Newspaper Page Text
PAGE 6A
- FORSYTH COUNTY NEWS - Friday, March 12,2004
Recipes for your family’s St. Patrick’s Day celebration
A few years ago, one of
my children asked why
we did not, as a family,
celebrate St. Patrick’s Day.
1 tried to explain, rather
lamely I must admit, that this
particular holiday was differ
ent from holidays we usually
celebrate.
1 hemmed and hawed
about the lack of decorations,
etc. My daughter looked at
me with her big green eyes
and asked if we could have a
St. Patrick’s Day party and
come up with our own deco
rations, food ideas and
games.
Always a sucker for a
party, 1 could think of no
good reason not to. So, we all
planned a St. Patrick’s Day
dinner party and invited two
other families to join our cel
ebration.
The kids went all out,
making decorations and plan
ning the all-green menu they
decided on. They assigned the
other children who would be
coming to bring various green
food items.
The buffet included salad,
broccoli, green Jell-O,
limeade, lime sherbet, green
jolly ranchers, etc. We pur
chased inexpensive lep
rechaun hats for all nine chil
dren and there were sham
rocks throughout the house.
All in all. the party was a
huge success and most impor
tantly. the pictures were
adorable.
Time for a little St.
Patrick's Day trivia, in case
your fourth and fifth century
ACROSS
1 Needle case
5 Turf
8 “The Georgia
Peach"
12 Utter destruc
tion
14 Wheelbase
terminus
15 Gilbert &
Sullivan’s ship
16 Broadway
brightener
17 Airborne
Dracula
18 Strut about
20 Leading man
in the theater?
23 Action
24 Earth
25 “Tommy” con
test
28 Wiedersehen
preceder
29 Composer
Thomas, et al.
30 Lummox
32 Nitwit
34 Crazy
35 Apiece
36 Skinflint
37 Inspiration for
Strauss
40 Frat party item
41 Monad
42 Wind-driven
toy
47 Initial chip
48 Re NY, NJ
and CT, e.g.
49 Mad monarch
of Brit lit
Adlen f"
Robinson A fCi
history is a little rusty. St.
Patrick, the patron saint of
Ireland, was born in Wales
about AD 385. His given
name was Maewyn. and his
early life was far from saintly.
Until he was about 16 years
of age, he engaged in numer
ous unsavory activities, and
considered himself a pagan.
After being captured and
sold into slavery at the age of
16, while in prison, he devel
oped a close relationship w ith
God. He studied intensely at
a monastery in Gaul for a
period of 12 years. Patrick
believed his calling was to
convert pagans to
Christianity, and apparently,
he was quite adept at his cho
sen profession. His mission in
Irel lasted for 30 years. He
died on March 17 in AD 461.
In honor of St. Patrick,
and the Irish in general (of
which I possess at least a
quarter), why not prepare
some of these delicious and
traditional Irish dishes.
Irish lamb stew
3-4 lb. shoulder roast of
lamb
3 tablespoons olive oil
12 cloves garlic
1/4 lb. thick cut bacon, cut
into 1 inch pieces
Salt and pepper
5 cups good quality chick-
King Crossword
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50 Prepared
51 Type of party
DOWN
1 Napoleon’s
title (Abbr.)
2 Mai -
3 Ensigns' org.
4 Actress
Sanford
5 Glaswegian
6 Bobby of
hockey
7 Dug more
8 Where
Thanksgiving
is in October
9 Yoked duo
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IN THE KITCHEN
en stock
3 tablespoons butter
1/2 cup all-purpose flour
2 cups onion, diced
1 cup carrots, scraped and
diced
1 cup potato, peeled and
diced
1/2 cup parsnips, scraped
and diced
1/2 cup celery, diced
1 tablespoon oregano,
minced
Roast the lamb: Preheat
oven to 325 degrees. Rub the
lamb roast all over with the
olive oil. Make 12 small slits
all over the roast and insert
bacon pieces and garlic
cloves into the slits. Season
roast generously with salt and
pepper. Place roast in roasting
pan and add stock. Cover and
roast for 3-1/2 hours, until
meat is very tender.
Remove roast from oven
and after cooling a bit, cut
into 2-inch pieces. Set aside.
Pour stock that the lamb was
cooked in and if necessary
add stock to measure about 5-
6 cups. Set stock aside.
In large stockpot. melt
butter over medium heat. Add
flour and cook several min
utes, stirring constantly. Add
onions and saute until onions
are tender, about five min
utes. Add carrots, potato,
parsnips and celery, cooking
another 8-10 minutes.
Pour in stock, whisking
well. Add cooked lamb meat
to the stew and simmer for 20
more minutes. Stir in oregano
and add salt and pepper to
taste.
10 Coalition
11 Part of N.B.
13 Somewhere
out there
19 CSA soldiers
20 Dos Passos
trilogy
21 First course,
often
22 Stereo hookup
23 Washington or
Shore
25 Laws
26 Take a gander
27 Chantilly, for
one
29 Obsessed
seaman
31 In support of
33 Genderless
34 Aurora bore
alis, e.g.
