INGREDIENTS: 4 c. flour, 4 Tbs. sugar, 1 tsp. baking soda, 1 Tbs. baking powder, ½ tsp. salt, ½ c. margarine-softened, 1 c. buttermilk, 1 egg, ¼ c. butter- melted, ¼ c. buttermilk
DIRECTIONS: Preheat oven to 375 degrees.Llightly grease a large baking sheet. In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine. Stir in 1 c. of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet. In a small bowl, combine melted butter with ¼ c. buttermilk; brush loaf with this mixture. Use a sharp knife to cut an ‘X’ into the top of the loaf. Bake in preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the loaf comes out clean, about 30 to 50 minutes. You may continue to brush the loaf with the butter mixture while it bakes.
CABBAGE AND NOODLES
INGREDIENTS: 2 c. uncooked egg noodles, ¼ c. Butter Flavor Crisco shortening, ½ c. chopped onion, 3 c. coarsely shredded cabbage, ½ tsp. fennel seed or caraway seed, 2 Tbs. chopped fresh parsley, ½ tsp. salt, ¼ tsp. pepper
DIRECTIONS: Cook noodles according to package directions; drain. Set aside. In large skillet melt Butter Flavor Crisco over medium heat. Add onion, cabbage and fennel seed. Cook and stir over medium heat until tender. Transfer to medium serving bowl. Add noodles, parsley, salt and pepper. Serves 4-6.
HOT CORNED BEEF BUNS
INGREDIENTS: 1 lb. deli corned beef-chopped, 1 c. shredded cheddar cheese, 2/3 c. mayonnaise, 2 Tbs. dried minced onion, 1 Tbs. dill or sweet pickle relish, 2 Tbs. butter-softened, 6 hamburger buns-split
DIRECTIONS: In a bowl, combine the corned beef, cheese, mayonnaise, onion and relish. Spread butter over cut side of buns. Spoon corned beef mixture over bottom halves; replace tops. Place in an ungreased 9x13-inch baking pan. Cover with foil. Bake at 425 degrees for 15-20 minutes or until heated through.
IRISH POTATO CASSEROLE
INGREDIENTS: 2 c. peeled and shredded potatoes or frozen hash browns-thawed, ½ c. melted butter, 2 eggs-beaten, 1 tsp. minced onion, 1 tsp. salt, ¼ tsp. paprika, ½ c. milk TOPPING: ½ c. shredded sharp Cheddar cheese
DIRECTIONS: Preheat oven to 350 degrees. Butter a 1-1/2 qt. casserole dish. In medium bowl, combine the potatoes, butter, eggs, onion, salt and paprika. Mix well. Place potato mixture into the prepared baking dish and pour milk over top. Bake in the preheated oven 40 minutes. Sprinkle top with cheese, return to oven and bake until cheese melts and is slightly browned. Makes 2 servings
IRISH TEA CAKE
INGREDIENTS: ½ c. butter-softened, 1 c. white sugar, 2 eggs, 1-1/2 tsp. vanilla, 1-3/4 c. flour, 2 tsp. baking powder, ½ tsp. salt, ½ c. milk, ¼ c. powdered sugar for dusting
DIRECTIONS: Preheat oven to 350 degrees. Grease and flour a 9-inch round pan. In a medium bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time then stir in the vanilla. Combine the flour, baking powder and salt; stir into the batter alternately with the milk. If the batter is too stiff, a tablespoon or two of milk may be added. Spread the batter evenly into the prepared pan. Bake for 30-35 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Cool in pan on wire rack, then turn out onto a serving plate. Dust with powdered sugar right before serving.
IRISH SHAMROCK COOKIES
INGREDIENTS: ½ c. butter-softened, 1 (3 oz.) pkg. instant pistachio pudding mix, 1-1/3 c. baking mix, 1 egg, 1 Tbs. white sugar
DIRECTIONS: Preheat oven to 350 degrees. Lightly grease baking sheet. Cream together the butter and the pudding mix. Blend in the baking mix, egg and sugar and mix well. On a lightly floured surface roll out the dough to 3/8” thickness and cut into cookies with a shamrock cookie cutter. Place cookies on the prepared baking sheet and bake at 350 degrees for 9-10 minutes or until lightly browned on the edges. Let cookies cool on rack. Frost with green colored icing, if desired.
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