Irish Soda Bread

Slice of Irish soda bread pictured with corned beef and cabbage

I got this recipe from my friend Anne when it was posted online at Helium.com. It's so easy to make! Hubby and I especially like the brown bread version.

3 c flour
1 tsp baking soda
1 tsp salt
10 oz (1 1/4 cups) buttermilk or soured milk

Preheat the oven to 400 degrees. Grease a baking sheet or cover with parchment. Combine flour, soda and salt. Stir well and make sure there are no lumps. Add the buttermilk or soured milk and stir to for a sticky dough. Knead lightly on a floured surface - just a minute or so. Shape into a flat disc. Set onto baking sheet and score the top with a large X. Bake for 30 minutes or until browned nicely and hollow sounding when tapped on the bottom.

If you add raisins or sultanas to it, it's called Spotted Dog, or Spotted Dick; not to be confused with the suet pudding with the same name. If you use "whole meal" flour, aka whole wheat flour, it's then called Brown Bread.

I'm not sure how many servings Anne intended for it to be, but I got 12-18 slices.

Italian Pork Hoagies

Using the pork from this recipe makes these sandwiches even more drool-worthy! Mmmmmmmmmmmm!

6 hoagie buns, split*
1 small jar pizza sauce or spaghetti sauce
12 slices cooked pork roast (1/4" thick)
shredded mozzarella
Italian salad dressing (can use light version)

Open hoagie buns and place cut side up on baking sheet. Spread 2-3 Tbsp pizza sauce on the bottom half of each bun. Top each with 2 slices of pork side by side. Sprinkle 2-3 Tbsp shredded mozzarella on the pork. Drizzle 1-2 Tbsp Italian dressing on tops of each bun. Bake open-faced at 350 degrees for 5-10 min or til cheese is melted and buns are lightly toasted. Replace bun tops. Makes 6 servings.

*I like to use wheat buns, but you can use whatever kind you like.

Italian Bow Tie Supper

(This recipe is from the Quick Cooking 2002 cookbook.)

This delicious recipe tastes like lasagna in a crock pot.

1 1/2 lbs ground beef
1 med onion, chopped
1 garlic clove, minced
2 cans (8 oz each) tomato sauce
1 can (14 1/2 oz) stewed tomatoes, cut up
1 tsp dried oregano
1 tsp Italian seasoning
salt and pepper to taste
1 pkg (16 oz) bow tie pasta, cooked and drained
1 pkg (10 oz) frozen spinach, thawed and well drained
1 1/2 c (6 oz) shredded mozzarella cheese
1/2 c grated Parmesan cheese

In a skillet, cook the beef, onion, and garlic over med heat til meat is no longer pink; drain. Transfer to a slow cooker. Stir in the tomato sauce, tomatoes, and seasonings. Cover and cook on low for 7-8 hrs or til bubbly.

Increase heat to high; stir in pasta, spinach, mozzarella, and Parmesan cheese. Cover and cook for 10 min or til heated through and cheese is melted. Makes 6-8 servings.