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Cooking Corner

March 19, 2011
Bernice Volkens

Everybody is Irish today, St. Patrick's Day, 2011. Anyone knows you don't have to be Irish to celebrate this special day. This year the day falls on Thursday, not a day of night a person goes out to celebrate, but I noticed in the paper all kinds of St. Patrick's celebrations are planned for this weekend. It is a day of fun, decorating and cooking special ethnic foods. Thoughts of Irish cooking usually will bring to mind corned beef and cabbage. If you want to be traditional and prepare an easy and inexpensive meal have corned beef, boiled potatoes, boiled cabbage and an Irish soda bread.

It is a day of wild stories, good food and of very special music. It is not just the high-stepping marches, lively jigs, but the low comforting lullabies or the folk ditties telling a story of long ago. I called the food good and every year I get a dispute on that. Some think Irish cooking is too bland and tasteless. The typical Irish meal is a boiled dinner, but that doesn't mean to boil the dickens out of it. Yes, that would take any flavor out of any food, simmering and slower cooking is the secret. After all, corn beef, cabbage, carrots and flavor if cooked right. Trifle dessert and cheesecakes are original desserts prepared in Ireland and they are well-known world wide. Also their soda breads and rich grain breads are delicious and far from being bland. This deep-dished Irish pie is topped with sweet biscuits.

IRISH

BLACKBERRY

COBBLER

FILLING: 3/4 cup sugar

1 (16 oz.) package fresh

or frozen blackberries or

raspberries

2 Tablespoons corn

starch

1/2 teaspoon cinnamon

1 teaspoon lemon juice

TOPPING: 2 cups butter

milk baking mix

(bisquick)

1/4 cup butter or

margarine, melted

2/3 cup milk

1 Tablespoon sugar

Heat oven to 400 degrees. In a 2-quart saucepan combine all filling ingredients. Cook over medium heat, stirring constantly, until mixture comes to a full boil (14 to 16 minutes). Boil 1 minute. Pour into a 2-quart casserole.

In a medium bowl stir together all the topping ingredients. Drop 6 equal portions of topping onto hot filling. Bake for 25 to 30 minutes or until topping is golden brown and filling is bubbly around the edges. Serve warm with cream or in this country it would be ice cream or kool whip.

AN IRISH BLESSING

May there always be work for your hands to do.

May your purse hold a coin or two.

May the sun always shine on your windowpane.

May a rainbow be certain to follow each rain.

May the hand of a friend always be near you.

May God fill your heart with gladness to cheer you.

 
 

 

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