What's Cooking for St. Patrick's Day?

Are you Irish today? (smile) On March 17th, everyone's entitled to celebrate this grand holiday.

My family's a good part Irish, and when I was growing up, St. Patrick's Day was always a special holiday in our house.

The highlight of the day was gathering everyone together for our big dinner. Of course, you know what we ate. Corned beef. Cabbage. Carrots. And potatoes.

I'm getting hungry just thinking about it.

There are various recipes, but the simplest is this:


Put corned beef (3-4 pounds) in a pot, toss in a couple of bay leaves*, and cover all with water.

Bring water to a boil.

Cover pot and lower heat to a simmer for about 3 hours, or until corned beef is fork-tender.

Remove beef from pot and reserve on a platter, covering beef with foil for 10-15 minutes.

Meanwhile, to the water in pot, add a head of cabbage, quartered; carrots and potatoes (about 5-6 medium of each), peeled and cut into pieces.

Cover and simmer for approximately 20 minutes, or until cooked to your liking.

Slice the beef and dish up the vegetables.

* After cooking, discard bay leaves. Do not eat.


And you're done.

See? It's so easy, anyone—Irish or not—can enjoy this traditional dinner. I hope you will. (smile)

And I'd love to hear if your family celebrates with this or any other special foods or traditions.

Happy St. Patrick's Day!