36 Church array
37 Two-way
38 Bancroft or
Boleyn
39 Silents actress
) Naldi
r 40 Heal, as a
fracture
43 Rage
• 44 Corrode
45 Greek vowel
46 ‘'The Amazing
Race" seg
ment
• • •
This recipe comes from
Food Network’s Bobby Flay,
who got the recipe from the
Irish restaurant Claddah Pub.
Do not be put off by the
recipe calling for demi-glace.
I used a beef base, found
where stock is in the grocery
store. I even found a veal
base, which you could cer
tainly use.
Irish rack of lamb
I tablespoon pure olive oil
1 teaspoon minced garlic
1 small branch rosemary
1/4 lemon, cut into a
wedge
2 ounces Irish whiskey
I pinch kosher salt
I pinch cracked black
pepper
3 ounces demi-glace
(reduction of red wine, veg
etables, and veal bones)
1 ounce brown gravy
1 tablespoon butter
1 (6-chop) rack of lamb
To make Irish whiskey
rack sauce, combine the oil.
garlic, rosemary, and lemon
in a frying pan.
Heat on high flame (do
not brown garlic). Pull pan
away from flame. Add
whiskey, return to flame, and
add salt and pepper.
Add the demi-glace and
brown gravy. Let reduce and
add the butter in slowly, off
the heat to thicken the sauce.
Keep warm.
Clean rack of lamb thor
oughly (remove all silver
skin). Season lightly with salt
and pepper.
Place sizzle pan upside
down on the grill. Put lamb,
meat-side-down next to the
sizzle pan with the bones
resting on the pan. This will
keep the bones from burning.
Make the cross-brand mark
on the meat side, then turn
and cook for a few minutes
on the bone side. Finish in the
oven, if you prefer w ell done.
FORSYTH
COUNTY r
100 Ml
new people move here weekly.
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square miles of land. > Sl)<Hl> *< <.
people for each square mile.
2,500 d
business establishments.
22,000
students in our schools.
40,000 t-
housing units. *•
1 ,ss®
newspaper each year
that reports on the progress gfeja
of this great community.
Forsyth County News
J Your Homrlowo faprr Shut /WM J J 3a w W
preseMS
Progress 2004 .
An award-winning special edition ft ' 1
which chronicles Arts, Education,
Government, Sports, Health, and NkHB
Business in Georgia’s fastest I il I
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——— - i ■ . —jRMbL ~,
When presenting, cut the
lamb into two pieces. Stand
up and cross the bones as if to
build a tee-pee. Top with Irish
Whiskey Rack Sauce.
• • •
Irish soda bread
Irish soda bread has a very
different texture than yeast
bread. It is crumbly and fine.
It is best eaten soon after bak
ing.
3-1/2 cups all-purpose
flour
2 teaspoons salt
1 teaspoon baking soda
1-1/2 teaspoon baking
powder
1-1/4 cups buttermilk
Butter to grease baking
sheet
Preheat oven to 375
degrees. In large bowl, com
bine dry ingredients, whisk
ing thoroughly. Make a well
in the center. Pour in butter
milk, mixing well.
Turn dough out only light
ly floured surface. Knead
lightly for about three or four
minutes. (Alternatively, do all
of this in the food processor
for about 30 seconds). Dough
should be smooth. Add a little
more flour if necessary.
Grease baking sheet with
butter. Form dough into a
round loaf, slashing top a few
times with a sharp knife.
Bake for about 45 min
utes, until loaf is golden
brown. Cool completely, slice
thin, and serve with butter.
• • •
There is no better way to
use up leftover mashed pota
toes. In fact, this recipe will
cause you to start making
way more mashed potatoes
than you need just so you
will have some to make this
the next night.
Skillet shepherd’s pie
1 tablespoons vegetable
oil
1 onion, chopped
1 1/4 pound ground beef
2 cloves garlic, minced
1/2 cup beef stock
1/4 cup tomato paste
2 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon dried
oregano
1 can corn, drained well
1 cup bottled roasted red
peppers, drained and chopped
1/4 cup parsley, minced
Salt and pepper to taste
4 cups mashed potatoes,
just made or leftover
1/3 cup milk or cream
1 egg, lightly beaten
In large skillet, heat oil
over medium heat. Cook
onion and cook for five min
utes, until onion has softened.
Add beef and cook until
beef is browned and no
longer pink.
Add garlic and cook
another minute. Pour off any
fat.
Add beef stock, tomato
paste, chili powder, cumin,
oregano, corn and cook
another five minutes.
Stir in roasted red pep
pers, parsley, salt and pepper.
Pour meat mixture in a lightly
oiled casserole dish. In a
medium bowl, whisk together
mashed potatoes, milk and
egg until smooth.
Spread mashed potato
mixture evenly over ground
beef.
Bake in a preheated 350-
degree oven for 25 minutes.
Broil for a few minutes at the
end of cooking time until
potatoes are golden brown.
Adlen Robinson s Food
column is published in every
Friday’s newspaper. Her
"Home Matters" column is
published in every Sunday's
newspaper. She welcomes
reader tips, suggestions and
comments. Please email her
at a4kidz@ bellsouth.net or
write to her at the newspaper.