Irish Recipes for St. Patrick's Day

Servings 8

Ingredients

2 pounds Parsnips 2 ounce Butter or bacon fat 3 tablespoon Stock 1 x Salt and pepper 1 x Pinch nutmeg

Preparation

Peel parsnips, quarter, and remove any woody core. Parboil for 15 minutes. Place in an ovenproof dish. Add stock and sprinkle with salt, pepper and nutmeg. Dot with butter and bake for 30 minutes on a low shelf in a moderate oven. (You can bake parsnips in the same oven as the main meat dish, whose cooking temperature governs that of the parsnips.)

Servings 4

Ingredients

2 1/2 lb/ 1 kg shin of beef 2 large onions 6 medium carrots 2 tbsp seasoned flour a little fat or beef dripping 1/2 cup dry cider 1/2 pt/ 250 ml/ 1 cup Guinness with water sprig of parsley

Preparation

Cut the beef into chunks and peel and slice the onions and carrots. Toss the beef in the flour and brown quickly in hot fat. Remove the beef and fry the onions gently until transparent. Return the beef and add the carrots and the liquid. Bring just to the boil, reduce the heat to a very gentle simmer, cover closely and cook for 1 1/2 - 2 hours. Check that the dish does not dry out, adding more liquid if necessary. Sprinkle with chopped parsley and serve with plainly boiled potatoes.

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Servings 4

Ingredients

1 cup raw, grated potatoes 1 cup leftover mashed potatoes 1 cup all-purpose flour 2 tsp baking powder 2 tsp salt 2 eggs, lightly beaten 1/4 cup (about) milk to mix Butter or oil for frying Sugar or Sweetener (to taste)

Preparation

Place the grated raw potatoes in a clean cloth and twist to remove excess moisture. Whisk together flour, salt, and baking powder. Combine flour mixture into raw potatoes, mashed potatoes, and eggs. Add enough mix to make a batter. Heat a heavy skillet over medium heat and add butter or oil. Drop potato batter by the tablespoon into the hot pan. Brown on both sides (about 4 minutes per side). Butter each boxty and serve hot with or without sugar.

Servings 4

Cook Time 20 minutes

Preparation Time Preheat the oven to 220'C/fan oven 200'C/Gas mark 7. Season the beef ribs with salt and freshly ground black pepper and dust with the flour. Place them in a roasting tray with the onion, celery and carrot and roast for 20 minutes, then turn the short ribs over and roast for a further 15 minutes. When cooked, transfer the vegetables and ribs to a heavy-bottomed saucepan or casserole dish, leaving the fat and juices behind, and set aside. Put the roasting tray with the fat and juices over a low heat. Add the tomato puree and cook for a minute, stirring. Gradually add the stout and beef stock, whisking well until smooth and incorporating all the lovely caramelized bits from the bottom of the roasting tin. Bring to the boil. Pour the gravy over the short ribs and vegetables and place over a medium heat. Add the bay leaf, thyme, garlic and peppercorns. Season with salt and freshly ground black pepper and cover. Bring to the boil, then simmer gently for 2-2.5 hours, or until the meat is tender: it should be almost falling off the bone without being too soft. Fifteen minutes before the ribs have finished cooking, cook the potatoes in lightly salted boiling water. Remove the short ribs and keep warm. Bring the gravy to the boil and cook for about 10 minutes until reduced by a third. Season to taste. Drain the potatoes. Melt the butter in the saucepan and add the spring onions and saute for 1 minute. Add the potatoes and mash. Add as much warm milk to make a soft light mixture. Season to taste. Spoon the champ onto warmed serving plates. Arrange the short rib standing up pushed into the champ and Strain over the gravy. Serve with buttered fine green beans and carrots.

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Ingredients

For the short ribs 4 Irish grass-fed beef short ribs, 2in/5cm wide and cut through the bone to 3in/7.5cm lengths, about 350g/12oz each 2 tbsp flour 2 onions, peeled, roughly chopped 2 celery sticks, trimmed and roughly chopped 1 carrot, peeled, roughly chopped 1 tbsp tomato puree 300ml/ pint fl oz O'haras Celtic Stout 1.5 litres/2 pints beef stock 1 bay leaf Few sprigs fresh thyme 3 garlic cloves, peeled, roughly chopped 5 black peppercorns For the champ 900g/2lb potatoes 1 bunch spring onions, trimmed and thinly sliced 150ml/ pint warm milk 75g/3oz Cuinneog butter

Preparation

Preheat the oven to 220'C/fan oven 200'C/Gas mark 7. Season the beef ribs with salt and freshly ground black pepper and dust with the flour. Place them in a roasting tray with the onion, celery and carrot and roast for 20 minutes, then turn the short ribs over and roast for a further 15 minutes. When cooked, transfer the vegetables and ribs to a heavy-bottomed saucepan or casserole dish, leaving the fat and juices behind, and set aside. Put the roasting tray with the fat and juices over a low heat. Add the tomato puree and cook for a minute, stirring. Gradually add the stout and beef stock, whisking well until smooth and incorporating all the lovely caramelized bits from the bottom of the roasting tin. Bring to the boil. Pour the gravy over the short ribs and vegetables and place over a medium heat. Add the bay leaf, thyme, garlic and peppercorns. Season with salt and freshly ground black pepper and cover. Bring to the boil, then simmer gently for 2-2.5 hours, or until the meat is tender: it should be almost falling off the bone without being too soft. Fifteen minutes before the ribs have finished cooking, cook the potatoes in lightly salted boiling water. Remove the short ribs and keep warm. Bring the gravy to the boil and cook for about 10 minutes until reduced by a third. Season to taste. Drain the potatoes. Melt the butter in the saucepan and add the spring onions and saute for 1 minute. Add the potatoes and mash. Add as much warm milk to make a soft light mixture. Season to taste. Spoon the champ onto warmed serving plates. Arrange the short rib standing up pushed into the champ and Strain over the gravy. Serve with buttered fine green beans and carrots.

