Unless Easter happens to fall in March, the only holiday really celebrated during the month is St. Patrick’s Day, which is not that big of a deal. Unlike the major holidays, it doesn’t merit a day off work, and the mail is still delivered. One thing we associate with St. Patrick’s Day is the color green. During this almost-spring time of year, the proliferation of green is something we anticipate.
I recently underwent my own bout with the color mentioned above. No, I wasn’t green with envy. I was dealing with a nauseating experience which left me feeling green around the gills. The source of my discomfort wasn’t one of those nasty tummy bugs that are spreading like wildfire. If it were, I wouldn’t be writing about it here. It was something I inadvertently caused myself.
After returning from the grocery store on Friday afternoon, I was preparing to have my usual cup of hot tea. Wanting something sweet to accompany it, I took a caramel apple scone out of my freezer. As per usual, I wrapped it in a paper towel, placed it on a small plate, and put it in the microwave. I have learned that 45 seconds on power 4 does a nice job of warming a frozen scone.
Besides making my afternoon tea, I was chatting on the phone with my daughter, Molly, so I wasn’t paying that close of attention to what I was doing. I started the microwave and went on talking, even walking out of the kitchen. When I went back to see if the water in my teakettle was boiling, I noticed the very distinct smell of something burning. One glance at the microwave, which was still running, informed me of the source. A cloud of thick, yellowish-gray smoke was rolling around inside, and the paper towel was turning black. I am not sure what I did to the microwave program, but somehow I don’t think it was 45 seconds on power 4.
I opened the back door, grabbed an oven mitt, then opened the microwave and took the ruined scone outside, plate and all. My kitchen now reeked with an acrid blend of scorched bread and burned sugar. I took my air cleaner out of the living room and plugged it in a kitchen outlet. I don’t know why I didn’t lower the glass on the storm door to let in some fresh air, or even open a window or two, but I didn’t. I guess my allergies have me conditioned to leaving my house closed; however, I should have realized that breathing smoke was worse than anything in the outside air.
By Saturday morning, I was doing everything I could think of to reduce the stench in my house. I washed curtains, opened windows, put lemon juice in a pan of water on the stove, and cleaned my air purifier, changing its carbon filter, too. I sprayed the rugs with an odor remover. I cooked bacon in the microwave, thinking its aroma would override what was already there. (I had scrubbed that appliance on Friday.) No matter what I tried, the stink still lingered, and I had a choking feeling in my throat. The smell dissipated somewhat on Sunday but was strong enough that it was quite noticeable.
On Monday morning, it dawned on me that I should change the furnace filter. When I pulled it out, there was a definite smoky odor that came with it. After I inserted a new filter into the slot and the furnace ran a couple of times, there was a marked transformation in the air quality of my house. Although the filter wasn’t scheduled to be changed until the end of this month, it became an issue of being penny-wise but pound foolish. My home is not entirely free of the results of my Friday mishap; however, I am breathing much better.
Despite the atmosphere in my kitchen, I tried a couple of recipes to fit the Irish theme of St. Patrick’s Day. Cabbage Beef Casserole and Mini Shepherd’s Pies turned out well. I made the Irish Apple Cake several years ago, and my family loved it.
Cabbage Beef Casserole
1 small head cabbage
1 pound ground beef
1/2 cup chopped onion
1 green pepper, diced
1 tablespoon olive oil
1/2 teaspoon salt
1 cup cooked rice
1 (10-1/2 ounce) can condensed tomato soup
3/4 cup water
1 (8 ounce) can tomato sauce
Brown ground beef in oil; add onion, green pepper, salt and rice.
Slice cabbage in bottom of 13-by-9-inch casserole dish; spread beef mixture over cabbage.
Mix tomato soup and water; add tomato sauce.
Pour over cabbage and meat.
Cover and bake at 350 degrees for 1-1/2 hours. 8 servings.
Mini Shepherd’s Pies
Refrigerated pie crust (or your own pastry)
1 tablespoon olive oil
1 large onion, chopped
2 cloves garlic, minced
1 pound ground beef
3 cups frozen mixed vegetables (peas, beans, carrots, corn), cooked
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 cup beef broth
2 cups prepared mashed potatoes
Preheat oven to 375 degrees.
Cut 12 (3 to 3-1/2-inch circles) from pie crust. Place a circle in each cup of a muffin tin (12 cups). Gently press down. Bake until lightly golden, 8 to 10 minutes.
Place oil in large skillet over medium heat. Add onion and garlic; cook until softened. Add ground beef and cook until fully browned. Drain fat.
Stir in mixed vegetables and cook until hot through.
Move mixture to one side of skillet. Melt butter in empty side. Add flour; whisk until combined and golden. Pour in beef broth. Combine with meat mixture; cook until thickened.
Fill baked pie crusts with beef mixture; top with large spoonful of mashed potatoes.
Place under broiler until golden. Makes 12 mini pies.
Irish Apple Cake
1-3/4 cups flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter
1/2 cup + 1 tablespoon sugar, divided
1 egg
1/4 cup milk, divided
2 large cooking apples
1/8 teaspoon cloves
Sugar
Cut butter into flour, salt, and baking powder with pastry blender or food
processor to make dry crumbs. Add 1/2-cup sugar, beaten egg, and enough milk to
make a soft dough (start out with 2 tablespoons of milk; add one tablespoon at
a time as needed – the dough gets too
sticky pretty quickly.) Divide dough in
half. Roll one half into a circle to fit a greased oven-proof plate. (If dough
gets too sticky, refrigerate for 20-30 minutes.) Peel and core apples. Slice
onto dough. Mix 1 tablespoon sugar and the cloves. Sprinkle over apples. Roll out remaining pastry; fit on top. Press
sides together; cut a slit through the top.
Brush top crust with milk and sprinkle with sugar. Bake at 350 degrees
about 40 minutes, or until apples are cooked through and the pastry is nicely
browned. Good served hot with ice cream.