Now that we are in March and St Patrick's Day is upon us I thought I would add a couple good recipes for the "Irish" Green month!!
This is called Luck of the Irish Quiche
Ingredients :
15 oz Corned beef hash
1/4 c Softened bread crumbs
4 Eggs
1 c Shredded Swiss cheese [I use the Mexican mix]
1 bag of Broccoli cuts
1 tbsp Flour
1 c milk
1 dash lemon pepper
1 dash season mix
1 dash Cayenne pepper
Green pepper rings [just slice them making rings for a pretty affect]
I use tomato rings as I am not fond of green peppers
Preheat oven to 350-degrees F. In a bowl, combine hash, bread crumbs, broccoli, and 1 egg. Mix until well blended. Spread mixture in a 9-inch pie plate. Toss cheese with flour, then sprinkle on top of hash mixture. Combine remaining 3 eggs, milk and seasonings. Pour into hash-lined plate. Bake for 40 minutes or until egg mixture is set. Garnish with green pepper rings.
And we gotta have scones... These are GREAT!!!
Irish Scones
1/4 cup white sugar 1/8 teaspoon salt
5 tablespoons unsalted butter 1/2 cup dried currants or raisins
1/2 cup milk 1/4 cup sour cream
1 egg 1 tablespoon milk
Sift the flour, baking powder, sugar and salt into a large bowl. Cut in butter using a pastry blender or rubbing between your fingers until it is in pea sized lumps. Stir in the currants. Mix together 1/2 cup milk and sour cream in a measuring cup. Pour all at once into the dry ingredients, and stir gently until well blended. Overworking the dough results in terrible scones!
With floured hands, pat scone dough into balls 2 to 3 inches across, depending on what size you want. Place onto a greased baking sheet, and flatten lightly. Let the scones barely touch each other. Whisk together the egg and 1 tablespoon of milk. Brush the tops of the scones with the egg wash. Let them rest for about 10 minutes.
Bake for 10 to 15 minutes in the preheated oven, until the tops are golden brown, not deep brown. Break each scone apart, or slice in half. Serve with butter or clotted cream and a selection of jams - or even plain
Irish Soda Bread
1/4 Cup Sugar
1/4 Cup Butter
4 Cups Unbleached Flour
1 1/2 Cups Currants
1 Tablespoon Baking Powder
1 Teaspoon Baking Soda
1 Teaspoon Salt coarse
1/8 Teaspoon Cardamom
1 Egg at room temperature
1 3/4 Cups Buttermilk at room temperature
How To:
1. Cut this crusty bread in wedges to serve.
2. Add two teaspoons grate lemon peel to complement the flavor of the currants.
3. In a large bowl, combine the first six ingredients.
4. Cut in the butter with a pastry blender or work it in with your finger.
5. Mix the egg and buttermilk together and then add this mixture to the dry ingredients.
6. Stir until well blended.
7. Add the currants and stir the mixture well.
8. Turn out on a floured surface and knead gently for 3 minutes or until the dough is smooth.
9. Divide the dough into two pieces, shaping each into a round loaf.
10. Place each in a greased 8 inch cake or pie pan,pressing it down until the dough fills the pan.
11. Use a sharp knife to cut a 1/2 inch deep cross on top of each loaf.
12. Bake in a preheated 375 F oven for about 40 minutes or until the bread sounds hollow when you thump it.
13. Turn out on a wire rack to cool.
14. Do not cut for about 4 hours.
Enjoy!!!