Ingredients

4 pounds potatoes, peeled and cubed 1/2 pound green onions (scallions), chopped 1 cup milk 2 teaspoon salt 4 ounces butter

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Preparation

Boil the potatoes until cooked. Simmer the green onions in milk for about 5 minutes. Drain potatoes and mash. Add the hot milk and scallions, salt, pepper and half the butter and mix. HINT: The secret of success to this Irish potato recipe is making sure all the ingredients are kept very hot while you're preparing it.

Ingredients

4 cups powdered sugar 4 cups flaked coconut 1 1/2 tsp. vanilla 3/4 cup cold mashed potatoes (without added milk or butter) 1/2 salt 1 pound chocolate or candy coating

Preparation

Combine sugar, potatoes, coconut, vanilla, and salt and mix well. Line a 9-inch pan with foil covered with a non-stick spray (or use butter or shortening on the foil). Spread the mixture evenly into the pan, cover and refrigerate overnight. Cut into rectangles. Cover and freeze. Melt the chocolate and dip the bars into the coating. Place on waxed paper to harden. Store in an airtight container.

Ingredients

1 large corned beef brisket 2 or 3 cans of cheap beer, e.g. MGD a couple of dried chilies, perhaps serrano's 1 or 2 teaspoons coriander seeds 1 or 2 teaspoons mustard seeds a few dashes cinnamon a few dashes of allspice 3 or 4 large potatoes, scrubbed and chopped in quarters 5 or 6 carrots, coarsely sliced 3 or 4 turnips, scrubbed and sliced 1 large cabbage, coarsely chopped 1 lb mixed beans

Preparation

Buy a corned beef brisket at your local supermarket. In a pot, pour 12 ounces of beer. Add a bay leaf or two, a dried red chili or two, a teaspoon or two of coriander seeds, a teaspoon or two of mustard seeds, a few dashes of cinnamon, a few dashes of allspice, and all the juice from the corned beef pack. Put the corned beef on a steamer rack in the pot and add water to bring the liquid level up to the bottom of the rack. Cover the pot and put it on some heat and bring the liquid to a boil. Steam for several hours (it took me five hours for a 4 lb brisket) until the meat doesn't feel rubbery when you stick a fork in it. Add water or beer or both as needed to keep some liquid in the pot. [I usually steam the corned beef overnight.] Remove the meat and slice. Remove the steamer rack. Leave all the other stuff in the pot and put in some potatoes and carrots and turnips or whatever. Add water [or MGD!] to cover and boil until the stuff is cooked. Remove all the vegetables and potatoes. [I leave the potatoes, carrots and turnips in.] Put the steamer rack back in and put in some cabbage wedges. Steam them for about five to ten minutes, depending on how crisp or soggy you like cabbage. [I use 15 minutes.] Serve. Get out some beans which you have thoughtfully left soaking overnight in water (I used white beans, red beans and black beans all mixed up). Drain them and put them in a pot. Cover them with the liquid that you have been using to cook the corned beef and cabbage and potatoes and vegetables. The liquid should be about an inch higher than the beans. Simmer for three or four hours or until the beans are as firm or as mushy as you like them. The beans will not be ready with the rest of the meal but, as the original poster noted, you can eat them reheated the next day when the flavors have had a chance to "marry".

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Servings 6-8

Ingredients

1 (8-10 lb) beef brisket 4 garlic cloves, peeled and cut in thirds The Brine 1/2 cup white vinegar 4 tablespoons sugar 2 quarts water 1 cup kosher salt 3 bay leaves 1/2 teaspoon mustard seeds 1 pinch ground cloves 1 teaspoon peppercorns The Simmering Liquid water, to come up 3/4 to side of brisket 1/2 teaspoon whole allspice 1/4 teaspoon whole cloves 1 teaspoon peppercorns 1/2 teaspoon mustard seeds 4 garlic cloves, sliced

Preparation

Combine all of the brine ingredients and bring to a boil, then cool. Place the beef brisket, the cooled brine, and the 4 garlic cloves in a huge plastic roasting bag. Make sure that all of the meat is covered by the brine, tie off tightly, place in a pot large enough to hold it all, and refrigerate for 6 to 7 days, turning occasionally. After the 6 to 7 days, discard the brine after removing the brisket from the brine. The meat should be thoroughly rinsed and then placed in a Dutch oven or other large pot. Add enough water to come up 2/3 to 3/4 of the way up the side of the meat. Add the rest of the Simmering Liquid ingredients (peppercorns, mustard seeds, allspice, cloves and garlic), bring to a boil and skim off any foam. Reduce heat to a low simmer and cook, covered, for at least 3 hours.

