St. Patrick's Day recipes - - The News for South Mississippi

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St. Patrick's Day recipes

St. Patrick's Day Fare

March 17th is celebrated as St. Patrick's Day.  Many families, whether of Irish descent or not, enjoy trying Irish foods for the family dinner.  Cabbage and potatoes are 2 mainstays.  Try these recipes for your St. Patrick Day's Feast.

Irish Soda Bread

  •  ½ c. white sugar                               
  • 3 c. raisins
  • 4 c. all-purpose flour                                 
  • 1 Tbsp. caraway seeds
  • 2 tsp. baking powder                                 
  • 2 eggs, lightly beaten
  • 1 tsp. baking soda                                     
  • 1 ¼ c. buttermilk
  • ¾ tsp. salt                                        
  • 1 c. sour cream

Preheat oven to 350°.  Grease a 9-inch round cast iron skillet or a 9-in. round baking or cake pan.

In a large mixing bowl, combine flour (reserving 1 Tbsp.), sugar, baking powder, baking soda, salt, raisins and caraway seeds.  In a small bowl, blend eggs, buttermilk and sour cream.  In a small bowl, blend eggs, buttermilk and sour cream.  Stir the liquid mixture into flour mixture just until flour is moistened.  Knead dough in the bowl about 10 to 12 strokes.  Dough will be sticky.  Place the dough in the prepared skillet or pan and pat down.  Cut a 4x3/4-inch deep slit in the top of the bread.  Dust with reserved flour.

Bake in a preheated 350° F. oven for 65-70 minutes.  Let cool and turn bread onto a wire rack.


  •  2 ½ lb. potatoes, peeled and cubed            
  • 1 large onion, chopped
  • 4 slices bacon                                            
  • ½ c. milk
  • ½ small head cabbage, chopped                          
  • ¼ c. butter, melted

Place potatoes in a saucepan with enough water to cover.  Bring to a boil and cook for 15-20 minutes until tender.

Place bacon in a large, deep skillet.  Cook over medium high heat until evenly brown.  Drain, reserving drippings, crumble and set aside.  In the reserved drippings, sauté the cabbage and onion until soft and translucent.  Put a lid on the pan to help the vegetables cook faster.

Drain the cooked potatoes, mash with milk, butter and season with salt and pepper.  Fold in the bacon, cabbage, and onions, and then transfer the mixture to a large serving bowl.  Serve immediately.  

For more information, contact: 

Nancy A. Freeman, County Director
Harrison County Extension Service  
(228) 865-4227



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