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Dear Joyce: I found this Irish recipe in an old cookbook of mine.

Colcannon

1 onion, minced

1 tbsp. butter or bacon fat

6 medium potatoes, cooked and mashed

Salt and pepper

1-1/2 cup green cabbage or kale, finely chopped and cooked

Saute onion in butter or fat until tender, but do not brown. Combine with remaining ingredients and mix well. Pile in lightly greased baking dish and heat in 350 degree oven for about 20 minutes or until good and hot. Dot with butter before serving. Serves 6 to 8.

The same cookbook had this Irish version of scones.

Tea scones

1 tsp. baking powder

2 tbsps. sugar

1/4 tsp. salt

1/4 cup butter or margarine

1 egg, lightly beaten

About 1/2 cup milk

Sift together flour, baking powder, sugar and salt. Cut in butter with two knives or pastry blender. Mix the egg with part of the milk and stir into dry ingredients with a fork. Add more milk as needed to make a soft dough. Turn out on lightly floured board and knead gently for a few seconds. Pat out dough about an inch thick and cut with biscuit cutter into rounds. Place about 1 inch apart on lightly floured baking sheet and bake at 450 degrees for 10 minutes or until golden brown. Makes about 12 scones.

The recipe says scones were pronounced scons or scuns in Ireland. Mae, Wyoming.

Dear Mae: It wouldn’t be March without St. Pat’s day and Irish food for a celebration. So you gave us a blessing instead of a curse and we thank you.

Dear Joyce: These biscuits are similar to the ones served at Red Lobster.

Cheese garlic biscuit

2 cups Bisquick baking mix

2/3 cup milk

1/2 cup shredded cheddar cheese

1/4 to 1/2 cup butter

1/4 to 1/2 tsp. garlic powder

Preheat oven to 450 degrees. Mix Bisquick, milk and cheese until soft dough is formed. Beat vigorously 30 seconds.

Drop dough by spoonfuls onto ungreased baking sheet. Bake 8-10 minutes or until golden brown. Mix melted butter and garlic powder together. Brush over warm biscuits before removing from pan. Serve warm. Makes 12 biscuits.

I believe there’s another even easier recipe for these popular biscuits and I’d like a reader to share it with me. J.J., Harlowton.

Dear J.J.: Thank you for your recipe and in return, readers, please help her find the easier version she requested.

Dear Joyce: This is so easy.

Dump-it cake

20 oz. can crushed pineapple

21 oz. can cherry pie filling

18-1/2 oz. pkg. yellow cake mix

1/2 to 1 cup chopped pecans

3/4 cup butter, sliced

Spread pineapple with juice in a 13x9 inch casserole dish; gently layer cherry pie filling on top. Sprinkle yellow cake mix over the pie filling layer; do not mix or stir. Arrange pecans on top; dot with butter. Bake at 350 degrees for 50-55 minutes. Makes 12 servings. I didn’t believe it until I tried it. Reader, via email.

Dear reader: This is one of those should I or shouldn’t I try it recipes. Since it worked for you, it should work for me. It’s one of those kitchen “no guts; no glory” choices. Thank you for sharing.

Send recipes and requests to Just ask Joyce, in care of The Billings Gazette, P.O. Box 36300, Billings, MT 59107 or email to justaskjoyce@aol.com.

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