Potato Soup

1kg potatoes
3 onions
6 cups of half milk and water
Chives or parsley
Rashers (streaky) Bacon, to taste
Salt and pepper, to taste
1 cup light cream.

Directions:
Chop all above into chunks, except milk and cream. Put chunks and milk into a large pot, cover and simmer gently until it goes to a pulp. Put pulp in a blender and puree, add cream. Reheat; place parsley or chives on top. Fried crispy bacon is added to the top on serving.

Irish Potato Soup

2 pounds butter-yellow potatoes, peeled and quartered
1 large onion, chopped
2 oz butter
2 pints vegetable stock
2 pints milk
1 Tablespoon chives or parsley
nutmeg
pinch of salt
1 teaspoon flour 

Directions:
Melt butter in a sausepan and add the Potatoes and Onions, cover and simmer for 10 mins (don't brown veg). Add the Stock, Salt & Pepper and Nutmeg, Stir. Cover and bring to a boil stirring continuously. Reduce heat and simmer for 30 mins, until vegetables are soft, stiringr occasionally. 

Remove from heat and put through a sieve, and return to the saucepan. Stir in the milk and flour and bring to a boil, stirring continuously. 

Remove from the heat, serve with a sprinkling of chives or parsley. 

top of page

Coddle

A favourite of mine, my cooking method is the method my Mother used, the cook book way takes too long and doesn't taste as good. - Billie Connolly

Ham or bacon slices as suit you
Onions as required
Chopped parsley
Potatoes
Salt and pepper
Pork sausages

Directions:
Cut ham or bacon into small pieces. Cut potatoes into quarters. Cut onions into quarters or leave whole. Put all ingredients into large boiler. Cover with water. Simmer until it becomes soupy.

If it wouldn't be St. Patrick's Day in your house without Corned Beef & Cabbage, here's an authentic recipe from Darina Allen's the Festive Food of Ireland. Even though she points out that it's rarely eaten in Ireland and was most likely made popular by immigrants who missed the salted beef of their homeland. Cured beef was a traditional Easter Sunday dinner; the beef killed and preserved before winter could then be eaten after the long Lenten fast.

In the truest sense of the word then, this really doesn't qualify as a traditional recipe. But, it has become so closely associated with the Irish and St. Patrick's Day, we'd be remiss not to include it.

4-pound corned beef brisket - 'silverside' if you can get it; many butchers are familiar with the term and can prepare your cut of brisket in this special way. But, do allow them several days to prepare it properly.
3 large carrots, cut into large chunks
6 to 8 small onions, roughly chopped
1 teaspoon powdered English mustard
1 large spring of fresh thyme and several parsley stalks tied together
1 cabbage
Salt and pepper to taste

Directions:
Put the corned beef into a large pot with the carrots, onions, mustard powder and herbs.

Cover with cold water; bring to a boil and then lower heat and simmer for 1 hour. From time to time, skim fat from top as it rises.

Discard the outer leaves of the cabbage and cut into quarters, Add to the pot. * Cook for another one to two hours or until the meat and vegetables are tender.

Serve the corned beef cut into slices and surrounded by the vegetables. Serve with a generous amount of potatoes, boiled in their jackets and freshly made mustard.

(We use Colman's which is readily available). In addition to the English mustard we also like the following horseradish sauce. Recipe below.

1/2 pt Whipping Cream
2 tablespoons prepared horseradish

Directions:
Whip cream until it stand in peaks. Fold in horseradish.

Irish Dumpling Stew

4 medium golden yellow potatoes
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 & pepper to taste

Coat meat in flour, then brown in oil in a skillet. Add onions and garlic and saute. Place browned meat, onions and vegetables in large cooking pot. Place herbs in middle of
mixture. Cover with broth, cook 2 hours over low heat. While stew is cooking, make dumplings. During last 20 minutes of cooking, add dumplings. Salt and pepper to taste.

Dumplings

6 cups self-rising 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

Directions:
Mix dry ingredients, then add shortening and egg, mixing thoroughly. Divide mixture into small pieces, roll into even rounds between floured hands. Cook in boiling water or broth for 15 minutes. Add to stew 20 minutes before stew is done.

Serves 6

Irish Roast Pork with Potato Stuffing

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

Directions:
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.

1 lb lean ground beef
1/2 head of cabbage, shredded
1 medium onion, chopped
1 envelope onion soup mix
1/8 teaspoon pepper
2 loaves frozen bread dough, thawed

Directions:
Brown ground beef and onion in a large skillet: Drain off fat. Add cabbage, soup mix and pepper during the last five minutes of cooking. Set aside.