Ingredients

3-4 lbs corned beef brisket 2 onions, sliced 2 garlic cloves, minced 2 bay leaves 6 whole cloves 6 medium potatoes, pared 5 small carrots, pared 1 medium head of cabbage, cut in 6 wedges

Preparation

Place corned beef in Dutch oven, and barely cover with hot water; add onion, garlic, cloves, and bay leaves. Cover and simmer (do not let boil)1 hour per pound of meat, or till fork tender. Remove meat from liquid; add potatoes and carrots. . Cover; bring to boiling and cook 10 minutes. Then add cabbage wedges; continue cooking 20 minutes longer or till vegetables are done. Spice Glaze: If you like, glaze the corned beef while vegetables cook. Spread fat side of meat lightly with prepared mustard. Then sprinkle with mixture of 1/4 cup brown sugar and 1/4 teaspoon ground cloves. Place in shallow pan. Bake in moderate oven 350 degrees 15 to 20 minutes or till nicely glazed.

Servings 36 squares

Cook Time 15 minutes

Preparation Time Place all the ingredients, except the whiskey, into a large non stick saucepan and heat gently stirring until the sugar has dissolved. Bring the mixture to the boil and simmer for 10 minutes stirring continuously until the temperature reaches 116'/240'C on a sugar thermometer (make sure you stir continuously scraping into the sides of the saucepan or the cream and butter will burn and give you brown specks in your fudge) - don't worry if you don't have a sugar thermometer fill a small bowl with cold water and drop a teaspoonful of the mixture into the water - roll it between your fingers it should form a soft ball. If not simmer and stir for a little longer and try again until a soft ball is formed. Remove the pan from the heat and beat for 5 minutes with a wooden spoon until thickened and slightly grainy. Stir in the whiskey and pour into the prepared tin. Allow to cool. When cold cut into squares. Store in an airtight container for 1 month if it lasts that long!

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Ingredients

397g can condensed milk 150ml Coole Swan Irish Cream Liqueur 450g/1lb Demerara sugar 125g/4oz Glenilen Farm Handmade Country Butter 2 tbsp Cooley Distillery Irish Whiskey Grease a 7inch/18cm square tin.

Preparation

Place all the ingredients, except the whiskey, into a large non stick saucepan and heat gently stirring until the sugar has dissolved. Bring the mixture to the boil and simmer for 10 minutes stirring continuously until the temperature reaches 116'/240'C on a sugar thermometer (make sure you stir continuously scraping into the sides of the saucepan or the cream and butter will burn and give you brown specks in your fudge) - don't worry if you don't have a sugar thermometer fill a small bowl with cold water and drop a teaspoonful of the mixture into the water - roll it between your fingers it should form a soft ball. If not simmer and stir for a little longer and try again until a soft ball is formed. Remove the pan from the heat and beat for 5 minutes with a wooden spoon until thickened and slightly grainy. Stir in the whiskey and pour into the prepared tin. Allow to cool. When cold cut into squares. Store in an airtight container for 1 month if it lasts that long!

Servings 1

Ingredients

One 12oz. Beer - any beer will do although lighter colored beers will display the green better Green food coloring - one drop

Preparation

Add one drop of green food coloring to a clear glass. Pour the beer into the glass. This works for any beer. Darker beers like stout will have a nice green head atop their normally dark bodies.

Ingredients

1 lbs Cooking apples 2 lbs Potatoes 1 tbsp Sugar 2 oz Butter or margarine

Preparation

1 Peel potatoes. 2 Cook in salted boiling water. 3 Peel, core, and slice apples. 4 Place in saucepan with 1 tablespoon of water and the sugar. 5 Cook until soft. 6 When potatoes are cooked, drain and wash thoroughly. 7 Beat in the apples and butter. 8 This mash goes well with salmon or bacon.

Ingredients

1/4 pint/ 125 milliliters/ 1/2 cup lukewarm milk 1 teaspoon sugar 1 teaspoon fresh yeast 8 ounces/ 250 grams/ 2 cups plain flour 1 teaspoon mixed spice, pinch salt 1 egg, 3 tablespoons butter 6 ounces/ 200 grams/ 2 cups mixed fruit (currants, sultanas, raisins, candied peel) 1 gold ring (in grease proof paper) 2 ounces/50 grams/2 tablespoons caster sugar

Preparation

Cream the yeast and the sugar and allow to froth up in the milk, which should be at blood heat. Sieve the flour, caster sugar and spice and rub in the butter. Make a well in the center and add the yeast mixture and the egg, beaten. Beat with a wooden spoon for about 10 minutes until a good dough forms. The fruit and the salt should be worked in by hand; the gold ring wrapped in greaseproof paper should then be added, and the whole kneaded. Put in a warm bowl, cover and allow to rise in a warm place for about an hour until doubled in size. Knead lightly and place in a lightly-greased 7-inch /15-cm. diameter cake tin and allow a further 30 minutes rising time. Bake near the top of a pre-heated oven at gas mark 6, 400'F, 200'C for 45 minutes. On removing from the oven the brack can be glazed with a syrup made from 2 teaspoons sugar dissolved in 3 teaspoons boiling water.

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Ingredients

4 pounds brisket corned beef 1 clove garlic, minced 1 bay leaf 1 can onion soup 4 whole peppercorns 6 medium potatoes, quartered 1/2 cup celery cut into 1" pieces 1/4 teaspoon rosemary, crushed 6 medium carrots, cut into 1" pieces 1 medium green cabbage, cut into wedges 3 tablespoons flour 3 tablespoons water

Preparation

Rinse corned beef and place in large heavy pan. Add soup and seasonings. Cover and cook over low heat for 3-1/2 hours. Add potatoes, carrots and celery. Place cabbage on top and cover. Cook for about 1 hour or until everything is tender. Remove meat, vegetables and bay leaf. Gradually blend water into flour until smooth. Slowly stir into sauce. Stir and cook until thickened.

