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March 11, 2010
The perfect recipes for St. Patrick's Day

With St. Patrick's Day just around the corner and strawberries back in the stores, it was easy to come up with tasty recipes. Shop Cheap recipe researcher Sheila Kern has plenty for you to choose from - and best of all - the items are on sale this week.

Corned beef, cabbage, carrots and potatoes are everywhere - just decide what cut of meat you like.

Strawberries coming back in season, too.

Slow Cooker Corned Beef and Cabbage

From www.recipezaar.com

Serves 5

Ingredients

3-4 lbs corned beef brisket

1 onion, coarsely chopped

1/4 cup cider vinegar

1/4 cup brown sugar

1-2 tablespoon Dijon mustard

1/2 teaspoon pepper

1/4 teaspoon ground cloves

1 medium head of cabbage, cut into wedges

1 apple, sliced

1/4-1/2 teaspoon caraway seed (optional)

12 ounces dark beer

Directions

Place corned beef brisket and any seasonings included in your slow cooker. Top with onion.

Whisk together the vinegar, brown sugar, mustard, pepper and cloves and pour over top.

Add the cabbage wedges and apple slices and caraway seeds if using them.

Pour beer over top.

Cover and cook on low for about 7 hours or high for about 4-5 hours.

Irish Soda Bread with Raisins and Caraway

From www.epicurious.com

Bon Appetit | October 2002

Yields: Makes 8 to 10 servings

Ingredients

5 cups all purpose flour

1 cup sugar

1 tablespoon baking powder

1 1/2 teaspoons salt

1 teaspoon baking soda

1/2 cup (1 stick) unsalted butter, cut into cubes, room temperature

2 1/2 cups raisins

3 tablespoons caraway seeds

2 1/2 cups buttermilk

1 large egg

Directions

Preheat oven to 350°F. Generously butter heavy ovenproof 10- to 12-inch-diameter skillet with 2- to 2 1/2-inch-high sides. Whisk first 5 ingredients in large bowl to blend. Add butter; using fingertips, rub in until coarse crumbs form. Stir in raisins and caraway seeds. Whisk buttermilk and egg in medium bowl to blend. Add to dough; using wooden spoon, stir just until well incorporated (dough will be very sticky).

Transfer dough to prepared skillet; smooth top, mounding slightly in center. Using small sharp knife dipped into flour, cut 1-inch-deep X in top center of dough. Bake until bread is cooked through and tester inserted into center comes out clean, about 1 hour 15 minutes. Cool bread in skillet 10 minutes. Turn out onto rack and cool completely. (Can be made 1 day ahead. Wrap tightly in foil; store at room temperature.)

Irish Lamb Stew

From www.eatingwell.com

From EatingWell: February/March 2006

Ingredients

Makes 8 servings, generous 1 cup each

Ingredients

2 pounds boneless leg of lamb, trimmed and cut into 1-inch pieces

1 3/4 pounds white potatoes, peeled and cut into 1-inch pieces

3 large leeks, white part only, halved, washed (see Tip) and thinly sliced

3 large carrots, peeled and cut into 1-inch pieces

3 stalks celery, thinly sliced

1 14-ounce can reduced-sodium chicken broth

2 teaspoons chopped fresh thyme

1 teaspoon salt

1 teaspoon freshly ground pepper

1/4 cup packed fresh parsley leaves, chopped

Directions

Combine lamb, potatoes, leeks, carrots, celery, broth, thyme, salt and pepper in a 6-quart slow cooker; stir to combine. Put the lid on and cook on low until the lamb is fork-tender, about 8 hours. Stir in parsley before serving.

Tips & Notes

Make Ahead Tip: Cover and refrigerate for up to 2 days or freeze for up to 1 month. | Equipment: 6-quart slow cooker

Tip: To clean leeks, trim and discard green tops and white roots. Split leeks lengthwise and place in plenty of water. Swish the leeks in the water to release any sand or soil. Drain. Repeat until no grit remains.

Buttermilk Mashed Potatoes Recipe

From www.tasteofhome.com

Yields: 6 servings

Ingredients

2 pounds potatoes, peeled and cut into 1-inch cubes

2 cups water

1 cup chicken or vegetable broth

6 garlic cloves, peeled

1/2 cup buttermilk

1/4 cup thinly sliced green onions

1 teaspoon salt

1/8 teaspoon pepper

Directions

In a large saucepan, combine the potatoes, water, broth and garlic. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until potatoes are tender.

