$2 Dinners--You Won't Need a Pot of Gold For St. Patty's Day Dishes

From the Times-News.com (NC).

"The Irish traditionally have been thrifty people, making the most out of what were sometimes very limited resources.

And nowhere is the Irish gift for frugal living more evident than in their traditional cuisine where potatoes, tough cuts of meat, stale bread and even a handful of dried fruit can all be transformed into amazing soups, stews and desserts.

The Irish people learned long ago that in tough economic times, stretching a small amount of food far enough to feed an entire family is a tough but necessary goal, and this thrifty St. Patrick’s Day menu is a delicious example of their know-how.

You won’t need to spend a “pot o’ gold” or hours in the kitchen to make our Irish-inspired comfort food menu for your family this Saint Patrick’s Day.

With the help of your slow cooker and just a few minutes prep time, you can prepare this easy budget-friendly meal that will transport your family’s taste buds to the Emerald Isle.

The main course is a delicious Mulligan stew, loaded with beef, carrots, potatoes, and onions in a savory sauce (be sure to serve bread or rolls on the side to dip in the sauce).

For dessert, your family will love this authentic Irish bread and butter pudding full of spices and dried fruit, served warm, and topped with whipped cream or ice cream.

Mulligan Stew

1 tablespoon shortening

1 pound stew meat cut into bite-sized pieces

1 10¾-ounce can condensed tomato soup

1 soup can water

1/8 teaspoon ground cloves (this is the secret ingredient; don’t leave it out)

Salt and pepper, to taste

4 carrots, peeled and sliced

3 potatoes, peeled and cubed

1 small onion, chopped

2 stalks celery, sliced

1 bay leaf

Melt shortening in large pot or Dutch oven; add beef and cook until browned. Remove from pan and drain on paper towels. Spray the crock of your slow cooker with non-stick cooking spray; add soup, one soup can of water, ground cloves and salt and pepper to your slow cooker and stir to combine. Add vegetables, browned beef and bay leaf to soup mixture. Cover and cook on low for 8 to 10 hours or high for 4 to 6 hours. Remove and discard bay leaf before serving.

Serves 6 at about $1.98 per serving.

• Cook’s note: If you do not have a slow cooker, leave the meat in the pot after browning, add the soup and water, cover and simmer over low heat until meat is tender, about 30 minutes. Add ground cloves, salt, pepper, vegetables, and bay leaf. Cover and simmer until vegetables are tender, about 45 minutes.

Irish Bread and Butter Pudding

10 slices firm-textured bread (do not use soft sandwich bread unless it’s stale)

1¼ cups milk

¼ cup butter, melted

1/3 cup firmly packed brown sugar

2 teaspoons apple pie spice

1 large egg, beaten

1 cup chopped dried mixed fruit such as raisins, apricots and golden raisins

1½ teaspoons grated orange zest

½ teaspoon freshly grated nutmeg

Trim the crusts from bread, save crusts for another use or discard. Tear bread into pieces, place in a large bowl and cover with milk. Let rest 30 minutes. Preheat oven to 350 degrees F. Generously butter a 1½-quart baking dish.

Beat melted butter, sugar, apple pie spice and egg together until smooth. Pour egg mixture over soaked bread and milk; stir to combine. Stir in dried fruit and orange zest. Pour into prepared dish and sprinkle with nutmeg. Bake in preheated oven 60 minutes, or until set. Serve topped with whipped cream or ice cream.

Serves 6 at about $1.75 per serving."

And to think TV shows and columns boast about $10 meals, or $5/person meals...