Ingredients

1/4 pound Butter 1/2 cup Sugar 2 Eggs 2-1/2 cups Flour 2-1/2 teaspoon Baking powder 1/4 teaspoon Salt 1 cup Milk 1 cup Raisins

Preparation

Cream butter and sugar. Mix flour, salt, baking powder, and add to butter mixture alternately with milk. Add raisins. Pour into 8 X 8-inch pan. Bake at 350 degrees one hour.

Ingredients

4 cups Stone Ground Whole wheat flour 2 cups White flour 1-1/2 teaspoons Salt 1-1/2 teaspoons Baking soda 2 cups Buttermilk or sweet milk

Preparation

Mix the whole wheat flour thoroughly with the white flour, salt, and soda. Make a well in the center and gradually mix in the liquid. Stir with a wooden spoon. You may need lass, or more liquid - it depends on the absorbent quality of the flour. The dough should be soft but manageable. Knead the dough into a ball in the mixing bowl with your floured hands. Put on a lightly floured baking sheet and with the palm of your hand flatten out in a circle 1-1/2 inches thick. With a knife dipped in flour, make a cross through the center of the bread so that it will easily break into quarters when it is baked. Bake at 425 degrees for 25 minutes, reduce the heat to 350 degrees and bake a further 15 minutes. If the crust seems too hard, wrap the baked bread in a damp tea cloth. Leave the loaf standing upright until it is cool. The bread should not be cut until it has set - about 6 hours after it comes out of the oven.

Servings 8

Ingredients

8 ounces self-raising flour (preferably self-raising soda bread flour) 1 pinch salt 1 ounce butter or hard margarine 1 egg, beaten 5 fluid ounces buttermilk eggs or milk, to glaze cinnamon sugar, to dust Cheese and Herb Scones 1 teaspoon dry mustard 2 ounces cheese, grated 2 tablespoons fresh herbs, chopped (basil or whatever you like)

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Preparation

Preheat oven to 450'F (gas mark 8). Sift flour with salt and rub in butter or margarine. For Cheese & Herb Scones add mustard, cheese and herbs to the dry ingredients at this point. Make a well in the center and pour in the egg and most of the buttermilk. Mix quickly to form a soft dough, adding a little extra buttermilk if necessary. Turn out onto a floured surface and roll out lightly until 1" thick. Working quickly, cut into 2" rounds. Glaze with egg or milk and set on a floured baking sheet. Before baking, dust scones with cinnamon sugar for Buttermilk Scones or sprinkle a little grated cheese on top of each scone for Cheese& Herb Scones. Bake for 15-20 minutes until light brown.

Servings 6

Cook Time 20 minutes

Preparation Time Coat all sides of the meat pieces in flour. Heat oil in a skillet and brown the meat bits. Add onions and garlic. Saute. Toss the browned meat, onions and vegetables into a large cooking pot. Place herbs in the middle of the mixture. Cover with broth and cook for 2 hours over low temperature. While the stew is cooking, you can make the dumplings. Add the dumplings 20 minutes before stew is done. Add salt and pepper for taste. Dumplings Mix the dry ingredients together in a large mixing bowl. Add shortening and egg. Whisk all the ingredients thoroughly. Divide mixture into small ball shapes. Roll these into even rounds with your floured hands. Place the molds in boiling water or broth. Cook for 15 minutes. Add to stew 20 minutes before stew is done.

Ingredients

4 medium-sized Gold Potatoes or Butter Red Potatoes, whole 2 pounds stew meat, lamb or beef 1/2 cup flour 2 onions, chopped 2 carrots, chopped 2 tomatoes, peeled and chopped 1 clove garlic, minced 1 large bunch of mixed herbs (thyme, rosemary, sage), tied with a string 1 1/2 cups beef broth Salt for taste Pepper for taste Dumplings Ingredients : 3/4 cup self raising flour 1 cup fresh bread crumbs 1 tablespoon mixed herbs 1/4 cup solid shortening 1 egg, beaten Broth or water Salt and pepper to taste

Preparation

Coat all sides of the meat pieces in flour. Heat oil in a skillet and brown the meat bits. Add onions and garlic. Saute. Toss the browned meat, onions and vegetables into a large cooking pot. Place herbs in the middle of the mixture. Cover with broth and cook for 2 hours over low temperature. While the stew is cooking, you can make the dumplings. Add the dumplings 20 minutes before stew is done. Add salt and pepper for taste. Dumplings Mix the dry ingredients together in a large mixing bowl. Add shortening and egg. Whisk all the ingredients thoroughly. Divide mixture into small ball shapes. Roll these into even rounds with your floured hands. Place the molds in boiling water or broth. Cook for 15 minutes. Add to stew 20 minutes before stew is done.

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Ingredients

1 cup butter 1 egg 1 1/2 cups confectioners' sugar 2 1/2 cups all-purpose flour 1 teaspoon vanilla extract 1 teaspoon baking soda 1 teaspoon cream of tartar

Preparation

Cream together butter and confectioners' sugar in a large bowl. Beat in vanilla and egg extract. Mix well. In a medium sized bowl, stir together the flour, baking soda and cream of tartar. Blend into the butter mixture. Divide dough into thirds and shape them into balls. Taking 1/3 of the dough at a time, roll out dough to 1/4 inch thick on a floured surface. With a knife, cut dough into rectangles about 2 inches high by 3 inches long. (6 x 8 cm). Place rectangles on an ungreased cookie sheet, 2 inches apart. Bake in a preheated 350 degree F (175 degrees C) oven until they turn light brown. Cool completely on a wire rack. Frost cookies with Irish Flag Frosting. Make a 1 inch green stripe on the left side of the rectangles and a 1 inch orange strip on the right side, leaving the middle one inch unfrosted.

