* Exported from MasterCook *
Irish Soda Bread
Recipe By : Newspaper Clipping: Unknown Date
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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3 cups all-purpose flour -- unsifted
2 teaspoons baking powder
1 1/2 cups buttermilk
3 tablespoons vegetable oil
3 tablespoons sugar
1 teaspoon baking soda
1 egg -- slightly beaten
1/2 cup raisins
Preheat oven to 350F. Oil 8" round baking dish; set aside. Mix flour,
sugar, baking powder, baking soda and salt in medium mixing bowl. Add
buttermilk, egg and vegetable oil. Stir with a fork until ingredients
are moistened. Stir in raisins. Pour into prepared baking dish. Bake at
350F for 35 to 40 minutes, or until wooden toothpick inserted in center
comes out clean. Cool 10 minutes. Remove from dish. Cool completely on
wire rack. Makes one 8" round loaf.
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* Exported from MasterCook *
Pot O'Gold Potato Soup
Recipe By : Quick Cooking: March/April 1999 Issue
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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3/4 cup chopped celery
3/4 cup chopped onion
1/4 cup butter or margarine
29 ounces chicken broth
2 1/3 cups mashed potato flakes
1 1/2 cups milk
1/2 cup processed American cheese -- cubed
3/4 teaspoon garlic salt
1/4 teaspoon chili powder
1/2 cup sour cream
In a 3 quart saucepan, saute celery and onion in butter for 2-3
minutes. Stir in broth; bring to a boil. Reduce heat. Add potato
flakes; cook and stir for 5-7 minutes. Add milk, cheese, garlic salt
and chili powder. Cook and stir until cheese is melted. Just before
serving, add sour cream and heat through (do not boil).
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NOTES : This golden soup may not be what you expect to find at the "end
of the rainbow", but you will "treasure" its rich flavor.
* Exported from MasterCook *
Irish-Style Potato Chive Pancakes
Recipe By : True Story Magazine: March 1999 Issue
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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22 ounces package frozen mashed potatoes
2 cups fat-free or 1% low-fat milk
1/3 cup chopped chives
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 teaspoons butter or margarine -- divided
1/2 cup fat-free or low-fat sour cream
In microwave-safe bowl, combine potatoes and milk. Cook on HIGH power
8 minutes, stirring after 4 minutes. Stir in chives, salt and pepper;
cover and chill until cold. (Mixture will thicken.) Form potato mixture
into 12 patties about 3 1/2" in diameter and 1/2" thick. In large
nonstick skillet, melt 1 teaspoon of butter over medium heat until hot
and sizzling. Add 4 patties to skillet; cook 2 minutes per side or until
golden brown. Keep warm in a 200F oven while cooking remaining patties
in remaining butter. Serve warm with sour cream.
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* Exported from MasterCook *
Potato, Zucchini & Carrot Pancakes
Recipe By : True Story Magazine: March 1999 Issue
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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3 cups Idaho potatoes, peeled, coarsely shredded
1 cup zucchini -- prepared as potatoes
1 cup carrot -- coarsely shredded
1 medium onion -- grated
2 large eggs
3 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon dried rosemary -- crushed
1 teaspoon salt
1 teaspoon black pepper
3 tablespoons vegetable oil
sour cream or applesauce -- optional
Preheat oven to 250F. In large bowl, combine potatoes, zucchini,
carrot, onion, eggs, flour, baking powder, rosemary, salt and pepper.
Stir until thoroughly mixed. In large nonstick skillet, heat 1 tablespoon
oil over moderate heat. Using 1/4 of the batter for each "dropping" drop
the potato mixture into the skillet, flattening each one with a spatula
to form 3" round cakes. Cook 4 pancakes at a time for 3 to 4 minutes on
each side or until golden brown. Transfer to a baking sheet and place
in preheated oven. Repeat twice more, using remaining oil and potato
mixture. Serve hot with sour cream or applesauce, if you desire.
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