Rosemary Irish Soda Bread
4 cups flour
4 Tbsp. sugar
1 tsp. baking soda
1 Tbsp. baking powder
1/2 tsp. salt
1/2 cup softened butter or margarine
1 cup buttermilk (or 1 cup milk with 2 tsp. white vinegar added)
1 egg
Fresh rosemary, chopped
1.  Grease a baking sheet, and preheat the oven to 375 degrees.
2.  Mix together the flour, sugar, baking soda, baking powder, salt, and butter.  I did this in my Kitchen Aid.  Stir in the buttermilk and egg.  (If you don’t have buttermilk, like I didn’t, just add a couple teaspoons of white vinegar to 1 cup of milk, and let it sit for a few minutes.)
3.  Pat the dough into a round shape, flatten the top slightly, and place on the greased baking sheet.  Brush on a slightly stirred egg white, and cut an X in the top of the loaf with a sharp knife.  Bake the bread for about 50 minutes, or until a toothpick inserted in the middle comes out clean.


~4 chicken breasts

~3ish eggs

~1 cupish flour



~salt & pepper

Trim the fat off the chicken. Flatten the meat very thin. Mix eggs and water in a bowl. Place the flour in a different bowl. Dip chicken in eggs then flour. Place in pre-heated frying pan, with melted butter. Salt and pepper. Place in a 9×13 pan.


1 1/2  cup suger, 1 cup chicken broth, 2 T. soy sauce, 1 cup vinagar, 2/3 cup ketchup

Mix in a saucepan. Heat till hot. DON’T BOIL!!!! Pour over chicken. Cook on 350 for half hour.


~1 bag shredded or cubed potatoes or 6 cubed or shredded potatoes

~2 large handfuls of  cheese

~2 cans of cream of chicken

~3/4 cup sour cream

~2 cubes butter

~2 cups crushed corn flakes

Mix potatoes, cheese, cream of chicken, and sour cream. Melt butter. Mix half the butter in the potatoes. Spread the mixture in a 9×13 pan. Mix the rest of the butter with the crushed corn flakes. Evenly sprinkle the corn flakes over the potatoes. Cook on 350 for half an hour.


~6 potatoes peeled and diced

~2 carrots diced

~6 celery stalks diced

~2 quarts water

~2 onions chopped

~6 T. butter

~6 T. flour

~1 t. salt

~1/2 t. pepper

~1 1/2 cup milk

In a big pot cook potatoes, carrots, and celery in water for 20 minutes. Drain keeping liquid setting veggies aside. In the same pot saute onions in butter. Stir in flour, salt and pepper, and milk stirring constantly until thickened. Stir in veggies. Slowly add the broth you saved. Heat till warm, serve.


~5 strips bacon

~1 large chopped onions

~2 T. flour

~salt and pepper

~2/3 cup cider vinegar

~1 1/3 cups water

~1/4 cup sugar

~6 cups peeled cubed cooked potatoes

In a large skillet fry bacon till crisp. Remove and drain all but 2 T. of drippings. Cook onion in drippings. Stir in flour really good. Add vinegar and water. Stir till bubbly. Add sugar and stir till disolved. Crumble bacon, gently stir in bacon and potatoes.


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