Irish Soda Bread

1/2 cup white sugar
4 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
3 cups raisins
1 Tablespoon caraway seeds
2 eggs, lightly beaten
1 1/4 cups buttermilk
1 cup sour cream

Preheat oven to 350 degrees.  Grease a 9 inch round cast iron skillet or a 9 inch round baking or cake pan (I used a 9 inch spring form pan).

In a large 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.  Dough will be sticky (VERY sticky!).  Place the dough in the prepared skillet or pan and pat down.  Cut a 4 x 3/4 inch deep slit in the top of the bread.  Dust with reserved flour.

Bake in a preheated 350 degree oven for 65 to 75 minutes.  Let cool and turn bread onto a wire rack. 

Chicken and Sirloin Tip Kabobs

4 C assorted vegetable pieces, such as red and green peppers, and squash
1/2 cup olive oil
1 Tablespoon white vinegar 
1/4 cup McCormick Grill Mates Montreal Chicken Seasoning
1 tsp McCormick Italian Seasoning
1 lb boneless, skinless chicken breasts and/or sirloin steak tips cut into pieces about 1/2 inches


Combine vegetables, olive oil, vinegar, Montreal Chicken seasoning and Italian seasoning in a large self closing bag.  Cut chicken and/or steak tips into 1 1/2 inch cubes; add to bag. Marinate in refrigerator for at least 30 minutes turning bag to coat evenly.  Remove chicken from marinade; discard marinade.

Spear chicken and vegetables on metal skewers.  Lightly sprinkle meat and vegetables with additional Montreal Chicken seasoning.  Grill kabobs 15 minutes on each side.