THE ELECTRIC KITCHEN
St. Paddy's party ideas
MANY people celebrate St. Patrick's day with a dinner of corned beef and cabbage, but did you know that dish is a food tradition adopted by Americans? A customary meal in Ireland would likely be ham or bacon and cabbage.
Nevertheless, corned beef and cabbage is a favorite in Hawaii and we found an interesting recipe in our files in which the brisket is first simmered until tender, then baked with a glaze.
Cabbage, carrots, potatoes and onions can be added -- simmer them in the corned beef water while the beef is in the oven.
To save time and energy, the corned beef and bread can be baked at the same time, at 375 degrees. Remove the corned beef after about 35 minutes (instead of 45 minutes at 350 degrees as stated in the recipe) and allow it to rest for at least 10 minutes before slicing. Meanwhile, continue baking the bread for another 35 minutes.
Have fun celebrating St. Patrick's day and "Luck of the Irish to ya!"
Irish Soda Bread
4 cups flour
1 teaspoon baking powder
1/4 cup sugar
1 teaspoon salt
2 tablespoons caraway seeds
1/4 cup butter or margarine
2 cups raisins
1 1/3 cups buttermilk
1 egg, slightly beaten
1 teaspoon baking soda
1 egg yolk or 1 tablespoon cream
Preheat oven to 375 degrees. Grease a 2-quart casserole.
Sift flour with baking powder, sugar and salt; add caraway seeds. Cut in butter until mixture resembles coarse corn meal; add raisins.
Combine buttermilk, egg and baking soda; stir into flour mixture until just moistened. Turn dough onto lightly floured surface; knead lightly until just smooth; shape into ball. Place in prepared casserole. With a sharp knife, cut a cross 1/4-inch deep on top of loaf. Brush with yolk or cream. Bake 1 hour and 10 minutes or until loaf sounds hollow when tapped.
Cool in casserole 10 minutes; remove and cool before slicing. Makes 1 loaf (about 12 servings).
Approximate nutritional analysis, per serving: 310 calories, 6 g total fat, 3 g saturated fat, 45 mg cholesterol, 410 mg sodium, 60 g carbohydrate, 3 g fiber, 27 g sugar, 7 g protein.
Baked Mustard Corned Beef
3-1/2 pounds corned beef
2 bay leaves
6 whole black peppers
1/3 cup brown sugar
1/3 cup tomato catsup
1 tablespoon prepared mustard
2 tablespoon salad oil
3 tablespoons vinegar
Cover corned beef with water; add bay leaves and peppers and bring to boil.
Reduce heat and simmer gently 3 to 4 hours, or until tender. Place in a shallow baking pan and dot with whole cloves.
In a saucepan, combine remaining ingredients and heat. Pour over meat and bake at 350 degrees for 45 minutes, basting once. Serves 6.
Approximate nutritional analysis, per serving: 630 calories, 44 g total fat, 13 g saturated fat, 145 mg cholesterol, 520 mg sodium, 16 g carbohydrate, no fiber, 13 g sugar, 39 g protein.
Hawaiian Electric Co. presents this weekly collection of recipes as a public service. Many are drawn from HECO's database of recipes, accessible online at www.heco.com