A Little Irish...

...soda bread that is!

Ingredients

5 cups sifted all-purpose unbleached flour

3/4 cup sugar

2 teaspoons baking powder

1 1/2 teaspoons salt

1 teaspoon baking soda

1/4 pound (1 stick) butter

2 1/2 cups mixed light and dark raisins, soaked in water for 15 to 20 minutes and drained

3 tablespoons caraway seeds

2 1/2 cups buttermilk

1 large egg, slightly beaten

Directions

Preheat the oven to 350 degrees F. Generously butter 2 (9 by 5-inch) bread pans.

Stir together the sifted flour, sugar, baking powder, salt, and baking soda. Cut in the butter and mix very thoroughly with your hands until it gets grainy. Stir in raisins and caraway seeds.

Add the buttermilk and egg to the flour mixture. Stir until well moistened. Shape dough into 2 loaves and place in the pans.

Bake for 1 hour. Test with a toothpick for doneness. Cool in the pans for 3 to 5 minutes. Transfer to a wire rack to cool.

Enjoy!

May your St.Patrick's Day be filled with good food, warm
laughter & the joy of being surrounded by loved ones.

Rath Dé ort!

Oh So Good Soup!

Oh so good and satisfying on a cold Winter day...mmmm...

2 medium russet potatoes (about 1/2 lb. each)

1/4 cup unsalted butter

2-1/2 cups sliced leeks (about 2 medium leeks; white and light green parts), rinsed well

2 medium cloves garlic, minced

Kosher salt and freshly ground black pepper

2 cups homemade or low-salt canned chicken broth

1/2 cup milk

1/2 cup sour cream

4 thick slices bacon, cut into 1/2-inch dice

1 cup grated sharp Cheddar (about 1/4 lb.)

2 Tbs. thinly sliced scallion greens or chives

Heat the oven to 375ºF. Scrub the potatoes in water, pat dry, and pierce in several places with a fork. Set them directly on an oven rack and bake until very tender when pierced with a fork, about 1 hour. Let cool completely on a wire rack.

Melt the butter in a soup pot over medium-low heat. Add the leeks and garlic, season with salt, and cook, stirring occasionally, until softened, about 10 minutes. Add the broth and 2 cups water. Bring to a simmer over medium heat and cook until the leeks are very tender, about 20 minutes.

Meanwhile, put the bacon in a skillet and cook over medium heat, stirring occasionally, until browned and crisp, 8 to 10 minutes. Transfer the bacon bits with a slotted spoon to a saucer lined with paper towels to drain and cool.

When the potatoes are cool, cut one of them in half lengthwise. Use a large spoon to scoop the flesh in one piece from each half. Cut the flesh into 1/2-inch cubes and set aside. Coarsely chop the potato skin and the entire remaining potato and add to the pot with the leeks. Purée the contents of the pot in a blender until very smooth (you'll need to work in two batches). Return the puréed soup to a clean soup pot and reheat over medium low. Whisk together the milk and sour cream until smooth and then whisk this into the soup, along with 1/2 cup of the Cheddar. Stir in the diced potato. The soup should be fairly thick, but if it seems too thick, thin it with a little water. Season to taste with salt and pepper. Serve garnished with the remaining Cheddar, the bacon bits, and the scallions or chives.

From: Fine Cooking.com

Hope all of you are staying warm!

Love and Hugs,

Susie Q

Comfort Food On A Winter Day

Not difficult to make, very yummy and my family loves it. It had been much too long since we had them....we all needed a little comfort tonight (Bill flew back to VA this afternoon) so it just sounded good. Warms up a frosty night....oooh, it also smells so good while cooking!

RECIPE INGREDIENTS: 6 large red or green peppers, rinsed 1 pound lean ground beef 1 medium onion, finely chopped 1 or 2 cloves garlic, minced 1/2 cup long-grain white rice 1 1/4 cups chicken or beef broth 3/4 cup diced tomato (fresh or canned) 1 teaspoon paprika 1 teaspoon Worcestershire sauce 1 teaspoon dried basil 1/2 teaspoon salt Pepper, to taste 1/3 cup grated Parmesan, plus a little extra for garnish 1 large egg, lightly beaten 3 cups of your favorite tomato sauce

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1. Slice the top 1/4 inch off each pepper. Finely chop the flesh on the stem end; set it aside. Remove the seeds and white pith from inside the peppers. (If the peppers won't stand up straight, take a small slice off the bottom with a paring knife to make a flat surface.)

2. Put a steamer basket (or a colander) inside a large pot and add an inch or so of water. Place the peppers in the basket. Bring the water to a boil and tightly cover the pot. Steam the peppers for 8 minutes. Remove the peppers with tongs and set them on a wire rack to cool.

3. Combine the reserved chopped pepper, ground beef, onion, and garlic in a large skillet. Brown the meat over medium heat for 5 to 6 minutes, breaking it up with a wooden spoon.

4. Drain any visible fat from the pan, then return it to the heat. Add the rice, broth, tomato, paprika, Worcestershire sauce, basil, salt, and pepper. Bring the mixture to a boil, then reduce the heat and simmer it, tightly covered, for 18 to 20 minutes, or until the liquid is absorbed. Remove the pan from the heat and let it stand for 15 to 20 minutes. Stir in the egg and the 1/3 cup of Parmesan.

5. Heat the oven to 375 degrees. Lightly oil a large baking dish or casserole and pour in 2 1/2 cups of tomato sauce. Using a large spoon, scoop about 3/4 cup of filling into each pepper. Set the stuffed peppers into the prepared pan, so they are evenly spaced and surrounded by sauce. Spread a spoonful of the remaining sauce over the top of each, to keep the filling moist, and cover the pan with aluminum foil.

6. Bake the peppers until they're heated through, about 35 minutes. Remove the foil and sprinkle the tops with Parmesan. Serve the peppers hot, in pools of tomato sauce.

Makes 6 servings.