Dash of Class: An Irish supper no matter your heritage

In four days, those of us with Irish heritage like me, thanks to the Lasley brood, will celebrate St. Patrick’s Day. As for the Sweats, we will be remembering our friend, Andy Zagar, who died six years ago on the day we will be wearing green.

Even if your family is not Irish, plan an easy meal for your family. You don’t have to do the salad or the dessert, the stew and bread would be enough.

“Erin go braugh,” which translates to “Ireland Forever.” Happy St. Patrick’s Day.

Nora Sweat is a native of Hardin County and a retired home economics/family and consumer science teacher. She can be reached at norasweat@ thenewsenterprise.com or by mail at 408 W. Dixie Ave., Elizabethtown, KY 42701.

Irish Stew

1-1/2 pounds stew meat

2 teaspoons olive oil

4 cups water

2 cups sliced peeled potatoes

1 medium onion, sliced

1/2 cup sliced carrot

1/2 cup cubed turnip

1 teaspoon salt

1/2 teaspoon each dried marjoram, thyme and rosemary, crushed

1/8 teaspoon pepper

2 tablespoons all-purpose flour

3 tablespoons milk

1/2 teaspoon Kitchen Bouquet, optional

3 tablespoons minced fresh parsley

In a Dutch oven, stew meat in oil over medium-high heat. Add water; bring to a boil. Reduce heat; cover and simmer for 1 hour. Add the potatoes, onion, carrot, turnip and seasonings. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until the vegetables are tender. In a small bowl, combine the flour, milk and Kitchen bouquet until smooth; stir into stew. Add parsley. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 6 servings.
 

Lucky Lime Salad

3 oz. pkg. lime gelatin

1 c. boiling water

½ c. cold water

3 oz. package cream cheese, softened

¼ t. lemon juice

2 c. whipped topping

8 oz. can crushed pineapple

Shamrocks:

6 oz. pkg. lime gelatin

2 ½ c. boiling water

In a small bowl, dissolve gelatin in boiling water; stir in cold water. Chill until slightly thickened. Meanwhile, in a small mixing bowl, beat the cream cheese, lemon juice and whipped topping until smooth; stir into gelatin. Fold in pineapple. Pour into a lightly sprayed 9-inch square dish. Refrigerate until set, about 3 hours.

For shamrocks, dissolve gelatin in boiling water. Pour into a greased 11 inch x 7 inch x 2 inch pan. Refrigerate until set, about 3 hours.

Using a 2-inch shamrock shaped cookie cutter, cut plain gelatin into nine shamrocks. Cut first mixture into nine squares; top each with a gelatin shamrock.

Source:  “Irish Food and Fun,” Taste of Home
 

Easy Irish Soda Bread

3-1/2 cups all-purpose 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

In a large bowl, combine the flour, sugar, caraway seeds, baking powder, salt and baking soda. In a small bowl, whisk eggs and sour cream. Stir into dry ingredients just until moistened. Fold in raisins.

Spoon into a greased 9-inch springform pan. Bake at 350 degrees for 40 to 45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes before removing sides of pan. Cut into wedges; serve warm. Yield: 1 loaf (12 wedges).
 

Shamrock Meringue Cups

4 egg whites

1 teaspoon vanilla extract

1/4 teaspoon salt

1/4 teaspoon cream of tartar

1 cup sugar

1 can (14 ounces) fat-free sweetened condensed milk

1/2 cup lime juice

2 cups reduced-fat whipped topping

2 to 3 drops green food coloring, optional

20 green candied cherries

Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Add the vanilla, salt and cream of tartar; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form.

Drop meringue into 12 mounds on two parchment paper-lined baking sheets. With the back of a spoon, shape into 3-inch cups. Bake at 275 degrees for 45 to 50 minutes or until set and dry. Turn off oven and do not open door; leave meringues in oven for 1 hour.

In a small bowl, beat milk and lime juice until combined. Cover and refrigerate for 1 hour or until set. Fold in whipped topping and food coloring if desired. Spoon 1/3 cup filling into each meringue cup. Cut 18 cherries in half and two into thin slivers; garnish each dessert with a shamrock shape.Yield: 12 servings.