Meanwhile, in a small saucepan, heat buttermilk until warm. Drain potatoes and garlic; mash with buttermilk. Stir in the onions, salt and pepper.

Strawberry Bread

From www.allrecipes.com

Yields: 2 - 9 x 5 inch loaves

Ingredients

2 cups fresh strawberries

3 1/8 cups all-purpose flour

2 cups white sugar

1 tablespoon ground cinnamon

1 teaspoon salt

1 teaspoon baking soda

1 1/4 cups vegetable oil

4 eggs, beaten

1 1/4 cups chopped pecans

Directions

Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 9 x 5 inch loaf pans.

Slice strawberries, and place in medium-sized bowl. Sprinkle lightly with sugar, and set aside while preparing bread mixture.

Combine flour, sugar, cinnamon, salt and baking soda in large bowl: mix well. Blend oil and eggs into strawberries. Add strawberry mixture to flour mixture, blending until dry ingredients are just moistened. Stir in pecans. Divide batter into pans.

Bake for 45 to 50 minutes, or until tester inserted comes out clean. Let cool in pans on wire rack for 10 minutes. Turn loaves out, and cool completely.

Spring Salad with Strawberries and Creamy Orange-Avocado Dressing

From www.wholefoodsmarket.com

Serves 2

Ingredients

3 green onions, trimmed

1/2 avocado, peeled and pitted

1/2 cup orange juice

Salt and ground black pepper to taste

3 ounces spring greens or mesclun mix

1 cup sliced fresh strawberries

1/2 pound asparagus, trimmed and sliced into strips with a vegetable peeler

Directions

Puree green onions, avocado, juice, salt and pepper in a blender or food processor until smooth to make a dressing. In a large bowl, toss greens, strawberries and asparagus together. Transfer to plates, drizzle with half the dressing and serve. Extra dressing will keep one day refrigerated..

Strawberry Pancakes

From www.rachaelraymag.com

Yields: 4 servings

Ingredients

1-1/4 cups all-purpose flour

2 tablespoons granulated sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 large egg

1 cup milk

1/2 teaspoon pure vanilla extract

1 tablespoon unsalted butter, melted, plus more for serving

2 cups sliced strawberries

Pure maple syrup, for serving

Directions

In a medium bowl, whisk together the flour, sugar, baking powder and salt. In a small bowl, whisk together the egg, milk and vanilla. Preheat a nonstick griddle over medium heat.

Whisk the wet ingredients into the dry. Stir in the melted butter. The batter should be thick and smooth. Fold in the strawberries.

Spoon the batter onto the griddle 1/4 cup at a time. Cook the pancakes until set and thoroughly bubbly, about 3 minutes. Flip them with a spatula and cook until golden brown, about 2 minutes more. Serve with butter and maple syrup.

Irish Potato Candy

From www.theholidayspot.com

Yields: About 5 dozen candies

Ingredients:

1/4 cup (1/2 stick) butter, softened

4 ounces cream cheese, softened (see Note)

1 teaspoon vanilla extract

1 package (16 ounces) confectioners' sugar

1 package (7 ounces) sweetened flaked coconut (about 2 1/2 cups)

1 tablespoon ground cinnamon

Preparation:

1. In a large bowl, cream together the butter and cream cheese.

2. Add the vanilla and confectioners' sugar and beat until the mixture forms a ball.

3. With a spoon, stir in the coconut.

4. Roll the mixture between your hands to form small potato-shaped candies, or roll into small balls.

5. Place the cinnamon in a shallow dish.

6. Roll the balls in the cinnamon, then place on a cookie sheet, cover, and chill for about 1 hour, until firm.

Note: Make sure to use regular cream cheese, not a whipped or reduced-fat type. And if you prefer "dirtier potatoes," roll the candies a second time in additional cinnamon after they've chilled.

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About Shop Cheap

Pam Dinsmore is The Bee's Community Affairs Director. When she's not working, she's shopping. The goal of this blog is to help you save time and money at the grocery store. She's pretty good at it but she can't do it alone. That's where you come in, sharing your tips and secret methods for saving money. You can either respond to the blog or email her at pdinsmore@sacbee.com

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