Roll one loaf of bread dough into an 8" x 16" rectangle, then cut into eight 4-inch squares. Spoon mixture into center of each square, bring up diagonal points, pinching edges closed. Let cabbage rolls rise on a greased cookie sheet for about 10 minutes.

Preheat the oven to 350 degrees F. Bake for 20 minutes or until brown. Brush tops of warm rolls with margarine or butter if desired.

Repeat process with second loaf of bread and remaining mixture. This can be frozen and reheated 1 1/2 minutes in a microwave oven.

Makes 16 servings.

top of page

Irish Beef in Guiness

4 russet, red or butter yellow potatoes
2 1/2 lb beef stew meat
2 large onions
6 medium carrots
2 tbsp seasoned flour
1 tablespoon bacon fat or beef dripping
1 cup of Guiness and water mixed
sprig of parsley

Directions:
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, potatoes and liquid. Bring just to a boil, reduce the heat to a very gentle simmer, cover and cook for 1 1/2 - 2 hours.

Check that the dish does not dry out, adding more liquid if necessary.

top of page

1 quart shredded cabbage
1 1/2 cups milk
2 tablespoons flour
1 tablespoon cooking oil
1/4 teaspoon salt
dash of pepper

Directions:
Add cabbage to milk and simmer for two minutes. Mix the flour and oil and add a little of the hot milk to it. Blend. Stir the milk and flour mixture into the cabbage and cook for three or four minutes or until thickened, stirring constantly. Season with salt and pepper. Makes six servings.

top of page

Irish Colcannon

6 medium-large golden yellow potatoes, peeled and quartered
4 cups diced savoy cabbage (green cabbage can be substituted)
1 onion, finely chopped or 2 leeks chopped, whites only
1 cup warm milk
1/4 cup butter
salt and pepper to taste

Irish Champ

4 pounds quartered golden yellow potatoes
1 cup chopped scallions
1 cup milk
3/4 cup shredded cheddar cheese
1 stick butter, melted
pepper to taste

Champ is served piled high on the dish, with a well of melted butter in the center. It is eaten with a spoon from the outside, each spoonful being dipped in the well of melted butter.

Directions:
Cook potatoes in boiling water 10-12 minutes or until tender. Simmer milk and scallions together for five minutes.

Strain potatoes and mash thoroughly. Add hot milk, and the scallions, salt and pepper, and half the butter.

Scoop a heaping portion of potatoes on each plate. Depress the center making a cavity and drizzle the remaining butter into the center of each portion. Serve immediately.

Barm Brack

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 centre 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.

Directions:
Knead lightly and place in a lightly-greased 7 in /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 tsp sugar dissolved in 3 tsp boiling water.

From the Appletree Press title: A Little Irish Cookbook

top of page

Spotted Dog

This is the traditional Irish fruit bread, also called Sweet Cake, Curnie Cake, Spotted Dick or Railway Cake depending on the area.

4 C plain white flour
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 C raisins, currants or sultanas
1 1/2 C milk or buttermilk
1 egg (optional, you will not need all the milk if you use the egg)

Directions:
Sift the dry ingredients, add the fruit and mix well.

Make a well in the center and add the egg if you are using it, and most of the milk. Using one hand, mix in the flour from the sides of the bowl, adding more milk if necessary. The dough should be softish but not too wet and sticky. When it all comes together, turn it out onto a floured board and knead lightly for a few seconds - just long to tidy it up.

Pat the dough into a round about 1 1/2 inches deep and cut a deep cross in it (to let the faeries out!). Let the cuts go over the sides of the bread.

Bake in a preheated 450 degree F oven for 15 minutes, then turn the oven down to 400 degrees F and bake for another 30 minutes or until cooked. If you are in doubt, tap the bottom: it will sound hollow when cooked.

Serve freshly baked, cut into thick slices and spread with butter.

top of page

6 cups shredded red cabbage
1 tablespoon lemon juice
1/2 cup boiling water
1 tablespoon butter or margarine
2 tablespoons brown sugar
1 tablespoon cornstarch
1/2 teaspoon salt
1 (9 oz.) can pineapple tidbits
2 tablespoons vinegar

Directions:
Place cabbage, lemon juice and boiling water in skillet. Cover and cook, stirring once or twice, until cabbage is tender, 10 to 12 minutes. Stir in butter.

