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Oh, the wonder of it all! St. Patrick's Day is just around the corner and you may be thinking about what to have for dinner that relates to "the wearin of the green". You say you're not Irish? Neither am I, but that doesn't stop me from making corned beef and cabbage...especially since our son-in-law asks, "Are we invited for the Irish Meal?" What can I say. Legend has it that Ireland at one time, had an over abundance of snakes on the land. St. Paddy took a drum and beat on it until every snake slithered away. Supposedly there are no longer snakes on the Island. I guess it's not too good to be talking about snakes when I'm writing about food. Sorry! I know...there are people who eat snake meat, but not me!

Today's column is not about corned beef and cabbage or lamb stew. I do have a recipe that is served at almost every meal on St. Paddy's Day in Ireland. It's an absolutely delicious non-yeast bread. Very easy to make in a shorter amount of time than making a yeast bread. I hope you'll try it.

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IRISH SODA BREAD

3 c. unbleached flour

3 T. sugar

1 t. each, baking powder and baking soda

3 T. cold butter

3/4 c. dried current, raisins or craisins

1-1/4 c. buttermilk

1-2 t. milk

In a large bowl combine first 4 ingredients, whisking to combine. Cut in butter until mixture is the size of coarse crumbs. The mixture will be quite soft, but don't add more flour. Turn out onto a lightly floured surface and knead lightly until smooth. Shape dough into a ball. Flatten to about 1-1/2-inches high. Transfer to a greased baking sheet; brush with milk. With a floured, sharp knife, cut an X into the top of the loaf, cutting from center to within about 1-inch from the edge and about 1/4-inch deep. Bake at 375 degrees for 40-45 minutes and light golden brown. Remove from baking sheet and tap bottom of loaf to hear a hallow sound. The bread is done. Cool on a wire rack. Serve warm or at room temperature. Makes about sixteen 3/4-inch slices.

Note: The top and bottom crust is quite crisp, so when I took it out of the oven I put a towel over the top to soften it just a bit. I made a spread, combing 1/2 c. softened fat-free cream cheese, 1/2 c. "lite" peach yogurt and 1/4 c. finely chopped pecans, mixing together until smooth. It was yummy.

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Make this golden soup to go with the soda bread

POT O' GOLD POTATO SOUP

3/4 c. each, diced celery and onion

1/4 c. butter or margarine

2-15 oz. cans chicken broth or 3-1/2 c. broth made with chicken bouillon granules or cubes

2-1/3 c. mashed potato flakes

1-1/2 c. milk

1/2 c. cubed process American cheese (Velveeta)

1/4 to 1/2 t. garlic powder

1/8 to 1/4 t. chili powder

1/2 c. sour cream

In a 3-qt. Saucepan, saute celery and onion in butter for 2-3 minutes. Stir in broth, bring to a boil. Lower heat and quickly stir in potato flakes. Cook and stir for 5-7 minutes. Slowly add milk, cheese, garlic powder and chili powder. Cook and stir until cheese melts. Just before serving, add sour cream and heat through. DO NOT BOIL.

Makes 6 servings.

Note: I heat the milk until hot and stir into the potato mixture. Then add the cheese and seasonings.

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And a colorful "after lunch" treat

ST. PATRICK'S DAY

CUPCAKES

1-3/4 c. flour

2/3 c. flour

1-3/4 oz. package of instant pistachio pudding mix

2 t. baking powder

1/2 t. salt

2 eggs

1-1/4 c. milk

1/2 c. canola or other vegetable oil

1 t. vanilla

In a large bowl combine dry ingredients. In another bowl, beat eggs, milk, oil and vanilla; add to dry ingredients and mix until blended. Fill paper-lined muffin cups three-fourths full. Bake at 375 degrees for 18-22 minutes or until toothpicks inserted in center comes out clean. Cool muffin pan for 10 minutes. Remove to wire rack to cool completely. Frost with a cream cheese frosting. The canned cream cheese frosting works. Tint frosting with a couple drops of green food coloring if you wish.

Makes 1 dozen cupcakes.

TFD: As you slide down the banister of life, may all the splinters be pointed in the right direction.

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