The Budget Chef
KW Publishing
PO Box 4755
West Richland, Wa. 99353
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St. Patrick’s Day Entertaining
St. Patrick’s Day
By Patricia Mendez
“Dance as if no one were watching; sing as if no one were listening, and live every day as if it were your last.” Irish Blessing
St. Patrick’s Day celebrates everything Irish. Cities and towns all across America have year-round celebrations, parades, fun runs, festivals, Irish dancing and events that share Irish culture. March 17th is a day when anyone can be Irish!
While traditional Irish fare consists of Corned Beef & Cabbage, Colcannon & Irish Soda Bread, this Irish-inspired menu is an updated version fit to share with friends and family. Offering a toast at any special occasion always adds special meaning to the event. Raise your glass and celebrate the day!
“May your home always be too small to hold all your friends!”
Happy Entertaining!
Patricia
Menu Serves 6-8
Black & Tans
Cheddar Potato Soup
Buttered Cabbage & Smoked Sausage
Three Ingredient Beer Bread
Irish Cream Chocolate Pudding Cakes
Black & Tans
One 6-pack Guinness
One 6-pack Bass Ale
To make a Black & Tan, pour Guinness (dark beer) into a chilled pilsner glass, filling it halfway. Top with Bass Ale (light ale) and serve.
Cheddar Potato Soup
5 medium potatoes, peeled and chopped into 1” pieces
1 stalk of celery, finely chopped
2 large carrots, peeled, finely chopped
1 small onion, peeled, chopped
2 cups chicken broth (purchased) or enough to cover potatoes
2 teaspoons salt
2 ½ cups milk
3 tablespoons flour
2 tablespoons butter
1 cup sharp cheddar cheese, shredded
Add potatoes to chicken broth and bring to a boil, turn down heat to simmer for 15-18 minutes. Meanwhile, in a medium sauté pan, melt butter and sauté onion, celery and carrot for 8-10 minute and add to potatoes and broth. Add 2 cups milk and salt and simmer for 10 minutes. In a small bowl, combine ½ cup milk and flour, whisk until smooth. Add to soup and heat until thick; about 1-2 minutes. Add 1 cup shredded sharp cheddar cheese, stir to melt and serve immediately.
Buttered Cabbage & Smoked Sausage
3 tablespoons butter
1 head of cabbage, chopped
1 small onion, chopped
1 teaspoon sugar
1 teaspoon salt
1 pound smoked sausage, chopped (such as Healthy Choice)
In large sauté pan, melt butter and cook onion for 3-4 minutes. Add cabbage, sugar and salt and sauté for 5-6 minutes. Add smoked sausage cover and cook an additional 10-15 minutes and serve.
3 Ingredient Beer Bread
3 cups self-rising flour
3 tablespoons sugar
1 can beer (any brand)
Pre-heat oven to 350 degrees. Spray loaf pan with cooking spray. Mix all 3 ingredients well and add to loaf pan. Bake for 40-45 minutes. Cool slightly and slice.
Irish Cream Chocolate Pudding Cake
8 servings
1 cup all-purpose flour
¾ cup granulated sugar
6 tablespoons Ghirardelli brand ground chocolate & cocoa or unsweetened cocoa
2 teaspoons baking powder
1/4 teaspoon salt
½ cup milk
6 tablespoons Bailey’s Irish Cream liquor, divided (optional)
2 tablespoons canola or vegetable oil
1 teaspoon vanilla extract
¾ cups packed brown sugar
1 1/2 cups boiling water
2 cups whipped topping or whipped cream
Preheat oven to 350 degrees F. Spray 8 ramekins with cooking spray.
In a medium mixing bowl, stir together flour, granulated sugar, 4 tablespoons cocoa, the baking powder, and salt. In a small bowl, combine milk, 4 tablespoons Bailey’s Irish Cream, oil, and vanilla. Add to dry ingredients and mix with a whisk until smooth.
Spread batter evenly in 8 individual ramekins or oven-safe coffee cups (batter will be thick). Mix brown sugar and 2 tablespoons cocoa in small bowl and sprinkle over each ramekin. Pour boiling water evenly over each cup (about 3 tablespoons per serving).
Bake at 350 degrees F for 30-35 minutes. Let cool for 10 minutes. Fold 2 tablespoons Bailey’s Irish Cream into whipped topping and spoon a dollop on each and serve immediately.
Patricia is the author of the book, Easy Entertaining for Beginners. The book is an award-winning finalist in the cookbook: general category of the National Best Books 2008 Awards, sponsored by USA Book News.
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