Ingredients

2 tablespoons sugar 2 tablespoons whiskey 2 cups heavy whipping cream 1 teaspoon confectioner's sugar 1 cup coconut macaroons 1/2 teaspoon vanilla extract

Preparation

Crush the macaroons and set aside. Be sure the whipping cream is thoroughly chilled, along with the bowl and beater attachments. Mix all ingredients other than the macaroons. Beat until stiff peaks are formed. Fold in 3/4 cup crushed macaroons. Spoon into 6-8 dessert glasses. Sprinkle with additional macaroons. Serve immediately.

Servings 8

Cook Time 30 minutes

Preparation Time 1) Pour flour into the mixing bowl and season with salt and pepper. 2) Dredge lamb in flour mixture, shaking off excess. 3) Turn on the oven and heat oil over medium temperature. 4) Brown lamb on all sides, working in batches. About 5 minutes should be allotted per batch. 5) Transfer the roasted lamb to a plate. 6) Pour 1/2 cup water into the pot. 7) Add in onion and cook for about 5 minutes, stirring occasionally with the wooden spoon, until water has evaporated and onion has started to become tender. 8) Place lamb in pot. Add in thyme, beer and 1 1/2 cups water. Stir. 9) Cover the ingredients and simmer for about 1-1.5 hrs or until lamb is tender. 10) Add potatoes, carrots and 1/2 cup water. 11) Cook under cover for about 20 minutes or until vegetables are tender and stew has thickened. 12) Season the stewed lamb with salt and pepper. Remove from heat and cool completely before storing. 13) Stir in parsley just before you serve.

Ingredients

1) All-purpose flour - 1/2 cup. 2) Course salt. 3) Grounded pepper. 4) Boneless lamb stew meat (preferably shoulder) - 3 pounds, trimmed of excess fat and diced into 2" cubes. 5) Canola oil - 3 tbsp. 6) Onion - 1 large, chopped. 7) Dried thyme - 1/2 tsp. 8) Dark beer - 1 1/2 cups. 9) Potatoes - 1 1/2 pounds, medium-sized, peeled and cut into quarters. 10) Carrots - 1 pound, peeled and cut 1/2 inch thick diagonally. 11) Fresh parsley - 3 tbsp, chopped. Also needed: 1) A large mixing bowl. 2) A Dutch oven. 3) A pot. 4) An wooden spoon.

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Preparation

1) Pour flour into the mixing bowl and season with salt and pepper. 2) Dredge lamb in flour mixture, shaking off excess. 3) Turn on the oven and heat oil over medium temperature. 4) Brown lamb on all sides, working in batches. About 5 minutes should be allotted per batch. 5) Transfer the roasted lamb to a plate. 6) Pour 1/2 cup water into the pot. 7) Add in onion and cook for about 5 minutes, stirring occasionally with the wooden spoon, until water has evaporated and onion has started to become tender. 8) Place lamb in pot. Add in thyme, beer and 1 1/2 cups water. Stir. 9) Cover the ingredients and simmer for about 1-1.5 hrs or until lamb is tender. 10) Add potatoes, carrots and 1/2 cup water. 11) Cook under cover for about 20 minutes or until vegetables are tender and stew has thickened. 12) Season the stewed lamb with salt and pepper. Remove from heat and cool completely before storing. 13) Stir in parsley just before you serve.

Servings 5 dozen candies

Ingredients

1/4 cup (1/2 stick) butter, softened 4 ounces cream cheese, softened (see Note) 1 teaspoon vanilla extract 1 package (16 ounces) confectioners' sugar 1 package (7 ounces) sweetened flaked coconut (about 2 1/2 cups) 1 tablespoon ground cinnamon

Preparation

1. In a large bowl, cream together the butter and cream cheese. 2. Add the vanilla and confectioners' sugar and beat until the mixture forms a ball. 3. With a spoon, stir in the coconut. 4. Roll the mixture between your hands to form small potato-shaped candies, or roll into small balls. 5. Place the cinnamon in a shallow dish. 6. Roll the balls in the cinnamon, then place on a cookie sheet, cover, and chill for about 1 hour, until firm. Note: Make sure to use regular cream cheese, not a whipped or reduced-fat type. And if you prefer "dirtier potatoes," roll the candies a second time in additional cinnamon after they've chilled.

Servings 4-6

Ingredients

1 Full head of fresh garden picked, red cabbage, cored and shredded. 2 Tablespoons apple cider vinegar. 5 Tablespoons granulated sugar. (Adjust to taste). 1/8 teaspoon cinnamon. 1/8 teaspoon ground cloves. 1 teaspoon Sea salt. Freshly ground mixed colored peppercorns to taste. 1/2 cup of fresh spring or tap water. 3/4 pound fresh orchard picked McIntosh apples, washed, peeled, cored, and quartered. (See Apple data below.) 1 each fresh orchard picked Red Delicious apple, washed, peeled, cored, and quartered. (See Apple data below.)