All my best to you,

Barbara

~~~~~~

Barbara White Daille
http://www.barbarawhitedaille.com/
http://www.facebook.com/barbarawhitedaille
https://twitter.com/BarbaraWDaille

Cooking from Memory

Victoria Chancellor's post a few days ago made me think of this funny little recipe book I have from 1973: Community Church Women Present—A COLLECTION OF FAVORITE RECIPES. It was put together as a fund raiser for the local church and cost all of a dollar-fifty. At the time, I’m sure it was a pretty penny to pay for these homey recipes. Now, this chance to travel back in time, food-wise, is invaluable.

The cookbook—bound at the top with a two-hole clip and covered with vinyl wallpaper—begins with a story written by Rafe Gibbs in 1953. I’ve never heard of the author. The piece has no title. I have no idea why it’s included since it doesn’t have a thing to do with cooking or food. It’s a summary of the life of one Dick Ferrell, one time blacksmith and up-and-coming prize-fighter. He left the fight circuit in 1914 to become a preacher, ministering to the lumberjacks in Northern Idaho for forty years. Someone must have liked it enough to type it up and insert it in the front of the book. I could probably find out why, but I’ve always been content to let the mystery lie. Don’t you think some things are better left that way, rather than be sullied by some prosaic explanation?

A variety of recipes follow this charming yarn. Some are my favorites: Chocolate Peppermint Creams, Three-Bean Salad, Dilly Casserole Bread. Others, I seldom use or have never even tried: Tater-Tot Casserole, Cucumber-Cream Salad, Celery Casserole Delight. There are at least five versions of meat loaf (including my mother’s which is baked with barbeque sauce and still my ‘gold standard’). Some of these dishes I remember from community potluck dinners or a meal at a school-friend’s home. I suspect a lot of them are still being made, passed down the generations, like mom’s meatloaf. The comfort food of our childhood.

Back at Christmas-time, when I was searching for the sugar cookie recipe that I always use, this recipe in particular caught my eye:

A Happy Home Recipe

4 cups love

2 cups loyalty

3 cups forgiveness

1 cup friendship

5 spoons hope

2 spoons tenderness

4 quarts faith

1 barrel laughter

Take love and loyalty, mix it together with faith. Blend in tenderness and forgiveness. Add friendship and hope, sprinkle abundantly with laughter. Bake it with sunshine. Serve daily with generous helpings

No one gets credit for this recipe, not like the others by Cheryl Gerdts or Grace Rule or Diane Lowry or other church ladies. Sandwiched between Amber Skillet Dinner and Golden Shrimp Puff, it is just another recipe. A good one, though. Worth whipping up and serving around on a regular basis. Comfort food of another kind, but just as nourishing.

Oh, and those sugar cookies? Here’s that recipe:

Best Ever Sugar Cookies by Finetta Smith

1 cup powdered sugar

1 cup white sugar

1 cup butter

1 cup vegetable oil

2 eggs, beaten

1 tsp vanilla

4 ½ cups flour

1 tsp cream of tartar

1 tsp baking soda

Cream together butter and sugars. Beat in eggs, oil and vanilla. Sift flour together with baking soda and cream of tartar; stir into mixture until well blended. Refrigerate for one hour, then roll dough into balls and dip in cinnamon sugar. Flatten with a glass. Bake at 350 until lightly golden-brown. [Or you can use a cookie press. I load the press up, make a pan of cookies, then put the still-partially-filled press in a zip-lock and stick it back in the refrigerator until I want another fresh batch of cookies.]

Try them and let me know how they taste.

Thanksgiving Meal: Gravy Woes

The success of my Thanksgiving meal is a crap shoot every year. I freely admit--don’t even pretend to be--could care less that I'm not--a great cook. I know--only a person who would be just as happy if meals came in little white pills would think this way. I have no idea where I acquired this attitude about food. I truly enjoy eating out at my favorite restaurants, but spending time in the kitchen... Nope, I'd rather be writing or gardening or just about anything else but slaving over a stove (except maybe cleaning). The only part of the Thanksgiving meal I never hear a complaint about at my house are the mashed potatoes--probably because I use real butter and heavy whipping cream.

So every November I spend countless hours surfing the web for no-fail recipes and helpful hints to make my Thanksgiving meal palatable--not delectable--I'm realistic about my abilities in the kitchen. I don't know about anyone else but I can never make good gravy. Usually it's tasteless and either too starchy or too runny. This year I came across a hand-written note in one of my mother's cookbooks. She must have gotten the tips from a women's magazine years ago. I've since stuck the note to my refrigerator hoping that come Thanksgiving Day I'll be able to make decent gravy.

Note: Use a wire whisk to stir the gravy to avoid lumps. Cook the flour in the fat (before adding liquid). Don't be stingy with the salt.

If the gravy tastes burnt add a little peanut butter to mask the taste.
If the gravy is too thick add chicken broth to desired consistency.
If the gravy is too thin dissolve 1 tablespoon cornstarch in 1/4 cup water and add while boiling and stirring. Repeat if necessary.
If gravy is too bland add a bit of sherry, salt and pepper or poultry seasoning to enhance the flavor in the natural juices.

Feel free to jump in here with your own helpful tips for making a great Thanksgiving meal--my family will be forever grateful!

Happy Thanksgiving!

Marin
A Cowboy Christmas 2 stories in 1 book! (Dec 09)
http://www.marinthomas.com/

Family Cook-Off

My mother was a fabulous cook and I swear she made the best gravy in the world. I wasn't much of a meat eater--still am not, but I ate a ton of mashed potatoes drowned in gravy when my mother cooked a pot roast. It wasn't until I married and she gave me a collection of her own recipes that I realized how inept I was in the kitchen. There are so many little tricks of the trade when it comes to cooking--like browning the roast in butter and onions until it's burnt on all sides before you put it into the oven to bake--how was I to know that was my mother's secret for making great gravy?

This week my younger sister is here visiting from San Antonio and my father from Wisconsin. Both are excellent cooks. I don't have many memories of my father cooking when I was younger, but once he retired he took an interest in creating his own recipes. So this week at my house we launched a cook-off. Me, my sister and father all love tuna fish casserole. My husband almost gets sick on the smell of it baking in the oven and neither of my kids will touch it. So when my father and sister are around, we three treat ourselves to a little comfort food.

Our cook-off challenge was creating a Tuna Fish Casserole recipe to-die for. Well, as you can imagine, most of mine found its way into the garbage disposal. My sister' was pretty tasty, but my father's recipe won hands down. We even made an extra batch to freeze. So for those of you who also love an old fashioned tuna fish casserole you'll have to try my dad's recipe. And be warned…it doesn't taste as good if you substitute low fat ingredients--this tastes best using full-fat everything!

Tuna Casserole

2 cans Albacore tuna
1 Package egg noodles
1 Med White Onion fried in butter with seasoning salt, lemon pepper
1-Lemon juice (4-5 Tablespoons)
1 small can Durkee French onions
1-Large package Sharp cheddar cheese
1-small sour cream
1-can 15 oz Lesueur Early peas (Silver can)
16 oz Whipping cream
1 Can cream of mushroom soup

Cook noodles and rinse, then mix all ingredients. Top with crushed Durkee French Onions and a few squirts of lemon juice, then bake at 350 for 45-60 minutes

Happy Cooking!

Marin
A Coal Miner's Wife *Hearts of Appalachia*August 2008
The Cowboy and the Angel Nov 2008
http://www.marinthomas.com/