Recipes for St. Patrick's Day!

This week, we have included a few recipes in recognition of St. Patrick’s Day.

If you have a favorite dish, that you would like to share, we would love to hear from you! Recipes, with photo (and a short story/history), if available, can be submitted to ads@thedrummer.com.


Irish Eggs 

 

Prep Time: 15 mins

Cook Time: 20 mins

Total Time: 35 mins

Yield: 4 servings

 

2 T. butter

6 potatoes, peeled and sliced

1 onion, minced

1 green bell pepper, chopped

6 eggs, beaten 

 

In a large skillet, melt butter over medium high heat. Add potatoes, onion and green pepper; saute until potatoes are browned. Stir in eggs and cook until eggs are set. Serve warm.

 


Irish Soda Bread Muffins

 

PrepTime: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

Yield: 12 muffins

 

3 c. all-purpose flour

1 c. raisins

1/2 c. white sugar

2 T. white sugar

1 T. caraway seeds

1 T. baking powder

1 tsp. salt

1/4 tps. baking soda

1-3/4 c. buttermilk

1 egg

1/4 c. butter, melted

 

Preheat oven to 400 degrees F. Line a muffin tin with paper liners.

Mix flour, raisins, 1/2 cup plus 2 tablespoons sugar, caraway seeds, baking powder, salt, and baking soda in a large bowl.

Whisk buttermilk and egg together in a small bowl. Stir into flour mixture. Fold butter into the batter.

Spoon batter into the prepared muffin tin.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 30 minutes.

 


Irish Beef and Guinness Stew with Irish Calcannon Potatoes

 

Stew:

2 T. olive oil or grapeseed oil

2.5 to 3 lb. chuck roast

3/4 tsp. ea., salt & pepper

3 garlic cloves, minced

2 onions, chopped

6 slices bacon, diced

3 T. flour

16 oz. Guinness® Beer

4 T. tomato paste

3 c. chicken broth

3-4 carrots, cut into 1/2” pcs.

2-3 celery stalks, cut into 1” pcs.

2 bay leaves

1 tsp. dried thyme leaves

 

Potatoes:

2-1/2 lbs. red potatoes, scrubbed & quartered

3 tsp. salt, divided

6 T. butter, divided

2 tsp. minced garlic

Sm. head of green cabbage, roughly chopped (about 4-5 c.)

1/2 tsp. pepper

1/2 c. slightly warmed half-n-half (or milk)

1 tsp. onion powder

6 slices bacon, cooked & crumbled

2 green onions, thinly sliced

 

To make the stew: Cut the beef into 1” chunks. Sprinkle with salt and pepper. Heat oil in a heavy based pot over high heat. Add beef in small batches and brown well all over (not completely cooking through). Remove onto plate. Repeat with remaining beef.

Add diced bacon to hot pot.  Cook until browned. Lower heat to medium and add a tbsp. of oil. Add carrot and celery, stirring through the bacon and cook for another 3 minutes to soften. Add flour, and stir for 1 minute to cook off the flour.

Add Guinness, chicken broth and tomato paste.  Mix well, then add bay leaves and thyme. Return beef to the pot (including any juices). Cover, lower heat so it is bubbling gently. Cook for 2 hours – the beef should be pretty tender by now. Remove lid, then simmer for another 30 minutes until the sauce has reduced and thickened slightly.

Remove bay leaves. Served over a bed of mashed potatoes.

To make potatoes: Add potatoes to a large pot and cover with cool water by about 1”. Add 2 tsp. salt, cover, and turn heat to HIGH. Watch closely and when water reaches a boil, reduce heat to MEDIUM and cook at a low boil for 15-20 minutes, or until potatoes are tender.  Remove from heat and drain well. Transfer potatoes to a bowl and set aside.

Add 2 tbsp. butter to the dry pot, place over MEDIUM heat and when melted add garlic.  Saute until fragrant and add chopped cabbage. Cook, stirring, for about 5 minutes, or until softened. Season with 1.2 tsp. salt and 1/2 tsp. pepper.  Remove from heat.

Add cooked potatoes back to the pot with the cabbage.  Add about half of the half-n-half, onion powder, remaining 1/2 tsp. salt and remaining 4 tbsp. butter. Use a potato masher to smash the potatoes to a slightly chunky consistency (they should not be completely smooth), add additional half-n-half as needed.

