Food for Thought – March 17, 2015

Sunday was International Women’s Day and also the beginning of Daylight Saving Time. Next Tuesday will be St. Patrick’s Day ,so let’s have some Irish recipes.

The first recipe is a quick skillet recipe from Penny Wolverton of Parsons, KS.

Beef Cabbage Hash

1 lb. ground beef

4 medium potatoes, peeled and juliened

4 cups shredded cabbage

1 large onion, sliced and quartered

3/4 cup water

1 tsp. salt

1/2 tsp. pepper

In a large skillet, cook beef over medium heat until no longer pink; drain. Add remaining ingredients. Cover and cook over medium high heat for 10 minutes, or until potatoes are tender.

Yield: 4 servings.

The next two recipes are from the cookbook Feeding the Flock put out by Shepherd of the Hills Lutheran Church of Crossville, TN for their 30th anniversary in 2007.

The following drink recipe is from Punkie Geary.

Leprechaun Lime Drink

1 quart lime sherbet, softened

1/2 cup limeade concentrate

2 Tbsp. sugar

2 (12 oz.) cans lemon-lime soda, chilled

1-2 cups crushed ice

In mixing bowl, blend sherbet, limeade and sugar. Stir in soda and ice. Pour into glasses.

Yield: 7 cups.

This bread recipe is from Stuart Curtis.

Irish Soda Bread

Step 1:

4 cups flour

1 stick butter or oleo

Blend butter and flour with pastry cutter

Step 2:

1/4 tsp. salt ( can use up to 1 Tbsp)

4 Tbsp. sugar

2 cups raisins (floured)

1 Tbsp. caraway seed

3 tsp. baking powder

Mix all ingredients, add to flour mix.

Step 3:

1 tsp. baking soda

1 cup milk

1 cup buttermilk

Mix baking soda into milk. Add milk mix and buttermilk to flour mix. Grease and flour pan – a cast iron fry pan works great. Cut a cross into surface. Bake at 400 degrees for 30 minutes. Test with toothpick for doneness.

This last thought from John 20:21: “Again Jesus said, ‘Peace be with you!’”

Please send your recipes or recipe requests to: The Vista, 5413 Peavine Road, Crossville, TN 38571 or email to: [email protected]

Until next time, Ellie