St. Patrick’s Day Recipes

With Saint Patrick’s Day around the corner, here are some fun and easy-to-make foods to celebrate the holiday!


A enjoy a classic, delicious and easy to make Irish Soda Bread!

Irish Soda Bread


½ cup white sugar                                     3 cups raisins

4 cups all-purpose flour                           1 tablespoon caraway seeds

2 teaspoons baking powder                     2 eggs, lightly beaten

1 teaspoon baking soda                          1 ¼ cups buttermilk

¾ teaspoon salt                                           1 cup sour cream


Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch round cast iron skillet or a 9-inch round baking or cake pan.

In a mixing bowl, combine flour (reserving 1 tablespoon), sugar, baking powder, baking soda, salt, raisins, and caraway seeds. In a small bowl, blend eggs, buttermilk, and sour cream. Stir the liquid mixture into flour mixture just until flour is moistened. Knead dough in bowl about 10 to 12 strokes. The dough will be sticky. Place the dough in the prepared skillet or pan and pat down. Cut a 4×3/4-inch-deep slit in the top of the bread. Dust with reserved flour

Bake in a preheated 350 degrees F (175 degrees C) oven for 65 to 75 minutes. Let cool and turn bread onto a wire rack.


Try a new take on a traditional meal corned beef and cabbage!

Corned Beef & Cabbage 

Make this dish in less than an hour!


6 slices bacon                                     1 tsp. black pepper

1 onion (chopped)                             4 potatoes (russet, cubed)

4 cloves garlic (minced)                   1 bag baby carrots

1 bay leaf                                             1 green cabbage (cut into eighths)

3 cups water                                       6 1/2-inch slices cooked corned beef



In a large and heavy stockpot, cook the bacon until browned and crisp. Remove bacon to a piece of paper towel to drain; crumble and reserve.

To drippings remaining in the skillet, add the onion and garlic and sauté until tender, about 5-6 minutes. Add beef broth, bay leaf, and water and bring to a boil.

Add potatoes to pot; simmer for 10 minutes.

Then add the baby carrots and cabbage slices; cook for 5 minutes longer.

Add sliced corned beef and simmer for 10-15 minutes longer until cabbage and potatoes are tender and the beef is heated to 160°F as measured by a food thermometer.

Drain the pot, reserving onion, garlic, potatoes, carrots, cabbage, and corned beef; discard bay leaf. Arrange everything on a serving platter. Sprinkle with reserved bacon.

Serve beef with cabbage and potatoes, along with mustard on the side.


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Happy St. Patrick’s Day!