Crumble the cooked bacon and sprinkle over the potatoes. Garnish with green onions.

 


Spaghetti Stuffed Garlic Bread

 

Prep Time: 25 minutes

Cook Time: 20 minutes

 Yield: 4 servings

 

16 oz. Italian bread loaf

butter & garlic powder for bread

1 lb. ground beef

1 lb. ground sausage

16 oz. tomato sauce

6 oz. tomato paste

1 med. onion, diced

7 oz. uncooked spaghetti

1/2 c. Parmesan cheese, divided in half

2/3 c. Mozzarella cheese, divided in half

1 T. Italian seasoning, generous

1 tsp. salt + a pinch

1/2 tsp. minced garlic

1/2 tsp. ground black pepper

 

Preheat oven to 375° Fahrenheit.

In a large sauce pan, boil spaghetti until al dente. Remove from heat and drain.

While pasta is cooking, brown beef & sausage in a large skillet over medium heat. Add onion while browning meat. When brown, drain off any excess fat and return to skillet. Add tomato sauce, paste, Italian seasoning, garlic, salt & pepper. Mix well. Simmer for 5-8 minutes. Add cooked pasta. Mix well again and remove from heat.

While meat sauce is simmering, cut the Italian bread loaf in half using a bread knife. Carve out the middle of each half of the loaf. Remove any remaining bread to create a large hollow in each half. Brush insides of the hollows and sides of the halves with butter. Sprinkle with garlic powder. Toast in oven.

When bread is toasted, spoon the prepared spaghetti & meat sauce into the hollow of each half, filling the hollows completely. (You will have spaghetti & meat sauce left over). Top with cheeses- 1 of the divided halves of the cheeses for one loaf and one for the other.

Bake at 375° for 15-20 or until cheese is melted and golden. Remove from oven and gently cut with a bread knife to serve.

Notes: You will have spaghetti and meat sauce left over.  You can freeze this and a have a small spaghetti meal later or make a 3rd garlic bread boat using a half of another Italian loaf.

 


Traditional Irish Apple Cake

 

Prep: 15 mins

Cook: 45 mins

Total: 1 hr

Servings: 8

Yield: 8-1/2x11-inch cake

 

1-1/2 c. all-purpose flour

1-1/2 tsp. baking powder

1 tsp. ground cinnamon

1/4 c. butter

1/4 c. white sugar

3 eggs

2 T. milk

2 apples, or more to taste - peeled, cored, and thinly sliced

 

Preheat the oven to 350 degrees F (175 degrees C). Butter an 8-1/2x11-inch lasagna dish or roasting pan.

Sift flour, baking powder, and cinnamon together in a bowl.

Beat butter and sugar together in another bowl using an electric mixer until light and soft. Beat in 1 egg then 1 tablespoon of the flour mixture. Repeat twice more. Fold in two-thirds of the remaining flour. Stir in milk; fold in the rest of the flour.

Spread 1/2 the batter into the bottom of the prepared dish. Distribute apple slices on top and cover with remaining batter.

Bake in the preheated oven for 15 minutes. Reduce oven temperature to 325 degrees (163 degrees C). Continue baking until golden brown and firm to the touch, about 30 minutes more.

 


M&M® Bars

 

10 oz. plain Milk Chocolate M&Ms®

12 oz. semi-sweet chocolate chips

2 c. crushed graham cracker crumbs

1 can sweetened condensed milk

 

Preheat oven to 350 degrees. Grease 9x13 inch baking pan.

Mix all ingredients together in large bowl until combined and there are no loose or dry crumbs.

Spread mixture in pan, completely covering the bottom. May have to press into corners and bare spots with spatula as mixture is very sticky.

Bake for 20 min., or until done.

Cut before completely cooled. Bars also freeze well.

 


Quote of the Week:

“The first lesson of economics is scarcity: there is never enough of anything to fully satisfy all those who want it. (Meaning, supply and demand.) The first lesson of politics is to disregard the first lesson of economics. ”

~ Thomas Sowell

Publication: 

The Drummer and The Wright County Journal Press

PO Box 159
108 Central Ave.
Buffalo MN 55313

www.thedrummer.com

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