Menu: An Irish meal

BY DI ARTS STAFF | MARCH 12, 2009 7:27 AM

St. Patrick’s Day is quickly approaching — this means drunken renditions of “Danny Boy,” parades, and lots of pinching. But celebrating all things Irish means so much more than wearing green and cracking open a Guinness. Get into the spirit the right way and cook up an old-fashioned Irish meal.

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Irish soda bread
4 cups flour
4 tsps. baking powder
1 cup sugar
1/2 tsp. salt
1 tsp. caraway seeds
1 1/2 cups raisins
2 eggs — beaten
1 cup melted butter or margarine
1 cup milk

Heat the oven to 350 degrees Fahrenheit. Lightly grease a loaf pan. Place raisins and caraway seeds in a large bowl. Sift together flour, baking soda, sugar and salt. Pour sifted mixture over raisins. Add butter, eggs, and milk to the bowl; mix well. Mold dough into a loaf shape on a floured board. Place dough in greased pan, and bake for one hour, or until bread tests done.

Roast Pork with Potato Stuffing
4 1/2 cups potatoes, coarsely mashed
1/4 cup butter
1 onion, chopped
2 large cooking apples, chopped
1 handful each fresh sage and thyme, chopped
salt and pepper

2 lbs. pork tenderloin OR 6 boneless lean pork chops
salt and pepper
2 tbsp. butter
2 tbsp. hard cider (apple wine) or water

Make stuffing: To potatoes, add butter, onion, apples, herbs, salt and pepper. Mix well. Rub meat with salt, pepper and butter. Pour cider or water into 3-quart casserole dish. Place stuffing in dish. Place meat along edges of dish. Cover loosely with foil and bake 1 hour at 350 degrees (F). Serve with stuffing.

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