Meanwhile, blend together brown sugar, cornstarch and salt. Drain juice from pineapple and blend into cornstarch mixture along with vinegar. Add cornstarch mixture and pineapple bits to cabbage. Cook, stirring, until mixture thickens and bubbles. Serve hot.

Makes six servings.

top of page

1 head cabbage
1 red apple, cored and sliced
1/2 cup sour cream
1 tablespoon butter or margarine
1/2 teaspoon salt 3 tablespoons lemon juice

Directions:
Cut the cabbage into six wedges. Cook in a small amount of boiling salted water for seven minutes. Add apple. Cook about three minutes more, until tender. Drain.

Combine remaining ingredients. Heat through, but do not boil. Pour over cabbage. Serve hot.

Serves 6

Irish Scones

3 cups white flour
1/2 teaspoon baking soda
2 teaspoons cream of tartar
1/2 cup butter, softened
2 tablespoons sugar
1/2 cup milk or buttermilk
1 cup raisins or other dried fruit
Egg wash, to brush scones

Irish Raisin Cake Recipe

Cake:
3/4 cup butter- room temperature
1 cup Sugar
2 t. pure Vanilla extract
2 large Eggs
3 ounce Cream cheese- room temperature
1-3/4 C. Cake flour
1-1/4 t. Baking powder
1/4 tsp Salt
1 cup Dried currants (or dates)
2/3 cup Buttermilk

Glaze:
1/2 cup Confectioners' sugar, sifted
2 t. Fresh lemon juice

Directions:
Preheat oven to 325F, with rack in center of oven. Generously grease a 9-inch (7-cup capacity) loaf pan. Dust with flour; tap pan over sink to discard excess flour. Cut piece of parchment paper or waxed paper to fit bottom of pan. Set aside.

FOR CAKE, use mixer to cream butter, sugar and vanilla until fluffy. Add eggs, 1 at a time, beating each until fluffy. Add cream cheese. Mix until well combined. Sift flour, baking powder and salt together. Put currants (or dates) in small bowl. Add 1/4 cup of flour mixture to currant and stir until well coated. Add remaining flour to batter, alternating with buttermilk. Mix until smooth.

Use wooden spoon to stir in currants and all of the flour. Stir until well combined. Transfer batter to prepared pan. Smooth surface with spatula. Bake until well-browned and toothpick inserted into center comes out clean, about 1 hour, 25 minutes (time will vary with individual ovens). Cake will crack on top. Let cake rest in pan for 10 minutes.

Use flexible metal spatula to separate cake from sides of pan. Carefully remove cake from pan to cooling rack. Spread glaze on warm cake. Let  cake cool completely. Cake can be stored 3 days at room temperature in foil. Cake can also be frozen up to 3
months, wrapped airtight.

FOR GLAZE, combine sugar and lemon juice in small bowl. Stir until smooth.

top of page

Chocolate Irish Cream Fondue

9 ounces  baker's semi-sweet baking chocolate 
1/4 cup  light cream  or heavy cream 
1/4 cup  Bailey's Irish Cream 

Dippers
cake, cubed 
banana chunks 
strawberries, etc.

Directions: 
In saucepan combine all ingredients. 

Stir on low heat until the chocolate has melted& is smoothy. 

Serve in a chafing dish over low heat. 

Dip dipper in sauce.

top of page

Irish Potato Apple Cake

4 Russet, red or butter yellow potatoes cut into 2-inch pieces
2 tablespoons butter
1 tablespoon sugar
1/4 teaspoon ground ginger
3/4 cup all-purpose flour, sifted
4 Granny Smith apples, peeled, cored, and sliced
2 tablespoons butter
1/2 cup firmly packed brown sugar

Directions:
Preheat oven to 425°F. Lightly grease an 8-inch pie plate.

Cook the potatoes in boiling salted water until tender, 12 to 15 minutes. Drain and mash. Add butter, sugar, and ginger and mix well. Stir in the flour to make a soft dough.

On a lightly floured board, form the dough into a ball and divide in half. Roll half into a 8-inch-diameter circle and fit into the prepared pie plate. Arrange the apple slices by overlapping them in 2 concentric circles over the dough. Moisten the edges with cold water.

Roll out the remaining dough into an 8-inch circle and place it on top of the apples. Press the edges together and flute them to make a standing edge. With a sharp knife, make 4 or 5 slits on top to allow steam to escape.
Bake until crust is browned, 25 to 30 minutes.

Remove from oven and cut a 2-inch circle in the top pastry to make a lid. Remove this carefully, add the butter and brown sugar, and replace the lid. Return to the oven and continue to bake until the butter and sugar have melted, about 5 minutes.

