ST. PATRICK'S DAY EXTRAS

Whether you are serving corned beef and cabbage, shepherd's pie, salmon, or any other Irish favorite tonight, here are some recipes to accompany whatever you serve. All three are authentic Irish recipes. I've made them all and they are delish! Slainte!

PAN BOXTY

6 medium potatoes
a handful of flour
salt
butter
fresh herbs (optional)

Scrub the potatoes well, but don't peel. Line a bowl with a cloth. Grate the potatoes into it, then squeeze out the liquid into the bowl and allow it to sit for about 20 minutes until the starch settles.
Drain off the water and leave the starch in the bottom of the bowl. Add the grated potato and a handful of flour and some salt.
Melt a nice bit of butter on a heavy iron pan and pour in the potato mixture. It should be 3/4 to 1 inch thick. Cook on a medium heat. Let it brown nicely on one side before turning over and then on the other side, about 30 minutes depending on the heat. It's much better to cook it too slowly rather than too fast. It should be crisp and golden on the outside. Cut the boxty into four patties and serve.


SWEET WHITE SCONES

8 cups flour
pinch of salt
1/3 cup sugar
4 t. baking powder
12 T. butter
3 eggs
1 3/4 c. milk

Preheat oven to 475

Mix all the dry ingredients together in a large bowl. Make a well in the center and work in the butter. Beat the eggs with the milk, add the liquid all in one go and mix to a soft dough. Turn out on to a floured board. Knead lightly, just enough to shape into a round. Roll out to about 1 inch thick and cut into desired shape. Brush the tops with egg wash and dip in granulated sugar. Bake for 10 to 12 minutes, until golden brown on top. Cool on a wire rack.
Serve the scones split in half with butter and homemade jam or strawberry fluff.


STRAWBERRY FLUFF

1 lb strawberries
superfine granulated sugar
whipped cream

Crush the berries roughly, sprinkle with superfine sugar and fold in the softly whipped cream.