Celebrating St. Patrick's Day: Recipes

March 14, 2001

Celebrating St. Patrick's Day: Recipes

Dublin Coddle

  • 1 pound rashers (bacon)
  • 1 pound sausage
  • 6 sliced onions
  • 8 to 10 thinly sliced potatoes
  • 2 cooking apples, peeled, cored and sliced
  • 1 bunch fresh herbs
  • 2 1/2 cups vegetable stock or water, about 20 ounces
  • finely chopped parsley
  • pepper

Cut rashers into three pieces. Layer meat, vegetables and apples in saucepan. Add fresh herbs and pepper. Add stock or water and cover. Bring to a boil over low heat and simmer 40 to 45 minutes until vegetables are tender. Serve hot, sprinkled with parsley.

Serves 6.

- Recipe from The Irish Country Kitchen, Appletree Press

Strawberry Scones

  • 1 cup strawberries
  • 2 1/4 cups all-purpose flour
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 6 tablespoons butter or margarine
  • 2/3 cup milk

Preheat oven to 425 degrees. Hull strawberries, cut into 1/2-inch pieces and set aside.

In large bowl, mix together flour, sugar, baking powder and salt. Add butter or margarine. With pastry blender, cut butter until mixture resembles coarse crumbs. Stir in reserved strawberries. Toss well to coat.


Add milk. With fork, lightly toss together until mixture holds together. With floured hands, gently form into ball. On floured board with floured rolling pin, roll out dough 1/2-inch thick. Cut dough into 2 1/2-inch circles with floured biscuit cutter.

Place on greased cookie sheet. Bake until golden, about 12 minutes. Serve warm.

Makes 12 scones.

- Recipe from Conrad Bladey's Irish Teatime Companion

The Best Irish Soda Bread

  • 6 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 3 tablespoons cornstarch
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 2 1/2 cups buttermilk
  • 2 tablespoons caraway seeds

Preheat oven to 375 degrees.

Add dry ingredients in a large bowl and mix well.

Pour buttermilk into bowl and stir. Stir only until dough barely holds together. Divide dough into two portions. Shape each quickly into a round.

Cut a cross 2/3 down into the top of each loaf so you can see the cut. Spread dough slightly. The loaf should come apart about 1/2 inch. Paint loaf over with buttermilk, being sure to get the bottom of the cross cut wet with it. Give surface of loaf texture by cutting into it with a knife or fork if it is too round and smooth. Let loaves rest for about 10 minutes.

Sprinkle caraway seeds on loaves before baking. Bake loaves for 30 to 40 minutes. Loaves are done when buttermilk in the bottom of the cross is dry to touch. Do not handle, thump or cut hot soda bread. Cool bread on a rack if possible. Wrap in newspaper to keep lightly warm.

- Recipe from Conrad Bladey's Irish Teatime Companion

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