By Linda Whitmore
When it comes to St. Patrick’s Day, everyone is Irish for a day. Families often celebrate with corned beef and cabbage for dinner but there are other Irish options. A traditional Irish stew, made with lamb, is sure to warm a chilly March evening.
A favorite at our house for many years is Irish Potato Bake – I don’t know if the recipe comes from the land of leprechauns, but the dish is certainly delicious – and it has a touch of green, too. My casserole dish is empty after every potluck.
Irish Potato Bake
4 cups Rice Cheks crushed to 2 cups
4 tablespoons butter, softened
3 cups stiff, hot mashed potatoes
½ cup sour cream
½ teaspoon onion power
¼ teaspoon garlic salt
Dash of white pepper
1 package frozen chopped broccoli, cooked and drained
1 cup, or more, shredded Cheddar cheese
Butter a 1½ quart casserole dish. In a small bowl, thoroughly combine butter and Rice Cheks crumbs, set aside.
In a large bowl, combine potatoes, sour cream, seasonings, and broccoli – stirring gently until well mixed.
Turn half of potato mixture into the casserole. Sprinkle with half of the cheese and half crumbs. Repeat.
Bake at 350 for 20–35 minutes. Serves 8.
Note: add more cheese to serve as a vegetarian main dish.
Irish Stew with Dumplings
1½ pounds neck or breast of lamb
1 teaspoon salt
¼ teaspoon pepper
2 tablespoons flour
3 tablespoons bacon drippings
2 onions, diced
Meat stock or water
1 turnip, diced
2 carrots, diced
1 stock celery, diced
Sprig of parsley
2 cups cubed potatoes
1 recipe dumplings
Cut meat into small pieces, dredge with flour, salt and pepper. Melt bacon drippings in heavy skillet and brown the meat; add onions and sauté slightly. Add enough stock or water to cover the meat. Add the turnip, carrots, celery and parsley; simmer for 2 hours.
Add the cubed potatoes and cook more rapidly until potatoes are done. Thicken the liquid with flour if necessary and serve with dumplings. Serves 6.
