda, baking powder and salt. 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 F (165 degrees C) for 1 hour.

Corned Beef and Cabbage 

  • 3 pounds corned beef brisket with spice packet
  • 10 small red potatoes 
  • 5 carrots, peeled and cut into 3-inch pieces
  • 1 large head cabbage, cut into small wedges


  1. Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.
  2. Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.
  3. Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.

I hope you all enjoy these recipes!  Make sure to add some Guinness Beer, Green Beer, or your favorite beverage to complete the meal!  Now I shall leave you with an 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,
The rains fall soft upon your fields,
And until we meet again,
May God hold you in the palm of His hand!


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