Once a year when I was growing up our family pretended to be somewhat Irish on St. Patrick’s day only to help celebrate our father’s birthday. He was certain to wear a green shirt or tie and we probably colored some food green or at least had green Jello in some form. That’s about as much as we did but we had fun even with that. He enjoyed being an Irish Swede as least for a little while. Through the years I have tried to find potato recipes or corned beef to commemorate the day. Even today potatoes are a staple to serve at many meals and for certain if you have a large family. Can you remember peeling a dishpan full of potatoes and cooking them in a large roaster until they were soft enough to mash? With a large family and hungry boys to boot, potatoes were one way to fill them up. I can remember harvesting the potatoes and filling a grain wagon and storing them in the basement. We sold a lot of potatoes that year in hundred pound sacks. Why we had planted so many I don’t know or why others came to buy but the potato bin in the cellar was really full.
Just this week I cooked potatoes, which I seldom do unless we have company. There are just enough left to make potato salad for one. I suppose we all have a favorite recipe to make the salad. Whether you add eggs, celery, onions, or a special recipe for the dressing each has your own taste as to what makes a good potato salad. The variety of potatoes will also make a difference in the outcome.
Just found out this past week I will be great-grandmother at least three more times this year. Ruth and Terry are the most excited as this will be their first grandchild. My youngest grand-daughter Liana had a birthday on Sunday and is that in between time of playing with dolls or being a young lady with pierced ears. She had two wishes – the pierced ears and a really soft cuddly blanket. At her age why decide which is more appropriate.
Corned Beef and Cabbage
2 pounds red potatoes, quartered
1 pound carrots, cut into 3 inch pieces
2 celery ribs, cut into 3 inch pieces
1 small onion, quartered
1 corned beef brisket with spice
packet (3 to 3 1/2 pounds)
1/2 small head cabbage, thinly sliced
8 whole cloves
6 whole peppercorns
1 bay leaf
2 cups reduced-sodium beef broth
Prepared horseradish
In a 6 quart slow cooker, combine potatoes, carrots, celery and onion. Add corned beef (discard sauce or save for another use). Place cloves, peppercorns and bay leaf on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string. Place in slow cooker. Pour broth over top. Cook, covered, on low 8-10 hours or until meat and vegetables are tender, adding cabbage during the last hour of cooking. Discard spice bag. Cut beef diagonally across the grain into thin slices. Serve beef with vegetables and horseradish.
Potato and Cheese Casserole
1 can condensed cream of celery soup
1 cup shredded Cheddar cheese
1/2 cup milk
Generous dash pepper
1 large clove garlic, minced
4 cups thinly sliced potatoes
1 cup thinly sliced onions
In medium bowl, stir soup until smooth. Add cheese, milk, pepper and garlic; stir until well blended.
In 2-quart microwave-safe casserole, arrange 1/2 of the potatoes, 1/2 of the onions and 1/2 of the soup mixture. Repeat layers.
Cover with lid; microwave on HIGH 23 minutes or until potatoes are tender, rotating dish 3 times during cooking. Let stand, covered 5 minutes. Makes 6 servings
Orange Kiss Me Cake
Cake:
1 orange
1 cup raisin
1/2 cup walnuts
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup margarine or butter, softened, or shortening
Topping:
Reserved 1/3 cup orange juice
1 cup sugar
1 teaspoon cinnamon
1/4 cup finely chopped walnuts
1/3 cup sugar
Heat oven to 350º. Grease and lour 13×9 inch pan. Squeeze orange, reserving 1/3 cup juice for topping; remove seeds. In blender container, food processor bowl with metal blade or food mill, grind together orange peel and pulp, raisins and 1/3 cup walnuts. Set aside.
Lightly spoon flour in to measuring cup; level off. In large bowl, combine flour and all remaining cake ingredients at low speed until moistened; beat 3 minutes at medium speed. Stir in orange-raisin mixture. Pour batter into greased and floured pan.
Bake at 350º for 35 to 45 minutes or until toothpick inserted in center comes out clean. Drizzle reserved 1/3 cup orange juice over warm cake in pan.
In a small bowl, combine, sugar and cinnamon; mix well. Stir in 1/4 cup walnuts sprinkle over cake. Cool l hour or until completely cooled. 16 servings.