Preparation

In a large, deep "non-aluminum" heavy skillet or seasoned cast iron Dutch oven, combine the shredded cabbage, apple cider vinegar, cinnamon, cloves, sugar, sea salt, and fresh water. Bring to a gentle boil. Place the quartered apples over the shredded red cabbage, cover the skillet, and cook this mixture gently for about 30 minutes, or until the red cabbage is tender and the apples have turned very soft into a pulp. After cooking 20 minutes, partially uncover the skillet, so most of the cooking liquid evaporates. Stir the delicious and tangy mixture, adjust the taste with seasoning. Add more salt and freshly ground pepper as per taste.

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Servings 6

Cook Time 20 minutes

Preparation Time Make stuffing. Rub meat with salt, pepper and butter. Pour cider or water into 3 -quart casserole dish. Place meat along edges of dish. Place stuffing in center of pan. Cover loosely with foil and bake 1 hour at 350 degrees. Stuffing: To potatoes, add butter, onion, apples, herbs, salt and pepper. Mix well.

Ingredients

2 pounds pork tenderloin, or 6 to 8 boneless lean pork chops 2 tablespoons butter 2 tablespoons hard cider (apple wine) or water stuffing (see below) salt and pepper Stuffing: 4 1/2 cups Gold Potatoes or Butter Red Potatoes, coarsely mashed 1/4 cup butter 1 onion 2 large cooking apples, chopped 1 handful chopped fresh sage and thyme Salt and pepper

Preparation

Make stuffing. Rub meat with salt, pepper and butter. Pour cider or water into 3 -quart casserole dish. Place meat along edges of dish. Place stuffing in center of pan. Cover loosely with foil and bake 1 hour at 350 degrees. Stuffing: To potatoes, add butter, onion, apples, herbs, salt and pepper. Mix well.

Servings 6

Ingredients

1 cup white flour 1/4 pound butter -- softened 1/2 teaspoon baking powder 1 egg -- slightly beaten 2 ounces sugar 2 ounces milk Sultanas (white raisins) optional Walnut halves (optional)

Preparation

Mix flour and baking powder. Add butter, and blend until the mixture is butter-colored. Add sugar and continue to mix well. Add half the beaten egg and all the milk. Add raisins or some nuts, if desired, mixing well to make a sticky dough. Turn dough onto floured board and knead for at least 5 minutes or longer. Cut dough into rounds and place on greased baking sheet or hot frying pan. Brush tops of scones with remainder of beaten egg. Place walnut halves on top, if desired. Bake at 350 to 375 degrees for about 15 to 20 minutes, or until brown. If preparing over an open fire, heat frying pan till very hot . Place scones in pan and cook for 7 to 8 minutes. Turn and cook for another 7 to 8 minutes.

Servings 4

Ingredients

2 cups - Green cabbage, shredded 2 cups - Mashed potatoes 1/4 cup - Green onions, sliced 1/8 tsp - Pepper Butter or margarine Parsley

Preparation

Heat 1/2-inch water to boiling. Stir in cabbage, cover and heat to boiling. Cook 5 minutes, drain. Prepare mashed potatoes; fold in cabbage, onions and pepper. Dot with butter, sprinkle with parsley.

Ingredients

2 cups flour 1/2 teaspoon salt 1/2 cup sugar, plus additional for sprinkling on top 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/4 cup butter 1/4 cup raisins 1 teaspoon caraway seed 1 egg approximately 1/2 cup buttermilk (or soured milk)

Preparation

Preheat oven to 375 degrees. In a bowl, mix together flour, salt, sugar, baking soda and baking powder. Cut in butter, then add raisins and caraway seed. Break egg into a measuring cup and add enough buttermilk to equal 3/4 cup. Add the egg mixture to the flour. Mix until blended and knead dough. Shape into one large or two small rounds. Make a cross on top with a knife and drizzle with melted butter. Sprinkle lightly with sugar. Bake in a greased iron skillet, or on a greased cookie sheet, until golden (approximately 30 minutes).

Servings 12

Ingredients

8 c. sweet potatoes, peeled and sliced very thin 6 tbsp. butter 1/2 c. flour 2 c. heavy cream 1 c. milk 1/2 c. brown sugar

Preparation

Place potatoes in 3-4 quart casserole. In saucepan, melt butter, stir in brown sugar until dissolved. Stir in flour, and then gradually add cream and milk. Bring to a boil over medium heat until thickened. Pour sauce over potatoes. Place casserole on a cookie sheet and cook covered at 350F for 1 hour. Remove cover and cook for another 30 minutes. Remove from oven.

Ingredients

2 cups All-purpose flour 2 cups Whole-wheat flour 2 tablespoons Sugar 1 teaspoon Salt 1 teaspoon Baking soda 3 tablespoons Chilled stick margarine cut into small pieces 11/3 cups Low-fat buttermilk 2 Egg whites Vegetable cooking spray

Preparation

"The secret to this tender bread is in your hands: don't overwork the dough--just lightly knead it." The caption under the accompanying photo says "Irish Wheaten Bread splits around the middle as it bakes, sort of like a large biscuit." Combine first 5 ingredients in food processor and pulse until well-blended. With the processor on, drop margarine through food chute, and process for 10 seconds. Combine buttermilk and egg whites; stir well. With the processor on, pour the mixture through food chute, and process for 20 seconds or until dough leaves sides of bowl and forms a ball. Turn the dough out onto a lightly floured surface and lightly knead about 10 times. Pat the dough into an 8-inch round cake pan coated with cooking spray, and cut a 1/4-inch-deep X in top of the dough. Bake at 375 deg. F for 45 minutes or until lightly browned. Remove bread from pan and let cool completely on a wire rack. Cut bread into wedges.

