Sunday, March 14, 2010

Menu for week of March 15th

Monday: Pork Roast, Mashed Potatoes Mixed Veggies, Rolls

Tuesday: Sticky Chicken, Baked Potato, Creamed Spinach, Mac and Cheese

Wednesday: Dublin Coddle, Sauteed Cabbage, Irish Brown Soda Bread, Green Cupcakes

Thursday: Chicken Noodle Soup, ABM Bread

Friday: Tuna Casserole, Crescent Rolls

Saturday: Turkey Burgers, Chips

Sunday: Spaghetti, Salad, Pepperoni Bread Sticks

Dublin Coddle

1 lb bacon bits (preferably smoked bacon)
1 lb good meaty sausages
3 large onions
3 potatoes (or even four)
handful fresh parsley
ground fresh pepper
2 cups water

Peel and chop the onions roughly. Peel the potatoes and cut them into two or three large pieces. Chop the fresh parsley. Place a layer of onions in the bottom of a heavy pot with a good close fitting lid. Layer all the other ingredients, giving each layer a grind or so fo fresh ground pepper. Add no more than 2 cups of water to the pot. Bring the water to a boil, then reduce the heat at once. Cover tightly and barely simmer for 2 to 5 hours. The perfect way to cook this is in a heavy casserole pot in a very low oven at 250 deg for several hours.

You should know that Dollywood serves this with a great sausage developed by them and manufactured here in East Tennessee exclusively for them.

~~Irish Brown Soda Bread~~

4 cups whole wheat flour
1 cup bread flour
1/3 cup rolled oats
1 teaspoon baking soda
1 teaspoon salt
2 1/2 cups buttermilk

Preheat oven to 425 degrees F (220 degrees C). Lightly grease two baking sheets.

In a large bowl, stir together whole wheat flour, white flour, rolled oats, baking soda and salt. Gently mix in the buttermilk until a soft dough is formed. Knead very lightly. Divide dough into 4 pieces; form into rounded flat loaves. Mark each loaf with an 'X' and place on prepared baking sheets.

Bake in preheated oven until golden brown, about 30 to 45 minutes.

Makes 4 - 10 ounce loaves

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