The calendar tells us that spring is just around the corner, but one look out the window may cause some doubt. March is the month of St. Patrick’s Day celebrations, meatless meals, and spring break. Are you looking for the heads of the yellow daffodils or the green blades of grass yet? Keep looking! Meanwhile, make something yummy for your family and friends. Let’s eat!

Weekend Eggs

Microwave 2 pieces of bacon until crisp. Melt 2 teaspoons butter in a skillet; add 3 eggs (scramble in a small bowl first), 1 chopped green onion, and the crumbled bacon. Mix well, let set for a minute or two. Add 3 Tablespoons cream cheese, 2 Tablespoons half and half, and 3 Tablespoons shredded cheddar cheese. Stir eggs until cheese melts. Serve over toast. Serves 2.

Shortbread Tart

Blend one-fourth cup sliced almonds and 1 Tablespoon lemon zest in a food processor—blend until you get a fine consistency. Add three-fourths cup flour, one-fourth cup sugar, one-fourth teaspoon salt, 6 Tablespoons cutup cold butter, one egg yolk, and one-half teaspoon almond extract. Pulse until the mixture looks like peas. Pat mixture into a greased 9-inch round cake pan. Bake at 400 degrees for 15 minutes—or until golden. Remove from the oven. Spread the top with three-fourths cup of your favorite jam (not jelly) such as cherry, blueberry, or raspberry. Turn the oven to 500 degrees and bake for another 5 minutes, or until the jam begins to bubble. Cool slightly and serve with your favorite coffee or tea and slices of fresh fruit. Serves 8.

Corned Beef and Cabbage

Place a piece of corned beef (along with the spice packet) into a large stockpot. Fill with water, 1 sliced onion, and 5 peeled carrots. Bring water to a boil. Reduce heat to simmer and cook for 3 to 4 hours, or about 50 minutes per pound. During the last hour, place 8 to 10 small scrubbed New Potatoes into the cooking water. During the last 20 minutes, add 1 small head of green cabbage, cut into pieces. Serve with mustard sauce: Mix together one-half cup sour cream, 2 to 4 Tablespoons yellow mustard, and 1 teaspoon horseradish. Adjust to taste. Serves 6.

Irish Stew

Cut a one-and-one-half pound chuck or lamb roast into 1-inch cubes; pat dry with a paper towel. Season with salt and pepper. In a large stockpot heat 1 Tablespoon oil; fry 2 to 3 pieces of cutup bacon until crispy. Add 1 cutup onion and cook for 5 minutes or until translucent. Add the cutup beef and stir until nicely browned. Add 1 clove minced garlic, 2 to 4 cups beef broth or a half-bottle of Guinness beer (or a bit of good red wine) plus enough beef broth to cover the meat. Cover and simmer for 1 hour. Add a variety of cutup vegetables—1 carrot, 1 parsnip, 1 turnip, and 1 stalk celery, for example. Add 1 teaspoon each of salt and pepper, one-fourth teaspoon allspice, and 3 to 4 whole cloves. Cover. Place in a 250-degree oven for 2 hours.
For a thicker broth, mix one-fourth cup water with 1 Tablespoon cornstarch and stir into the stew. Taste and adjust ingredients as desired. Serves 6.

Noodles and Tuna Casserole

In a large skillet melt 2 Tablespoons butter or margarine. Add one half-cup chopped celery and one-fourth cup chopped onion. Cook until tender. Add an undrained can/package (7 ounces) tuna, 1 can cream of mushroom soup, one-half cup mayonnaise, 1 cup milk, a small jar of pimentos, and one-half teaspoon dried parsley. Cook 2 to 3 minutes, stirring often. Add the tuna mixture to 8 ounces cooked and drained noodles. Place everything in a casserole dish. Sprinkle the top with one-half cup bread crumbs tossed with 2 Tablespoons melted butter. Bake at 350 degrees for 26 minutes. Serves 4 to 6.

Parsley Potatoes

Peel and wash 2 pounds small New Potatoes. Place potatoes in a large pan filled with cold water; bring to a boil. Turn to simmer for 30 to 35 minutes or until they are tender. Drain. Place potatoes in a large serving bowl. Add 2 Tablespoons butter and one-half cup chopped fresh parsley. Stir to coat. Serves 4 to 6.

Banana Cream Pie

Combine three-fourths cup sugar, one-third cup all-purpose flour, and one-fourth teaspoon salt in a large saucepan. Gradually add 2 cups milk; whisk ingredients together. Cook over medium heat, stirring until bubbly. Stir and cook another 2 to 3 minutes. Remove from heat.
Stir one-half cup of the milk mixture into 3 beaten egg yolks; stir well. Add the beaten egg mixture back into the hot milk mixture and place back on the heat. Cook for 2 to 3 minutes. Remove from heat. Add 2 Tablespoons butter and 1 teaspoon vanilla. Stir until smooth. Slice 4 bananas onto the bottom of a baked and cooled 9-inch pie shell. Pour pudding mixture on top. Bake at 350 degrees for 15 minutes. Top with whipped cream and sliced almonds if desired. Cool and chill for 1 to 2 hours. Serves 8.

Irish Trifle

Prepare a large package of instant vanilla pudding or make your own custard; refrigerate until ready to use. Take 2 packages of frozen mixed berry medley, and cook in a saucepan with one-half cup sugar for 10 minutes. Add 4 Tablespoons raspberry jam. Stir and remove from heat. Set aside. Cut a large pound cake (yours, frozen, or fresh) into cubes. In a large glass serving bowl, alternately layer pudding, berry mixture, and pound cake. Top with a layer of Cool Whip or sweetened whipped cream and toasted almond slices. Refrigerate until ready to serve. Serves 10.

Irish Soda Bread

Sift together 2 cups flour, one-third cup sugar, one-half teaspoon salt, one-and-one-half teaspoons baking powder, and one-half teaspoon baking soda. Add three-fourths cup raisins and 1 teaspoon caraway seeds (optional). In another bowl beat 1 egg with two-thirds cup buttermilk and 1 Tablespoon melted butter—blend into flour mixture. Mix until dough is moist. If dough is too sticky, add a Tablespoon of flour. Shape into a plump disk and place onto a greased baking sheet. Cut a cross on top. Bake at 350 degrees for 30 to 35 minutes or until a toothpick tests clean. Great with jam or lemon curd. Serves 8.

Editor’s Note: Kate has been an Omaha area culinary instructor for 14 years. She attended The Institute for the Culinary Arts at Metropolitan Community College in Omaha.