Slice and serve immediately, with whipped cream, or a dusting of confectioners' sugar, if you like.

top of page

Directions:
Combine eggs, sugar, milk, and coffee. Cook and stir over medium low heat until sugar dissolves and mixture is slightly thickened.

Remove from heat, stir in whiskey. Cool to room temperature. Stir in vanilla and whipped cream. Pour into canister. Freeze according to ice cream maker directions.

Makes 2 quarts.

top of page

Sheridan’s Irish Coffee

Heat a stemmed whisky glass by running it under hot water. Add 1 cup of hot coffee and 1 1/2 ounces of Irish Mist liqueur. Top with whipped cream.

Whisky Version:

Pour coffee in a heated glass. Add three sugar cubes and one jigger of whiskey. Add whipped cream to top.

top of page

St. Patrick's Day Pistachio Cupcakes

1 3/4 cups all-purpose flour
1 box instant pistachio pudding mix
2/3 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 teaspoon vanilla
1 1/4 cups milk
1/2 cup vegetable oil
green food coloring
1 cup of green vanilla frosting

Directions:
In a large bowl, stir together dry ingredients.

In a small bowl, combine the eggs, milk, oil and vanilla. Stir in your small bowl of liquid ingredients into dry ingredients. Add green food coloring a little at a time until you achieve your desired shade of green. Pour cupcake mixture into greased cupcake pan about 2/3 full.

Bake at 375 degrees F for 18 to 20 minutes or until golden brown. While cupcakes are baking make frosting.

Green Vanilla Frosting

1 cup margarine
2 teaspoons vanilla
4 cups confectionary sugar (sifted)
4 tablespoons milk
green food coloring

Directions:
Mix margarine, milk, and vanilla with fork or electric mixer. Slowly add confectionary sugar and green food coloring a little at a time while mixing. Keep adding confectionary sugar and mixing until you reach desired consistency for frosting.

Let cupcakes cool on rack. Then frost with green vanilla frosting.

top of page

top of page

Quick St. Patrick's Day Treats 
By: Susanne Myers

Celebrate St. Patrick’s Day this year with some of these fun and of course mostly green St. Patrick’s Day Treats.

Leprechaun Ale

Place a scoop of lime sherbet into a tall glass, pour ginger ale over it and watch it fizz. This can be made even fancier by rubbing some lime juice on the rim of the glass and then dipping it in green sugar crystals before you pour the leprechaun ale.

Lucky Clover Cake

Prepare 9 x 13 inch cake using a boxed cake mix. We like to use yellow cake for this. Get a can of vanilla frosting and use a few drops of yellow and blue food coloring to color the frosting green. After the cake is baked and cooled down, cut three heart shaped pieces out of the cake. We use a cardboard template to make the hearts even. Arrange them on a plate with the pointy ends pointing toward each other. It will look like a clover leaf. Frost the entire cake with the green vanilla frosting.

Mini Mint Ice Cream Tarts

Purchase a roll of refrigerated sugar cookie dough. Roll the dough into small balls (a little smaller than a golf ball), and press them in the bottoms of mini muffin pans. Bake according to package directions. Press the middle of the cooked dough down after you take them out of the oven. Let them cool for 10 minutes, then transfer them to a baking rack and let them cool completely. To serve, scoop mint ice cream in each of your mini tart shells.

St. Patrick’s Day Cookies

Buy or make simple sugar cookie dough. Let the kids cut out shamrock shaped cookies with a cookie cutter. Bake them. While they are cooling, use food coloring to turn vanilla frosting or a simple powered sugar and milk glaze green. Let the kids decorate the cookies with frosting and plenty of green sprinkles.

St. Patrick’s Day Parfait

Prepare a pack of instant pistachio pudding according to package directions. Mix a few drops of food coloring with cool whip to tint it green. Cut up some kiwi fruit. Layer chilled pudding, kiwi fruit and green cool whip for a completely green St. Patrick’s Day Parfait.

Are you seeing green yet? Give a few of these yummy sweet St. Patrick’s Day treats a try this year. They are always a big hit with our families.

Article Directory: http://www.articledashboard.com

top of page

~ Irish Toast ~

"May you be in heaven a half-hour before the devil knows you're dead."

 "Hey, Angus, look out the window and see if my
turning indicator's working."

 "Yes...no...yes...no...yes..."

Q.     What is Irish diplomacy?

A.     It's the ability to tell a man to go to hell in such a way that he  will look forward to making the trip