Servings 8

Ingredients

4 c Flour, all purpose 1 ts Salt 1 ts Baking Soda 1/4 c Butter, chilled 1 c Raisins or currants (option) 1/2 c Honey, liquid 1/4 c Irish Whiskey or buttermilk GLAZE : 2 tsp Irish Whiskey 2 tsp milk

Preparation

BREAD: In large bowl, combine flour, salt and baking soda. With pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Stir in raisins or currants (if using). In separate bowl, combine buttermilk, honey and whiskey. Add all at once to dry ingredients; stir just until no dry spots remain. Turn dough out onto lightly floured surface. Knead lightly 1 minute (too much handling will toughen loaves, while too little will inhibit rising.) Divide dough in half and shape each half into an 8 in (20 cm) round. Place in two greased 8 in (1.2 L) round cake pans. With floured knife, cut a cross 1/2 in deep in each loaf. GLAZE: In small bowl, combine whiskey and milk. Brush loaves with glaze. Bake in 350F (180C) oven 35 to 40 minutes or until loaves sound hollow when tapped on bottoms. Remove from pans; let cool on wire racks. Cut into wedges.

Servings 4-5

Ingredients

1 medium head cabbage 5 cloves garlic 2 medium onions 6 carrots 2 whole bay leaves 1 tablespoon [15 mL] whole peppercorns 5 medium potatoes 2 cubes beef or chicken broth concentrate [optional] 1 [3-pound / 1.4-kg] ham Water

Preparation

Rinse and cut cabbage into 8 wedges. Transfer cabbage into large soup kettle along with whole peeled garlic cloves, peeled and quartered onions and peeled carrots already cut in thirds. Just cover vegetables with water; add bay leaves and peppercorns to soup kettle. Bring to boil, lower heat to low and allow to simmer for 1 hour. Then peel and quarter potatoes. Add to vegetables along with cubes beef or chicken broth concentrate if desired. Simmer for 30 minutes more before adding ham, already cut into tiny strips or thick slices. Simmer for 10 minutes before serving ham and vegetables, coated with broth or not.

Servings 10

Ingredients

1 lemon, zest of, cut into julienne 3/4 cup superfine sugar (regular sugar can be processed in a blender of food processor) 3 eggs, beaten 1/4 cup Irish whiskey 3/4 cup butter, at room temperature 2 cups flour 3/4 cup almonds, ground 1 pinch salt

Preparation

Place julienned lemon zest in a small bowl. Let it soak in whiskey overnight. The next day, preheat oven to 350'F .Grease a 9 inch cake pan. Cream the butter and sugar together until light and fluffy and then whisk in the eggs. Sift the flour and add to the butter mixture together with the salt. Stir to blend. Fold in the ground almonds. Strain the whiskey, discarding the zest, and stir the whiskey into the batter. Pour into the prepared pan, and bake for about one hour, until golden brown, and a toothpick inserted in the center comes out clean.

Ingredients

3-5 lb/ 1 1/2-2 kg ham cider to cover 1/2 cup brown sugar 1 tsp mustard 20 whole cloves

Preparation

Cover the ham with cold water and bring slowly to the boil. Throw out the water and replace with cider. Bring this just to the boil and lower the heat, keeping the liquid barely simmering for 20 minutes to the 1 lb/ 1/2 kg. Remove from the heat and allow to stand in the liquid for 30 minutes. Take out the ham, skin it and score the fat with a sharp knife in a diamond pattern. Stud with whole cloves. Mix the sugar and mustard and rub well into the surface of the ham. Bake in a pre-heated oven for a further 10 minutes to the 1 lb / 1/2 kg at gas mark 6, 400'F, 200'C.

Servings 4

Ingredients

2 T Butter 8 oz Self-rising flour 6 oz Freshly mashed potatoes 4 T Milk 5 x Med. cooking apples Brown or white sugar x Whole cloves Juice of 1/2 lemon 3 T Cider

Preparation

Mix the butter into the hot mashed potatoes, add a good pinch of salt, and the flour, and mix well, then add enough milk to make a soft, slack dough. Roll out and line a 1-qt bowl with some of it, reserving enough for the lid. Fill with the apples, peeled and cored and finely sliced, and sweeten to taste with sugar. Add 2 whole cloves, the lemon juice and the cider (or water), taking care not to make it too wet. Dampen the pastry edges, lay the lid on and press down. Cover with foil and secure well. Steam or cook set in boiling water up to the rim, for 2 - 2 1/2 hours. Serve cut in wedges with cream or home-made custard.

Servings 3 quarts of soup

Ingredients

9 potatoes, peeled and diced 6 stalks of celery, sliced 2 small onions, chopped 3 cups water 2 teaspoons salt 3 chicken bouillon cubes, dissolved in 1/2 cup boiling water 6 cups milk 1/2 cup flour 1 stick margarine or butter

Preparation

Combine the potatoes, celery, onion, water, and seasonings in a large pan. Bring to a boil. Cover and cook until tender, about 30 minutes. Combine a small amount of milk and flour until smooth. Add this mixture and the rest of milk to the potato mixture. Stir in the butter. Cook and stir over medium heat until the soup thickens. This recipe will make about 3 quarts of soup or 24 1/2 cup servings. Serve the soup in Styrofoam cups.

