FOOD irish recipes are easy for the wee fe! EVERYONE loves to be Irish on St. Patrick’s Day. There’s a general scuffle to root out bits of Irish from distant ancestors to justify waving the flag on March 17. However, in terms of food, Irish cuisine has less to recommend it thai do the foods which represent many other countries. In the main, most of the Irish are on the poor side economically, and they live closely with, and off the land. It produces potatoes, with a lamb here and there, or an old hen who laid the occasional egg. Peat fires were used not only for heat, but also to cook on, and a potato from the field was often placed in the coals to cook through, then did double duty asa hand warmer in the pocket for part of the day, and iunch later. Teachers and students here are having a break this coming week, so kids with . working folks might consider embarking on an adventure: make the evening meal so it’s all ready for the working members of the family when they come home. Start simple with stuffed potatoes, or scrambled eggs, or macaroni and cheese. We're sure your effort will be appreciated. Whole Wheat Irish Soda Bread Recipes for this bread are as varied as there are cooks who make it. This recipe has a healthy twist as it’s made with whole wheat flour, which: the Irish would proba- ~ bly never dream of using. This version of the tradition- al [rish mainstay is simply ’ delicious. . 4% c. whole wheat fiour \ c. sugar 1% Thsp. baking powder 1% tsp. salt 1 tsp. baking soda % ce. butter ead ~_ Cooki ng vo perfection 2 eggs Thc. milk Combine all the dry ingredients, then cut butter in until the mix resembles fine crumbs. Mix the eggs with the milk and add to the dry mixture all ar once. Stir the soft dough quickly and knead it six or seven times before forming it into a ball and placing on a greased baking sheet. Extra flour may be required to prevent sticking as the mixture is very moist. Sprinkle the top of the ball with flour before flattening and scoring the top of the loaf with a sharp knife. Bake at 350 F (180 C) for 1 hour or until golden brown and a tester comes out clean. Makes one large loaf. Stuffed Baked Potatoes Potatoes are a vital ingre- dient in the Irish diet, but that’s just an excuse for pre- senting this easy, variable way to make a snack or a light meal. 4 large baking potatoes 1 c. shredded cheddar 2 fat green onions $ slices cooked bacon, or sp. pepperoni 2 Tbsp. putter sour cream or low fat plain yogurt, to taste Serub, then bake Russet (or other variety of baking potatoes), puncturing the skin with a fork to prevent them from popping open prematurely. [ sometimes _ begin thein in che microwave to hurry them along, placing thern in a circle, like the spokes of a wheel, punc- sured, and cooking for a couple of minutes for each potato. In a hot oven, 400 F, cook them from seratch for at least an hour, but fess if you begin them in the microwave, When the skins are crispy to the touch and a skewer encounters no resistance in the centre of the porate, remove from the oven and cut a split in the centre of each, You may serve as is, with the shredded cheddar cheese, chopped green onions, minced bacon or pepperoni, and cream or yogurt arranged in separate bowis on the table, or remove the potato trom the skins. Mix the potato centres with the cheese, chopped onion, minced meat, butier and/or sour cream or yogurt, then return this Alling to the potato shells and serve. Allow one large, or two Some people would call these hash browns, but to me hash browns must be made with grated potatoes, so in our family, these were dubbed Little Square Potatoes instead. 4 med. potatoes 1 onion 1 Tbsp. butter 1 tsp. coarse pepper Scrub potatues, whether they’re baking potatoes with brown skins, white ones with thin skins or red-skinned spuds. Slice into 4-inch thick slices, chen ¥-inch wide sticks, then 4-inch squares. Cut onion similarly. Oil a large frypan or griddfe light- ly, heat and add the potato squares. Flip when they’re brown and add the onion and butter. Sprinkle the whole lot with coarse flakes of black pepper and serve as soon as they’re ail brown. —- if you have questions te ask or recipes to share, contact Phyl and Jude at: 1592 McNaughton Rd, Kelowna, B.C. VIZ 282. Barley bash taps craft beers THE true beer connoisseur will be looking to drink something tastier than an emerald-dyed commercial - lager this Friday night. Instead, lovers of the suds brewed at British Columbia microbreweries will want to head down to the Vancouver Rowing Club for the St. Paddy’s Barley Festival presented by the Craft Brewers Association of B.C. (CBA). ’ ‘This Friday, March 17 at 7 p.m. representa- tives from B.C.’s craft breweries will showcase “+ their finest brands, joined by Brew Brothers of Alberta and a sampling of Irish whiskies. =. > At this year’s event the CBA will welcome Bear Brewing Company and its slew of beers as a first time participant. ~ Patrons will also have the opportunity to sam- ple Nelson Brewing Company’s Heritage Centennial ESB, normally available only in Nelson. Tree Brewing, Company will be featur- ing their County Cork Irish Red in honour of the holiday and Granville Island Brewing will be offering beer aficionados a sample of their new Kilfaracy Stout. Other breweries participating in the St. Paddy’s Barley Festival include: R & B Brewing Company, Russell Brewing Company, Storm Brewing, Tin Whistle Brewing Company, and Vancouver Island Brewery. PR Canada will also be on hand to pour fine whiskies from Jamesons and Bushmills. The tasting will go on until 1] p.m. with live music from The Mad Cowgirls beginning at 10:30 p.m. Make sure the evening ends safely by raking transit to the St. Paddy’s Barley Festival. Visit the Safe Ride Home table at the festival and you will be presented with your transit ticket ome courtesy of TransLink, ICBC, and B.C. Liquor Stores. Entrance to this barley bash is $12, with tast- ing tickets for food and beverages available at the event. Proceeds raised ftom this event will bene- fit the Vancouver Rowing Club, the oldest ama- teur sporting society in Vancouver with a history stretching back to 1886. The VRC supports amateur sporting programs in rowing, rugby, field hockey and yachting, providing a social atmosphere where athletes can pursue their sporting goals. For further information and tickets please call the Vancouver Rowing Club at 687-3400 or the Granville Island Brewery at 687-BREW (687- _ 2739). ; — Deana Lancaster 8 SOME peopte would call them hash browns, but in honour of St. Patrick’s Day, Phyl and Jude suggest you serve “Little Square Potatces.” in Fatiné.Selecti bricdand Swing Club’, : Value Hot ee , 2 regular NEWS photo Terry Patora 9S 95 Sa Westiynn Bakery 1199 LYRIN VALLEY AD, LYNN VALLEY CENTRE 985-1622 _ ORTH: VANCOU. apilano-Mall Otfer valid March 16-22/00