Celebrate your inner ‘bit of blarney’ with these St. Patrick’s Day recipes
ST. PATRICK’S REUBEN SANDWICH
In honor of the day when everyone is Irish, welcome family and friends to a traditional St. Patrick’s Day lunch with this classic Irish Reuben Sandwich recipe. The recipe makes 2 servings.
• 2 tablespoons butter, softened
• 4 slices rye and pumpernickel swirl bread
• 4 slices Swiss cheese
• 6 ounces corned beef
• 2 tablespoons, plus 2 teaspoons, Thousand Island Dressing, divided
• tablespoons sauerkraut
Heat nonstick skillet over medium heat.
Spread 1 tablespoon butter on one side of two bread slices. Place buttered side down in heated skillet. Add two slices cheese to each bread slice. Spread 2 tablespoons dressing over cheese slices. Add 3 ounces corned beef to each bread slice.
Spread 2 teaspoons dressing over corned beef. Spread 2 tablespoons sauerkraut over corned beef.
Spread remaining butter on one side of remaining bread slices. Place buttered side up on top of sauerkraut.
Cook 4-7 minutes each side, flipping once, until golden brown and cheese is melted.
IRISH POTATO BREAD
From hearty stews to minty pies, St. Patrick’s Day celebrations are all about enjoying the flavors of the holiday. Whether you’re cooking up a full meal or simply serving appetizers, this Irish Potato Bread makes for a simple, tasty snack to feed your crowd.
• 2 medium or large russet potatoes
• 1 egg
• 1 egg white
• 1/3 cup canola oil
• 3/4 cup milk
• 2 tablespoons green onion, minced
• 1/2 teaspoon caraway seeds
• 3 1/4 cups all-purpose flour, plus additional for dusting and kneading
• 1 1/2 tablespoons baking powder
• 1 teaspoon salt
Heat oven to 375 F.
Peel potatoes. Slice one potato and boil in saucepan 15 minutes, or until tender. Remove potato from saucepan into large bowl. Mash potato then set aside.
Grate second potato onto cloth. Wring potato in cloth to remove excess water. Add grated potato to mashed potato in large bowl. Add egg, egg white, oil, milk, onion, caraway seeds, 3 1/4 cups flour, baking powder and salt. Stir with wooden spoon until mixture is soft and sticky.
Turn dough onto floured surface. Adding flour as needed, knead dough to form 8-inch round shape with slight dome. Place dough onto baking sheet lined with parchment paper. Cut large “X” on top of dough about 1/2 inch deep.
Bake 55 minutes until golden brown. Cool on wire rack 1 hour before serving.