Ingredients

3/4 cup cubed rye bread 2 (10 1/2 ounce) cans cream of mushroom soup 1 1/2 cups milk 1/2 cup finely chopped onions 3/4 lb deli sliced corned beef, chopped or leftover corned beef brisket, sliced and chopped 1 1/2 teaspoons dry mustard 1 tablespoon granulated sugar 32 ounces sauerkraut, drained 2 medium baking potatoes, thinly sliced 2 cups shredded Swiss cheese 2 tablespoons butter, melted

Preparation

Heat oven to 2500. Arrange bread cubes in a single layer on a baking sheet. Toast in the oven until dry. Crush or process cubes in a food processor until you have medium crumbs; set aside. Increase oven temperature to 3500. In large bowl, mix together cream of mushroom soup, milk, onion, corned beef, dry mustard and sugar. Set aside. Spread sauerkraut evenly in bottom of a lightly greased 9x13" baking dish. Place potatoes in single layer, slightly overlapping, over 'kraut. Spoon soup mixture over potatoes and top with cheese. In small bowl, combine melted butter with rye bread crumbs, and sprinkle mixture over cheese. Cover and bake 50 minutes. Remove cover and bake 10 minutes more.

Ingredients

1 pound pork sausage links 1/2 pound thick-sliced bacon, cut in 2" pieces 4 large potatoes, (2 pounds) 2 large onions, sliced 1/4 cup chopped fresh parsley salt and pepper, to taste 2 cups water

Preparation

In a skillet cook the bacon pieces until they turn golden, and then drain on paper towels. Brown sausages (prick in several places with fork) in bacon fat; drain on paper towels and slice into 1/4-inch pieces. Peel and slice potatoes about 1/4-inch thick. In a casserole dish, alternate layers of bacon, sausage, onion, and potato. Seasoning the potatoes with salt and pepper. Sprinkle each layer with a little parsley. Pour off all but 2 tablespoons of fat from the skillet. Add water and bring to the boil. Pour over the potato casserole. Cover and bake at 350 degrees for 45 minutes. Remove the cover and cook for an additional 15 minutes, until the top is browned and potatoes become tender.

Servings 4

Ingredients

2 tsp. cornstarch 1/4 tsp. salt 1/2 tsp. grated orange peel dash pepper dash allspice 1 can (16 oz.) whole baby beets, drained, reserving 1/3 cup liquid 2 tbsp. cider vinegar 1 tbsp. orange juice

Preparation

Shred the beets in a food processor; set aside. Combine cornstarch, salt, orange peel, pepper and allspice in medium sauce pan. Whisk in beet liquid, vinegar and orange juice. Cook on medium heat until thickened, stirring constantly. Add beets and continue cooking until beets are thoroughly heated.

Ingredients

8 slices of Shannon Traditional Irish Bacon (Premium) 4 Shannon Traditional Irish Sausages (Bangers) 4 slices of Shannon Traditional White Breakfast Pudding 4 slices of Shannon Traditional Black Breakfast Pudding 4 Medium size tomatoes 4 eggs Freshly ground pepper

Preparation

Saute bacon over low heat, by turning frequently until done to taste. Remove from pan and drain on paper towels. Keep hot. It is important to keep in mind that Irish bacon is not cooked crisp hard. Place sausages in pan and cook until brown on all sides. Cut the tomatoes in half and fry with slices of pudding in the bacon fat. Remove and keep hot. All the above items can also be boiled instead of being fried. Cook eggs to order.

Servings 4

Cook Time 12 minutes

Preparation Time Cook the charlotte potatoes in lightly salted boiling water for 8-10 minutes until just cooked. Drain well and set aside. Bring a large pan of water to the boil. Whisk the water until swirling and then break the eggs one at a time into the water, cook for 1 minute just simmering, then turn off, cover and leave to stand for 4 minutes. Meanwhile heat the oil in a large frying pan and add the bacon pieces and the black pudding and cook for 2 minutes until crispy and make up the butter sauce according to the pack instructions. Turn the black pudding and bacon over and cook for a further 2 minutes until crispy. Add the potatoes to the bacon pan and toss. Arrange four pieces of potato, three pieces of bacon and three pieces of black pudding around the outside of a large warmed serving plate. Scatter over some watercress. Lift the eggs from the water and drain on kitchen paper and then arrange in the center of each plate. Spoon some Hollandaise Butter Sauce over the eggs. Crumble over the cheese and season with salt and freshly ground black pepper. Serve immediately.

Ingredients

4 Charlotte potatoes, quartered 1 tsp vegetable oil 4 rashers Irish streaky bacon, derinded and each piece cut into three pieces 280g Clonakilty Black Pudding, trimmed and cut into 12 slices 4 medium eggs 25g/1oz Connacht Gold Hollandaise Butter Sauce Large handful watercress, about 50g/2oz 50g/2oz Wicklow cheese, crumbled

Preparation

Cook the charlotte potatoes in lightly salted boiling water for 8-10 minutes until just cooked. Drain well and set aside. Bring a large pan of water to the boil. Whisk the water until swirling and then break the eggs one at a time into the water, cook for 1 minute just simmering, then turn off, cover and leave to stand for 4 minutes. Meanwhile heat the oil in a large frying pan and add the bacon pieces and the black pudding and cook for 2 minutes until crispy and make up the butter sauce according to the pack instructions. Turn the black pudding and bacon over and cook for a further 2 minutes until crispy. Add the potatoes to the bacon pan and toss. Arrange four pieces of potato, three pieces of bacon and three pieces of black pudding around the outside of a large warmed serving plate. Scatter over some watercress. Lift the eggs from the water and drain on kitchen paper and then arrange in the center of each plate. Spoon some Hollandaise Butter Sauce over the eggs. Crumble over the cheese and season with salt and freshly ground black pepper. Serve immediately.