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!